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Sunday Best Chocolate Fudge Cake




Source of Recipe


by Mary Berry


List of Ingredients




1½ rounded tbsp cocoa
3 tbsp hot water
175g/6oz soft margarine
175g/6oz caster sugar
3 size 2 eggs
175g/6oz self-raising flour
1½ tsp baking powder
For the Fudge Icing:
50g/2oz margarine
25g/1oz cocoa, sifted
about 2 tbsp milk
225g/8oz icing sugar, sifted
To Finish:
a little warmed apricot jam (optional)
chocolate flake or grated chocolate




Recipe



1. Preheat the oven to 180C/350F/Gas4. Grease and base line 18cm/2 x 7in sandwich cake tins with greased greaseproof paper.
2. Blend the cocoa with the hot water in a large bowl and leave to cool. Add the remaining cake ingredients to the bowl and beat thoroughly for 1-2 minutes. Divide between the tins and bake in the preheated oven for about 25-30 minutes or until the cakes have shrunk slightly from the sides of the tin and they spring back when pressed lightly with a finger. Turn out, remove the paper and leave to cool on a wire rack.
3. To make the icing, melt the margarine in a small pan, add the cocoa and cook for 1 minute. Remove from the heat and stir in the milk and icing sugar. Beat well until smooth. Cool a little until of spreading consistency.
4. Spread a little warmed apricot jam on to the surface of one of the cakes (which will be the middle of the cake), and top with half the fudge icing. Place the remaining cake on top, brush with apricot jam as before and top with the remaining fudge icing, warmed if necessary. Decorate with chocolate flake or grated chocolate