Dark Chocolate Cake with Double Fudge Icing

Recipe by Missy Wombat
READY IN: 1hr 30mins




  • Cake: Mix mayonnaise, water, sugar and vanilla together until well blended.
  • Sift cocoa, flour salt and baking soda together.
  • Stir into liquid ingredients and mix just until blended.
  • Pour batter into 2 greased and floured sandwich cake tins[8-9 inch size].
  • Bake in a preheated 375 deg F oven for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
  • Cool and then ice.
  • Icing: Bring sugar and cream to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Stir occasinaly to stop cream from boiling over.
  • Remove from heat.
  • Finely chop or grate the chocolate.
  • Sir into the cream until completely melted.
  • Stir in butter and vanilla.
  • Once butter is melted, refrigerate icing until cold.
  • Once cold beat the icing with an electric mixer or a wooden spoon until thick and of a good spreading consistency.