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Chocolate Fudge Cakes

Cakes Biscuits & Sweet Treats
  • Makes 24 Portions
  • Suitable for freezing
  • Preparation 30 minutes
  • 20 minutes cooking time
  • 180 C°, 350 F°, Gas Mark 4


  • 250 g caster sugar
  • 100g butter
  • 2 medium eggs
  • 100 SR Flour
  • 50g cocoa powder
  • Pinch salt
  • Drop of vanilla extract
  • 1 Tbspn milk
  • Wooden spoon
  • Spatula
  • Mixing Bowl
  • Oven gloves
  • Rectangular cake tin (20cm x 10 cm approx)


  1. Preheat oven to 180C
  2. Beat butter and sugar together until they are creamy, light and fluffy, with the wooden spoon.
  3. Add eggs, one at a time, beating after each egg.
  4. Sieve flour, cocoa powder and salt together and fold in to the mixture, using a figure of eight movement.
  5. Add vanilla essence and milk and mix batter until it is quite thin and almost a pouring consistency.
  6. Pour into the prepared cake tin (I like to line mine with baking parchment) and level off the top.
  7. Bake in an oven for about 2 minutes – the top of the cake should spring back slightly when pressed – the aim is to leave the centre of the cake slightly uncooked and gooey!
  8. Allow to cool in the tin and then cut into 24 pieces – you could also optionally dust the cake with sieved icing sugar at this point.
  9. Try not to eat the whole batch in one sitting – this recipe is very MOREISH!
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