Fudge Cake
A rich and indulgent cake layered with cream filling and topped with smooth fudge icing, perfect for celebrations.
Ingredients
- 3/4 cup butter
- 3/4 cup sugar
- 1 tbsp honey
- 3 eggs
- 2 cups self-rising flour
- 4 tsp baking powder
- 2/3 cup milk
- 1/2 tsp almond extract
For Cream Filling:
- 1/4 lb butter
- 1 1/2 cups icing sugar
- Juice of 1/2 lemon
For Fudge Icing:
- 1/4 lb butter
- 1 tbsp honey
- 3 tbsp milk
- 2 cups icing sugar
To Garnish:
- Flaked almonds
- Chocolate curls
Method
- Preheat the oven to 400°F (200°C).
- Cream butter and sugar together until light and fluffy.
- Add honey and eggs, beating well.
- Sift flour with baking powder and fold into the butter mixture alternately with milk and almond extract.
- Divide the mixture evenly between three greased and lined 8-inch cake pans.
- Bake for 18–20 minutes or until a skewer inserted in the center comes out clean.
- Remove from pans and cool on a wire rack.
- For the cream filling, beat butter and icing sugar together with lemon juice until smooth.
- Sandwich the cooled cake layers together with the cream mixture.
- For the fudge icing, combine butter, honey, and milk in a saucepan. Heat gently until butter melts, then bring just to the boil.
- Remove from heat, sift in icing sugar, and beat until thickened.
- Spread the icing over the top of the cake, letting it drizzle down the sides.
- Garnish with flaked almonds and chocolate curls.