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the best chocolate fudge cake recipe ever

This makes a cake which is soft, moist and sticky.  The icing is so lovely you'll want to eat it all before it gets anywhere near the cake. 

for the cake you will need
175g butter
175g sugar
3 eggs
40g golden syrup
40g ground almonds
40g cocoa powder
175g flour 

for the icing you will need
175g granulated sugar 
175 ml milk
200g plain chocolate
75g butter
3 tablespoons cream
Vanilla essence 

Put your oven on gas mark 4 / 180 degrees c / 350 degrees f. 

Use a deep springform tin of about 22cm diameter, and grease and line it with baking paper before use. 

Cream butter and sugar until the mixture is light and fluffy. 
Add the eggs gradually, beating well between each addition. 
Stir in syrup and ground almonds.
Sift together cocoa powder and flour and fold into the mixture.

The mixture should have a reluctant dropping consistency. If it's a bit thick, add some water or milk to thin it a little. 

Bake for 40 minutes - until a skewer inserted into the middle comes out clean, and the cake is coming away slightly from the edges of the tin.

Whist your cake is in the oven, make the icing.

Put the sugar and milk in a pan. Melt the sugar over a low heat, then allow it to simmer without stirring for 8 minutes.
Take the pan off the heat and add the other ingredients, stirring until completely melted. 
Put the icing in a bowl and allow it to chill for two hours until it's spreadable. 
When the cake is cool, split it and sandwich it together using ¼ of the icing. Use the rest of the icing to cover the top and sides of the cake. 

OUR TOP TIP: double the quantities above to make a larger cake for special occasions and gatherings.  Bake for slightly longer, and tins that are at least 3cm deep.

Adapted slightly from a recipe found in Leith's Book of Baking. 

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