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Easiest Ever Chocolate Fudge Cake

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“It is the magazine I found this recipe in calling this 'the easiest', not me. That said, it does look pretty easy. I found it in a booklet produced by the British cooking magazine Olive. So, the measurements are in grams rather than ounces but don't let that scare you and remember you can use the conversion chart here to instantly convert the recipe.”
READY IN:
45mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oven to 350 degrees.
  2. Line and butter two 8-inch round cake tins.
  3. Put all the cake ingredients into the food processor and whizz until smooth. If the mix is a little stiff, ass 1-2 tablespoons water and whiz again.
  4. Divide between tins, level and bake for 30 minutes or until springy.
  5. Leave for 5 minutes then cook on a rack.
  6. Clean the food processor.
  7. Whizz the butter and icing sugar.
  8. Add the chocolate and whizz again.
  9. Icing the top of one of the cakes then put the other cake on top and ice that one too.

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