Chocolate Fudge Cake
Indulge in a rich and decadent Chocolate Self-Saucing Pudding - a comforting classic that never fails to delight. This dessert features a fluffy chocolate sponge base topped with a luscious, gooey chocolate sauce that forms while baking in the oven. Enjoy it warm with a dollop of cream for the perfect finish.
— Constant Cookbook
Ingredients
- 85g/3oz self-raising flour
- 30g/1oz cocoa powder
- pinch salt
- 115g/4oz light muscovado sugar
- 115g/4oz unsalted butter
- 1 tsp vanilla essence
- 2 free-range eggs
- 2-3 tbsp milk
- 85g/3oz light muscovado sugar
- 30g/1oz cocoa powder
- 225ml/8fl oz milk
Instructions
- Preheat the oven to 180C/160C Fan/Gas 4. Butter a 1-litre (2-pint) ovenproof dish.
- To make the sponge, sift the flour into a bowl with the cocoa powder and salt.
- In a separate bowl, cream together the sugar and butter until light and fluffy.
- Beat in the vanilla essence and the eggs then fold this mixture in the flour mixture.
- Mix in just enough milk to give a soft dropping consistency.
- Spoon into the buttered ovenproof dish.
- For the sauce, mix the sugar and the cocoa powder together and gradually beat in the milk.
- Pour evenly over the uncooked cake mixture.
- Place in the oven and bake for about 40-60 minutes until firm and spongy to touch.
- Serve hot, warm or cold, with or without cream.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4-6
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