Lyle's Chocolatey Fudge Cake Lyle's Chocolatey Fudge Cake This chocolatey wonder is a truly indulgent treat that the whole family will love. Categories: cakes & cupcakes Serves 8-10 Prep Time 30 minutes Cook Time 30 minutes Ingredients FOR THE CAKE 75g (3oz) cocoa 9 tbsp boiling water 150g (5oz) unsalted butter, softened 110g (4oz) Lyle's Golden Syrup 315g (11oz) Tate & Lyle's Golden Caster Sugar 4 large eggs 75ml (3 floz) milk 250g (9oz) plain flour, sifted 1 ½ rounded tsp baking powder FOR THE FILLING, ICING & DECORATION 150g (5oz) dark chocolate 70% cocoa solids, broken into pieces 150ml (5 floz) double cream 1 tbsp Lyle's Golden Syrup 8 chocolates Instructions Preheat the oven to 180°C/160°Fan/Gas 4. In a large bowl mix the cocoa and water together with a wooden spoon until smooth, then add the butter, Lyle’s Golden Syrup, Lyle’s Golden Caster sugar, eggs and milk. Mix again, then sift over the flour and baking powder to make a thick batter. Spoon the mixture into the cake tins and bake on the middle shelf of the oven for 30 minutes or until risen and a fine skewer comes out clean when inserted in the centre of the cakes. Leave to cool for 10 minutes, then turn out onto a wire rack and discard the parchment. For the filling and icing, combine the chocolate, cream and golden syrup in a heatproof bowl set over a pan of simmering water until melted, for about 5 minutes. Stir constantly, then remove from the heat and leave to cool and thicken to a spreading consistency. Sandwich the cakes together with about half of the chocolate cream, arrange on a plate, then use a palette knife to spread the rest decoratively over the top. Decorate with the chocolates and serve. THIS SITE USES COOKIES. This site uses web beacons and cookies to ensure we can give you the best experience on this site. To learn more, read our privacy policy. By accepting this message you are agreeing to the use of cookies throughout the site. OK & Continue