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Chocolate Fudge Cake
A classic vegetarian chocolate sponge cake baked with a cocoa sauce that creates a rich fudge layer.
Baking
Vegetarian
Dessert
Chocolate
Cake
Estimated Nutrition
Calories
647.1
kcal / serving
2588.4 kcal total
Carbs
76.8
g
per serving
307.2 g total
Fat
33.1
g
per serving
132.5 g total
Protein
10.5
g
per serving
42.1 g total
Cook Time
50
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
85
g
Self-Raising Flour
Sifted
30
g
Cocoa Powder
For the sponge; sifted
115
g
Light Muscovado Sugar
For the sponge
5
ml
Vanilla Essence
85
g
Light Muscovado Sugar
For the sauce
30
g
Cocoa Powder
For the sauce
Dairy
115
g
Unsalted Butter
Softened
2
piece
Eggs
Free-range; lightly beaten
30
ml
Milk
For the sponge
225
ml
Milk
For the sauce
NutsSeeds
1
pinch
Salt
Method
1
Preheat the oven to 180°C and butter a 1-litre ovenproof dish.
2
Sift the flour, cocoa powder, and salt into a bowl.
3
Cream the sugar and butter in a separate bowl until light and fluffy.
4
Beat in the vanilla and eggs, then fold in the flour mixture.
5
Mix in enough milk to reach a soft dropping consistency.
6
Spoon the batter into the prepared ovenproof dish.
7
Mix the sugar and cocoa together for the sauce and gradually beat in the milk.
8
Pour the sauce evenly over the uncooked cake batter.
9
Bake for 40 to 60 minutes until the sponge is firm to the touch.
10
Serve the cake hot, warm, or cold.