Whole Wheat Fudge Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Dry Bowl: Whisk together ½ cup wheat flour, ¼ cup Hershey's cocoa, ½ teaspoon baking powder, and ¼ teaspoon baking soda.

Step 2

Wet Bowl: Whisk 1 large egg, 6 to 6.5 tablespoons of honey, 5 tablespoons of milk, and 1 tablespoon of oil until smooth and slightly frothy.

Step 3

Combine: Pour the dry mixture into the wet bowl. Stir gently with a spatula just until the flour streaks disappear. Do not overmix.

Step 4

Chop one-third of your Cadbury Dairy Milk Bubbly bar into bite-sized pieces. Fold them gently into your batter so they stay randomly scattered.

Step 5

Line your round tin with parchment paper. Pour the batter in and smooth the top evenly to a height of about 1 to 1.2 inches.

Step 6

Preheat oven to 180°C (350°F) with both Top and Bottom rods ON.

Step 7

Bake on the middle rack for exactly 15 to 16 minutes. Pull it out immediately when a toothpick inserted into the cake part comes out clean.

Step 8

Cool in the tin on the counter for 20 minutes, then move to the fridge for 10 minutes to firm up.

Step 9

Lift the cake out cleanly using the parchment paper handles and place it on a serving plate.

Step 10

Chop the remaining two-thirds of the Bubbly bar into a dry glass bowl. Add ½ teaspoon of milk.

Step 11

Microwave for 15 seconds, stir vigorously, and heat for another 5 seconds if needed. Let it cool for 2 minutes to thicken slightly.

Step 12

Spread the thick glaze evenly across the top, stopping just before the edges so it doesn't leak. Chill in the fridge for 10 minutes to set!