Chocolate Fudge Cake with Caramel Sauce Recipe

Name: Chocolate Fudge Cake with Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 grams butter; 2 1/2 cups sugar, superfine; 6 large eggs separated; 185 grams flour, self-rising sifted; ⅔ cup cocoa powder; 1 cup walnuts coarsely chopped; 125 grams butter; 4 tablespoons golden syrup; 460 grams caramel sauce; Topping; 150 grams dark chocolate chopped; 120 copha, copha, chopped

Servings: persons

750 grams butter
2 1/2 cups sugar, superfine
6 large eggs separated
185 grams flour, self-rising sifted
⅔ cup cocoa powder
1 cup walnuts coarsely chopped
125 grams butter
4 tablespoons golden syrup
460 grams caramel sauce
Topping
150 grams dark chocolate chopped
120 copha, copha, chopped

1
Beat butter and sugar until creamy.
2
Gradually beat in egg yolks and then 1 1/2 cups water.
3
Gently fold in the flour and cocoa.
4
Beat egg whites until soft peaks form and fold through chocolate mixture.
5
Fold in walnuts.
6
Pour into a greased and floured 23cm round cake tin and bake at 180C for 20 minutes.
7
Cool a little.
8
Meanwhile, combine butter, golden syrup and condensed milk in a saucepan and stir over medium heat until smooth.
9
Bring to the boil and pour over warm cake.
10
Return to oven and cook at 180C for 20 minutes.
11
Cool in tin.
12
For topping, combine chocolate and copha in a saucepan and cook over low heat until melted and well combined.
13
Spread over the cooled cake.
14
Cool and serve with warm caramel sauce, Serves 10-12.
15
Caramel sauce:
16
Combine 125g of butter, chopped, and 250g brown sugar in a saucepan, stir over low heat until well.
17
Add 500ml cream and stir vigorously.
18
Bring to the boil and simmer for 3 to 4 minutes.

2863

kcal

Calories

225

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 750 grams butter, 2 1/2 cups sugar, superfine, 6 large eggs separated, 185 grams flour, self-rising sifted, and more.

Yes, Chocolate Fudge Cake with Caramel Sauce 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.

That's it — enjoy your meal!

Chocolate Fudge Cake with Caramel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions