Try the following
Chocolate Fudge Cake
For the cake:
400g plain flour
250g golden caster sugar
100g light muscovado sugar
50g best quality cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
142ml/small tub sour cream
1 tbsp vanilla extract
175g unsalted butter, melted and cooled
125ml corn oil
300ml chilled water
For the fudge icing:
175g dark chocolate, minimum 70% cocoa solids
250g unsalted butter, softened
275g icing sugar, sifted
1 tbsp vanilla extract
Preheat the oven to 180C/350F/gas mark 4.
Butter and line the bottom of two 20cm sandwich tins.
In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended.
Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you’ll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed.
Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the KitchenAid a comforting presence in itself.
Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.
To make the icing, melt the chocolate in the microwave – 2-3 minutes on medium should do it – or in a bowl sitting over a pan of simmering water, and let cool slightly.
In another bowl, beat the butter until it's soft and creamy (again, I use the KitchenAid here) and then add the sieved icing sugar and beat again until everything's light and fluffy. I know sieving is a pain, the one job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.
or Wicked Chocolate Fudge Cake
175g (6oz) self-raising flour
2 tbsp cocoa powder
1 tsp SuperCook Bicarbonate of Soda
150g (5oz) caster sugar
2 tbsp golden syrup
2 medium size eggs - beaten
150 ml (¼ pt) sunflower oil
150 ml (¼ pt) milk
For the icing
1 x 325g tub SuperCook EasyIce Chocolate Fudge Icing
75g (3oz) unsalted butter
175g (6oz) icing sugar
3 tbsp cocoa powder
milk or warm water
Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
Sieve the flour, cocoa and Bicarbonate of Soda into a bowl.
Add the sugar and mix well. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well until smooth.
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.
Sandwich the two cakes together with EasyIce Fudge Icing.
Alternatively to make your own butter icing, place the butter in a bowl and beat until soft.
Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable.
Sift and beat the cocoa powder in to the icing and use as above.
Cover the sides and the top of the cake with more EasyIce or homemade butter icing and use a palette knife to create swirls on top of the cake and to decorate.