Chocolate Fudge Cake

Serves: 12
Preparation time: 15 mins
Cooking time: 25 mins


  • 175g plain flour
  • 100g caster sugar
  • 50g cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 2 tbsp black treacle
  • 2 large eggs
  • 150ml milk
  • 150ml Filippo Berio Mild & Light Olive Oil

For the icing::

  • 175g plain chocolate
  • 150ml double cream


  1. Preheat the oven to 170˚C/ 325˚F/ Gas Mark 3. Oil and base line two 20cm round sandwich tins. Sift the first five ingredients together. Add the remaining ingredients and use an electric whisk to beat together for 1 minute.
  2. Pour into the prepared tins; bake for 20-25 minutes or until springy to the touch. Cool for 10 minutes, remove from tins, transfer to wire rack and leave until cold.
  1. In a small pan heat the chocolate and cream together, stirring until smooth. Cool then chill for 30 minutes. Sandwich the cakes together with a third of the icing; spread the remainder over the top and sides of the cake. Serve in wedges.

Cooks tips:

This cake is delicious served warm with ice cream. Simply microwave individual wedges for 30 seconds on HIGH or until the icing melts.