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Serves 10-12
175g unsalted butter (a little extra for greasing)
175g caster sugar
3 eggs beaten
3 tablespoons of golden syrup
40g ground almonds
175g self raising flour
Pinch of salt
40g cocoa powder
Icing
225g plain chocolate, broken into pieces
55g dark muscovado sugar
225g unsalted butter
5 tablespoons of evaporated milk
1/2 tsp vanilla extract
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Grease two 8" sandwich tins & line the bases with baking paper
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Preparing the icing - place the chocolate, muscovado sugar, butter, evaporated milk, and vanilla extract in a saucepan. Heat gently until melted. Pour into a bowl and leave to cool. Place in the refrigerator for about an hour or until spreadable.
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Preheat the oven to 180'c
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Place the butter and caster sugar in a bowl and beat until light and fluffy. Gradually beat in the eggs. Stir in the golden syrup, ground almonds, sift the flour, salt & cocoa powder then fold into the mixture. If required add a little water to make to a dropping consistency.
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Spoon the mixture into the prepared tins and bake for 35 minutes, or until springy to touch & a skewer inserted in the center comes out clean.
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Leave the cakes in the tins for 5 mins before turning out onto wire racks to cool completely. When cold, sandwich together with half of the icing. Spread the remainder of the icing over the top and sides of the cake.
Viola, Chocolate Fudge Cake, a great family favourite!!
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