Chocolate Fudge Cake
This is probably one of the most decadent cakes you can make. It’s very rich, packed full of chocolate, chocolate fudge and… calories. Oops! Best to make it for a special occasion. You have been warned…
Amount Per Serving % Daily Value*
Calories 567 28%
Calories from Fat 346
Total Fat 38.5g 59%
Saturated Fat 22.8g 114%
Unsaturated Fat 13.0g
Trans Fat 0.0g
Total Carbohydrate 51.8g 17%
Dietary Fibre 2.4g 9%
Protein 5.4g 10%
Cholesterol 119.6mgs 39%* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
For the Chocolate Cake
- 175 g (6 oz) butter
- 175 g (6 oz) plain flour
- 175 g (6 oz) caster sugar
- 40 g (1½ oz) ground almonds
- 40 g (1½ oz) cocoa powder
- 3 tbsp Golden Syrup
- 3 eggs
- 2 tsp baking powder
For the Fudge
- 250 g (8 oz) butter
- 250 g (8 oz) plain chocolate
- 60 g (2 oz) dark brown sugar (e.g. Muscavado or other unrefined cane sugar)
- 4 tbsp milk
- ½ tsp vanilla essence
- Prepare the fudge by melting the butter in a pan over a very gentle heat.
- Once the butter has melted add in the chocolate and continue to stir until the chocolate has melted.
- Add in the sugar, milk and vanilla essence and stir for a few more minutes until the sauce is smooth.
- Pour the sauce into a clean bowl and place in the ‘fridge to chill.
- Now make the cake. Beat the butter and sugar together until fluffy and light.
- Beat in the eggs one at a time.
- Sift in the flour, cocoa powder and baking powder and fold in with a spoon or spatula.
- Mix in the ground almonds and Golden Syrup. Add in sufficient milk to achieve a dropping consistency for the batter.
- Split the batter between two 8″ (20 cm) sandwich tins which have been greased and lined with baking paper.
- Bake in the oven at 180°C for 30-35 minutes. After baking the cakes should be springy to the touch. Allow to cool for 5 minutes before removing from the tins, then allow to cool completely.
- Place one of the cakes on a plate and spread around one third of the fudge on the top of the cake.
- Place the second cake onto the first cake and press down slightly. Now cover the cake with the remaining fudge.
- Sprinkle on some grated chocolate and chill the cake in the ‘fridge for an hour or two so that the fudge sets.
When you assemble the cake the fudge should be soft and spreadable. If it is too hard place the bowl with the fudge into a lukewarm bowl of water for 30 minutes and then stir. If the fudge is too soft place the bowl with the fudge into a bowl of cold water for 30 minutes and stir.
Keep the cake in a cool place to avoid the fudge becoming too soft.
Serve with cream or a hot fudge sauce!