Name: Moist Chocolate Cake with Chocolate Fudge Frosting
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: Makes one 8-inch cake
Ingredients: a pinch salt; 4 to 5 tablespoons raspberry or apricot jam; ⅔ cup milk; 2 eggs, lightly beaten; ⅔ cup very soft butter; ½ teaspoon vanilla extract; 3½ ounces dark chocolate, 70% cocoa solids, broken into small pieces; ⅔ cup sunflower, peanut or canola oil, plus extra for greasing; 2 tablespoons golden syrup or light corn syrup; 1½ cups less 2 tablespoons self-rising flour, plus extra for dusting; 3 cups confectioners’ sugar, sifted; 1½ tablespoons unsweetened cocoa powder; 1 teaspoon baking powder; ¾ cup sugar; 4 tablespoons unsweetened cocoa powder; 1 teaspoon baking soda

Preparation info

Makes
one 8 inch
cake

Difficulty
Medium
Ready in
1 hr

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

I have my grandma to thank for this recipe. She was always so organized, and she loved this cake because it could be made a day or so in advance, but would still be delicious and moist when it was needed. It’s ideal for birthday parties, when making a cake on the day of the party would send you into meltdown.

Ingredients

For the Cake

⅔ cup sunflower, peanut or canola oil, plus extra for greasing
1½ cups less

Method

Heat the oven to 315°F. Grease two 8-inch cake pans with oil and lightly dust with flour.
Sift the flour, cocoa powder, baking soda and baking powder into a large mixing bowl or food processor. Add the remaining cake ingredients and beat well to give a smooth, thick batter consistency. Divide the batter evenly between the prepared cake pans and bake the cakes