Chocolate Fudge Cake

Makes: 12
Preparation time: 15 minutes
Cook time: 20-25 minutes


  • 175g or 6 oz plain flour
  • 100g or 4 oz caster sugar
  • 50g or 2 oz cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp bicarbonate of soda
  • 2 tbsp black treacle
  • 2 large eggs
  • 150ml or ¼ pt milk
  • 150ml or ¼ pt Filippo Berio Mild & Light Olive Oil


  • 175g or 6oz plain chocolate
  • 150ml or ¼ pt double cream


Preheat the oven to 170C/Fan 150C/325F/Gas Mark 3. Oil and base line two 20cm/8in round sandwich tins. Sift the first five ingredients together. Add remaining ingredients and use an electric whisk to beat together for 1 minute.

Pour into the prepared tins; bake for 20-25 minutes or until springy to the touch. Cool for 10 minutes; remove from tins, transfer to wire rack and leave until cold.

In a small pan heat the chocolate and cream together, stirring until smooth. Cool then chill for 30 minutes. Sandwich the cakes together with a third of the icing; spread the remainder over the top and sides of the cake. Serve in wedges.

Cook's Tip:

This cake is delicious served warm with ice cream. Simply microwave individual wedges for 30 seconds on HIGH or until the icing melts.


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