Wednesday 11 December 2013


New to blogging, I didn't want my blogs to be just about fatshion etc.. so I thought I would add an element of my second love- food! Well baking but yeah.
It was my husbands birthday this week and I always make a cake. This year the request was for chocolate. Last year I made a peanut butter cup adorned chocolate cake so this time I went with chocolate fudge.

4 medium eggs
225g/8oz softened butter
150g/5oz soft brown sugar
75g/3oz golden syrup
75g/3oz plain chocolate, melted
225g/8oz self-raising flour
30ml/2tbsp cocoa powder
2.5ml/ 1/2tsp vanilla extract
15ml/1tbsp milk

For the fudge topping
175g/6oz white chocolate
300g/10oz plain chocolate
450ml/3/4pint double cream

Preheat the oven to 180'c/ gm4 and lightly grease a 9in loose bottom cake tin and line with greaseproof paper.
Place eggs, butter, sugar, syrup, and the melted chocolate into a bowl and beat until well combined and smooth. Sift in the flour and cocoa powder and add vanilla extract and milk and beat until well blended. Spoon into cake tin, ensuring there is a slight well in the centre to avoid doming. Bake in the centre of the oven for around 40-45 minutes and allow to cool completely in the tin. 
To make the fudgy topping, break the white chocolate in to pieces and add to one pan and add 150ml of the cream. Break the plain chocolate in to pieces and place in another pan and add the remainder of the cream. heat both pans on a low heat gently stir occasionally until smooth and glossy. Cool them both and put the white mixture in the fridge to chill to the point of hardening.
Remove the cake from the pan and cut it in half horizontally. Fill one half with your now thick white filling and sandwich together. Place on a plate and cover with the dark frosting. Add optional toppings( I used raspberries, left over filling and mint leaves) and serve!


  1. This looks so gorgeous I had to Share it

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    Carrieanne xx