Chocolate Fudge Cake
This foolproof chocolate cake is irresistibly gooey and delicious.
Cooking time30 minutes
Prep time30 minutes
Servings12 portions

Ingredients
- 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
- 55g Stork
- 2-3 tablespoons milk
- 200g icing / powdered sugar
- 2 tablespoons cocoa powder
Energy (kcal) | 0 kcal |
Energy (kJ) | 0 kJ |
Protein (g) | 0.0 g |
Carbohydrate incl. fibre (g) | 0.0 g |
Carbohydrate excl. fibre (g) | 0.0 g |
Sugar (g) | 0.0 g |
Fibre (g) | 0.0 g |
Fat (g) | 0.0 g |
Saturated fat (g) | 0.0 g |
Unsaturated fat (g) | 0.0 g |
Monounsaturated fat (g) | 0.0 g |
Polyunsaturated fat (g) | 0.0 g |
Trans fat (g) | 0.0 g |
Cholesterol (mg) | 0 mg |
Sodium (mg) | 0 mg |
Salt (g) | 0.00 g |
Vitamin A (IU) | 0 IU |
Vitamin C (mg) | 0.0 mg |
Calcium (mg) | 0 mg |
Iron (mg) | 0.00 mg |
Potassium (mg) | 0 mg |
Instructions
- Preheat the oven to 170 °C / 340 °F / Gas Mark 4. Grease and line two round 20cm / 8 inch cake tins.
- Place all the cake ingredients in a mixing bowl and beat with a wooden spoon until well mixed (2-3 minutes).
- Bake on the middle shelf of the oven for 25-30 minutes.
- Turn out and cool on a wire tray.
- Place all icing ingredients together in a bowl and beat together until smooth.
- Sandwich cakes together with some of the icing and spread remaining icing over the cake.
- Preheat the oven to 170 °C / 340 °F / Gas Mark 4. Grease and line two round 20cm / 8 inch cake tins.
- Place all the cake ingredients in a mixing bowl and beat with a wooden spoon until well mixed (2-3 minutes).
- Bake on the middle shelf of the oven for 25-30 minutes.
- Turn out and cool on a wire tray.
- Place all icing ingredients together in a bowl and beat together until smooth.
- Sandwich cakes together with some of the icing and spread remaining icing over the cake.