Chocolate fudge cake 2

Cake

• 4 Large eggs
• 250g )8oz) unsalted butter, sogtened
• 175g (6oz) soft dark brown sugar
• 60g (2oz) golden syrup
• 60g (2oz) dark chocolate, melted
• 1 teaspoon vanilla extract
• 200g (7oz) self-raising flour
• 30g (1oz) cocoa
• ½ level teaspoon baking powder
• 1 tablespoon water

Frosting

• 300ml (1/2pint) soured cream or crème fraiche
• 400g (14oz) dark chocolate, melted
• 2 x 20cm (8in) round sandwich tins, buttered and base lined

Method

1. Set the oven to Gas Mark 5 or 190°C.
2. To make the sponge, put the eggs, butter, brown sugar, golden syrup, melted chocolate and vanilla extract into a large bowl.
3. Sift in the flour, cocoa and baking powder and add the water.
4. Beat with a hand-held electric mixer until smooth.
5. Divide the mixture between the two tins and smooth the tops level.
6. Bake in the centre of the oven for 25-30 minutes, until the cakes feel springy to the touch. Remove the cakes from the oven and leave them to cool in the tins for a few minutes before turning them onto a wire rack to cool completely.

To make the frosting,

1. Stir the soured cream or crème fraiche into the melted chocolate using a wire whisk.
2. Allow the mixture to cool slightly but not to set.
3. Place one layer of sponge on a plate and spread a generous layer of frosting over it and then place the other sponge on top.
4. Cover the cake completely with the remaining chocolate frosting, swirling it on.
5. Leave the cake in a cool place for the frosting to set a little before serving.