I made this cake for a work colleague’s birthday and wasn’t thinking about putting it on this blog – until I tasted it! That is why half the cake is already gone in these photos….
The chocolate cake is very moist and the fudge icing is just perfect for it. The other great thing is that it is no hassle to make.
I found this method of mixing up box cakes a while back on Picky Palate – thanks Jenny! It really does make a huge difference to the cake that you get, and nobody ever believes me that it came out of a box.
- 1 box Devil’s Food Cake mix (I use Betty Crocker as you get a packet of frosting too)
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 cup light sour cream
- 1 packet chocolate instant pudding mix (I use Cottees, but Angel Delight is another)
- 4 eggs
- 1/2 cup chocolate chips
- 175g/6 oz dark cooking chocolate, broken into pieces
- 75g/2.5 oz unsalted butter, diced
- 1 egg, beaten
- 1 and 1/2 cups icing (powdered) sugar, sifted
- 1/2 Flake chocolate bar, to decorate
- Heat your oven to 180C/160C fan forced/350F.
- Spray two 23cm/9in non-stick springform pans with cooking spray.
- Put all the cake ingredients (cake mix, oil, water, sour cream, pudding mix, eggs and choc chips) into a large bowl and mix well until combined. You can do this in an electric mixer but I always mix by hand with a spoon as it isn’t hard and doesn’t take long.
- Divide the cake batter between the two prepared pans.
- Bake for 25-30 minutes, testing in the last 5-10 minutes that a skewer inserted into the centre of each cake comes out clean.
- Leave to cool in the pans for 5 minutes then turn out onto a wire rack to cool completely.
- Once cool, place one of the cakes on your serving plate. If you got some ready made frosting with your cake mix, spread it over the top of this cake.
- To make the fudge icing, place the chocolate and butter in a heatproof bowl over a saucepan of barely simmering water. (Do not allow the bowl to touch the water.)
- Stir until melted, then add the egg and beat until smooth.
- Remove the bowl from the heat (careful, the bowl will be hot), then beat in the icing sugar until smooth and glossy.
- Spread about a third of this icing over the cake that you have on your serving plate and then sandwich the other cake on top.
- Spread the remaining icing over the top and sides of the cake. (Tip: you will have to work reasonably quickly as the icing sets as it cools.)
- Decorate with the broken up Flake bar.
- Serve and enjoy!