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Hot Chocolate Fudge Cake

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Hot Chocolate Fudge Cake
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Hot Chocolate Fudge Cake

Rich, indulgent, and packed with cosy chocolate flavour, this Hot Chocolate Fudge Cake is the ultimate treat for chocolate lovers. A soft, chocolatey sponge is infused with Honeyberry Madagascan Vanilla and Chocolate Extract, with delicious pockets of bake-stable caramel fudge throughout. Finished with a smooth, fudgy chocolate icing and even more caramel fudge pieces, this is the perfect bake for cosy evenings, celebrations, or whenever you fancy something extra indulgent.

Ingredients

For the Cake:

  • 2 heaped tbsp cocoa powder
  • 120 ml boiling water
  • 120 g butter
  • 130 g plain flour
  • 190 g caster sugar
  • ½ tsp bicarbonate of soda
  • 60 ml milk
  • 1 egg beaten
  • 1 tsp Madagascar Vanilla Extract
  • Chocolate Extract to taste
  • Handful of caramel fudge pieces

For the Fudge Icing & Topping:

  • 100 g butter
  • 2 tbsp milk
  • 200 g icing sugar sieved
  • 2 heaped tbsp cocoa powder
  • Pinch of salt
  • Extra Caramel Fudge Pieces for decorating

Instructions

  • Preheat oven to 170°C fan. In a pan, combine butter, boiling water and cocoa powder.
  • Heat until the butter melts and the mixture starts to bubble, then remove from the heat.
  • Stir in all remaining cake ingredients plus a handful of fudge pieces. Whisk until smooth, pour into prepared tin.
  • Bake 20–25 minutes. Leave to cool fully.
  • Melt butter and cocoa powder together over medium heat.
  • Remove from heat, stir in milk, sieved icing sugar and salt. Mix until smooth.
  • Pour icing over cooled cake, smooth out, and top with extra fudge pieces.
  • Chill 2–3 hours or overnight until set.

Video

@honeyberryinternational

✨ HONEYBERRY CHOCOLATE FUDGE CAKE Level up your classic chocolate fudge cake with our HoneyBerry essentials — Madagascar Vanilla Extract and Chocolate Extract to perfectly infuse the batter, plus our Bake-Stable Caramel Fudge Pieces baked right inside and used to decorate on top for extra flavour and texture. INGREDIENTS Cake • 2 heaped tbsp cocoa powder • 120ml boiling water • 120g butter • 130g plain flour • 190g caster sugar • ½ tsp bicarbonate of soda • 60ml milk • 1 egg, beaten • 1 tsp HoneyBerry Madagascar Vanilla Extract • HoneyBerry Chocolate Extract (to taste) • Handful HoneyBerry Bake-Stable Caramel Fudge Pieces Fudge Icing & Topping: • 100g butter • 2 tbsp milk • 200g icing sugar, sieved • 2 heaped tbsp cocoa powder • Pinch of salt • Extra HoneyBerry Bake-Stable Caramel Fudge Pieces for decorating METHOD 1. Preheat oven to 170°C fan. In a pan, combine butter, boiling water and cocoa powder. Heat until butter melts and mixture starts to bubble, then remove from heat. 2. Stir in all remaining cake ingredients plus a handful of fudge pieces. Whisk until smooth, pour into prepared tin, and bake 20–25 minutes. Leave to cool fully. 3. For the icing: melt butter and cocoa powder together over medium heat. Remove from heat, stir in milk, sieved icing sugar and salt. Mix until smooth. 4. Pour icing over cooled cake, smooth out, and top with extra fudge pieces. Chill 2–3 hours or overnight until set. Tag us if you bake it! 🤎 #HoneyBerryBakes #ChocolateFudgeCake #TraybakeRecipe #HomeBakingUK #BakingEssentials

♬ sonido original - Rock And Billy

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