This is a beautifully moist, rich fudge cake.
100g soft margarine
100g soft light brown sugar
2 eggs100g self raising flour
1tsp baking powder
2Tbsp cocoa powder
Filling and Icing
75g milk or plain chocolate, broken into pieces. Plus 1 square
225g icing sugar
1Tbsp cocoa powder
1Tbsp hot water
3 fudge bars
Preheat the oven to 180C/gas mark 4.
Grease and line 2 18cm sandwich tins.
Place margarine, sugar and eggs into a bowl with the flour, baking powder and cocoa.
Add 2Tbsp of hot water and beat well together with an electric mixer for 2-3 minutes.
Divide the mixture evenly between the sandwich tins and bake for 25-30 minutes until risen and springy to the touch.
Leave to cool for 5 minutes before turning out onto a wire rack to cool completely.
Melt the butter and chocolate with with the milk in a bowl over a pan of simmering water.
Sieve the icing sugar and cocoa into a bowl and using a wooden spoon, beat in the chocolate mixture along with 1Tbsp hot water.
The mixture should be thick enough to spread onto the cake. (If not, leave to cool a little).
Sandwich the sponges together using a quarter of the icing.
Use the remaining icing to cover the top and sides of the cake.
Decorate with the fudge bars around the edge
Grate the 1 piece of chocolate and sprinkle in the centre of the cake.
Dip a palette knife in hot water to make the icing easier to spread.