Method:
Step 1
Preheat the oven to 180°C (160°C fan) or gas mark 4. Grease and line the base of two 18cm round sandwich tins. Sift the self-raising flour, cocoa powder, and bicarbonate of soda into a mixing bowl. Add the caster sugar and stir to combine.
Step 2
Make a well in the centre of the dry ingredients. Add the golden syrup, lightly beaten eggs, sunflower oil, and milk. Using an electric whisk, beat the mixture until it becomes smooth and well combined.
Step 3
Divide the cake mixture evenly between the two prepared tins. Bake in the preheated oven for 25-30 minutes, or until the cakes have risen and are firm to the touch. Remove from the oven and let them cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
Step 4
To prepare the icing, beat the unsalted butter in a bowl until soft and smooth. Gradually sift in the icing sugar and cocoa powder, mixing well. Add the milk gradually, enough to make the icing light, fluffy, and spreadable.
Step 5
Once the cakes have cooled, spread the butter icing over one of the cakes and sandwich the two cakes together. Use the remaining icing to cover the top and sides of the cake for a smooth finish.
Ingredients
- 150ml sunflower oil, plus extra for greasing
- 175g self-raising flour
- 2 tbsp cocoa powder
- 1 tsp bicarbonate of soda
- 150g caster sugar
- 2 tbsp golden syrup
- 2 large eggs, lightly beaten
- 150ml semi-skimmed milk
For the icing
- 100g unsalted butter
- 225g icing sugar
- 40g cocoa powder
- 2½ tbsp milk (more if needed)
- Enjoy your rich and delicious chocolate fudge cake!