Weekly recipes coming from your favourite kitchen.

This week, The Green Kitchen shows you how to make the ultimate chocolate fudge cake. 

Ingredients

150ml Sunflower oil
175g Self raising flour
2 tbsp cocoa powder
1 tsp Bicarbonate of soda
150g Caster Sugar
2 tbsp Golden
2 Large eggs, lightly beaten
150ml semi-skimmed milk

For the icing

100g Unsalted butter
225g Icing sugar
40g cocoa powder
2½ tbsp Milk (a little more if needed)

Method

1. Pre heat oven to 180 degrees c, 160c if fan assisted.
2. Oil and line the bases of two 18cm sandwich tins.
3. Sieve the flour, cocoa powder and bicarb of soda into a bowl.
4. Add the sugar and mix.
5. Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk then beat until you have a smooth mixture.
6. Pour the mix into the pre-lined tins and bake for 25-30 mins. The cake should be well risen and firm to the touch. To be sure slide in a skewer to the deepest part of the sponge, when pulled out it should be clean with no obvious signs of raw sponge mix.
7. When cooked remove from the oven and leave to cool for approx. 10 mins before turning out onto a cooling rack.
8. Next make the icing, beat the butter until it is soft and smooth, ideally with an electric mixer. You can use a spoon but your arm will ache.
9. Gradually beat in the icing sugar and cocoa powder being careful not to add too much at a time as it will rapidly leave the bowl and cover you in a dusting of sugar and cocoa powder.
10. Use the milk to loosen the mixture to a spreadable consistency, again a little at a time.
11. When the sponge has cooled sandwich the two cakes together with the icing, cover the top and sides and decorate with a light dusting of icing sugar.
12. You can leave the cake in a fridge to set slightly or dive straight in and enjoy.