Chocolate Fudge Cake

"Chocolate, Chocolate, Full of Chocolate"!!. Posting a cake for the first time on my site. Made it for New Year.

Happy New Year 2012 to all my viewers, friends & fellow- bloggers.

Thank you so much for encouraging me and also for your wonderful comments

Ingredients

• Butter(unsalted) - 3/4 cup, plus extra greasing
• Superfine sugar - 1 cup
• Evaporated Milk- 1 can (12 oz)
• Corn syrup - 3 tbsp
• Almond powder - 3 tbsp
• All purpose flour / Self rising flour - 1 cup
• Pinch of salt
• Cocoa powder - 1/4 cup

Frosting Ingredients

• 8oz / 225 g semisweet chocolate pieces
• 1/4 cup sugar
• 1 cup butter
• 5 tbsp evaporated milk
• 1/2 tsp vanilla extract
  
  
  

Method

1. Grease round layer cake pans
2. To make the frosting , place the chocolate, sugar, butter and evaporated milk and vanilla extract in a heavy bottom pan heat gently stirring continuously, until melted. Pour into a bowl and let cool. Cover and place in the refrigerator for 1 hr or until spreadable.
3. Preheat the oven to 350F/180C. Place the butter and superfine sugar in a bowl and beat together until light and fluffy then add evaporated  milk stir in the corn syrup and ground almonds. Sift the flour, salt and cocoa into a separate bowl, then fold into the cake batter. Add a little water, if necessary, to make a dropping consistency.
4. Spoon the cake batter into the prepared pans and bake in the preheated oven for 30-35 minutes, or until springy to the touch and a skewer / toothpick inserted in the center comes out clean.
5. Let stand in the pans for 5 min, then turn out onto wire racks to cool completely. When the cakes have cooled, Sandwich them together with half the frosting. Spread the remaining frosting over the top and sides of the cakes.

Note : Egg users added 3 eggs, beaten (according to book.)

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