Years ago, my friend Amy made this cake for one of her children’s birthdays while I was at her house for a cuppa. She baked and I watched from the breakfast bar while sipping tea – one of my favourite things to do with friends, whether I’m the one cooking or watching! I took the recipe home that day and have been making it ever since. This moist and chocolatey cake is so fudgey and the cake itself is absolutely as good as the frosting! It makes a whopping great big slab, baked in a roasting dish. Terrific for large crowds or dividing up for a multitude of school lunches, this one freezes fabulously.
- 2 cups (500ml) water
- 3 cups (660g) caster sugar
- 250g butter, chopped
- 1/3 cup (35g) cocoa powder, sifted
- 1 teaspoon bicarbonate of soda, sifted
- 3 cups (450g) self-raising flour
- 4 eggs, beaten lightly
- 90g butter
- 1/3 cup (80ml) water
- ½ cup (110g) caster sugar
- 1½ cups (240g) icing sugar mixture
- 1/3 cup (35g) cocoa powder
- Preheat oven to moderate. Grease deep 26.5cm x 33cm (14 cup/3.5 litres) baking dish: line base with baking paper.
- Combine the water, sugar, butter and combined sifted cocoa powder and soda in medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to a boil then reduce heat; simmer, uncovered, 5 minutes. Transfer mixture to large bowl; cool to room temperature.
- Add flour and egg to bowl; beat with electric mixer until mixture is smooth and changed to a paler colour. Pour mixture into prepared dish.
- Bake cake in moderate oven about 50 minutes. Stand cake in baking dish 10 minutes, before turning onto wire rack; turn cake top-side up to cool. Spread cold cake with fudge frosting.
- Combine butter, water and caster sugar in small saucepan; stir over heat, without boiling, until sugar dissolves. Sift icing sugar and cocoa powder into small bowl then gradually stir in hot butter mixture. Cover; refrigerate about 20 minutes or until frosting thickens. Beat with wooden spoon until spreadable.
TIP: Choose a perfectly level-bottomed baking dish; one made from cast aluminium is the best choice, but almost any type will work. If the cake appears to be cooking too quickly in the corners of the pan, reduce oven temperature to moderately slow; this will increase cooking time by up to 15 minutes.