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Hello to all Zebra tenants and families.

This is a great recipe for a wonderful chocolate cake that is perfect for any celebration.


The chocolate cake is very moist, rises very well and will keep in Tupperware for at least a week. Even friends who find baking difficult have loved this recipe


For my Church Xmas fair I just made 4 times the quantity in two larger trays.

The decoration of the church on the cake is an edible icing transfer from a photograph.

Many companies online can do this, or simply just use Christmas themed decorations.


I hope you all enjoy what is my favourite chocolate cake recipe


Guten Appetit







  • 175g self raising flour
  • 2 table spoon cocoa powder
  • 1 tea spoon bicarbonate soda
  • 150g caster sugar
  • 2 eggs beaten
  • 150ml sunflower oil
  • 150ml semi skimmed milk
  • 2 tablespoons golden syrup


For filling and coating

  • 150g unsalted butter
  • 350g icing sugar
  • 6 tablespoons cocoa powder
  • Drop of milk


1.Pre-heat oven to 180oc . Grease & line two 18cm sandwich tins


2.sieve the flour, cocoa and bicarbonate of soda into a bowl. Add the sugar mix well.


3.Make a well in the centre and add the syrup, oil and milk.

Beat well with electric whisk until smooth.


4.   Spoon the mixture into the two tins and bake for 25-30 minutes until risen and

firm to the touch. Remove from the oven, leave to cool before turning onto a wire rack.


5.   To make the butter icing, place the butter in bowl and beat until soft (leave the   

       butter out for few hours first to soften it up). Gradually sift and beat in the

       icing sugar and cocoa powder then add enough milk to make the icing fluffy 

       and spreadable.

6.   Sandwich the two cakes together. Then cover the top of the cake with icing &

       decorate with sprinkles or any other decoration.