• 150g self-raising flour
• 30g cocoa
• 1 tsp baking powder
• 175g muscovado or light brown sugar
• 175g butter, softened
• 3 eggs
• 1 tsp vanilla extract
• 50g dark chocolate, melted

Fudge icing:

• 200g butter, softened
• 200g icing sugar
• 200g dark chocolate, melted

1. Heat the oven to 170C (gas 4) Line and butter 2 x 20cm sandwich tins.
2. Put all cake ingredients into the food processor or stand mixer and combine until smooth.
3. Divide the mixture evenly between tins, level and bake for 20 minutes or until springy. Leave for 5 minutes then cool on a rack.
4. Blend the butter & icing sugar, add the melted chocolate, mix then sandwich the layers together and decorate the top

Recipe by Lisa Fearn, originally featured on Prynhawn Da.

Instagram: @lisafearncooks

Twitter: @lisaannefearn