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Lyle’s Chocolatey Fudge Cake

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.

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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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.

Ingredients

Serving

1

FOR THE CAKE

Cocoa-powder

Cocoa

75 g

Boiling water

9 tbsp
Butter

Unsalted butter, softened

150 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

110 g
Fairtrade Golden Caster

Tate & Lyle Fairtrade Golden Caster Sugar

315 g
Eggs

Large eggs

4
Milk

Full fat milk

75 ml
Flour

All purpose flour

Sifted

250 g
Baking-powder

Baking powder

Heaped

1 tsp

FOR THE FILLING, ICING & DECORATION

Chocolate

70% Dark chocolate

Broken into pieces

150 g
Cream

Double cream

150 ml
Lyle's-golden-syrup

Lyle’s Golden Syrup

1 tbsp
Chocolate

Chocolate

8

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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