Donal Skehan
Dark Chocolate Fudge Cake | DonalSkehan.com, Moist chocolate cake with a rich frosting, how can you go wrong?
  • desserts-baking

Dark Chocolate Fudge Cake

July 31

This Dark Chocolate Fudge Cake is the definition of SWEET TOOTH! Chocolate base with a cream cheese frosting & sprinkles! Perfect for birthdays and parties all year round!

  • time 45mins
  • serves Serves 12
  • video
Method
  1. Preheat oven to 180°C(fan)/390°f/gas mark 6. Grease and line two 20cm (8 inch) round tins.
    Sieve the flour, cocoa and Bicarbonate of soda into a bowl. Add the sugar and mix well. Make a well in the centre and add the syrup, eggs, oil, milk and golden syrup. Beat well with a whisk until smooth. Divide the mixture into the two round tins and bake for 25 – 30 minutes until risen and firm to the touch. Remove from oven and leave to cool before turning out onto a cooling rack.
  2. To make the icing, place the butter in a bowl and beat until soft along with the cream cheese. Gradually sift and beat in the icing sugar and cocoa powder. The icing should be fluffy and spreadable. If the cake has risen a little too high then use a serrated knife to even off the top. Place one half on a cake stand and spread half the icing over, almost out to the edges. Top with the other cake round and then with the remaining icing. Sprinkle over the hundreds and thousands and slice to serve.

Rate this recipe

Average rating 3.5 / 5. Vote count: 2

Ingredients

2 cups self raising flour

4 tbsp cocoa powder

1 teaspoon bicarbonate soda

2/3 cup caster sugar

3 eggs, beaten

5 oz  sunflower oil

5 oz semi skimmed milk

2 tbsp golden syrup

For the Coating and filling:

1/2 cup unsalted butter

2 cups cream cheese

2 2/3 cups icing sugar

1/2 cup cocoa powder, sifted

2 tbsp rainbow sprinkles, to serve

200g self raising flour

4 Tbsp cocoa powder

1 teaspoon bicarbonate soda

150g caster sugar

3 eggs, beaten

150 ml  sunflower oil

150 ml semi skimmed milk

2 Tbsp golden syrup

For the Coating and filling:

100g unsalted butter

450g cream cheese

325g icing sugar

50g cocoa powder, sifted

2 tbsp rainbow sprinkles, to serve

You'll Need

Two 20cm (8 inch) round tins

Two large bowls

Cooling rack (Optional)

Electric mixer (Or stand mixer)

3.5
(2)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan