Chocolate Fudge Cake

Hi again…

Turns out if you make a cake for work, the family also wants a cake. So I decided to make this chocolate fudge cake filled with white chocolate buttercream, topped with a dark chocolate fudge icing and topped with fresh raspberries. The raspberries cut through the richness of the chocolate cake perfectly (bake-off intro inspiration right here!).

Serves 12 or more



225g soft spread

225g dark/plain chocolate

450g caster sugar

175ml milk

4 medium eggs

150ml sour cream

250g plain flour

1 and 1/2tsp baking powder

40g cocoa powder


50g soft spread

175 icing sugar

100g white chocolate


200g dark/plain chocolate

50ml double cream

40g golden syrup

200g soft spread

250g icing sugar

Raspberries, to decorate


1.Preheat the oven to 160°C/gas mark 3. Grease and line 2 8inch round loose-bottom cake tins with greaseproof paper circles.


2.Melt the butter, chocolate, sugar and milk in a large saucepan until smooth and glossy. Leave to cool slightly (5 minutes).


3.Whisk the eggs and sour cream in a jug. Combine with the chocolate mixture in a large mixing bowl.


4. Sieve over the flour, baking powder and cocoa powder. Use a whisk to combine thoroughly.


5.Divide the mixture evenly into the prepared tins and bake in the preheated oven for 1 hour and 20 minutes or until a skewer comes out clean, the sponge is well risen and cracked slightly.


6.Leave to cool on a wire rack.

7.To make the buttercream, beat the butter and icing sugar together in a large mixing bowl. Then add in the milk. Melt 50g of the chocolate in the microwave (30 second bursts to avoid burning) and roughly chop the other 50g. Add into the icing and whisk with an electric hand mixer.


8.To make the fudge icing,  put the chocolate, cream and golden syrup into a medium sized saucepan. Heat until melted, stirring occasionally. Leave aside to cool.

9.In the meantime, beat the butter and icing sugar in a mixing bowl with a metal spoon. Add in the chocolate mix and whisk with an electric hand mixer until smooth and thicken.


10.Once cool, remove the cakes from the tins and place one onto a cake stand/plate. Spread the buttercream in the middle and sandwich the cakes together.


11. Spread the fudge icing all over the cake using a palette knife to smooth the sides.


12. Decorate the cake with the fresh raspberries and store in the fridge for up to 6 days.


Enjoy 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s