Chocolate Fudge Cake

INGREDIENTS

125g/4.5oz plain chocolate, chopped

250g/9oz self-raising flour

300mls/10fl oz milk

125g/4.5oz brown sugar

150g/5oz unsalted butter or baking margarine

125g/4.5oz icing sugar

125g/4.5oz golden caster sugar

2 eggs, separated

1 tbsp cocoa powder

Chocolate sprinkles to decorate (optional)

METHOD

Preheat the oven to 160C, 320F, Gas 4.

Grease and line a 18x28cm baking tin.

Melt the chocolate with the brown sugar and a little of the milk in a pan while continuously stirring.

Slowly stir in the rest of the milk leaving 2 tbsps to one side for making the icing.

In a large mixing bowl cream 125g of the butter with the caster sugar until light and fluffy.

Separate the eggs and beat the yolks into the creamed mixture until well combined.

Sieve the flour and gradually add to the creamed mixture while stirring.

Add the chocolate mixture to the mixing bowl and beat well until smooth.

In a separate bowl whisk the egg whites until they form soft peaks and fold into the cake mixture.

Pour into the prepared tin and bake in the centre of the preheated oven for around 50 minutes until firm to the touch.

Run a knife around the sides of the tin and carefully turn out the cake onto a wire rack until completely cooled.

ICING

Place the remaining butter and a tbsp milk in a small pan and heat gently until melted.

Sieve the icing sugar and cocoa powder together and add to the pan, stirring well until smooth adding a little more milk if needed.

Allow to cool while stirring occasionally.

Pour the icing over the cake and spread evenly.

Sprinkle your chocolate sprinkles at this point if you have any, or any other decoration you choose.

Allow to set completely and cut into nine equal squares with a sharp knife.

Serve or store in an airtight container.

Enjoy your chocolate fudge cake!