Delia Smith’s Chocolate Fudge Cake is made with self-raising wholemeal flour, baking powder, butter, light soft brown sugar, eggs, cocoa powder, light soft brown sugar, evaporated milk, dark chocolate, soft butter, and vanilla extract. This delicious Chocolate Fudge Cake recipe creates a rich and indulgent dessert that takes about 1 hour and 50 minutes to prepare and can serve up to 8 people.
Delia Smith Chocolate Fudge Cake Ingredients
For the Cake:
- 6 oz (175 g) self-raising wholemeal flour
- 1 rounded teaspoon baking powder
- 6 oz (175 g) very soft butter
- 6 oz (175 g) light soft brown sugar
- 3 large eggs, at room temperature
- 1 rounded tablespoon cocoa powder
For the Chocolate Fudge Filling and Topping:
- 4½ oz (125 g) light soft brown sugar
- 1 x 170 g (6 oz) tin evaporated milk
- 4½ oz (125 g) dark chocolate (50-55% cocoa solids), broken into small pieces
- 2 oz (50 g) soft butter
- 2 drops vanilla extract
To Decorate:
- 4 oz (110 g) whole almonds
- Cocoa powder or icing sugar, for dusting
How To Make Delia Smith Chocolate Fudge Cake
- Preheat Oven: Preheat the oven to gas mark 3, 325°F (170°C).
- Prepare Dry Ingredients: Weigh the flour. Remove 1 rounded tablespoon of flour and replace it with 1 rounded tablespoon of cocoa powder. Sift the flour, baking powder, and cocoa into a large mixing bowl.
- Make Cake Batter: Add the butter, light soft brown sugar, and eggs to the bowl. Beat until the mixture drops off a spoon when tapped. If the batter is too stiff, add a little water. Divide the mixture evenly between prepared tins.
- Bake: Bake on the center shelf of the oven for 30-35 minutes, or until the cakes are springy in the centre. Turn out onto a wire rack and remove the base papers. Let cool.
- Prepare Fudge Filling and Topping: In a heavy saucepan, combine the sugar and evaporated milk. Heat gently, stirring frequently, until the sugar dissolves. Bring to a boil, then simmer on low for 6 minutes without stirring. Remove from heat and whisk in the chocolate, butter, and vanilla extract. Transfer to a bowl, cover with clingfilm, and chill for about an hour to thicken. Beat again before using.
- Assemble and Decorate: Spread half of the fudge mixture on one sponge, then place the second sponge on top. Spread the remaining fudge mixture over the top and sides of the cake. Decorate with whole almonds and dust with cocoa powder or icing sugar.
Recipe Tips
- Use Room Temperature Ingredients: Make sure the butter and eggs are at room temperature before starting. This helps the ingredients blend smoothly for a better texture.
- Sift the Dry Ingredients: Sift the flour, baking powder, and cocoa powder together to avoid lumps and ensure an even distribution in the batter.
- Don’t Overmix the Batter: Mix the cake batter just until combined. Overmixing can make the cake dense and heavy.
- Check for Doneness: Test the cakes with a skewer inserted into the center; it should come out clean when they’re done. This helps avoid undercooked centers.
- Cool Cakes Completely: Let the cakes cool completely on a wire rack before frosting. If they are still warm, the frosting might melt or slide off.
What To Serve With Chocolate Fudge Cake?
This rich Chocolate Fudge Cake pairs well with vanilla ice cream, fresh berries, whipped cream, or a drizzle of chocolate sauce. It can also be enjoyed alongside a hot cup of coffee, a glass of milk, a scoop of caramel sauce, or a dollop of Greek yogurt for a delicious dessert.
How To Store Leftovers Chocolate Fudge Cake?
- Refrigerate: Let the leftover Chocolate Fudge Cake cool to room temperature. Cover it with plastic wrap or store it in an airtight container. Refrigerate for up to 5 days.
