An indulgent treat.
3 eggs weighed in their shells
equal amounts to the weighed eggs of:
caster sugar
soft butter
self raising flour – less 60 grams
60g unsweetened cocoa powder
1/2 tsp baking powder
couple tablespoons milk if mix is too dry
Preheat the oven to 180ºC
Grease and line two 18cm sandwich tins.
Put all the ingredients in a large mixing bowl and stir. Beat until smooth, 3 mins by hand or 1 min with an electric whisk.
Fill the 2 tins equally and bake for about 25 mins. (enough mix to make a couple of extra buns if you want)
Cool on a rack.
Fudge Icing:
100g dark chocolate
50g butter, cut up
1 egg, beaten
175g icing sugar
Put the butter and chocolate in a heat proof bowl over hot water to melt.
Remove from heat and beat in the egg followed by the icing sugar.
Beat until smooth.
Enough to sandwich the layers, cover the top and sides. (and top the extra side buns that you may have made)
