Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Squidgy Chocolate Fudge Cake

Cooking time: 
30-45 minutes
Preparation time: 
15-30 minutes


  • 175g (6 oz) Stork tub
  • 175g (6 oz) caster sugar
  • 175g (6 oz) self-raising flour, sieved together with 1 teaspoon baking powder
  • 3 eggs, medium
  • 3 tablespoons cocoa, blended with 3 tablespoons hot water and cooled
  • 55g (2 oz) white chocolate chips


Fudge icing:

  • 55g (2 oz) Stork tub
  • 2-3 dessertspoons milk
  • 200g (7 oz) icing sugar, sieved
  • 2 tablespoons cocoa powder
  • Chocolate cake decorations to finish



- Mixing bowl - Wooden spoon - 2, 20cm (8inch) cake tins - Greaseproof paper - Wire tray

  • To make cake, place all the cake ingredients apart form the chocolate chips in a mixing bowl and beat with a wooden spoon until well mixed 2-3 minutes.
  • Place the mixture in two 20cm (8 inch) cake tins, previously bottom lined with greaseproof paper and brushed with oil. Sprinkle with chocolate chips.
  • Bake on the middle shelf of a preheated moderate oven 180° C, 160° C fan oven, Gas mark.4 for 25-30 minutes. 
  • Turn out and cool on a wire tray.
  • Icing: place all icing ingredients together in a bowl  and beat together until smooth.
  • Sandwich cakes together with some of the icing and spread remaining icing over the cake with a palette knife. Decorate with your choice of chocolate decorations