About this recipe:This is the best chocolate fudge cake in the world. It's got unique ingredients, NO eggs, NO butter and a great texture and taste. It's easy to make, bake and decorate. Make this cake and impress your family and friends!
Set oven to 180 C / Gas 4 to warm up as you make the cake. Grease two 23cm (9 in) round deep cake tins, line with foil and grease again.
Sift flour, salt, cocoa powder and sugar into a bowl. Dissolve bicarb in 1 tablespoon of the milk, pour onto flour with remaining milk, oil, golden syrup and vanilla. Beat with a hand mixer to a smooth mixture. Divide equally between the two tins.
Bake in the oven for 30 minutes. Check the cake with a skewer to ensure the middle is cooked or springs back when touched or sides start to slightly pull away from the foil. Remove tins from oven and pull up the foil to help you get the cakes out. Place cakes on a cooling rack, turn over after cooling for 10 minutes.
Make the buttercream by combining the Stork®, icing sugar, melted chocolate and cocoa powder, and beating well till smooth.
Put one cooled cake on your board or plate, cover with some of the buttercream and place the other cake on top. Cover the top of the cake with some more buttercream and smooth it out as best you can.
Once completely cool if you are not decorating straightaway, wrap both cakes in foil. If you want a really deep chocolate fudge cake double the recipe which I do most times - looks fantastic.
If you're feeling adventurous pipe some small flowers or shells around the top edge of the cake and add a few Maltesers®. Add messages, basically anything you like. I've even made the top like rocky road by adding Maltesers®, small marshmallows and fudge pieces!
I made this cake for my son's birthday, as his best friend is allergic to eggs, and never gets to have a piece of birthday cake. I had already made it as a dummy run and it went down a storm. I added choc chips and it only needed 20 minutes in my oven as opposed to the stated 30. Loved it, well worth a try. - 28 Feb 2014
Thank you for this recipe. I just recently developed an egg intolerance and this was my first attempt at an egg-free cake. I might reduce the amount of chocolate for personal preference, but overall I'm happy with the result. It's very good with some vanilla ice cream. - 11 Aug 2013