American Style Chocolate Fudge Cake

Ingredients

• 120 ml boiling water
• 2 tsp coffee
• 220 g plain flour
• 65 g cocoa powder
• 325 g caster sugar
• 2 tsp bicarbonate of soda
• 1 tsp baking powder
• 1 tsp salt
• 120 ml semi skimmed milk
• 180 g fat free Greek yogurt
• 120 ml vegetable oil
• 2 eggs
• 2 tsp vanilla extract
• 290 g unsalted butter (softened)
• 420 g icing sugar
• 65 g cocoa powder
• 1/4 tsp salt
• 3-4 tbsp whole milk

Instructions

1. 1

   Preheat your oven to 180°C (fan assisted, 200°C non fan) and line three 8 inch cake tins

2. 2

   Add 2 tsp coffee to 120ml boiling water, mix to combine and set aside

3. 3

   Add 220g plain flour, 65g cocoa powder, 325g caster sugar, 2 tsp bicarbonate of soda, 1 tsp baking powder and 1 tsp salt to a large bowl. Mix to combine

4. 4

   Mix together 120ml semi skimmed milk, 180g low fat Greek yogurt, 120ml vegetable oil, 2 eggs, 2 tsp vanilla extract and the coffee you made earlier in a large jug

5. 5

   Pour the wet ingredients into the dry ingredients and mix until completely combined

6. 6

   Divide the cake batter between the three prepared tins. Bake in the oven for 20 minutes or until a cocktail stick comes out clean

7. 7

   Leave the cakes to cool n the tins before removing them and allowing them to cool completely on a wire rack

8. 8

   Once the cakes have completely cooled, make the buttercream. Beat 290g unsalted butter until smooth

9. 9

   Add 420g icing sugar, 65g cocoa powder and ¼ tsp salt to the butter and beat until combined

10. 10

    Once smooth, add 3-4 tbsp whole milk until you get a smooth, soft consistency that will spread easily but not run away

11. 11

    Assemble the cake by turning one of the layers upside down on your serving plate

12. 12

    Add ⅓ of the buttercream and spread out, repeat with the next two layers but place the last cake the right way up

13. 13

    I like to serve the cake as it is, but feel free to add any sprinkes or decorations