T wanted to bake.

He wanted to bake a cake.

He wanted to bake a chocolate cake.

He wanted to bake a chocolate fudge cake.

T likes his cake …

… (and his diggers).

Chocolate Fudge Cake (adapted from Leiths Baking Bible)

4 oz butter
4 oz caster sugar
4 oz light muscovado sugar
1 oz molasses
4 eggs
6 oz self-raising flour
2 oz cocoa powder
1 1/2 tsp baking soda
a pinch salt
6 tbsp creme fraiche
1 tsp vanilla extract

For the icing
8 oz plain chocolate
8 oz creme fraiche
1 tbsp caster sugar

Chocolate drops to decorate

Preheat the oven to 180 degrees C and line two 8″ round sandwich tins with baking parchment.

Cream the butter and sugars.

Lightly beat the eggs, then beat in gradually to the creamed mixture.

Sift together the flour, cocoa powder, baking soda and salt. Fold into the creamed mixture alternately with the creme fraiche.

Stir in the vanilla.

Divide the batter between the two tins and bake in the centre of the oven for 25 to 30 minutes until the cake tops are springy.

Cool on a wire rack for 10 mins before turning out and cooling completely.

Make the icing – melt the chocolate in a bowl, either over a pan of hot water or in the microwave. Stir in the creme fraiche and sugar. Use liberally to sandwich and ice the cake.

Decorate with the chocolate drops.

Yum.