I am not a cake eater- my husband, on the other hand, would eat cake every day if he didn’t put on weight!
The recipe comes from a very close family friend of ours. When Greg moved here from the States he fell in love with this chocolate cake- the fluffiness, the icing- he falls into a state of euphoria every time he sees the cake present itself at our family functions. I am all for taking shortcuts- I love Betty Crocker’s frosting and Donna Hay’s packet mixtures but this cake takes the prize!
The great thing about the cake is- the ingredients are generally things you would have in your pantry already! Enjoy!
Chocolate Fudge Cake
125g (4 oz) butter or margarine (must be room temperature)
1 cup sugar
1 teaspoon vanilla essence
2/3 cup cocoa
1/2 cup hot water
2 teaspoons vinegar
1 cup milk
1 3/4 cups plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
For Chocolate Vienna Icing
125g butter (must be room temperature)
2 1/2 cups icing sugar
3 tablespoon cocoa
3 tablespoon hot water
1. Beat butter until creamy, add sugar, eggs and vanilla and beat until light and fluffy. Blend cocoa in hot water to make a smooth paste. Gradually add to creamed mixture. Add vinegar to milk to sour.
2. Sift together flour, baking powder, bicarbonate soda and salt, and add to creamed mixture alternately with sour milk. Stir lightly but thoroughly. Pour into two greased 20cm (8 in) sandwich tins and bake in moderate oven (180 C or 160 C fan forced) for 30 minutes or until tops spring back when lightly pressed.
3. Cool in tins for 10 minutes then turn out and allow to cool completely. Fill and ice with Chocolate Vienna Icing. Decorate with chocolate curls if desired.
Chocolate Vienna Icing
Beat butter until creamy. Sift icing sugar and blend cocoa with hot water smooth. Add the icing sugar to the butter alternately with sufficient of the cocoa mixture to spreading consistency.