A Festive Woodland Fudge Cake for Christmas in Ibiza

Chocoholics look no further with this good old-fashioned chocolate cake, inspired by a magical winter wonderland - it’s a guaranteed festive crowd pleaser. 

This is one of those cakes where you’re not quite sure what’s better – the cake or the frosting. The velvety frosting melts-in-your-mouth while the decadent super squidgy sponge has a ‘grown-up’ chocolate flavour.

Adorned with rosemary, figs and sharp redcurrants (that cut through the richness), this is a celebration cake that will satisfy the most ardent chocoholic.

Ingredients

150ml sunflower oil plus extra for the tin

180g self-raising flour 

2 tbsp good quality cocoa powder

1 tsp bicarbonate soda 

150g caster sugar

2 tbsp golden syrup (or maple)

2 free range eggs lightly beaten

150ml milk 

1/2 teaspoon instant coffee (this will enhance the chocolate flavour!) 

For the frosting 

300 g icing sugar, sifted.

100 g unsalted butter (room temperature)

40 g cocoa powder, sifted.

40 ml whole milk

Decorate with redcurrants, figs and shards of rosemary. 

Instructions 

Preheat the oven to 180C oil and paper line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix.

Now and add the golden syrup, eggs, sunflower oil, milk and coffee powder. Beat well with an electric whisk until smooth. Don’t over beat!

Pour the mixture into the two tins and bake for 25-30 mins. Remove from oven and leave to cool for 10 minutes.

Meanwhile make the frosting. Beat the icing sugar, butter and cocoa powder together in a freestanding electric mixer with an electric whisk on medium-slow speed until the mixture comes together, turn the mixer down to slow speed and the milk a couple tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing. Decorate with berries, figs and shards of rosemary. Serve with pouring cream mixed with brandy and sugar (for grown-ups!)

Tess Prince is an Ibiza-based international chef, food writer, podcast host and yoga devotee. She is the founder of Love Food Ibiza and the new cookery and  yoga retreat -  Secrets From a Yoga Kitchen. Tess's next retreat is in March 2024 in South Goa, India.