This chocolate cake is so light and velvety smooth, it’s okay to cover it with such a sinful chocolate fudge coating.
Preparation Time: 15 minutes
Cooking Time: Approximately 45 minutes + 20 minutes for icing.
What You’ll Need:
For the cake:
- 6oz (150g) self-raising flour
- 2oz (50g) cocoa powder
- 1 tsp baking powder
- 6oz (150g) demerera sugar
- 6oz (150g) butter or margarine
- 2 tsp instant coffee dissolved in 2 tbsp boiling water
- 6oz (150g) plain chocolate
- 1 tbsp natural yoghurt
- 3 eggs
For the fudge:
- 1 140g bar of Cadbury’s Caramel
- 1 tbsp cold water
- 1oz (25g) butter
- 2oz (50g) icing sugar
- 1oz (25g) cocoa powder
- 2 tsp milk
What To Do:
- Lightly oil and base-line two 8-inch sandwich tins with greaseproof paper. Preheat the oven to 190C/ gas mark 5.
- Break the chocolate into small pieces and put in a heatproof bowl over a saucepan of boiling water with the liquid coffee. Put the butter in the microwave for a few seconds until very soft; it doesn’t need to melt completely.
- Sift the flour, cocoa powder, and baking powder into a large mixing bowl and make a well in the centre.
- Put the chocolate, butter, sugar, yoghurt and beaten eggs into the well and use a handheld electric whisk to thoroughly combine everything into a smooth, runny mixture. (This only takes half a minute.)
- Divide the mixture into the prepared tins and bake for 20 to 25 minutes, until a skewer or very sharp knife inserted into the cake comes out clean. Let the cakes cool for a minute then run a blunt knife around the edges to loosen. Turn onto a wire rack and leave to cool completely.
- To make the fudge icing: Put the water in a heatproof bowl with the Cadbury’s Caramel, broken into pieces, and leave over a pan of boiling water for about 5 minutes, stirring occasionally, until the chocolate has melted. Take the bowl off the heat and leave to cool for another 5 minutes, stirring occasionally to stop the chocolate from wrinkling and setting.
- Meanwhile, sift the icing sugar and cocoa powder into a separate bowl with the milk and softened butter and beat until smooth. Pour the melted chocolate into the butter icing and mix thoroughly.
- Use about 1 tablespoon of the fudge to sandwich the two sponges together. With the cake on the wire rack over a large sheet of greaseproof paper, slowly pour the remainder of the icing into the centre of the cake, using a spatula to get every last bit out of the bowl. Dip a blunt dinner knife into a mug of hot water and spread the fudge evenly over the top and sides of the cake. Leave to set for a few minutes.
If you can stand to save some of this delicious cake for later, store in an airtight tin at room temperature.
Recipe by Gill Holocombe.