Chocolate Fudge Sandwich
Oven Time : 25-30 mins
What you need:
- 175g/6oz Odlums Self Raising Flour
- 125g/4oz Plain Chocolate, broken into pieces
- 175g/6oz Butter or Margarine (room temperature)
- 200g/7oz Shamrock Dark Muscovado Sugar
- 1 teaspoon Goodall's Vanilla Essence
- 3 Eggs
- 250g carton Greek Style Yogurt (take out 3 tablespoons for the icing)
Icing
- 125g/4oz Plain Chocolate, broken into pieces
- 50g/2oz Butter
- 350g/12oz Icing Sugar
- 3 tablespoons Greek Style Yogurt
How to:
- Preheat oven to 190°C/375°F/Gas 5. Grease and base line two 20cm/8" round sandwich tins.
- Melt the chocolate in a bowl over a pan of hot water.
- Put the butter/margarine and sugar into a mixing bowl and beat until creamy. Beat in the vanilla essence. Next, add the eggs one at a time beating well after each addition.
- Stir in the melted chocolate and yogurt. Finally, gently stir in the flour with a metal spoon.
- Divide the mixture between the two tins and bake for about 25-30 minutes or until golden brown and firm to the touch.
- Turn onto a wire tray to cool.
- Make the icing by melting the chocolate and butter over a low heat. Remove from the heat and stir in the icing sugar and yogurt.
- Beat until icing is smooth. When it starts to thicken, use some to sandwich the cakes together and use the remainder for the top of the cake.
Bake with the Best
What you need:
- 175g/6oz Odlums Self Raising Flour
- 125g/4oz Plain Chocolate, broken into pieces
- 175g/6oz Butter or Margarine (room temperature)
- 200g/7oz Shamrock Dark Muscovado Sugar
- 1 teaspoon Goodall's Vanilla Essence
- 3 Eggs
- 250g carton Greek Style Yogurt (take out 3 tablespoons for the icing)
Icing
- 125g/4oz Plain Chocolate, broken into pieces
- 50g/2oz Butter
- 350g/12oz Icing Sugar
- 3 tablespoons Greek Style Yogurt
How to:
- Preheat oven to 190°C/375°F/Gas 5. Grease and base line two 20cm/8" round sandwich tins.
- Melt the chocolate in a bowl over a pan of hot water.
- Put the butter/margarine and sugar into a mixing bowl and beat until creamy. Beat in the vanilla essence. Next, add the eggs one at a time beating well after each addition.
- Stir in the melted chocolate and yogurt. Finally, gently stir in the flour with a metal spoon.
- Divide the mixture between the two tins and bake for about 25-30 minutes or until golden brown and firm to the touch.
- Turn onto a wire tray to cool.
- Make the icing by melting the chocolate and butter over a low heat. Remove from the heat and stir in the icing sugar and yogurt.
- Beat until icing is smooth. When it starts to thicken, use some to sandwich the cakes together and use the remainder for the top of the cake.
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