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Kim
By Kim

Tasty Chocolate Fudge Cake

12 steps
Prep:25minCook:30min
Updated at: Thu, 17 Aug 2023 05:01:00 GMT

Nutrition balance score

Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
47
High

Nutrition per serving

Calories562.1 kcal (28%)
Total Fat30.3 g (43%)
Carbs71.7 g (28%)
Sugars51.3 g (57%)
Protein5.8 g (12%)
Sodium393.8 mg (20%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Heat the oven to 180C/160C fan/gas 4.
Step 2
Oil and line the base of two 18cm sandwich tins.
sunflower oilsunflower oil150ml
Step 3
Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
SieveSieve
BowlBowl
SpoonSpoon
self-raising flourself-raising flour175g
cocoa powdercocoa powder2 Tbsp
bicarbonate of sodabicarbonate of soda1 tsp
caster sugarcaster sugar150g
Step 4
Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk
sunflower oilsunflower oil150ml
golden syrupgolden syrup2 Tbsp
eggseggs2
semi-skimmed milksemi-skimmed milk150ml
Step 5
Beat well with an electric whisk until smooth.
WhiskWhisk
Step 6
Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch.
Step 7
Remove from oven, and leave to cool for 10 mins before turning out onto a cooling rack or baking rack
Baking RackBaking Rack

Icing

Step 8
To make the icing, beat the unsalted butter in a bowl with a whisk until soft.
BowlBowl
WhiskWhisk
unsalted butterunsalted butter100g
Step 9
Gradually sieve and best with whisk again the icing sugar and cocoa powder
SieveSieve
WhiskWhisk
cocoa powdercocoa powder2 Tbsp
icing sugaricing sugar225g
Step 10
then add enough of the milk to make the icing fluffy and spreadable.
milkmilk2 ½ Tbsp
Step 11
Sandwich the two cakes together with the butter icing
Step 12
cover the sides and the top of the cake with more icing and serve
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