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Chocolate Fudge Cake


- 200g Dark Chocolate (70.5% used in class)

- 200g Butter (unsalted)

- 200g Light Muscavado

- 200g Self Raising Flour

- 100ml Soured Cream

- 2 Eggs

- 5 Tbsp Cocoa Powder

- 100ml Hot Water


- 100g Dark Chocolate

- 170g Condensed Milk

- 100g Butter (unsalted)



1. Melt chocolate, butter, sugar with 100ml of hot water

2. Stir in cream and eggs (once cool)

3. Stir or whisk in cocoa, flour until lump free

4.  Bake at 160 degree celsius for 50-60 minutes

Topping Method:

1. Melt Ingredients together in a glass bowl, over a saucepan of boiling water until melted

2. Allow to cool until spreadable