General Advice

• Use a metal spoon or rubber spatula to fold—this reduces the risk of overmixing compared to using electric beaters.
• Chill the frosted cake for 10–15 minutes before slicing. This helps set the icing for a cleaner cut.
• If you have leftover fudge icing, thin it with milk and drizzle it over ice cream for a quick treat.

Method

1. Preheat your oven to 180°C. Grease and line two 18cm cake tins.
2. In a bowl, mix the cocoa and hot water, and let it cool for 5 minutes.
3. To the cocoa mixture, add the margarine, caster sugar, eggs, self-raising flour, and baking powder. Beat the mixture until it is smooth.
4. Divide the mixture evenly between the two prepared tins.
5. Bake in the preheated oven for 25-30 minutes or until the cakes are well-risen and firm to the touch. Let them cool completely on a wire rack.
6. For the fudge icing, melt the margarine in a pan. Stir in the sifted cocoa and cook for 1 minute.
7. Remove from heat and add the milk and sifted icing sugar. Beat until it is smooth and glossy.
8. Spread a layer of warmed apricot jam (if using) on one of the cooled cakes. Spread half of the fudge icing over the jam.
9. Place the second cake layer on top and use the remaining icing to spread over the top and the sides of the cake.
10. Decorate with chocolate flakes or grated chocolate as desired.
11. Allow the icing to set before slicing the cake and serving.