FUDGY CHOCOLATE CAKE

Fudgy chocolate cake image

An irresistible combo made with soured cream to make it extra moist and doubly delicious!

Provided by Good Food team

Time 1h20m

Yield Cuts into 8-10 slices

Number Of Ingredients 14

Ingredients

150ml sunflower oil , plus extra for the tin
100g dark chocolate , broken into chunks
200g self-raising flour
200g light muscovado sugar
6 tbsp cocoa powder
100ml soured cream
2 large eggs
1 tsp vanilla extract
1 tbsp instant coffee , dissolved in 1 tbsp hot water
1 Cadbury Flake , crumbled, to decorate
100g butter , softened
85g icing sugar
50g cocoa powder , sifted
1-2 tbsp milk

Steps:

Heat oven to 160C/140C fan/gas 3. Oil a 23cm round cake tin, then line the base with baking parchment.
Whizz the chocolate into small pieces in a food processor. Tip the flour, sugar, cocoa, oil, soured cream, eggs, vanilla, dissolved coffee and 100ml hot water into a large mixing bowl. Whisk everything together with electric beaters until smooth, then quickly stir in the whizzedup chocolate bits. Pour the batter into the tin and bake for 50 mins-1 hr until risen and springy to the touch. Transfer to a wire rack and leave to cool.
To make the icing, beat the butter in a large bowl until light and fluffy. Add the icing sugar, cocoa and a drop of milk, and beat until creamy. Beat in more milk, if necessary, to loosen the icing to a spreadable consistency. Spread the icing over the top of the cake and sprinkle with crumbled Flake. The cake can be kept in an airtight container for 1-2 days.

Nutrition Facts : Calories 532 calories, Fat 33 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 35 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium