This is my children’s favourite chocolate treat, and was my favourite when I was growing up too! We’d love to share with you how to make Chocolate Fudge Cake – and this recipe comes straight from my Mum! It is decadently rich with 10 ounces of sugar – but worth every grain!
This Chocolate Fudge Cake recipe works for school bake sales as well. It technically isn’t a brownie, but could pass as one with little effort. With a few tweaks over the years I even got my mother in law’s seal of approval a few weeks ago for a pudding one Sunday…awesome!
Ingredients for Choccy Fudge Cake
115g 4oz salted butter
285g caster sugar
170g self-raising flour
55g sifted cocoa powder
2 large eggs
Medium sized mixing bowl
Large heavy based saucepan
Bendy silicone spatula
Brownie tin – about 20cm square
How to make Chocolate Fudge Cake
Preheat the (fan) oven to 170 degrees. Grease and line your brownie tin.
Gently melt the butter and sugar together in the saucepan (make sure it doesn’t bubble/burn). While it is melting sift together the flour and the sugar.
Once the butter and sugar are melted take the pan off the heart and stir in the flour with the whisk beating until it is well mixed together.
Pour the (totally delicious) fudge cake batter into the tin – it is quite thick so will need a little help reaching the corners so use the spatula at this point, but no need to worry about neatness here, it should level out in the heat of the oven. If you need any help choosing the right baking tray, read our helpful guide!
Put the chocolate fudge cake in the oven, middle shelf, for 25 minutes. Definitely do not open the oven half way through – trust me, it ruins the cake! The cake rises over the height of the sides but will drop down gain once it stops cooking – do not worry, it is meant to collapse and look slightly crumpled on the top! It will be quite brown around the edges and firm. It will be quite soft in the middle, do not worry about this, it’s how you want it to be!
Remove from the oven and sit in the tin for 5 minutes or so, until you can handle the heat of the cake/tin in your hands. Carefully tip the cake over in your hand so you can remove any/all greaseproof paper and then allow the cake to cool on a wire rack.
Depending on how greedy you are feeling, you can cut the chocolate fudge cake into 9 or 12 squares. This is absolutely delicious served still warm with vanilla icecream and/or squirty cream and/or pouring cream as a dessert – while it is still warm it is particularly gooey in the middle and extremely brownie-like! Almost as good, you can have it cold as a bitesize (or larger) snack to ease those 3pm cravings…
Equipment used in this Chocolate Fudge Cake recipe (available on Amazon):