This cake is easy to make and is a treat for anybody with a chocoholic tendency, thanks to its satisfyingly fudgey texture. Interestingly it is made without eggs, so is a good recipe for those with egg allergies. It is impressive enough to serve as a dessert at a dinner party with a splash of cream, or just as an afternoon tea bake.
Ingredients
- 450g plain flour
- 6 tablespoons unsweetened cocoa powder (I use Green & Black’s)
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
- 300g caster sugar
- 125ml vegetable oil
- 300 ml water
- 2 tablespoons distilled white vinegar
- 2 tsp vanilla extract
Paste for the icing
- 225g icing sugar
- 25g unsweetened cocoa powder
- 75g butter, diced
- 1 tablespoon golden syrup
- 4 tablespoons milk
- Preheat oven to 180C/160Fan/Gas Mark 4
- Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl. Stir in the sugar
- In a separate bowl combine all the wet ingredients and stir well
- Pour the wet ingredients into the dry ingredients and beat well until mixture is smooth
- Pour the batter into a well greased 23cm round loose base/springform cake tin and bake for approximately 1 hour until a skewer inserted in the centre comes out clean. If the cake appears to be getting too dark, place a piece of foil over the top
- Remove from the oven and leave to cool in the tin
- Whilst the cake is cooling make the icing by sifting the icing sugar and cocoa powder into a bowl, make a well in the centre
- Gently heat the butter, golden syrup and milk until the butter has melted. Pour into the icing sugar mixture and beat with a wooden spoon. This will take a little time and patience. As the mixture cools it will thicken. You want the icing to have a soft fudge spreading consistency
- Remove cake from the tin and spread the icing mixture over the top and sides. Decorate with whipped cream if desired.
