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Chocolate Fudge Cake

Why not try something new!

Get experimenting with our other baking oils. The range includes Vanilla, Orange, Honey and Hazelnut. The possibilities are endless!

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120 Minutes
Serves 6 People

400g plain flour

250g golden caster sugar

100g light muscovado sugar

50g good cocoa powder

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

½ teaspoon salt

3 eggs

142ml / small tub sour cream

325ml Mr Hugh’s Vanilla Infused Baking Oil (Buy Now)

300ml chilled water

175g dark chocolate, minimum 70% cocoa solids

250g unsalted butter, softened

275g icing sugar, sifted

1 tbs Mr Hugh’s Vanilla Infused Baking Oil (Buy Now)

  1. Preheat the oven to 180oC / gas mark 4.
  2. Butter and line the bottom of two 20cm sandwich tins.
  3. In a large bowl, mix together the flour, sugar, cocoa, baking powder, bicarbonate of soda and salt. In another bowl whisk together the eggs, sour cream and vanilla until blended. Using an electric mixer, beat together the melted butter and Mr Hugh’s Rapeseed Oil unit just blended, 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.
  4. Bake the cakes for 50 to 55 minutes or until knife or skewer 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.
  5. To make the icing, gently melt the chocolate in the microwave or in a bowl sitting over a pan of simmering water and let cool slightly.
  6. In another bowl beat the butter until it’s soft and creamy and then add the sieved icing sugar and beat again until everything’s light and fluffy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
  7. Sandwich the middle of the cake with about a quarter of the icing and then ice the top and side too, spreading and smoothing with a rubber spatula.

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