Fudgy chocolate cake

• sunflower oil↗150ml ml

  plus extra for the tin

• dark chocolate↗100g g

  broken into chunks

• self-raising flour↗200g g
• light muscovado sugar↗200g g
• cocoa powder↗6 tbsp tbsp
• soured cream↗100ml ml
• large eggs↗2
• vanilla extract↗1 tsp tsp
• instant coffee↗1 tbsp tbsp

  dissolved in 1 tbsp hot water

• Cadbury Flake1

  crumbled, to decorate

• butter↗100g g

  softened

• icing sugar↗85g g
• cocoa powder↗50g g

  sifted

• milk tbsp

Step-by-step instructions

1. 1

   Heat oven to 160C/140C fan/gas 3. Oil a 23cm round cake tin, then line the base with baking parchment.

2. 2

   Whizz the chocolate into small pieces in a food processor. Tip the flour, sugar, cocoa, oil, soured cream, eggs, vanilla, dissolved coffee and 100ml hot water into a large mixing bowl. Whisk everything together with electric beaters until smooth, then quickly stir in the whizzedup chocolate bits. Pour the batter into the tin and bake for 50 mins-1 hr until risen and springy to the touch. Transfer to a wire rack and leave to cool.

3. 3

   To make the icing, beat the butter in a large bowl until light and fluffy. Add the icing sugar, cocoa and a drop of milk, and beat until creamy. Beat in more milk, if necessary, to loosen the icing to a spreadable consistency. Spread the icing over the top of the cake and sprinkle with crumbled Flake. The cake can be kept in an airtight container for 1-2 days.