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Chocolate Fudge Cake - Photo in Gallery

Submitted by Dolores 11 June 2009

Very moist and yummy.....



1½ rounded tbsp cocoa,3 tbsp hot water,175g/6oz soft margarine,175g/6oz caster sugar,3 size 2 eggs,175g/6oz self-raising flour,1½ tsp baking powder,For the Fudge Icing:,50g/2oz margarine,25g/1oz cocoa sifted,about 2 tbsp milk,225g/8oz icing


1. Preheat the oven to 180C/350F/Gas4. Grease and base line 18cm/2 x 7in sandwich cake tins with greased greaseproof paper.
2. Blend the cocoa with the hot water in a large bowl and leave to cool. Add the remaining cake ingredients to the bowl and beat thoroughly for 1-2 minutes. Divide between the tins and bake in the preheated oven for about 25-30 minutes or until the cakes have shrunk slightly from the sides of the tin and they spring back when pressed lightly with a finger. Turn out, remove the paper and leave to cool on a wire rack.
3. To make the icing, melt the margarine in a small pan, add the cocoa and cook for 1 minute. Remove from the heat and stir in the milk and icing sugar. Beat well until smooth. Cool a little until of spreading consistency.
4. Spread a little warmed apricot jam on to the surface of one of the cakes (which will be the middle of the cake), and top with half the fudge icing. Place the remaining cake on top, brush with apricot jam as before and top with the remaining fudge icing, warmed if necessary.

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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