Baking · Comfort Food · Desserts & Puddings · Sweets

Chocolate Fudge Cake


This is an absolutely gorgeous chocolate fudge cake for one of those days when you just neeeeeed a choccie overload… =) Chocolate sponge sandwiched with chocolate and topped with even more chocolate! Yum scrumm for all us chocoholics out there…


  • 100g spreadable butter
  • 250ml milk
  • 1 tbsp red vinegar
  • 100g plain chocolate, melted
  • 15g cocoa powder
  • 300g self-raising flour
  • 1 tsp bicarbonate soda
  • 225g golden caster sugar
  • 2 eggs
  • Icing: 225g plain chocolate, 100g butter and 142ml carton double cream


  1. Preheat the oven to 180 degrees C
  2. Grease a round deep cake tin and line with baking paper
  3. Mix milk and vinegar
  4. Place all other cake ingredients in a large mixing bowl
  5. Pour in the milk mixture and whisk until smooth
  6. Spread into the baking tin and bake for an hour until firm in the centre
  7. Cool for 10mins, then turn out on a rack to cool completely
  8. Meanwhile, make the icing by melting the chocolate and butter together in the microwave for 3 minutes on medium heat, stirring after 90s. Stir until smooth then beat in the cream. Cool slightly.
  9. Halve the cake through the middle and spread half of the icing on the bottom half and sandwich together.
  10. Spread the rest of the icing over the top and sides of the cake
  11. If you want to, you can sift a little icing sugar over the cake and decorate with strawberries or something.

Moccha Squares

Another Swedish sticky cake that my kids can’t get enough of.


  • 150g butter/margarine
  • 2 eggs
  • 3dl caster sugar
  • 3tsp baking powder
  • 2tsp vanilla sugar
  • 2tbsp cocoa powder
  • 1,5dl milk
  • 4,5dl white flour

And for the iceing:

  • 50g butter/margarine
  • 3tbsp strong coffee
  • 3dl iceing sugar
  • dessicated coconut


  1. Melt the butter and allow it to cool off a little.
  2. Whisk eggs and sugar fluffy and whiteish in colour.
  3. Mix all dry ingredients and stir them into the egg mixture together with the milk and the melted butter.
  4. Put into a square baking tin (I use a non-stick turkey baster) and bake for 10-15mins at the bottom of the oven in 225*.
  5. Prepare the iceing: Mix all ingredients, but not the coconut, in a bowl.
  6. Spread over the cake while it’s still warm.
  7. Sprinkle an even layer of dessicated coconut over your masterpiece.
  8. When cold, cut into squares and enjoy!