August 05, 2009 - 17:34 BST hellomagazine.com Chocolate fudge cake GALLERY Ingredients (Serves 12)175g/6oz plain flour 100g/4oz caster sugar 50g/2oz cocoa powder 1½ tsp baking powder 1½ tsp bicarbonate of soda 2 tbsp black treacle 2 large eggs 150ml/¼pt milk 150ml/¼pt Filippo Berio Mild & Light Olive Oil For the icing 175g/6oz plain chocolate 150ml/¼pt double cream MethodPreheat the oven to 170°C, 325°F, Gas 3 and lightly oil and base-line 2 x 20cm/8in round sandwich tins. Sift the flour, sugar, cocoa powder, baking powder and bicarbonate of soda together then add the remaining ingredients. Beat together for 1 minute using an electric whisk. Pour into the prepared tins and bake in the preheated oven for 20-25 minutes or until springy to the touch. Cool for 10 minutes then turn out, transfer from the tins onto a wire rack and leave until cold. Meanwhile, in a small pan, heat the chocolate and cream together, stirring until smooth. Cool then chill for 30 minutes. Sandwich the cakes together with a third of the icing then spread the remaining icing over the top and sides of the cake. Serve cut into wedges.