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Easter Chocolate Fudge Cake
Brighten up a traditional Chocolate Fudge Cake this Easter with some edible gold glitter, chocolate flakes, and golden eggs.
Brighten up a traditional Chocolate Fudge Cake this Easter with some edible gold glitter, chocolate flakes, and golden eggs.
Prep time
30 minutes
Cooking time
25 minutes
Servings
1
Difficulty
Easy
Ingredients
Ingredients
175g Stork
175g sugar
175g self-raising flour
1 teaspoon baking powder
3 eggs
2 tablespoons cocoa, blended with 2-3 tablespoons of hot water and cooled
For the icing 55 grams Stork
2-3 tablespoons milk
200g icing / powdered sugar
2 tablespoons cocoa powde
Instructions
how_make
Preheat the oven to 170 °C / 340 °F / Gas Mark 4. Grease and line two round 20cm / 8 inch cake tins.
Place all the cake ingredients in a mixing bowl and beat with a wooden spoon until well mixed (2-3 minutes).
Bake on the middle shelf of the oven for 25-30 minutes. Turn out and cool on a wire tray.
Meanwhile, make the icing. Place all icing ingredients together in a bowl and beat together until smooth.
Sandwich cakes together with some of the icing and spread remaining icing over the cake.
Decorate with chocolate flakes, golden eggs and gold glitter.
