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Tee's

Chocolate Fudge Cake

By

Smooth and elegant with rich chocolate practically oozing out of it.

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Rate this recipe 3.4/5 (137 Votes)

Ingredients

  • 175g self-raising flour
  • 2½ tbsp cocoa powder
  • 1tsp bicarbonate of soda
  • 150g caster sugar
  • 2 eggs
  • 150ml corn oil
  • 150ml milk
  • 2tsp vanilla extract
  • 125g dark chocolate
  • 397g can of caramel
  • 1tbsp icing sugar
  • Also:
  • 2 x18cm sandwich cake tins
  • base-lined with baking parchment

Details

servings 12
Level of difficulty Average
Preparation time 20mins
Cooking time 25mins
Cost Average budget

Preparation

Step 1

Preheat the oven to 180°C, (160°C for fan ovens) Gas Mark 4.

Step 2

Sieve the flour, cocoa and bicarbonate of soda into a bowl and stir in the sugar. In a separate bowl, whisk the oil, milk, eggs, half the vanilla and a tablespoonful of caramel until smooth. Then mix into the flour mixture.

Step 3

Pour the cake mix into the tins and bake for about 20-25 minutes until springy. Cool the cakes in their tins and then turn out onto a cake rack.

Step 4

Melt the chocolate then beat in the rest of the caramel and vanilla, beat well until smooth and glossy. Sieve in the icing sugar mix again.

Step 5

Put one half of the cake onto a plate and spread with a few dollops of icing on top. Sandwich with the other half. Spread over the rest of the icing.

I would use vanilla ice cream on the side when having this. I would also make some extra chocolate to drizzle over everything - it makes things more chocolaty.

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