Chocolate Fudge Cake

This indulgent Chocolate Fudge Cake is deliciously moist and very easy to make

Ingredients:

175g/6oz Odlums Self Raising Flour
175g/6oz Margarine (room temperature)
175g/6oz Dark Muscavado Sugar
3 large Eggs
100g packet Ground Almonds
2 level tablespoons Cocoa dissolved in 2 tablespoons of Boiling Water

Filling and Icing:
75g/3oz Margarine (room temperature)
225g/8oz Icing Sugar
1 dessertspoon of Milk
2 level tablespoons Cocoa dissolved in 2 tablespoons of Boiling Water

To Serve
Raspberries
Raspberry Coulis

Method:

1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line two 18cms/7” sandwich tins.
2. Place all the cake ingredients into a mixing bowl. Beat until mixture is smooth.
3. Put half the mixture into each of the tins and level the tops.
4. Bake for 25 minutes approx. until well risen and springs back when gently touched.
5. Turn out and remove lining paper. Cool on a wire tray.
6. Meanwhile make the icing: place all the ingredients into a bowl and beat until smooth. Allow to start to “set”.
7. Sandwich the cakes with half the icing. Spread remaining icing over top.
8. Serve with raspberries and coulis.

Source: Odlums