FOR THE CAKE
Self-raising flour 150g
Cocoa 30g
Baking powder 1 tsp
Muscovado sugar 175g
Butter 175g, softened
Eggs 3
Vanilla extract 1 tsp
Dark chocolate 50g, melted

FOR THE FUDGE ICING
Butter 200g, softened
Icing sugar 200g
Dark chocolate 200g, melted

STEP 1
Heat the oven to 180C/fan 170C/gas 4. Line and butter 2 x 20cm sandwich tins.

STEP 2
Put all cake ingredients into the food processor and whizz until smooth. If the mix is a little stiff, add 1-2 tbsp water and whizz again.

STEP 3
Divide between tins, level and bake for 20 minutes or until springy. Leave for 5 minutes then cool on a rack.

STEP 4
Clean the food processor. Whizz the butter and icing sugar, add the chocolate, whizz again, then sandwich and ice the cake.