This recipe actually came from my mum, who used to cook it when I was younger. The fudge icing used to drip down the side of the cake and I would surreptitiously run my finger round the base grabbing as much of the sweet glaze as possible before the cake was cut.
These days it's one of those definite 'treat' cakes served with a cup of tea or warmed and eaten with ice cream for a decadent pud. It also works really well for cupcakes - one batch will give you at least 20 cupcakes - and it stays super moist for a good few days.
Anyway, onto the recipe!
For the cake:
100g chocolate (plain or milk, the better the quality the better the taste)
1/2 pint milk
100g brown sugar
100g caster sugar
2 eggs (separated)
200g plain flour
1 tsp bicarbonate of soda
For the icing:
1-2 tbsp milk
100g icing sugar
1 tbsp cocoa
Heat the oven to 180C then get cracking!
Melt the chocolate with 4 tbsp of the milk and brown sugar.
Add the remaining milk
Cream together butter and caster sugar, beat in egg yolks
Sift in flour and bicarb, beat well
Add chocolate mix. Beat egg whites and fold into mixture.
Transfer mix to a lined (or silicone) cake tin and bake for 50 minutes. Transfer to a cooling tray.
Now for the icing! Melt the butter with the milk then sift in icing sugar and cocoa and mix well.
Pour icing over the cake whilst still warm.
Let the icing set before slicing a generous portion...enjoy!
Let me know if you give it a go...any other recipes you want to see?