It’s a Chocolate Fudge Cake Kinda Day…

Gavin is staying this week so his choice of cake to munch on (I persuaded him not to make me bake yet another Cappuccino Cake – his favourite) was to be the all-time-classic Chocolate Fudge Cake. We used dark chocolate rather than milk (lactose-free) and although it gave it a rich taste, I must say this cake is delicious.

It is so so simple to make – and who doesn’t love a layered cake spread with yummy icing?!

Perfect with a cup of tea or coffee…


Chocolate Fudge Cake (serves 8)

150g milk chocolate (I used dark i.e. milk-free and this turned out lovely – just a little rich)

3 tbsp milk (I use soya)

150g butter (soya again – with a sunflower base)

150g light muscovado sugar

3 eggs

200g self raising flour (gluten free)

1 tbsp cocoa powder

1 tbsp golden syrup

50g fudge pieces

For the icing:

300g dark chocolate

150g butter

100g icing sugar

1 tbsp cocoa powder

  1. Preheat the oven to 180 degrees and line/grease your sandwich cake tins
  2. Melt the chocolate with the milk over a low heat and then set aside
  3. Cream the butter and sugar and then add one egg at a time, beating well after each
  4. Stir in the melted chocolate and mix thoroughly
  5. Sift the flour and cocoa powder over the mixture and fold in with a metal spoon
  6. Finally add the golden syrup and fudge pieces
  7. Divide the mixture between your tins and bake for around 30 minutes
  8. Turn out onto wire racks and allow to cool completely before icing
  9. To make the icing, melt the chocolate and butter. Sift the icing sugar and cocoa powder in a separate bowl and gradually add the melted mixture. Add a drop of milk if needed
  10. Spread the icing thinly over each layer and finally use generously over the top and sides. Decorate with strawberries, chocolate sprinkles and dust with icing



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