Directions

FOR THE CHOCOLATE CAKE:

1. Preheat oven to 180°C/360°FYou have 2 options.

   
   

   Option 1: Grab 3x 22cm/9inch tins

   
   

   Option 2 : Use 1x tin and cut the cake into thirds once it is cooked. If choosing this method you'll need to reduce the cooking temperature to 160°C/320°F after 10-15minutes to ensure it cooks low and slow and the edges don't burn while the centre cooks.

2. Spray your chosen number of tins with canola oil/cooking spray and line the base with baking paper that is cut to fit.

3. In a large bowl combine dry ingredients. Sift together sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low until dry ingredients are thoroughly combined.

   
   

   In another bowl combine eggs, milk, oil, vanilla and lemon juice. Whisk until combined

4. Pour mixture into the dry ingredients and beat on low until just incorporated. (The batter will be quite thin)

5. Either divide batter evenly among prepared pans or use just 1. Bake in preheated oven for 28 to 30 minutes (if using 3 tins), 45 minutes (1 tin), or until a toothpick inserted in the center of a cake comes out clean.

6. Cool cakes completely before frosting.

PREPARE THE FUDGE

1. In a medium saucepan add the syrup, sugar and water. Cook over med heat, gently swirling occasionally until the sugar turns a deep golden brown/copper colour.

2. Once the caramel reaches this colour, remove from heat and immediately add in the cream. Be very careful during this step - the caramel will bubble up. Keep stiring until smooth and glossy.

3. Add the chocolate and rest of ingredients and stir smooth. Mix well until the mixture is luxuriously smooth. Place into a small bowl, cover and leave to cool in fridge until needed.

FOR THE BUTTERCREAM

1. Using either a hand or stand mixer, cream the softened butter on medium-speed until completely smooth; about 5 minutes.

2. Turn the mixer off then add icing sugar and cocoa into the mixing bowl. Turn the mixer on the lowest speed and mix until the sugar/cocoa have been absorbed by the butter; about 2 minutes. Increase mixer speed to medium; add in vanilla extract and cream; beat for 3 minutes. If buttercream appears a too thin, add a little more icing sugar. If buttercream needs to be thinner, add a touch more cream.

BRING IT ALL TOGETHER

1. If you have 1 cake, measure the height of the cake and divide into thirds. Using a serrated knife, carefully cut and divide into 3 even layers. Trim layers if necessary to level. Place one layer on a large plate or cake stand.

2. Spread a thin layer of buttercream on top, also creating a raised barrier around the edges (to prevent the fudge form oozing out) then add a 1/2 cup of fudge sauce; top with another cake layer, and repeat, thinly spread it with a layer of buttercream, then adding another layer of fudge sauce. Top with the final cake layer and place cake in the fridge to set for 1 hour.

3. Once set, finishing frosting the top and sides of the cake. Sprinkle the sides and top with chocolate sprinkles. Slice and serve, or keep refrigerated for about a week.