Chocolate Fudge Cake

Chocolate Fudge Cake


200g chopped dark chocolate

200g butter

200g (275ml) Huletts Treacle Sugar

100ml cream

2 extra-large eggs

200g (375ml) cake flour

75ml (5T) cocoa powder

10ml (2t) baking powder

2 x 250g Huletts Chocolate Flavoured Icing Sugar

  1. Preheat the oven to 160°c.
  2. Break the chocolate into a heat-resistant bowl, add the butter and the treacle sugar and melt over a pot of simmering water. Don’t allow the bowl to touch the water.
  3. Whisk the cream and eggs together.
  4. Once the chocolate is melted stir in the cream and egg mixture.
  5. Sift the flour, cocoa powder and baking powder together and fold into the chocolate mixture until fully combined.
  6. Pour mixture into two greased and lined 20cm baking tins.
  7. Bake in preheated oven for 55 minutes or until a cake skewer inserted comes out clean. Leave in pans for a few minutes before turning out onto a wire rack to cool completely.
  8. Prepare the two packs of Chocolate Flavoured Icing Sugar as indicated on the pack.
  9. Mask the whole cake in a thin layer of the icing, repeat with the final layer.
  10. For the icing effect on the top of cake, use a size 12 nozzle and pipe consecutive R5 coin size tear drops around the outer edge.
  11. Use a small palate knife to drag through the tear drops towards the centre of the cake.
  12. Drop a cup of icing in the centre of the cake and texturize the icing with a circular motion until the top of the cake is covered.