Chocolate Week: Lyle’s Chocolaty Fudge Cake
If you would like to really indulge with chocolate then this delicious cake is just for you for chocolate week!
Lyle’s Chocolaty Fudge Cake
Prep time: 30 minutes
Cooking time: 30 minutes
for the cake
75g (3oz) cocoa
9 tbsp boiling water
150g (5oz) unsalted butter, softened
110g (4oz) Lyle’s Golden Syrup
315g (11oz) Tate & Lyle’s Golden Caster sugar
4 large eggs
75ml (3 floz) milk
250g (9oz) plain flour, sifted
1½ rounded tsp baking powder
for the filling, icing & decoration
150g (5oz) dark chocolate 70% cocoa solids, broken into pieces
150ml (5floz) double cream
1 tbsp Lyle’s Golden Syrup
You will also need 2 x 20cm (8”) deep sandwich tins, greased and the bases lined with parchment paper.
Preheat the oven to 180°C/160°Fan/Gas 4.
In a large bowl mix the cocoa and water together with a wooden spoon until smooth, then add the butter, Lyle’s Golden Syrup, Lyle’s Golden Caster sugar, eggs and milk. Mix again, then sift over the flour and baking powder to make a thick batter.
Spoon the mixture into the cake tins and bake on the middle shelf of the oven for 30 minutes or until risen and a fine skewer comes out clean when inserted in the centre of the cakes.
Leave to cool for 10 minutes, then turn out onto a wire rack and discard the parchment.
For the filling and icing, combine the chocolate, cream and golden syrup in a heatproof bowl set over a pan of simmering water until melted, for about 5 minutes. Stir constantly, then remove from the heat and leave to cool and thicken to a spreading consistency.
Sandwich the cakes together with about half of the chocolate cream, arrange on a plate, then use a palette knife to spread the rest decoratively over the top. Decorate with the chocolates and serve.