Chocolate fudge cake

This is a quick-mix cake. Make sure you start with ingredients at room temperature so everything blends smoothly and easily.

175g (6oz) self raising flour
1 level teaspoon baking powder
175g (6 oz) soft tub margarine or soft butter – see note
175g (6 oz) light muscovado sugar
3 large eggs
1 teaspoon vanilla essence
3 level tablespoons cocoa powder

For the fudge frosting:
75g (3 oz) icing sugar
25g (1 oz) cocoa powder
40g (1½ oz) butter
50g (2 oz) castor sugar
Makes one 20cm (8 inch) layer cake

Heat the oven to 180C (350F or gas 4). Grease and base line two 20cm (8”) sandwich cake tins. Sift the flour and baking powder into a mixing bowl. Add the margarine or butter, sugar, eggs and vanilla essence. In a small bowl combine the cocoa powder with 2 tablespoons boiling water and mix to a paste. Add the paste to the mixing bowl. Using a wooden spoon stir first to blend the ingredients, then beat well for 1 minute to get a smooth cake batter. Divide the mixture evenly between the cake tins and spread level. Set in the heated oven and bake for 20-25 minutes.

Meanwhile sift the icing sugar and cocoa power for the fudge frosting into a bowl. Measure the butter, sugar and 2 tablespoon cold water into a small saucepan. Stir over low heat until the butter has melted and sugar dissolved, bring to a simmer. Pour into the sifted mixture and beat to a smooth soft icing. Allow the mixture to cool until it takes on a spreading consistency. Sandwich the cooled cake layers with some of the frosting and swirl the rest on top.

Note.  Some margarines and spreads are low fat and not suitable for baking. The best one to pick out is Stork soft tub margarine.