Chocolate fudge cake, not for the faint hearted!!! xoxo

Ingredients for the cake: 175 g of unsalted butter, softened plus extra for greasing, 175 g golden caster sugar, 3 eggs beaten, 3 tbsp golden syrup, 40 g ground almonds, 175 g self-raising flour, pinch of salt, 40 g cocoa powder. Ingredients for the icing: 225 g plain chocolate broken into pieces,55 g dark muscovado sugar, 225 g unsalted butter, diced. 5 tbsp evaporated milk, ½ tbsp vanilla extract. Method: 1: Grease and line the bottom of two 8 inch round cake tin. To make the icing, place the chocolate, sugar, butter, evaporated milk and vanilla extract in a heavy based pan. Heat gently, stirring consistently, until melted. Pour into a bowl and cool. Cover and allow to chill in the refrigerator for 1 hour, or until spreadable. Method: 2: Place the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs. Stir in the syrup and ground almonds. Stir the flour, salt and cocoa into a separate bowl, then fold into the mixture. Add a little water, if necessary to make a dropping consistency.  Spoon the mixture into the prepared  tins and bake in a preheated oven, 180°C /gas mark 4,for 30-35 minutes, or until springy to the touch and a skewer inserted in the centre comes out clean. Method: 3: Leave the cakes in the tins for 5 minutes, then turn out into a wire rack to cool completely. When the cakes are cooled, sandwich them together with half the icing. Spread the remaining icing over the top and sides of the cake, swirling it to give it a frosted appearance. Best served with Vanilla Ice-cream.

Recipe and method from the everyday baking collection, xoxo