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Easter Chocolate Fudge Cake

Brighten up a traditional Chocolate Fudge Cake this Easter with some edible gold glitter, chocolate flakes, and golden eggs.
  • Cooking time25 minutes
  • Prep time30 minutes
  • Servings1 portions
recipe image Easter Chocolate Fudge Cake


  • 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
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


  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.