happy birthday! enjoy
choc fudge cake:
400g plain flour
250g caster sugar
100g light muscovado sugar
50g cocoa powder
2 tsps baking powder
1 tsp bicarb of soda
half tsp salt
3 eggs
142mil sour cream
1 tbsp vanilla extract
175g unsalted butter, melted and cooled
125 mil corn oil
300ml chilled water
preheat overn to 180c
butter and line bottom of two 20cm sandwich tins
in large bowl mix flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl whisk eggs, sour cream, vanilla till blended. Beat together butter and corn oil till just blended, then beat in the water. Add dry ingredients and mix together on slow speed. Add egg mixture and mix again. Pour into tins and bake for 50 -55mins. cool for 15 mins in tins then turn out.
Icing:
175g dark choc
250g unsalted butter, soften
275g sifted icing sugar
1 tbsp vanilla extract
melt choc, let cool slightly. Beat butter till soft and creamy, add sugar, beat again till light and fluffy. add vanilla and choc and mix together. Sandwich the cakes together with about a quarter of the icing, then ice top and sides