Chocolate fudge cake

An irresistible classic, served warm with ice cream. Simply microwave wedges for 30 seconds on high

by Ingredients (Serves 12)
  • 175g/6oz plain flour
  • 100g/4oz caster sugar
  • 50g/2oz cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp bicarbonate of soda
  • 2 tbsp black treacle
  • 2 large eggs
  • 150ml/¼pt milk
  • 150ml/¼pt Filippo Berio Mild & Light Olive Oil

For the icing
  • 175g/6oz plain chocolate
  • 150ml/¼pt double cream


Preheat the oven to 170°C, 325°F, Gas 3 and lightly oil and base-line 2 x 20cm/8in round sandwich tins. Sift the flour, sugar, cocoa powder, baking powder and bicarbonate of soda together then add the remaining ingredients. Beat together for 1 minute using an electric whisk.

Pour into the prepared tins and bake in the preheated oven for 20-25 minutes or until springy to the touch. Cool for 10 minutes then turn out, transfer from the tins onto a wire rack and leave until cold.

Meanwhile, in a small pan, heat the chocolate and cream together, stirring until smooth. Cool then chill for 30 minutes.

Sandwich the cakes together with a third of the icing then spread the remaining icing over the top and sides of the cake. Serve cut into wedges.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic