Chocolate fudge cake recipes
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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Ingredients
- FOR THE CAKE:
- 85g Self Raising Flour
- 30g Cocoa Powder
- Pinch Salt
- 115g Light & Soft Brown Sugar
- 115g Unsalted Butter. Softened
- 1 tsp Vanilla Essence
- 2 Eggs. Lightly Beaten
- 2-3 tbsp Milk
- FOR THE SAUCE:
- 85g Light & Soft Brown Sugar
- 25g Cocoa Powder
- 300ml Milk
Method
- 1) Preheat oven to 180'C/350'F/Gas Mark 4.
- 2) Sieve the flour with the cocoa & salt. Then cream the sugar with the butter until light and fluffy.
- 3) Beat the vanilla essence into the butter mix & then beat in the egegs. Fold this into the flour mixture.
- 4) Stir in just enough milk to give the mixture a soft dropping consistency. Then spoon the mixture into a 1 litre oven proof dish.
- For the sauce: Mix the sugar & the cocoa then graduallly beat in the milk. Pour evenly over the cake mixture.
- 5) Place in the oven, bake for about 40-60 minutes until spongy to the touch. Serve cold or hot.
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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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1 Comments
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Add commentChardash Fri May 20 2011 • Reply
My husband loves your Chocolate Fudge Cakeand wanted seconds and even thirds - thanks.