Chocolate Fudge Cake

Serves 12

Based on an American recipe, it uses oil instead of butter, which cuts down on saturated fat.  Using a can of caramel makes it the easiest frosting to make.

I made this cake last week, it was so easy and turned out perfect, I wish I'd known I was going to start this blog then as I'd have taken a picture of it.  Steve said it was the best Chocolate Fudge Cake he'd ever eaten and that I could sell it to restaurants - bless him.  It was rather good with a nice helping of single cream.  I took 2 pieces to my mum for her and my dad and she ate both pieces! 

175g self raising flour

2 1/2 tbsp cocoa powder

1 tsp bicarbonate of soda

150g caster sugar

150ml corn oil

150ml milk

2 eggs

2 tsp vanilla extract

1 x 397g can Carnation Caramel

125g dark chocolate (70% cocoa solids)

1 tbsp icing sugar

1. Preheat oven to 180 degrees, gas mark 4.  Line 2 x 18cm round sandwich tins with baking parchment.
2. Sift the flour, cocoa and bicarbonate of soda into a bowl and stir in the sugar.  In a jug measure the oil and milk, then add the eggs, 1 tsp vanilla and mix together with a fork until well combined.  Beat 2 tbsp of the caramel until smooth and whisk into the egg and oil mixture.  Combine the wet with the dry ingredients and mix well.  The cake mixture will be quite wet.  Pour it into the tins and bake for 20 - 25 minutes until springy to the touch.
3. Cool the cakes in their tins and then turn out to a wire rack.  Remove the baking paper and leave to cook completely.
4. To make the frosting, melt the chocolate in short bursts in the microwave, stirring until smooth.  Add remaining caramel and vanilla to the chocolate and beat well until smooth and glossy.  Sift in the icing sugar and combine.
5. Place one 1/2 of the cake on a plate, spread with frosting and top with the other sandwich 1/2.  Spread remaining frosting over the cake and down the sides to cover.  Leave to set.