The EoFF Cookbook!

[Carl the Llama]

For the Cake:
100g spreadable butter, plus extra for greasing
250ml milk
1 tbsp red wine vinegar
100g plain chocolate, melted
15g cocoa powder, sifted
300g self-raising flour, sifted
1 tsp bicarbonate of soda, sifted
225g golden caster sugar
2 eggs

For the Fudge Icing
200g Milk chocolate
100g butter
150ml double cream

1: Pre-heat the oven to 180°c/350°F/Gas Mark 4. Mix the milk and the red wine vinegar together, then sift the cocoa, flour and bicarb into a large mixing bowel and melt the butter and the chocolate in the microwave for aprox 40 seconds till melted add all ingredients into the mixing bowel and mix with an electric hand whisk until smooth.

2: Grease a large cake tin then line the bottom and sides with baking paper, and pour in the cake mixture and cook in the oven for 45-55 minutes till cooked through. When cooked allow to cool in the tin for 10 minutes then turn out and cool completely.

Once cake has completely cooled you can start on step 3.

3: For the butter icing start by smashing up the chocolate into smallish chunks, then melt the chocolate and the butter in the microwave for aprox. 90 secs and throughly melted chocolate give it a bit of a stir then mix in the cream until thoroughly mixed. Allow to cool for 2 minutes.

4: While the fudge is cooling slice the cake through the middle and spread 1/4 of the icing through the middle then pour the rest on the top of the cake, smooth over the sides with a spatula and allow to cool for 2 hours. (Pro tip, if your in a rush to get the fudge cooled then you can place in the fridge for about 30 minutes but no longer, once removed from the fridge allow it to set at room temperature.

The end result should resemble something like this:



5: Once the icing has cooled you can smooth out the remaining bumps with a pallet knife.

Serving this up it will make 12 very large slices and prep time should take no longer then 25-30 minutes not including cooking/cooling.

The cost can vary but any decent kitchen will have flour and bicarb and more then likely some cocoa, a bottle of red wine vinegar is not more then £1.60 from a supermarket and the chocolate can vary buy I generally use a run of the mill chocolate bar (about 200g of milk and 100g of plain) and that should cost no more then £3, less if you go to a pound shop. The bag of Golden Caster can vary but that should be no more then £2 so the price up is as follows:

Red Wine Vinegar £1.60
Chocolate £3
Golden Caster £2
Butter £no clue
Total: £8 approx.

Addendum: works greats as a birthday cake and has been served many times in my home as such.