Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

Does anyone have a scrummy chocolate fudge cake recipe?

I'm on my own with 3 kids, one is autistic, the only think they agree on is chocolate fudge cake, they dont like dried fruit etc, they eat very healthy as a rule, but on a weekend they have a piece of chocolate fudge cake after swimming that costs me £4.50 for 3 slices, thin little slices, they love this but surely someone out there has a fantastic chocolate fudge recipe? Please I would be really grateful for this one, maybe JAMES MARTIN can help? lol My kids say they want huge slices of the stuff! I have to get some cake tins but not a problem anything to keep the peace! HAPPY CHRISTMAS!

9 Answers

  • Anonymous
    1 decade ago
    Favorite Answer

    Bailey's Fudge Cake

    1 cup butter, softened

    1 cup brown sugar

    4 large eggs

    1 cup chocolate syrup

    3/4 cup bailey irish cream

    1 teaspoon instant coffee granules

    1 cup flour

    1/2 cup chopped pecans

    1/2 cup pecan halves


    3/4 cup semi-sweet chocolate chips, melted

    1/4 cup sour cream, room temp

    1 tablespoon bailey irish cream

    Set oven to 350 degrees.

    grease 1 9-in round cake pan.

    Cream the butter and sugar.

    Mix in the eggs.

    Add in the chocolate syrup, Bailey's, coffee granules and the flour; mix until well blended.

    Fold in chopped nuts.

    Pour into prepared baking pan.

    Bake 55-60 mins, or until cake tests done.

    THIS IS OPTIONAL: Dip one end of pecan halves halfway into melted chocolate to coat; place on waxed paper, chill to set.

    Use later to garnish the cake.

    FOR THE GLAZE: To the remaining melted chocolate, add the sour cream, 1 tablespoon at a time, add the Bailey's; mix well.

    Spread over the top of cooled cake that has been placed on a serving platter, letting some of the chocolate glaze drizzle down the sides of the cake.

    Garnish the cake all around the sides with the chocolate-dipped nuts.

    Chocolate Fudge Recipe

    18 oz Chocolate Chips

    1 Large can evaporated milk

    pinch cream of tartar

    4 1/2 C. Sugar

    2 sticks butter

    2 Tbs. Vanilla

    Put the chips and vanilla in a large bowl and set aside. Cook in a large sauce pan on medium heat - sugar, butter, cream of tartar and evaporated milk. Cook SLOW until boiling, stirring constantly. Continue stirring and boil 7 minutes. Pour cooked mixture over the chips and vanilla. Beat until almost thick and when the glossiness begins to wear off (about 20-30 minutes!!!) Add nuts or marischino cherries if desired. Pour into a greased, foil-lined jelly roll pan and chill.

    Fantastic Never-Fail Chocolate Fudge (No-Thermometer)

    This fudge will always turn out wonderful and it's so easy to make, all you need is a little patience to stir it over the stove for 5 minutes and you don't need a thermometer to make it!

    2 cups sugar

    2/3 cup evaporated milk

    1 3/4 cups mini marshmallows

    1/2 cup butter, cut into cubes (no substitutes!)

    1 pinch salt

    1 cup semi-sweet chocolate chips

    2 teaspoons vanilla

    1 cup chopped nuts (optional)

    Lightly butter an 8 x 8-inch glass baking pan.

    In a heavy-bottomed 2-quart saucepan combine the sugar, evaporated milk, marshmallows, butter and salt; bring to a boil over medium-high stirring constantly.

    When mixture reaches a full boil, reduce heat to medium-low then time for 5 minutes stirring or whisking constantly.

    Remove from heat add in the vanilla and chocolate chips; stir with a wooden spoon until the chocolate is melted and the mixture is completely combined.

    Add in the nuts if using.

    Pour into buttered baking dish; cool to room temperature then chill until firm.


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  • 4 years ago

    James Martin Chocolate Fudge Cake

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  • 1 decade ago

    Chocolate fudge cake


    4 tablesp cocoa powder

    125g (4 oz) margarine

    225 ml (8 fl oz) water

    125 ml ( 4 fl oz oil)

    350 g (12 oz) castor sugar

    225 g (8 oz) self raising flour

    or plain flour + 2 teasp baking powder

    125 ml (4 fl oz) milk

    2 eggs, beaten

    1/2 teasp bicarbonate of soda

    1 teasp vanilla essence


    75 g (3 oz) icing sugar

    25 g (1 oz) cocoa powder

    40 g (1 1/2 oz) butter

    2 tablesps water

    50 g (2 oz) castor sugar

    Double quantities for 3 x 2lb loaf tins.Also use double quantities of icing (topping only)


    Put the cocoa, margarine, water and oil in a large saucepan and heat until melted and boiling. Take pan off the heat and beat in the sugar and flour, then stir in the milk. Add the eggs, soda and vanilla essence and beat thoroughly to make a thick glossy batter. Pour into a greased and lined 1 kg (2 1/2 lb) loaf tin. Bake at 180º C (350º F or Gas Mk 4) for 1 1/4 - 1 1/2 hrs until firm to the touch and a skewer inserted into the centre of the cake comes out cleanly. Leave in the tin until completely cold. Turn out and carefully strip off the lining paper.


