All-in-One Chocolate Fudge Cake

A feather-light all-in-one chocolate sponge sandwiched and topped with a glossy chocolate fudge icing.

Ingredients

• 175g (6 oz) self-raising flour
• 1 rounded teaspoon baking powder
• 40g (1.5 oz) cocoa powder, sifted
• 175g (6 oz) soft butter or baking spread
• 175g (6 oz) caster sugar
• 3 large eggs
• 2 tablespoons milk

For the icing: 150g (5 oz) dark chocolate

• 75g (3 oz) butter
• 1 tablespoon golden syrup
• 3 tablespoons evaporated milk or double cream

Directions

1. Pre-heat the oven to 170C (gas mark 3) and grease and line two 18cm (7 inch) sandwich tins.
2. Put the flour, baking powder, cocoa, butter, sugar, eggs and milk into a large bowl and whisk together until smooth and well combined.
3. Divide the mixture evenly between the tins and level the surfaces.
4. Bake for about 30 minutes until well risen and springy to the touch, then cool in the tins for a few minutes before turning out onto a wire rack.
5. Make the icing: gently melt the chocolate, butter, golden syrup and evaporated milk together, stirring until smooth and glossy, then leave to cool until thick enough to spread.
6. Sandwich the cakes with half the icing and swirl the rest over the top.
7. Leave to set before slicing.

Notes

Based on Delia Smith’s all-in-one method, where everything goes into one bowl for a reliably light sponge.