Chocolate Fudge Cake
- For the cake
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- 125g dark chocolate
- 100ml vegetable oil
- 100ml water
- 2 eggs
- 1 tsp vanilla essence
- 405g Carnation® Light Condensed Milk
- For the topping
- 363g Carnation® Chocolate Filling and Topping
- Top with a selection of berries
You will need 2 x 8 inch cake tins.
Preheat oven to 180C (160C with fan) Gas mark 4.
Sieve the flour and bicarbonate of soda together in a large bowl. Place the dark chocolate in a microwave safe bowl and microwave, for 30 seconds or until melted. Add the oil, water, Carnation® Light Condensed Milk, eggs and vanilla to the melted chocolate and stir until smooth.
Make a well in the middle of the flour and then pour in half the chocolate mix. Stir well, then add the other half and mix till smooth.
Pour the mixture into 2 prepared 8 inch cake tins and bake for 25 minutes or until a skewer to the centre comes out clean.
Chill completely. Sandwich the cakes together with the Carnation® Chocolate filling and topping then use the remainder to cover.
Recipe courtesy of Carnation®