Time: 1 hour
Equipment: Mixing bowl, 2x 7inch sandwich tins
This is the best chocolate cake ever! It’s a recipe from a Mary Berry book from over 20 years ago and has been a favourite in my family for as long as I can remember. It is so quick and easy but sooo yummy. Home made is always best, especially when it comes to chocolate cake and I couldn’t recommend it more. The sponge is moist and the icing smooth and chocolatey.
For the cake:
1 1/2 Rounded tbsp cocoa
3 tbsp Warm water
175g Soft margarine
175g Caster sugar
175g Self-raising flour
1 1/2 tsp Baking powder
For the fudge icing:
2 tbsp Milk
225g Icing sugar
1. Preheat the oven to 180C and line two 7inch sandwich tins with greaseproof paper
2. Blend the coca with the hot water until a smooth paste. Leave to cool.
3. Add the remaining ingredients and mix.
4. Divide between the two tins and bake for 25 minutes. Remove and cool on a wire rack.
5. While the cakes are cooling make the icing by melting the butter in a pan, adding the coca and cooking for 1 minute. Remove from the heat and mix in the milk and icing sugar. Spread 1/4 on top of one of the cakes and sandwich together. Pour the rest on top, allowing it to flow over the sides of the cake. Use a pallet knife to spread it out evenly.
Top tip- to get a really smooth finish dip the pallet knife in a mug of hot water frequently while distributing the icing. This will prevent it pulling the crumbs of the cake, creating a neat finish.
6. (Optional) Decorate with chocolate and fudge pieces
I don’t usually decorate it, but as I had some chocolate as a gift and some fudge pieces in the cupboard I thought it would make a nice change.
As I mentioned, it’s a family favourite so didn’t last very long at all. It goes down perfectly with some double cream and accompanied by a cup of tea!
Do you have any family favourite recipes?
Do you have an amazing chocolate fudge cake recipe?
Until next time,