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Chocolate Fudge Cake ( Rita’s version)

Submitted by Rita 11 June 2009

This cake is ideal for a wedding cake as the texture is nice and firm. Split in 2 and fill with ganache.



335 gms caster sugar.,335 gms butter.,335 gms eggs (weighed without shell).,65gms evaporated milk.,335 gms self raising flour.,50 gms cocoa .,15gms baking powder.,20cm round tin greased and lined with parchment paper,


Bowl 1 – Beat the butter and caster sugar until white and creamy.

Bowl 2 – Weigh the eggs without the shells, whisk and add the evaporated milk.

Bowl 3 – Weigh the flour, cocoa powder and baking powder. Sift.

Add the egg mixture and the flour mixture to the creamed butter and sugar. Add them in one go and mix until well incorporated. Do not over beat as the mixture might curdle ending up with a crumbly textured cake.

Bake in a hot oven for about 1hour 15 mins (150 degrees C).

Recipe images are not uploaded yet.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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