use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Easter Chocolate Fudge Cake

Easter Chocolate Fudge Cake

Easter Chocolate Fudge Cake

Brighten up a traditional Chocolate Fudge Cake this Easter with some edible gold glitter, chocolate flakes, and golden eggs.

Brighten up a traditional Chocolate Fudge Cake this Easter with some edible gold glitter, chocolate flakes, and golden eggs.

  • Prep time
    30 minutes
  • Cooking time
    25 minutes
  • Servings
    1
  • Difficulty
    Easy

Ingredients

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
  • For the icing 55 grams Stork
  • 2-3 tablespoons milk
  • 200g icing / powdered sugar
  • 2 tablespoons cocoa powde

      Instructions

      how_make
      1. Preheat the oven to 170 °C / 340 °F / Gas Mark 4. Grease and line two round 20cm / 8 inch cake tins.
      2. Place all the cake ingredients in a mixing bowl and beat with a wooden spoon until well mixed (2-3 minutes).
      3. Bake on the middle shelf of the oven for 25-30 minutes. Turn out and cool on a wire tray.
      4. Meanwhile, make the icing. Place all icing ingredients together in a bowl and beat  together until smooth.
      5. Sandwich cakes together with some of the icing and spread remaining icing over the cake.
      6. Decorate with chocolate flakes, golden eggs and gold glitter.