Fudgy dark chocolate cake
By Good Food
Fudgy dark chocolate sponge, the perfect party cake, afternoon-tea cake or any-excuse cake
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Cook:30 mins
- Serves 10
- Easy
Nutrition per serving
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kcal 548
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fat 40g
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saturates 23g
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carbs 44g
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sugars 27g
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fibre 2g
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protein 6g
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salt 0.8g
Ingredients
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour - swap 2 tbsp of the flour for 2 tbsp sifted cocoa powder (we used Green & Black's)
- 1 tsp baking powder
- 2 tbsp milk
- 200ml double cream
- 50g butter
- 3 tbsp clear honey
- 200g dark chocolate (use 70% cocoa solids if you can), broken into pieces
- top with shaved or grated chocolate
Method
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).
Leave to melt for 5 mins, then stir briefly to combine - don't over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.
