CHOCOLATE FUDGE CAKE

If you love chocolate cake, then you have to try this one. It is a real crowd-pleaser: not particularly rich but sweet, gooey and delicious. It makes a fantastic birthday cake too – just stick a candle in the middle and both kids and adults will want an extra slice once they’ve tried it.

Makes 10 slices

• 175g soft margarine, plus extra to grease the tins

• 225g soft light brown sugar 200g caster sugar

• 3 large eggs

• 1tsp vanilla extract

• 250g plain flour

• 125g cocoa powder

• 1 ½tsp baking powder

• ½ tsp fine salt

• 375ml soured cream

For the chocolate frosting

• 150g dark chocolate, broken into small pieces

• 100g cocoa powder

• 100ml boiling water

• 225g unsalted butter, softened

• 6tbsp icing sugar

Heat your oven to 180°C/fan 160°C/gas 4. Grease three 20cm loose-bottomed sandwich tins and line the bases with baking paper.

Using a stand mixer fitted with the whisk attachment, beat the margarine and sugars together until the mixture is pale and fluffy (around 5 minutes). Scrape down the sides of the bowl with a spatula and whisk again.

In a separate bowl, beat the eggs with the vanilla extract. With the mixer still running on a lowmedium speed, slowly pour the beaten eggs into the mixture.

Sift the flour with the cocoa powder, baking powder and salt. Add a large spoonful to the whisked mixture and stir in, then mix in a large spoonful of the soured cream. Repeat until all the flour and soured cream are incorporated. Beat until you have a smooth batter.

Divide the batter equally between the prepared tins. Bake for 20-25 minutes until the cakes are risen and slightly shrunk away from the sides of the tin. Leave to cool in the tins before transferring to a wire rack to cool completely.

To make the chocolate frosting, melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl is not in contact with the water. Stir until smooth and set aside to cool. In another bowl, mix the cocoa powder with the boiling water to make a thick paste. In a bowl, beat the butter until soft and fluffy then add the icing sugar and whisk until pale and fluffy. Add the melted chocolate and cocoa paste and beat until the frosting is smooth.

To assemble, place one cake layer on your serving plate and spread with a quarter of the frosting. Place a second cake layer on top and spread with another quarter of the frosting. Position the final cake layer on top and cover the top and sides with the remaining frosting. Leave the frosting to set before cutting the cake.