Fabulously simple chocolate fudge cake recipe

By Mitzie Wilson / Caroline Russell

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

Method

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.

Nutritional info

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

Comments

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beasley59

February 8

This is one of the best chocolate recipes I have ever used, it's a great one to impress family and friends!

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Lisa_stone

January 30

This cake is fabulous - I make it every week for my family and they absolutely love it. When I first made it, I forgot to add the butter for the sponge and now I make it without the butter. It works perfectly.