About this recipe:Moist and dense chocolate fudge cake which has a unique taste, topped with a chocolate caramel buttercream icing. Can also be microwaved for 30 seconds and eaten with fresh cream or ice cream as an extra special treat.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:30min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Grease and flour two 18cm round sandwich tins.
Combine all of the cake ingredients in the bowl of an electric mixer. Beat well for 5 minutes. The consistency will be more like a batter, so don't panic! Divide the cake mixture between the prepared tins.
Bake for 25 to 35 minutes, or till a skewer inserted in the centre comes out clean. Remove and cool on a wire rack. Once cakes are cooled they can be stored overnight or can be decorated straightaway.
To make the buttercream: beat together all of the buttercream ingredients till smooth and spreadable. Use the buttercream to sandwich the cooled cakes together, then pipe or spread over the top and sides of the cake.
Use a star nozzle with 6 points to make the buttercream roses. They are so easy, just start in the middle and sweep around one side to the other to finish the rose. Start on the top of the cake, them do the sides. Fill any small holes between the roses with a small shot of buttercream. If they look rubbish, scrap them off and start again! Practice makes perfect. I have covered this cake in yellow buttercream too for a very spring look. Cut out some Easter animals from sugar paste using plungers and use them to decorate your cake, plus plenty of chocolate eggs.