Chocolate fudge cake


225g butter, chopped

225 g plain chocolate, roughly chopped

450g caster sugar

175ml milk

4 medium eggs, lightly beaten

150ml sour cream (buttermilk or natural yoghurt will also work)

250g Self raising flour

40g cocoa powder


Preheat oven to 160°C (140°C fan) mark 3. Grease and line 2 round 8in cake tins. To make the cake, put the butter, chocolate, sugar and milk into a large pan and gently melt, stirring occasionally, until smooth and glossy. Set aside to cool slightly – about 5min.Whisk the eggs and sour cream into the chocolate mixture, then sift over the flour and cocoa powder and whisk together. Divide mixture into the prepared tins and bake in the centre of the oven for approximately 45min or until a skewer inserted into the centre of the cake comes out clean. Cool for 15 minutes in the tins, then turn out on to a cooling rack.

Easy Chocolate Fudge Icing


225g Sifted Icing Sugar

50g Sifted Cocoa Powder

60g butter

60ml milk


Place the butter and milk in a saucepan and melt together over low heat. Meanwhile, sift the icing sugar and cocoa powder together in a large mixing bowl. Once your buttery liquid is melted pour enough of it into the dry ingredients to make a buttercream like consistency and use just under half of it to sandwich the two cakes together. Add the rest of the liquid (warm it up again if it has set) to loosen it up and pour over the top of the cake. Alternatively you can spread it over the top and sides with a spatula. Decorate as desired.