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Chocolate fudge cake

50g sifted cocoa powder
6tbsp boiling water
3 large eggs
50ml milk
175g self-raising flour
1tsp baking powder
100g softened butter
275g caster sugar
3tbsp apricot jam
150g plain chocolate
150g double cream

Pre-heat oven to 180c,fan 160c,gas 4.Grease two 20cm (8in) deep sandwich tins then line the base of each tin with baking parchment.Blend the cocoa and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth,thickish batter.Divide the cake mix equally between the prepared tins and level the surface.Bake for about 25-30 mins or until well risen and the top springs back when lightly pressed with your finger.Leave to cool in the tins for a few mins then turn out,peel off the parchment and finish cooling on a wire rack.To make the icing,warm the apricot jam in a small pan,then spread a little over the base of one cake and top of the other.Break the chocolate into pieces and gently heat with the cream in a heatproof bowl set over a pan of simmering water for 10 mins or until the chocolate as melted.Remove from heat and stir the chocolate to make sure it is completely melted.Leave to cool until it is on the point of setting then pread on the top of the apriot on both cakes.Sandwich the cakes together and use a small palette knife to smooth the icing on the top.Keep in a cool place until ready to serve.


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Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.


4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.