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Method Prep:15min › Cook:25min › Ready in:40min
Preheat the oven to 180 C / Gas 4. Grease two 18cm sandwich tins.
Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the sugar and mix well.
Make a hole in the centre of the flour and add the syrup, eggs, oil and milk. Beat well using an electric whisk until smooth. Spoon the mixture into the two tins.
Bake until risen and firm to the touch, 25 to 30 minutes. Leave to cool before turning out onto a cooling rack.
For the chocolate buttercream icing for the top and edges: Place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.
You can use the chocolate butter icing for the inside of the chocolate fudge cake too, BUT if you want to have a FRESH CREAM chocolate fudge cake, then you'll need to whip 300ml double cream with 25g caster sugar, then once the cream is smooth and thick sandwich the two cakes together, and apply the chocolate butter cream to the edges and top.
You can also decorate your cake with sweets or chocolate buttons, chocolate flakes or strawberries!
I've not baked for several years but wanted to make my son a birthday cake. I chose this cake recipe and it turned out lovely! I did the fresh cream filling. Easy to follow. Very impressed with end result! - 25 Sep 2014
This is a very good recipe, but it just needs a few minor tweaks. Making it was fun and I loved every minute of it. However, the recipe did not state that you need special baking paper for cakes, and so mine stuck to the tins. Seeing as too much chocolate (e.g 150 - 200g bar) does not agree with me when I eat that much, the amount of cocoa used in the recipe was too much. I ate two slices of the cake and ended up starting to feel sick. It was otherwise very nice to taste and savour. Excellent recipe. I would be likely to recommend it to anyone. - 14 Feb 2013