Name: Chocolate fudge cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Cuts into 12
Cuisine: British
Ingredients: 200g plain chocolate broken into chunks (use one with a low cocoa content - we used Waitrose plain Belgian chocolate); 200g butter; 200g light brown muscovado sugar; 100ml soured cream; 2 eggs beaten; 200g self-raising flour; 5 tbsp cocoa powder; hundreds and thousands to decorate; 100g plain chocolate; 170g can condensed milk; 100g butter

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Chocolate fudge cake

Chocolate fudge cake

James Martin

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Cuts into 12

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 4.3 out of 5.167 ratingsRate

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You just can't beat a good chocolate cake, and this one is guaranteed to disappear as soon as you cut the first slice

Freezable (Un-iced sponges can be frozen)

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A star rating of 4 out of 5.28 ratings

Ingredients

Nutrition

Units:

MetricUS

200g plain chocolate

broken into chunks (use one with a low cocoa content - we used Waitrose plain Belgian chocolate)
200g butter
200g light brown muscovado sugar
100ml soured cream
2 eggs

beaten
200g self-raising flour
5 tbsp cocoa powder
hundreds and thousands

to decorate

For the icing

100g plain chocolate
170g can condensed milk
100g butter

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Nutrition: per serving

kcal502
fat33g
saturates20g
carbs49g
sugars35g
fibre1g
protein6g
salt0.66g

low

Method

step 1

Heat oven to 160C/140C fan/gas 3. Line a 22 x 22cm square tin with baking parchment. Put the chocolate, butter and sugar into a large pan with 100ml hot water and gently melt together. Set aside for 2 mins, then stir in the soured cream followed by the eggs. Finally, stir or whisk in the flour and cocoa until lump-free, then pour into the prepared tin. Bake for 50-55 mins until a skewer comes out clean. Sit the tin on a wire rack to cool.
step 2

Meanwhile, make the icing. Gently melt together icing ingredients in a heatproof bowl set over a pan of barely simmering water, then chill or cool until spreadable.
step 3

To decorate, carefully turn out the cooled cake and peel off the baking parchment. Spread the icing over the top and scatter with hundreds and thousands, then cut the cake into triangles or fingers before serving.

Recipe from Good Food magazine, June 2010

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A star rating of 4.3 out of 5.167 ratings

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