CHOCOLATE FUDGE CAKE

MAKES ONE THREE-LAYER 20 CM (8 INCH) ROUND CAKE

We hate mudcake: fudge cake sounds far more appealing! This is our version of the modern classic.

5 eggs

650 g (1 lb 7 oz) sugar

250 g (9 oz) butter, melted

150 g (5½ oz) Dutch-processed cocoa powder

360 g (12¾ oz) plain (all-purpose) flour

2 teaspoons baking powder

200 g (7 oz) plain yoghurt

450 ml (16 fl oz) milk

Preheat the oven to 180ºC (350ºF/Gas 4). Line a 20 cm (8 inch) round cake tin with baking paper.

Using an electric mixer, whisk the eggs, sugar and melted butter until light and fluffy.

Sift the cocoa powder, flour and baking powder together. Combine the yoghurt and milk.

Alternately add the dry ingredients and liquids to the egg mixture in three equal batches. Mix to a smooth silky batter.

Pour into the lined tin and bake for 40 minutes, or until a skewer inserted into the middle of the cake comes out clean.

Leave to cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.

Once cooled, keep in an airtight container in the fridge for up to 1 week, or wrap well and freeze for 2–3 weeks.

To serve, cut the cake horizontally into three equal layers and fill with your choice of filling.