Chocolate fudge cake

Chocolate fudge cake

8 servings

1 hour


  1. 150 ml sunflower oil, plus extra for the tin
  2. 175 g self-raising flour
  3. 2 tbsp cocoa powder
  4. 1 tsp bicarbonate of soda
  5. 150 g caster sugar
  6. 2 tbsp golden syrup
  7. 2 large eggs, lightly beaten
  8. 150 ml semi-skimmed milk
  9. For the icing
  10. 100 g unsalted butter
  11. 225 g icing sugar
  12. 40 g cocoa powder
  13. 2 1/2 tbsp milk (a little more if needed)


  1. 1
    STEP 1 Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
  2. 2
    STEP 2 Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
  3. 3
    STEP 3 Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
  4. 4
    STEP 4 To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
  5. 5
    STEP 5 Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.