Chocolate fudge cake Recipe | 4Food

Date Published:: 25/09/2007

A stunning cake that is not only a chocolate sponge but is also sandwiched with chocolate and has yet more chocolate all over it! A chocaholic's heavenly delight.

Serves 10
Takes 1 hour 20 minutes to make, plus cooling

Ingredients

100g spreadable butter, plus extra for greasing
250ml milk
1 tbsp red wine vinegar
100g plain chocolate, melted
15g cocoa powder, sifted
300g self-raising flour, sifted
1 tsp bicarbonate of soda, sifted
225g golden caster sugar
2 eggs
For the icing
225g plain chocolate, broken up
100g butter
142ml carton double cream

Nutritional Information

Per serving:
612kcals
36.2g fat (21.9g saturated)
7.3g protein
68.6g carbs
45.9g sugar
1.1g salt

Method: How to make chocolate fudge cake

1. Preheat the oven to 180C/fan160C/gas 4. Grease a 20cm round, deep cake tin and line with baking paper. Mix the milk and vinegar. Place all the other cake ingredients in a large mixing bowl. Pour in the milk mixture and beat with an electric hand whisk, until smooth. Spread into the cake tin and bake for 1 hour, until firm in the centre. Cool for 10 minutes, then turn out on a rack to cool completely.

2. Meanwhile, make the icing. Melt the chocolate and butter together in the microwave for 3 minutes on medium, stirring halfway through. Alternatively, melt the chocolate and butter in a bowl over a pan of just simmering water. Stir until smooth, then beat in the cream. Cool slightly.

3. Halve the cake through the middle. Spread a quarter of the icing on 1 half and sandwich together. Spread the rest over the top and sides.

The cake will keep for up to 3 days in an airtight box.