Naughty Chocolate Fudge Cake

Ingredients
175 g self raising flour
2 Tbsp cocoa powder
½ tsp bicarbonate soda
150 g castor sugar
2 eggs, beaten
150 ml sunflower oil
150 ml semi skimmed milk
2 Tbsp golden syrup

For the coating and filling
125g unsalted butter
175g icing Sugar
3 Tbsp cocoa powder
Drop of Milk

Instructions
1. Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
2. Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
3. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.
4. Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
5. To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.
6. If the cake has risen a little to high then use a serrated knife to even off the top, now sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.

Source: http://www.bbcgoodfood.com/recipes/6652/naughty-chocolate-fudge-cake

Sponge Cake

Ingredients
4 eggs
3/4 cup icing sugar
1/4 cup cold water
3/4 cup sifted flour
2 tsp baking powder
1½ tsp cornstarch
1 tsp salt
3/4 tsp lemon extract

Preparation
1. Beat egg yolks until thick and lemon colored.
2. Add icing sugar gradually and beat until smooth.
3. Add water.
4. Sift flour, baking powder, corn starch and salt together. Add to the first mixture.
5. Add lemon extract and blend.
6. Beat egg whites until stiff; fold in.

Oven: 170C
Time: 20 min
Oven tray: 32x40cm

Measurements for 1½ size cake
6 eggs
1 cup (220 g) icing sugar
½ cup cold water
1 cup (150g) sifted flour
3 tsp baking powder
2 Tbsp + 1 tsp cornstarch
1½ tsp salt
1 1/4 tsp lemon extract

Drømmekage (Dream cake) (DK)

1 kage - ca. 20 stykker

Ingredienser
4 æg
300 g sukker (ca. 3½ dl)
250 g hvedemel (ca. 4¼ dl)
3 tsk bagepulver
1 tsk vaniljesukker
2 dl mælk
50 g smør

Fyld
75 g smør
100 g kokosmel (ca. 3 dl)
200 g brun farin (ca. 3¼ dl)
½ dl mælk

Bagetid: Ca. 20 min. ved 200°
Bagetid med fyld: Ca. 5 min. ved 225.


1: Pisk æg og sukker lyst og luftigt.
2: Bland mel, bagepulver og vaniljesukker sammen. Vend det forsigtigt i dejen drysset gennem en sigte.
3: Varm mælk og smør (lillefingervarmt) og vend det forsigtigt i dejen.
4: Hæld dejen i en lille smurt meldrysset bradepande (ca. 5 x 22 x 30 cm) og bag kagen midt i ovnen.

Fyld: Kom smør, kokosmel, farin og mælk i en tykbundet gryde og bring det i kog under omrøring. Tag kagen ud og skru op for ovnen. Fordel fyldet på kagen og bag den færdig, stadig midt i ovnen.

Tip: Man kan piske æg og sukker lyst og luftigt over vandbad - pas på at det ikke bliver for varmt - så koagulerer æggene.

No-bake Fudge Cake @ Kek Batik (MY)

Ingredients
100g(3/4 cup) Oboy/Milo
25 g (1/4 cup) cocoa powder
125 ml (½ cup) milk (boiling)
190 g (3/4 c) butter (cut into large chunks)
200 g (½ tin) condensed milk
110 g (½ cup) sugar
5 eggs (lightly beaten)
½ tsp vanilla extract

2 packets of Marie biscuits PACKET MARIE BISCUIT

Instructions
1. Roughly break each biscuits into quaters and set aside.
2. Line the base and two long sides of a deep loaf tin with baking paper.
3. Grease or line both short sides with a small pices of baking paper like this
4. Then slowly add boiling milk to milo and cocoa in a saucepan, stirring until the mixture is smooth.
5. Place over moderate heat and cook .
6. Add butter, sweetened condensed milk. sugar. lightly beaten eggs and vanilla in a saucepan
7. Then transfer the thick custard to a large mixing bowl , add quatered biscuits and mix all of the biscuits untiil its all coated with custards
8. Lastly transfer the mixture to the prepared tin . Press down firmly so there are no air pockets in the mixture. Remember to bang the tin on the bench a couple of times so that its set. and fold the paper extensions on the top and press down to even the surface. Let it cook to the touch.
9. Place into the refrigerator to chill for at least 4 hours or preferably overnight.
10. When the cake is firm, use the paper extensions and pull the cake out of the tin. You might have to loosen the paper by sticking the knife around the cake in the tin. Slice and serve with coffee or tea!!!!