This recipe is for a very basic and easy but never the less yummy chocolate fudge cake. Serves around 8-10. Prep will take around 10 mins, Cooking time approx 35 mins.
265g plain flour (1 3/4 cups)
55g cocoa powder (3/4 cup)
1 1/2 tsp baking powder
440g white sugar (2 cups)
250 ml milk (1 cup)
125 ml vegetable oil (1/2 cup)
1 tsp vanilla extract
Here is a photo of my Chocolate Fudge Cake that I baked with this recipe. If you are pushed for time then you can simply use store bought Chocolate Fudge Icing and then grate some plain milk chocolate on the top for the basic look. Chocolate mini eggs are good decorations for an Easter cake, or maybe sprinkle on some icing powder for a snowy Christmas vibe.
Preheat the oven to 180C/ fan 160C/ 350F and grease 2 9″ cake tins with butter, then line the base with baking paper.For the cake batter, sift the flour, cocoa and baking powder into a large mixing bowl and then add the sugar and salt. Mix to combine the ingredients. Add the wet ingredients to the dry by adding the eggs, milk, oil and vanilla extract. Whisk them well to combine all the ingredients until it is lump free and a some runny consistency. Now pour the batter into the cake tins.
Bake for approximately 35 minutes. If you are unsure, test by use a wooden or metal skewer and insert it into the centre of the cakes. Remove the cakes once skewer comes out clean. Leave the cakes to cool for 10 minutes before turning them out onto wire racks. Once they have cooled completely they are then ready for the chocolate fudge icing.
I frosted my cake with Betty Crocker Chocolate Fudge Icing, (other brands are available). I put a layer of Chocolate Fudge Icing in the middle like a sandwich, then I smoothed the remaining Chocolate Fudge Icing over the top of the cake and grated some plain milk chocolate over the top. You can switch it up and use white chocolate shavings or maybe sprinkles for different effects.
Eat and Enjoy!
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