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Naughty Chocolate Fudge Cake – gluten free


A rich, but light chocolate cake with a glossy ganache finish

Makes 8 slices



Heat oven to 180C / 160C fan / 350F/ Gas Mark 4
Grease & line two 18 cm/7 inch sandwich tins. Tip the cake mix packet into a bowl and stir.
Make a well in the centre and add
   2 tblsp golden syrup
   2 eggs
   150ml (1/4 pint) sunflower oil
   150ml (1/4 pint) milk
Briskly whisk together until smooth. Spoon the mixture into the two tins.
Bake for 25-30 mins until risen and firm to touch.
Remove from oven and leave to cool before turning out onto a cooling rack.

Butter Icing
Beat in a bowl
    75g unsalted butter
Gradually sift in the icing sugar packet then add drop of milk enough to make the icing
fluffy and spreadable.
Once cake completely cool, spread the icing into the middle of the cake
and all over the top and sides.


Ingredients:  G/F flour, sugar, icing sugar, cocoa powder, bicarbonate of soda

For allergens, see items in Bold

Weight –  500 g