Ingredients
Fudge frosting
Method
1.Preheat oven to 180°C/350°F. Grease a deep 26.5cm x 33cm (10½-inch x 13¼-inch), 3.5-litre (14-cup) baking dish; line base with baking paper.
2.Stir sugar, butter, sifted cocoa and soda, and the water in a medium saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat to low; simmer, uncovered, 5 minutes. Transfer mixture to a large bowl; cool to room temperature.
3.Add flour and eggs to chocolate mixture; beat with electric mixer until mixture is smooth and paler in colour. Pour mixture into pan.
4.Bake cake for 50 minutes. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack to cool.
5.Meanwhile, make fudge frosting. Stir butter, the water and caster sugar in a small saucepan over low heat, without boiling, until sugar dissolves. Sift icing sugar and cocoa into a small bowl, then gradually stir in hot butter mixture. Cover; refrigerate 20 minutes or until frosting thickens. Beat with a wooden spoon until spreadable.
6.Spread cold cake with frosting.
Store cake in an airtight container for up to 4 days. This cake is suitable to freeze.
Note
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