Fudgy chocolate cake

    40 min

    It is not quite a fudge and not quite a brownie but this chocolate cake has a little bit of both. It will appeal to both young and old. Keep it wrapped in baking parchment in a tin box and it will stay fresh for 2 days. Heavenly with ice cream, whipped cream or on its own.

    12 people made this

    Serves: 6 

    • 2 tablespoons plain flour, divided
    • 200g dark chocolate (70% cocoa)
    • 200g butter
    • 5 eggs
    • 200g icing sugar

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Butter a baking dish and dust with 1 tablespoon of flour. Tip over the baking dish to remove any excess flour.
    3. Cut the chocolate into pieces then melt it in a double boiler over medium heat. Cut the butter into small pieces and then add to the chocolate.
    4. Remove from the heat and add the eggs one at a time, stirring well after each one.
    5. Add the remaining tablespoon of plain flour and the icing sugar. Mix gently with a spatula.
    6. Bake in the oven for 25 minutes.

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    Reviews in English (1)


    I chose this recipe as it looked easy to make with my class of 4-year-olds. It was very easy to make, and we made it as individual cupcakes so they could all decorate their own. However, the butter proportion seems to be way higher than it should be. During baking all the fat soaked into the cake cases, so much so that the cases burned, and the baking sheet the cases were placed on was swimming with melted butter. Overall though, they tasted pretty good :-) I don't bake cakes very often, would it still work if the butter was reduced?  -  01 Feb 2013