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Milk Chocolate Fudge Cake

  • Cooking time30 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Milk Chocolate Fudge Cake


  • 175 grams Stork
  • 175g (6 oz) caster sugar
  • 175g (6 oz) self-raising flour, sieved together with 1 teaspoon baking powder
  • 3 eggs, medium
  • 3 tablespoons cocoa, blended with 3 tablespoons hot water and cooled
  • 55g (2 oz) white chocolate chips
  • 55 grams Stork
  • 2-3 dessertspoons milk
  • 200g (7 oz) icing sugar, sieved
  • 2 tablespoons cocoa powder
  • Chocolate cake decorations to finish
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. To make cake, place all the cake ingredients apart form the chocolate chips in a mixing bowl and beat with a wooden spoon until well mixed (2-3 minutes).
  2. Place the mixture in two 20cm (8 inch) cake tins, previously bottom lined with greaseproof paper and brushed with oil. Sprinkle with chocolate chips.
  3. Bake on the middle shelf of a preheated  moderate oven 180° C, 160° C fan oven, Gas mark 4 for 25-30 minutes.
  4. Turn out and cool on a wire tray.
  5. Icing: place all icing ingredients together in a bowl and beat together until smooth.
  6. Sandwich cakes together with some of the icing and spread remaining icing over the cake with a palette knife. Decorate with your choice of chocolate decorations.