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

has any one got a hot chocolate fudge cake recipe?

i used to eat it at school (till all that healthy eating stuff came)it tasted gorgous. i just can't find a recipe for one similar.

thank you in advance

7 Answers

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  • 1 decade ago
    Best Answer

    ngredients:

    2 1/2 cups white self-raising flour

    1/2 cup cocoa powder

    1 teaspoon baking powder

    1/2 teaspoon bicarb (baking soda)

    pinch of salt

    1 cup light brown soft sugar

    3/4 cup margarine

    3/4 cup chocolate chips or bar

    1 cup natural soy yoghurt

    1/2 teaspoon vanilla flavoring

    FUDGE ICING:

    4 cups icing sugar or confectioners sugar

    1 cup cocoa powder

    1/2 cup margarine

    6 tablespoons milk

    Directions:

    Preheat the oven to 190C/375F/gas mark 5.

    Use three 18cm/7 inch sandwich tins.

    Grease and line the three sandwich tins.

    Place the broken carob bar, or carob chips into a bowl. Place over a saucepan of simmering water and heat gently, stirring, until the carob has melted. Leave to cool for 30 minutes.

    Sift together the flour, carob powder, baking powder, bicarb. and salt.

    Cream the butter and the brown sugar together until light and fluffy. Fold in the carob powder, the melted carob, the sifted ingredients, the yoghurt and the vanilla flavoring.

    Turn the mixture into the prepared tins and level the surface. Bake for 25-30 minutes until risen and firm to the touch.

    Turn out and leave to cool on wire racks.

    For the fudge icing, sift the icing sugar and carob powder together, then put into a heavy-based saucepan with the butter and the milk. Heat gently until the butter has melted, mix, then beat until smooth. Remove from the heat.

    Use some of the fudge icing to sandwich the three cakes together. Cover the sides and top of the cake with the remaining icing.

    Serves: 6

  • 1 decade ago

    Ingredients

    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

    Method

    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.

    Source(s): for more info visit http://www.gertrudehawkchocolates.com/
  • anne b
    Lv 6
    1 decade ago

    Ingredients

    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

    Method

    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.

  • 1 decade ago

    This is my favourite recipe.............

    Ingredients

    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

    Method

    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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  • 1 decade ago

    Ingredients

    175g (6oz) self-raising flour

    2 tbsp cocoa powder

    1 tsp Dr. Oetker 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 Dr. Oetker EasyIce Chocolate Fudge Icing

    Or

    75g (3oz) unsalted butter

    175g (6oz) icing sugar

    3 tbsp cocoa powder

    milk or warm water

    Method

    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.

  • 1 decade ago

    HOT FUDGE CHOCOLATE CAKE

    2 c. sugar

    2 c. self-rising flour

    1 c. water

    1/2 c. oil

    1 tsp. vanilla

    1/2 c. butter

    4 tbsp. cocoa

    1/2 c. buttermilk

    2 eggs

    Mix flour and sugar; set aside. Combine water, oil, butter and cocoa in saucepan. Bring to a rapid boil. Remove from heat; stir well and pour into flour and sugar mixture. Add buttermilk, eggs, and vanilla; mix well. Bake at 300 degrees for 40 minutes in a well-greased 13x9x2 inch cake pan.

    HOT FUDGE FROSTING:

    1/2 c. butter

    3 tbsp. milk

    2 tbsp. cocoa

    1 1/2 c. powdered sugar

    1 tsp. vanilla

    Melt butter; add milk and cocoa and stir well. Add powdered sugar and vanilla; mix well. Pour over cake and serve while sauce is warm

  • Anonymous
    1 decade ago

    Buy Betty Crcokers chocolate fudge cake mix and a tub of her chocolate fudge cake icing you shoul dget both in tesco or asda. It costs about £5 altogether for both but is worth it mmmmmmm delish

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