Chocolate Fudge Cake

Filled with fresh cream and topped with white chocolate - heaven!

Ingredients: Cupcakes
175g self-raising flour
50g cocoa powder
3 large eggs
100g butter (soft)
275g caster sugar
1 tsp baking powder
50ml milk
1/2 cup veg oil
6 tbsp boiling water

Ingredients: Chocolate fudge
150g milk chocolate
150ml double cream
20g white chocolate

Method:
Step 1: Preheat the oven to 180˚C and grease two baking tins with baking parchment.

Step 2: Grate the milk chocolate and then place all of the ‘cupcake’ ingredients above into a large bowl and whisk together until fully combined.
 
Step 3: Add flour, sugar, cocoa, baking powder, baking soda, salt to a large bowl or the bowl of a stand mixer.

Step 4: Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Step 5: Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.

Step 6: Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

Step 7: Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Step 8: To make the chocolate icing, melt the milk chocolate with the double cream in a heatproof bowl set over a pan of simmering water until the chocolate has melted, stirring occasionally.

Step 9: Remove the bowl from the heat and stir the chocolate mixture to make sure it has melted completely.

Step 10: Leave to cool until almost set, spread the whipped double cream (or you can use the chocolate icing as filling also if you wish) onto the bottom layer.

Step 11: Sandwich with the top and begin the slowly pour over the chocolate icing so that it covers the top and drips down slightly.

Step 12: Finish by adding some white chocolate shavings, serve and enjoy!