Recipes
Hot Chocolate Fudge Cake
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.