Ingredients:
For the Cake:
280g plain flour
1 tsp vanilla extract
350g sugar
1/2 tsp baking powder
100g butter
2 eggs
180ml water
120g plain chocolate (at least 60% cocoa solids)
180ml buttermilk
1 tsp baking soda
1 tsp salt
For the Fudge Icing:
400g sugar
100g butter
90g plain chocolate (at least 60% cocoa solids)
160ml milk
1/2 tsp salt
2 tsp vanilla extract
Method:
Chop the chocolate into small pieces and place in a bain-marie (double boiler) and heat until melted. Take off the heat and allow to cool a little. Sift the flour, baking powder and salt into a large bowl. Cream together the butter and sugar until light and creamy then add the eggs one at a time and mix in well after each addition. Add the flour and fold in then add all the remaining cake ingredients and mix thoroughly.
Turn into a single greased and floured pan about 30 x 22 x 8cm or two round cake tins about 22cm in diameter. Place in an oven pre-heated to 180°C and bake for about 30 to 40 minutes (depending on pan size) or until a skewer inserted into the centre of the cake emerges cleanly. Allow to cool in the pan for 10 minutes then turn out onto a wire rack and allow to cool completely before icing.
For the icing add all the ingredients (except the vanilla extract) to a pan. Place on the hob and bring to a rolling boil, stirring occasionally. Once the mixture is boiling cook for 1 minute without stirring then take off the heat and place the whole saucepan in a bowl of iced water. Beat the icing with a whisk until smooth and of spreading consistency and add the vanilla.
If you have a single cake spread the icing over the sides and top of the cake. If you have two cakes use the icing to sandwich the two cakes together then cover the top and sides with the icing.
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