Chocolate Fudgey Cake

Chocolate Fudgey Cake is a really grown-up chocolate cake, which goes perfectly with a hot mug of coffee, or even a cheeky glass of red wine! Recipe taken from Just For One Or Two Cookbook.

Chocolate Syrup

5/5
1

16–20 squares

35 mins

Ingredients

Cocoa powder 75g (3oz)

Eggs 3

Light muscovado sugar 250g (9oz)

Olive oil or rapeseed oil 125ml (4fl oz)

Self-raising flour 150g (5oz)

Bicarbonate of soda 1 tsp

Dark chocolate 150g (5oz), broken into chunks

Butter 25g (1oz)

Milk 4 tbsp

Golden syrup 1 tbsp

Milk chocolate 50g (2oz), broken into pieces and melted in a bowl over a pan of hot water

Instructions

Whisk 50g (2oz) cocoa powder with 100ml (3½fl oz) boiling water in a small bowl until smooth. Leave to cool for a few minutes.

Preheat the oven to 180°C/350°F/Gas 4 and line a 33 x 22cm (13 x 9in) tray bake tin with non-stick baking paper.

In a large bowl whisk the eggs, sugar and oil for 3 minutes, until smooth, using an electric whisk. Mix in the flour, bicarbonate of soda and cocoa paste. Pour into the tin and allow to settle.

Bake for 35-40 minutes until the cake is risen and a skewer inserted comes out clean. Leave for 10 minutes, then turn out onto a wire rack to cool.

To make the icing, melt the dark chocolate with the butter in a bowl over a pan of barely simmering water and stir until smooth. At the same time, mix the remaining cocoa powder, milk and syrup in a pan and heat until almost boiling. Whisk it into the chocolate mixture to make a glossy icing.

Smooth the icing over the cake, drizzle with the milk chocolate and leave to set. Cut into squares.

To serve now: Enjoy the cakes and keep any extras in an airtight container for a few days.
To freeze: Place in rigid plastic containers in a single layer or between sheets of greaseproof paper. Cover, seal and label. Use within 2 months.
To serve from the freezer: Thaw at room temperature for about 2 hours or until defrosted.