First I greased and lined two 23″ sandwich tins.
I started by sifting 350g plain flour, 40g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp baking powder and 1/4 tsp salt into a bowl and mixing it together.
I then added 300g light brown soft sugar and mixed it in, trying to break up any lumps.
I melted 140g butter on a low heat then stirred 300ml milk, 150ml vegetable oil and 1 tsp vanilla extract into it.
I poured the wet ingredients into the dry and mixed it all together well.
I split it evenly between the two tins, I weighed the mixture for extra accuracy.
I baked on 180C(160C Fan)/350F/Gas Mark 4 for 30 minutes. I took them out, removed from the tin and left to cool.
To make the chocolate fudge frosting I heated 400g of condensed milk with 150ml double cream in a pan on a medium heat until it bubbled. I stirred it for about 5 minutes, then took it off the heat and added 50g butter, 200g dark chocolate and 1 tsp vanilla extract. Once they melted I stirred the mixture and left it to cool completely. It went thicker and very shiny.
I put the first sponge on a cake stand and spread frosting over it. I added the other sponge layer and covered the whole cake with the frosting. You could add extra decoration like raspberries, or white chocolate curls, but I decided to keep the cake simple in keeping with my classic theme.
My dad was really happy with the cake and it went down very well! The sponge was lovely and moist, with just the right amount of chocolate flavour to balance out the intense chocolate sweetness of the decadent frosting. This would be amazing warmed up with vanilla ice cream too. It’s coincidentally an egg free recipe too, so perfect for anyone with an egg allergy.
Here is my dad with his birthday cake looking very excited!
I am entering this into Recipe of the Week hosted by A Mummy Too.
And to Tasty Tuesdays by Honest Mum.
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Chocolate Fudge Cake
- 350 g Plain flour
- 40 g Cocoa powder
- 1 tsp Bicarbonate of soda
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 300 g Light brown sugar
- 190 g Butter
- 300 ml Milk
- 150 ml Vegetable Oil
- 2 tsp Vanilla extract
- 400 g can Condensed milk
- 200 g Dark chocolate
- 150 ml Double cream
Grease and lined two 23" sandwich tins
Sift the plain flour, cocoa powder, bicarbonate of soda, baking powder and salt into a bowl and mix together
Add the light brown sugar and mix in, trying to break up any lumps
Melt 140g of the butter on a low heat then stir the milk, vegetable oil and 1 tsp of the vanilla extract into it
Pour the wet ingredients into the dry and mix it all together well
Split the mixture evenly between the two tins, bake on 180C(160C Fan)/350F/Gas Mark 4 for 30 minutes. Take them out, remove from the tin and leave to cool
To make the chocolate fudge frosting heat the condensed milk with the double cream in a pan on a medium heat until it bubbles. Stir it for about 5 minutes, then take it off the heat and add 50g of the butter, the dark chocolate and 1 tsp of the vanilla extract. Once they melt, stir the mixture and leave it to cool completely
Put the first sponge layer on a cake stand and spread frosting over it. Add the other sponge layer and cover the whole cake with the frosting