Chocolate fudge cake

Ingredients

• 400 g of sugar
• 220 g of flour
• 150 g of unsweetened cocoa powder
• 1.5 tablespoons of baking soda
• 1.5 teaspoons of baking powder
• 1 teaspoon of salt
• 2 eggs
• 235 ml of milk
• 120 ml of vegetable oil
• 2 tablespoons of vanilla extract
• 235 ml of boiling water
• 2 tablespoons of cocoa
• 200 g of dark chocolate
• 2 tablespoons of boiling water
• 1 tablespoon of powdered sugar
• 160 ml of heavy cream

Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl.

Add the eggs, milk, vanilla, and oil, and mix well. Add the boiling water and mix until the batter, which is very liquid, is full of small bubbles.

Pour each mussel, place about 23 cm round ramekins in two separate dishes.

Bake in a preheated oven at 180 °C (20 minutes with a fan-assisted oven) for 30 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake, as this will dry out the cake.

Allow to cool completely, then unmold.

Melt the chocolate using a double boiler.

Mix the powdered sugar and cocoa powder together, then add the boiling water, and then add to the melted chocolate.

Quickly add the cream and mix until the fudge is smooth.

Immediately cover the cake with a generous layer of frosting between the two layers. Place in the refrigerator to allow the frosting to set.

To serve, microwave for 20 seconds: the fudge will melt and soak into the cake. Serve with ice cream if you like.