Chocolate Fudge Cake
"This recipe was born in the Seventies, when there was a sudden surge of partiality for all things healthy and 'whole'. The problem was, 'whole' sometimes meant heavy. Not so with this one, though, as the wholemeal flour gives an extra special moistness to the cake...."
INGREDIENTS
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6 oz (175 g) self-raising wholemeal flour
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1 rounded teaspoon baking powder
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6 oz (175 g) very soft butter
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6 oz (175 g) light soft brown sugar
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3 large eggs, at room temperature
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1 rounded tablespoon cocoa powder
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4½ oz (125 g) light soft brown sugar
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1 x 170 g tin evaporated milk
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4½ oz (125 g) dark chocolate (50-55 per cent cocoa solids), broken into small pieces
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2 oz (50 g) soft butter
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2 drops vanilla extract
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4 oz (110 g) whole almonds
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cocoa powder or icing sugar, for dusting
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