Milk Chocolate Fudge Cake
- 30 minutes
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Prep time - 30 minutes
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Cooking time - 12
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Servings - Medium
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Difficulty
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.
