Chocolate fudge cake recipes
Our top 3 of 9 Chocolate fudge cake recipes
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Chocolate Fudge Cake
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Carnation Chocolate Fudge Cake
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Chocolate Fudge Cake
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Recent recipes
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Ingredients
- FOR THE SPONGE:
- 6oz/170g Self raising flour
- 2 tbsp Cocoa Powder
- 1 tsp Bicarbonate of soda
- 5oz/140g Caster sugar
- 2 Eggs. beaten
- ¼ pint Sunflower oil
- 2 tbsp Golden syrup
- ¼ Pint Milk
- FOR THE ICING:
- 1oz/25g Butter or Margarine
- 1-2 tbsp Milk
- 4 ½oz/125g Icing Sugar
- 1 tbsp Cocoa Powder
Method
- Preheat the Oven to 180C, grease and line a 2lb loaf tin. Sieve Flour, Cocoa and Bicarbonate of soda in a mixing bowl. Add the Sugar and mix together. Make a well in the centre and add the Syrup, Eggs, Oil and Milk. Beat the mixture until smooth (mixture will be very runny). Pour mixture into prepared tin and bake for 45 minutes until risen and springy to the touch. Cool on a wire rack. To make the Icing, Melt the Butter/Margarine in a saucepan and add 1tbsp of Milk. Sieve the icing sugar and Cocoa. Take the pan off the heat and stir in the icing sugar and cocoa gradually, beating all the time until smooth, add 1tbsp Milk if too stiff. Spread on the Sponge and leave to cool. Cut a piece and enjoy :)
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Ingredients
- 175g Self-raising flour
- 2.5 tbsp. Cocoa powder
- 1 tsp. Bicarbonate of soda
- 150g Caster sugar
- 2 Eggs
- 150 ml Corn oil
- 150 ml Milk
- 2 tsp. Vanilla extract
- 125g Dark chocolate (70% cocoa solids)
- 397g can Carnation Caramel
- 1 tbsp. Icing sugar
Method
- 1. Preheat the oven to 180°C, 350°F, Gas Mark 4.
- Base line 2 x18cm (7”) sandwich tins with baking parchment.
- 2. Sift the flour, cocoa and bicarbonate of soda into a bowl and stir in the sugar. In a jug measure the oil and milk, then add the eggs, one teaspoon of vanilla and mix together with a fork until combined. Beat two tablespoons of the caramel until smooth and whisk into the egg and oil mixture. Combine the wet with the dry ingredients and mix well. The cake mix will be quite wet. Pour the mixture into the tins and bake in the centre of the oven for 20-25 minutes until springy to the touch.
- 3. Cool the cakes in their tins and then turn out onto a wire rack. Remove the baking paper and cool completely.
- 4. Melt the chocolate in short bursts in the microwave, stirring until smooth. Add the remaining caramel and vanilla to the chocolate and beat well until smooth and glossy. Sift in the icing sugar and combine thoroughly.
- 5. Place one half of the cake onto a plate, spread with a generous amount of the frosting and top with the other sandwich half. Spread the remaining frosting over the top of the cake and down the sides to cover completely. Leave to set and cut into slices.
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Ingredients
- 7 ozs self raising flour
- 2 level tsp baking powder
- 2 ozs cocoa sifted
- 8 ozs butter or margarine
- 8ozs caster sugar
- 4 Lge Free Range Eggs
Method
- Pre-heat oven gas mark 4.
- Line two 8" sandwich tins with liners.
- Sift the flour,baking powder & cocoa into a bowl.
- In another bowl cream the butter or marge with the sugar until
- light & fluffy, add the eggs one at a time & mix well, fold in
- the flour mix and add 1 tbsp of milk to the mix.
- Divide the mix between the two tins,level the tops, bake for 25/30 mins until cakes have shrunk from the sides of tins & spring back when lightly pressed.
- Turn out onto cakewires to cool.
- When cold ice with fudge icing in the middle of cake sides.
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