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Chocolate Fudge Cake

This recipe was born in the Seventies, when there was a sudden surge of partiality for all things healthy and 'whole'. The problem was, 'whole' sometimes meant heavy. Not so with this one, though, as the wholemeal flour gives an extra special moistness to the cake.

 Chocolate Fudge Cake

  Serves 6-8

For the cake:
 6 oz (175 g) self-raising wholemeal flour
 1 rounded teaspoon baking powder
 6 oz (175 g) very soft butter
 6 oz (175 g) light soft brown sugar
 3 large eggs, at room temperature
 1 rounded tablespoon cocoa powder
For the chocolate fudge filling and topping:
 4½ oz (125 g) light soft brown sugar
 1 x 170 g tin evaporated milk
 4½ oz (125 g) dark chocolate (50-55 per cent cocoa solids), broken into small pieces
 2 oz (50 g) soft butter
 2 drops vanilla extract
To decorate:
 4 oz (110 g) whole almonds
 cocoa powder or icing sugar, for dusting
 Pre-heat the oven to gas mark 3, 325°F (170°C).
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Two 7" by 1½" (18cm by 4cm) sponge tins, lightly buttered and bases lined

This recipe is taken from The Delia Collection: Chocolate.


First of all, weigh the flour, then take out 1 rounded tablespoon of flour and replace it with the rounded tablespoon of cocoa. The tablespoon of flour you take out won't be needed. Now simply take a very large mixing bowl, place the flour, baking powder and cocoa in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down.

Now all you do is simply add the remaining cake ingredients to the bowl and beat them together. What you will end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If the mixture seems a little too stiff, add a little water and mix again. Now divide the mixture and spread it evenly in the prepared tins and bake on the centre shelf of the oven for about 30-35 minutes or until springy in the centre.

After 30 seconds (or thereabouts), turn the cakes out on to a wire cooling rack and strip off the base papers.

Leave to cool while you make the chocolate fudge filling and topping.

To do this, combine the sugar and evaporated milk in a heavy saucepan. Heat gently to dissolve the sugar, stirring frequently. When the sugar has dissolved and the mixture comes to the boil, keep the heat very low and simmer for 6 minutes without stirring. Remove the pan from the heat and, using a small balloon whisk, whisk in the chocolate, followed by the butter and vanilla extract. Transfer the mixture to a bowl and, when it is cool, cover it with clingfilm and chill for about an hour to allow the mixture to thicken.

Then beat again, and spread half on one sponge, placing the other one on top. Use the rest to spread over the top and sides and decorate the top with almonds, dusted with cocoa powder or icing sugar.

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