Ultimate chocolate fudge cake

Heat the oven to 180c/160 Fan/Gas 4

Ingredients

175g self-raising flour (take out three tbspn and replace with three tbspn cocoa powder)

175g butter (completely softened)

175g golden caster sugar

1 tspn baking powder

Three eggs

One-two tbspn milk

100g dark melted chocolate

Mini Eggs to decorate or Union Jack Flags for the buns

Method

1. Line two, 18cm sandwich tins to make the Easter Cake. This mixture could also be used to make 12-16 muffins depending on the size of the tins

2. Put all the cake ingredients except the melted chocolate together in a bowl

3. Whisk well until you have a creamy mixture then fold in the melted chocolate

4. If the mix is too stiff, add a little milk

5. Divide the mixture between the two tins and level

6. Bake for 20 -25 minutes or until sponge springs back when pressed lightly with your finger

7. Bake the muffins for slightly less time

8. Remove from oven and tins and cool on a wire rack

9. Decorate when completely cold

Chocolate fudge icing

This will make more than enough for one cake, or to ice your buns but as the recipe needs one can of evaporated milk I always make the full amount and freeze the rest for another time.

Ingredients

900g, sieved icing sugar

450g, melted dark chocolate

410g can of evaporated milk

Method

1. Mix icing sugar and milk together and pour in melted chocolate. This mixture will become very stiff

2. Soften in microwave or in a bowl over hot water. The mixture will now become glossy and manageable

3. Use as generously as you wish

To decorate the cake, split the cakes in half, fill with the fudge and reassemble

You can just fudge the top or, as I do, the top and sides and decorate with mini eggs

Top tip

This fudge icing will freeze for months and I use it to decorate all kinds of cakes. When melted it is delicious over ice-cream

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