Fudgey Chocolate Cake

I have this recipe thanks to a really sweet girl and a lovely new friend - Anne from Anne's Kitchen. Anne made this fudgey chocolate cake back in December, but I only discovered it after spending a happy couple of hours browsing through Anne's archives. As soon as I saw it I knew I had to make it and it certainly didn't disappoint.

I met Anne over at The UK Food Bloggers Association.





The UK Food Bloggers Association (UKFBA) was founded in 2007 by Julia Parsons, a British Food Blogger who writes the blog 'A Slice of Cherry Pie'. Julia set up the association to create a community for the growing number of food bloggers in the UK to network with, get to know, and help and support each other.

The association also enables food bloggers from around the world and people from outside of the food blogging world to connect with the British food bloggers. It's the first point of call to find out what's hot and happening from the people with their fingers on the pulse of the British food scene.

To begin with Julia set up a blog, where British bloggers could post and chat. She also set up a foodie forum, but the latest edition to the UKFBA is a social networking site that is a bit like a facebook for food bloggers.

There was, at my last count 253 members and it has attracted support from UKTV Food, Mat Follas, the 2009 winner of Masterchef, food presenter Lotte Duncan, the New Covent Garden Food Company and my favourite vegetarian cook & food writer Celia Brooks Brown. It really is well worth a visit and I hope some of you will join up.

But enough of the preamble and on with the recipe.














Fudgey Chocolate Cake

100g butter
175g caster sugar
75g brown or muscovado sugar
125g dark chocolate
1 tbsp golden syrup
2 large eggs
1 tsp vanilla extract
100g plain flour
½ tsp baking powder
2 tbsp cocoa powder


Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.

Place the butter, both sugars, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.

Remove the pan from the heat, break the eggs into the bowl and whisk with the fork until light and frothy.

Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.

Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25 minutes.

Remove and allow to cool for 20-30 mins before cutting into wedges and serving.

I served my chocolate cake warm with homemade strawberry ice cream. It was divine! Although it is also good to bite into cold with no frills. This recipe is definitely a keeper!