American Fudge Cake Recipe

Name: American Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE; 125 g butter; 225 g dark brown sugar; 2 eggs; 142 ml sour cream; 175 g plain flour; 5 ml baking powder; 2 1/2 ml bicarbonate of soda; 50 g cadbury bournville cocoa; FOR THE FILLING; 40 ml cadbury bournville cocoa; 125 g butter; 150 g icing sugar, sieved; vanilla essence; FOR THE FROSTING; 200 g bar of cadbury bournville chocolate; 40 ml cadbury bournville cocoa; 142 ml double cream

Servings: persons

FOR THE CAKE
125 g butter
225 g dark brown sugar
2 eggs
142 ml sour cream
175 g plain flour
5 ml baking powder
2 1/2 ml bicarbonate of soda
50 g cadbury bournville cocoa
FOR THE FILLING
40 ml cadbury bournville cocoa
125 g butter
150 g icing sugar, sieved
vanilla essence
FOR THE FROSTING
200 g bar of cadbury bournville chocolate
40 ml cadbury bournville cocoa
142 ml double cream

1
* Two 20 cm (8-inch), shallow cake tins, greased and base-lined.
2
For the cake, cream together the butter and sugar until the mixture is light in colour anti texture. Gradually beat in the eggs, and then the soured cream (the mixture looks curdled at this stage). Sieve together the dry ingredients and fold them into the mixture. Divide the mixture equally between the tins. Bake at Gas Mark 5/190u00b0C:/375u00b0F for 30 - 35 minutes, until cooked. Turn out on to a wire tray to cool.
3
Make the filling by mixing the cocoa with 40 ml (2 Tbs) of boiling water to a smooth paste, allow to cool. Beat together the butter, sieved icing sugar and essence, until light and fluffy. Beat in the cocoa. Slice the cake in half and then sandwich the halves together with the filling.
4
For the frosting, melt the chocolate carefully. Make the cocoa into a paste with water as before and mix with the chocolate. Slowly whisk the cream into the chocolate until smooth and thickened. Spread the frosting evenly over the cake with a palette knife.
5
Serve in slices, with whipped cream or ice-cream. If possible warm each slice in a microwave or oven, if you have made the cake in advance; it can also be served cold but is definitely more interesting hot, with the contrast of ice cream.

1577

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CAKE, 125 g butter, 225 g dark brown sugar, 2 eggs, and more.

Yes, American Fudge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

American Fudge Cake

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