125g dark chocolate chopped
300 ml milk
125g light brown sugar
250g self raising flour sifted
2 eggs separated
1/2 tsp baking powder
sprinkle chocolate flakes or chips or crushed nuts to decorate
Chocolate Fudge Icing
3 tbsp milk
250g icing sugar sifted
2 tbsp cocoa powder sifted
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Preheat the broiler to 160 Fan.
Place the chocolate and 4 tablespoons of milk in a pan and intensity delicately, blending till dissolved. Mix in the reminding milk and put away when dissolved.
Beat the margarine and sugar till light and soft and add the egg yolk each in turn till joined.
Add the flour and baking powder to the creamed combination with 3/4 of the chocolate milk and beat until smooth. Mix in the leftover chocolate milk.
Whisk the egg whites till firm and overlap 1 tablespoon into the blend to ease up and afterward cautiously crease in the rest.
Partition into the two arranged tins and heat for roughly 35-38 minutes till a stick test confesses all or the cakes spring back when softly squeezed. Pass on to rest in the tins on a rack for a couple of moments and afterward end up cooling totally on a wire rack.
For the icing place the spread and milk in a little container and intensity delicately until liquefied. Add the icing sugar and cocoa powder and intensity until gleaming mixing constantly. To cool for the filling mix frequently to forestall a skin shaping.
Utilize 33% of the cooled icing to sandwich the cakes together. Warm the leftover icing tenderly to thin it somewhat and the pour over the cake to totally cover. Enhance with either chipped chocolate or as I did with a combination of fudge and chocolate sprinkles.