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Chocolate fudge cake


This recipe comes from James Martin. It is very, very chocolately, and very good. I have also made the cake with milk chocolate and it was less intensely chocolatey - perhaps better for children.


200g plain chocolate, broken into chunks (50-55% cocoa)
200g butter
200g light brown muscovado sugar
100ml soured cream
2 eggs, beaten
200g self-raising flour (I added a teaspoon of baking powder to the flour)
5 tbsp cocoa powder

100g plain chocolate
170g can condensed milk
100g butter


Heat oven to 160C/140C fan/gas 3.

Line a 22 x 22cm square tin with baking parchment.

Put the chocolate, butter and sugar into a large pan with 100ml hot water and gently melt together.

Set aside for 2 minutes.

Mix the soured cream and beaten eggs and stir until smooth and combined. Add to the chocolate mixture and stir until combined.

Finally, stir or whisk in the flour and cocoa until lump-free, then pour into the prepared tin.

Bake for 50-55 mins until a skewer comes out clean. Sit the tin on a wire rack to cool.

Meanwhile, make the icing.
Gently melt together icing ingredients in a heatproof bowl set over a pan of barely simmering water, then chill or cool until spreadable.

When thick, spread the icing over the cake.

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