Chocolate fudge cake
Member recipe

Chocolate fudge cake

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Serves 8

This cake is a perfect cake for a birthday or any occasion, it is best served when you have left in the fridge overnight.

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  • 175g butter,softened plus extra for greasing
  • 175g golden caster sugar
  • 3 eggs, beaten
  • 3tbsp golden syrup
  • 40g ground almonds/40g desicated coconut/zest of 1 orange
  • 175g self-raising flour
  • pinch of salt
  • 40g cocoa powder
  • For the icing
  • 225g plain chocolate broken into pieces
  • 55g dark muscovado sugar
  • 225g butter diced
  • 5 tbsp evaporated milk
  • 2 tsp vanilla extract


    1. Preheat the oven to 180 degrees C. Grease and line two 20cm sandwich tins.
    2. For the icing place the ingredients in a saucepan. Heat gently, stirring constantly, until melted.( It may seperate but if this does happen keep stirring until it goes through.)
    3. Pour into a bowl and leave to cool, cover and chill for 1 hour in the fridge or until spreadable.
    4. for the cake, place the butter and sugar in a bowl and Beat together until light and fluffy. Gradually beat in the eggs. Stir in the golden syrup and almonds.
    5. Sift in the flour, salt and cocoa powder into a seperate bowl and gently mix together. Then fold into the mixture. Add a little water or milk if necessary to make a dropping consistency.
    6. Spoon the mixture into the prepared tins and bake in the preheated oven for 30-35 mins or until springy to the touch and a skewer inserted into the middle comes out clean.
    7. Cool in the tins for 5 minutes then turn out on a wire rack to cool completely.
    8. When the cakes are completely cool sandwich the cakes together with the icing, spread the remaining icing over the tops and on the sides with a palette knife swirling it to give it a frosted appeareance. Cut into slices and serve!

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