Chocolate Fudge Sprinkle Cake
Rich, chocolatey, and topped with a fudgy icing and plenty of sprinkles, this cake is pure indulgence. Honeyberry’s caramel fudge pieces, salted caramel flavour, and chocolate flavour give it an irresistible twist. Perfect for birthdays, bake sales, or any time you need a chocolate fix!
Ingredients
- 125 g unsalted butter, softened
- 125 g caster sugar
- 2 medium eggs
- 100 g plain flour
- 3 tbsp cocoa powder
- 50 g Honeyberry Caramel Fudge Pieces
- 1 tsp Honeyberry Salted Caramel Flavour
- 1 tsp Honeyberry Chocolate Flavour
- 150 g icing sugar
- 2 tbsp cocoa powder
- 2-3 tbsp milk
- Handful Honeyberry Cocoa Strand Sprinkles
Instructions
- Preheat oven to 180°C (160°C fan). Line a small square or round cake tin with baking paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.Beat in the eggs one at a time. Sift in the flour and cocoa powder and mix gently until combined. Stir in the caramel fudge pieces, salted caramel flavour, and chocolate flavour.
- Pour the batter into the prepared tin and smooth the top. Bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean. Cool completely in the tin.
- For the icing, mix the icing sugar and cocoa powder together. Gradually add milk until you have a smooth, spreadable icing.
- Spread the icing over the cooled cake.
- Sprinkle with extra caramel fudge pieces and cocoa strand sprinkles.
- Slice and enjoy!
Video
@honeyberryinternational Introducing our third and final old school sprinkle cake, but with a decadent twist. Infused with Honeyberry’s rich chocolate extract, salted caramel flavour, and bake-stable caramel fudge chunks. Indulge in a slice of pure chocolatey bliss! 🍫🍩 - #sprinklecake #oldschoolcake #schoolcake #classiccakes #retrocakes #nostalgiccakes #cakesofinstagram #cakes #spongecake #easycakes #chocolatecake #chocolatefudge
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