- Freeze: If you want to freeze the cake, wrap it tightly in plastic wrap and then in foil. Freeze for up to 3 months. To thaw, remove the cake from the freezer and let it defrost in the refrigerator for several hours or overnight before serving.
How To Reheat Leftovers Chocolate Fudge Cake?
- In The Oven: Preheat the oven to 350°F (175°C). Place the cake on a baking sheet and cover loosely with foil. Heat for about 10-15 minutes, or until warmed through.
- In The Microwave: Place a slice of cake on a microwave-safe plate. Heat on medium power for 20-30 seconds, or until warmed to your liking.
- In The Air Fryer: Place a slice of cake in the air fryer basket. Heat at 320°F (160°C) for 3-5 minutes, checking frequently to avoid overcooking.
Delia Smith Chocolate Fudge Cake Nutrition Facts
Serving Size: 1 slice (based on 8 servings)
- Calories: 457
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 88mg
- Sodium: 107mg
- Potassium: 249mg
- Total Carbohydrate: 55g
- Dietary Fiber: 3g
- Sugars: 43 g
- Protein: 6g
Try More Delia Smith Recipes:
- Delia Smith Crab Apple Jelly
- Delia Smith Moroccan Chicken
- Delia Smith Pork Stroganoff
- Delia Smith Meatballs Goulash
Delia Smith Chocolate Fudge Cake
Description
Delia Smith’s Chocolate Fudge Cake is made with self-raising wholemeal flour, baking powder, butter, light soft brown sugar, eggs, cocoa powder, light soft brown sugar, evaporated milk, dark chocolate, soft butter, and vanilla extract. This delicious Chocolate Fudge Cake recipe creates a rich and indulgent dessert that takes about 1 hour and 50 minutes to prepare and can serve up to 8 people.
Ingredients
For the Cake:
For the Chocolate Fudge Filling and Topping:
To Decorate:
Instructions
- Preheat Oven: Preheat the oven to gas mark 3, 325°F (170°C).
- Prepare Dry Ingredients: Weigh the flour. Remove 1 rounded tablespoon of flour and replace it with 1 rounded tablespoon of cocoa powder. Sift the flour, baking powder, and cocoa into a large mixing bowl.
- Make Cake Batter: Add the butter, light soft brown sugar, and eggs to the bowl. Beat until the mixture drops off a spoon when tapped. If the batter is too stiff, add a little water. Divide the mixture evenly between prepared tins.
- Bake: Bake on the center shelf of the oven for 30-35 minutes, or until the cakes are springy in the centre. Turn out onto a wire rack and remove the base papers. Let cool.
- Prepare Fudge Filling and Topping: In a heavy saucepan, combine the sugar and evaporated milk. Heat gently, stirring frequently, until the sugar dissolves. Bring to a boil, then simmer on low for 6 minutes without stirring. Remove from heat and whisk in the chocolate, butter, and vanilla extract. Transfer to a bowl, cover with clingfilm, and chill for about an hour to thicken. Beat again before using.
- Assemble and Decorate: Spread half of the fudge mixture on one sponge, then place the second sponge on top. Spread the remaining fudge mixture over the top and sides of the cake. Decorate with whole almonds and dust with cocoa powder or icing sugar.
Notes
- Use Room Temperature Ingredients: Make sure the butter and eggs are at room temperature before starting. This helps the ingredients blend smoothly for a better texture.
- Sift the Dry Ingredients: Sift the flour, baking powder, and cocoa powder together to avoid lumps and ensure an even distribution in the batter.
- Don’t Overmix the Batter: Mix the cake batter just until combined. Overmixing can make the cake dense and heavy.
- Check for Doneness: Test the cakes with a skewer inserted into the center; it should come out clean when they’re done. This helps avoid undercooked centers.
- Cool Cakes Completely: Let the cakes cool completely on a wire rack before frosting. If they are still warm, the frosting might melt or slide off.
Delia Smith Chocolate Fudge Cake