Milk Chocolate Fudge Cake

Be warned; this cake is sticky, rich, delicious and incredible moreish, but it will not make you look like Megan Fox (and let’s be honest, what cake will)? What is also great about this cake is you can enjoy it with a cup of tea in the afternoon or as a pudding with some custard or ice-cream. We opted to make it a tad less guilty and had it with strawberries, which was a totally scrummy pairing. I imagine it would also taste delicious topped with fresh blueberries or raspberries. However you decide to eat yours just don’t think it will be that easy to only have one slice, as this stuff is addictive!

–          200g plain flour

–          125g golden caster sugar

–          50g dark brown sugar

–          25g cocoa

–          1 tsp baking powder

–          ½ tsp bicarbonate soda

–          ¼ tsp salt

–          2 eggs

–          70ml sour cream

–          ½ tbsp vanilla essence

–          90g butter

–          60ml corn oil

–          150ml water

For the icing

–          115g milk chocolate

–          160g butter

–          185g icing sugar

–          ½ tbsp vanilla essence

–          1 tbsp cocoa

–          1 tbsp sour cream

Preheat the oven to 180’C

Grease and line 2 9” round cake tins

Sift together the flour, baking powder, salt cocoa and bicarbonate of soda and then stir in the sugars.

Melt the butter and stir in the corn oil and the water

Mix this into the dry ingredients

Whisk together the eggs, sour cream and vanilla until well combined and the fold into the main ingredients

Bake in the oven for 35-40 minutes, until it bounces back when you push it and has come away from the sites.

Leave to cool and then remove from the tins onto a wire rack to cool completely

In the meantime sift the icing sugar and cocoa into a large bowl and beat in the butter.

Once this is well combined stir in the chocolate, vanilla and sour cream.

Sandwich the cake together with a third of the icing and use the remaining icing to cover the top and the sides.