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Milk Chocolate Fudge Cake
Milk Chocolate Fudge Cake
Prep time
30 minutes
Cooking time
30 minutes
Servings
12
Difficulty
Medium
Ingredients
Cake
175 grams Stork
175g (6 oz) caster sugar
175g (6 oz) self-raising flour, sieved together with 1 teaspoon baking powder
3 eggs, medium
3 tablespoons cocoa, blended with 3 tablespoons hot water and cooled
55g (2 oz) white chocolate chips
Fudge Icing
55 grams Stork
2-3 dessertspoons milk
200g (7 oz) icing sugar, sieved
2 tablespoons cocoa powder
Chocolate cake decorations to finish
Instructions
how_make
To make cake, place all the cake ingredients apart form the chocolate chips in a mixing bowl and beat with a wooden spoon until well mixed (2-3 minutes).
Place the mixture in two 20cm (8 inch) cake tins, previously bottom lined with greaseproof paper and brushed with oil. Sprinkle with chocolate chips.
Bake on the middle shelf of a preheated moderate oven 180° C, 160° C fan oven, Gas mark 4 for 25-30 minutes.
Turn out and cool on a wire tray.
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 with a palette knife. Decorate with your choice of chocolate decorations.
