Chocolate Fudge Cake

Chocolate Fudge Cake

Cake Ingredients:
225g Plain Flour
1 level tsp bread soda
50g Dark Cocoa Powder
1/2 tsp Salt
225g Castor Sugar
1 Tbsp White Vinegar
300ml Milk
1 tsp Vanilla Essence
2 Large Eggs
125g Butter

Filling Ingredients:
200g Dark Chocolate
50g Butter
1/2 tin Condensed Milk

Cake Board
Ribbon
Chocolate Fingers



Method:
1. Sieve Flour, Bread Soda, Cocoa, Salt, and Castor Sugar together and mix well.
2. Mix Vanilla, Milk and Vinegar together in seperate bowl.
3. Add eggs to wet mixture, and mix well.
4. Pour liquid ingredients into dry mixture.
5. Beat well until lumps are gone.
6. Melt butter, cool and then add to mixture.
7. Line 8 - 10" tin. (After it is lined, grease it a small bit as the cake does tend to stick to the paper).
8. Pour into tin.
9. Bake at 180 degrees for approx one hour, until skewer comes out clean. If using two separate tins then reduce cooking time and watch carefully.


Fudge Icing:
1. Bring a pot of water to the boil with a heatproof bowl sitting on top. DO NOT let the water touch the end of the bowl.
2. Add chocolate pieces and butter into the bowl, and melt slowly.
2. Stir in condensed milk until smooth.
3. Whisk until it has thickened and then remove from the heat.

Assembly:
1. Once the cake has cooled, cut it in half (if you used one cake pan), and place the bottom half on the cake board. You can put a small bit of the fudge on the board so that the bottom of the cake won't move.
2. Spread 1/3 of the filling onto bottom half and put the top of the cake on top.
3. Use the rest of the filling mixture on top and around the edges.
4. Put chocolate fingers around the edge of the cake making sure they are all straight and sticking to the fudge.
5. Once all fingers are in place and stuck, tie a ribbon around the outside.
6. Finish the cake off by adding chocolate shavings or other chocolate items to the top of the cake.