Fudgy chocolate cake
By Good Food
An irresistible combo made with soured cream to make it extra moist and doubly delicious!
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Prep:20 mins
Cook:1 hrs
- Easy
Nutrition per serving
-
kcal 532
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fat 33g
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saturates 13g
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carbs 51g
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sugars 35g
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fibre 4g
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protein 7g
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salt 0.8g
Ingredients
- 150ml sunflower oil, plus extra for the tin
- 100g dark chocolate, broken into chunks
- 200g self-raising flour
- 200g light muscovado sugar
- 6 tbsp cocoa powder
- 100ml soured cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp instant coffee, dissolved in 1 tbsp hot water
- 1 Cadbury Flake, crumbled, to decorate
- 100g butter, softened
- 85g icing sugar
- 50g cocoa powder, sifted
- 1-2 tbsp milk
Method
Heat oven to 160C/140C fan/gas 3. Oil a 23cm round cake tin, then line the base with baking parchment.
Whizz the chocolate into small pieces in a food processor. Tip the flour, sugar, cocoa, oil, soured cream, eggs, vanilla, dissolved coffee and 100ml hot water into a large mixing bowl. Whisk everything together with electric beaters until smooth, then quickly stir in the whizzedup chocolate bits. Pour the batter into the tin and bake for 50 mins-1 hr until risen and springy to the touch. Transfer to a wire rack and leave to cool.
To make the icing, beat the butter in a large bowl until light and fluffy. Add the icing sugar, cocoa and a drop of milk, and beat until creamy. Beat in more milk, if necessary, to loosen the icing to a spreadable consistency. Spread the icing over the top of the cake and sprinkle with crumbled Flake. The cake can be kept in an airtight container for 1-2 days.