    Sift the icing sugar and cocoa powder into a mixing basin. Measure the butter, water and sugar into a saucepan. Set over a low heat and stir well, until the sugar has dissolved and the butter melted. Bring just to the boil, then draw off the heat and pour at once into the sifted ingredients. Beat with a wooden spoon until the mixture is smooth; then allow to cool, stirring occasionally, until the frosting is thick enough to coat the back of a wooden spoon.

    I usually double this mixture and make three cakes in 2 lb loaf tins, which cook for 1 hour.

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  • 1 decade ago

    Easy Chocolate Fudge Cake


    1 (18.5 ounce) package chocolate cake mix

    1/4 cup butter

    2 cups white sugar

    6 tablespoons unsweetened cocoa powder

    1 cup heavy whipping cream

    1 tablespoon vanilla extract

    1/4 cup chopped walnuts


    Bake a box chocolate cake as directed. While hot from the oven, poke holes over entire cake with a fork. While the cake is cooking prepare the fudge sauce.

    For the fudge sauce: In a saucepan, combine butter, sugar, cocoa and cream. Stir over medium heat until a full boil starts. Cook at a full boil for 2 minutes. Stir in vanilla. Pour while hot over warm cake. Sprinkle with chopped walnuts. Serve alone or with ice-cream.

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  • lou
    Lv 7
    1 decade ago

    Chocolate fudge cake

    Serves 4-6

    Preparation time less than 30 mins

    Cooking time 30 mins to 1 hour


    For the sponge

    85g/3oz self-raising flour

    30g/1oz cocoa powder

    pinch salt

    115g/4oz light muscovado sugar

    115g/4oz unsalted butter, softened

    1 tsp vanilla essence

    2 free-range eggs, lightly beaten

    2-3 tbsp milk

    For the sauce

    85g/3oz light muscovado sugar

    30g/1oz cocoa powder

    225ml/8fl oz milk


    1. Preheat the oven to 180C/350F/Gas 4. Butter a 1-litre (2-pint) ovenproof dish.

    2. To make the sponge, sift the flour into a bowl with the cocoa powder and salt.

    3. In a separate bowl, cream together the sugar and butter until light and fluffy.

    4. Beat in the vanilla essence and the eggs then fold this mixture in the flour mixture.

    5. Mix in just enough milk to give a soft dropping consistency.

    6. Spoon into the buttered ovenproof dish.

    7. For the sauce, mix the sugar and the cocoa powder together and gradually beat in the milk.

    8. Pour evenly over the uncooked cake mixture.

    9. Place in the oven and bake for about 40-60 minutes until firm and spongy to touch.

    10. Serve hot, warm or cold, with or without cream.

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  • Baps .
    Lv 7
    1 decade ago

    Try the following

    Chocolate Fudge Cake

    For the cake:

    400g plain flour

    250g golden caster sugar

    100g light muscovado sugar

    50g best quality cocoa powder

    2 tsp baking powder

    1 tsp bicarbonate of soda

    ½ tsp salt

    3 eggs

    142ml/small tub sour cream

    1 tbsp vanilla extract

    175g unsalted butter, melted and cooled

    125ml corn oil

    300ml chilled water

    For the fudge icing:

    175g dark chocolate, minimum 70% cocoa solids

    250g unsalted butter, softened

    275g icing sugar, sifted

    1 tbsp vanilla extract

    Preheat the oven to 180C/350F/gas mark 4.

    Butter and line the bottom of two 20cm sandwich tins.

    In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended.

    Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you’ll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed.

    Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the KitchenAid a comforting presence in itself.

    Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.

    To make the icing, melt the chocolate in the microwave – 2-3 minutes on medium should do it – or in a bowl sitting over a pan of simmering water, and let cool slightly.

    In another bowl, beat the butter until it's soft and creamy (again, I use the KitchenAid here) and then add the sieved icing sugar and beat again until everything's light and fluffy. I know sieving is a pain, the one job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.

    Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.

    or Wicked Chocolate Fudge Cake

    175g (6oz) self-raising flour

    2 tbsp cocoa powder

    1 tsp SuperCook Bicarbonate of Soda

    150g (5oz) caster sugar

    2 tbsp golden syrup

    2 medium size eggs - beaten

    150 ml (¼ pt) sunflower oil

    150 ml (¼ pt) milk

    For the icing

    1 x 325g tub SuperCook EasyIce Chocolate Fudge Icing


    75g (3oz) unsalted butter

    175g (6oz) icing sugar

    3 tbsp cocoa powder

    milk or warm water


    Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.

    Sieve the flour, cocoa and Bicarbonate of Soda into a bowl.

    Add the sugar and mix well. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well until smooth.

    Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.

    Sandwich the two cakes together with EasyIce Fudge Icing.

    Alternatively to make your own butter icing, place the butter in a bowl and beat until soft.

    Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable.

    Sift and beat the cocoa powder in to the icing and use as above.

    Cover the sides and the top of the cake with more EasyIce or homemade butter icing and use a palette knife to create swirls on top of the cake and to decorate.

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  • Anonymous
    1 decade ago

    This is indeed one of James martin's recipes!

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  • Anonymous
    1 decade ago

    Nigella did one last night. Check out the BBC website.

    But they would be better with flap jack after swimming.

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  • Anonymous
    1 decade ago

    What the heck does "scrummy" mean??

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