Name: Lyle’s Chocolatey Fudge Cake
Yield: 8 to 10
Ingredients: 75 g Cocoa; 9 tbsp Boiling water; 150 g Unsalted butter, softened; 110 g Lyle’s Golden Syrup; 315 g Tate & Lyle Fairtrade Golden Caster Sugar; 4 Large eggs; 75 ml Full fat milk; 250 g All purpose flour; 1 tsp Baking powder; 150 g 70% Dark chocolate; 150 ml Double cream; 1 tbsp Lyle’s Golden Syrup; 8 Chocolate

Lyle’s Chocolatey Fudge Cake

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Prep

30 mins

Bake

30 mins

Serves

8 to 10

Difficulty

Medium

About

This chocolatey wonder is a truly indulgent treat that the whole family will love.

made using

Lyle’s Golden Syrup Tin

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Medium Cakes And Cupcakes 8 to 10 30 minutes - 1 hour

Instructions

Ingredients

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Instructions

Step 1

Preheat the oven to 180°C/160°Fan/Gas 4.

Step 2

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.

Step 3

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.

Step 4

Leave to cool for 10 minutes, then turn out onto a wire rack and discard the parchment.

Step 5

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.

Step 6

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.