to prepare Chocolate Fudge Cake

  • 175g Stork
  • 175g sugar
  • 175g self-raising flour
  • 1 teaspoon baking powder
  • 3 eggs
  • 2 tablespoons cocoa, blended with 2-3 tablespoons of hot water and cooled

Fudge icing:

  • 55g Stork
  • 2-3 tablespoons milk
  • 200g icing / powdered sugar
  • 2 tablespoons cocoa powder

How to Make

For the cake:

1.Preheat the oven to 170 °C / 340 °F / Gas Mark 4. Grease and line two round 20cm / 8 inch cake tins.

2.Place all the cake ingredients in a mixing bowl and beat with a wooden spoon until well mixed (2-3 minutes).

3.Bake on the middle shelf of the oven for 25-30 minutes.

4.Turn out and cool on a wire tray.

For the icing:

1.Place all icing ingredients together in a bowl and beat together until smooth.

2.Sandwich cakes together with some of the icing and spread remaining icing over the cake enjoy.

Tip: You can brighten up the cake with coloured sprinkles and decorations
  • Temperature: 190 °C / 375 °F / Gas Mark 5 oC
  • Baking time: 30 min
  • Serves: 12

Nutritional Information per serving

  • Each serving contains: Percentage per serving*
  • Energy1526kj/365kcal18%*
  • Fat18.5g26%*
  • Saturates5.8g29%*
  • Sugars17.3g19%*
  • Salt 0.9g15%*
*% of Reference Intake of an average adult (8400kJ/2000kcal)

This foolproof chocolate cake is irresistibly gooey and delicious.

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