‘Chocolate’ Fudge Cake

  • 10 Portions

    Self-raising flour 60g

    Margarine 90g

    Caster sugar 90g

    Eggs 2

    Baking powder pinch

    Cocoa Powder 30g

    Cold Milk 30ml

    Margarine 25g

    Cocoa Powder 25g

    Icing Sugar 180g


  • 50 Portions

    Self-raising flour 300g

    Margarine 450g

    Caster sugar 450g

    Eggs 8

    Baking powder 2tsp

    Cocoa Powder 150g

    Cold Milk 150ml

    Margarine 125g

    Cocoa Powder 125g

    Icing Sugar 900g


  • 100 Portions

    Self-raising flour 600g

    Margarine 900g

    Caster sugar 900g

    Eggs 16

    Baking powder 4tsp

    Cocoa Powder 300g

    Cold Milk 300ml

    Margarine 250g

    Cocoa Powder 250g

    Icing Sugar 1.8kg


  1. In a planetary mixer with the beater attachment, add the margarine and the sugar
  2. Beat on a high speed for 10 minutes until pale and fluffy
  3. Slowly mix in the eggs, one by one to prevent the mixture from splitting
  4. Scrape down
  5. Add the baking powder and cocoa to the flour
  6. Add to the mixture and mix well
  7. Pour mixture into tins, about half way up
  8. Cook at 170˚C for around 20-25 minutes or until the cake springs back to the touch or a skewer come out clean
  9. Cool
  10. Add the margarine, cocoa, cold milk and icing sugar to a mixing bowl and starting slowly, increasing the speed gradually, beat well
  11. Top the cooled cake generously with the icing
Key Points
  • You can double up on this recipe and freeze down extra cakes for the following weeks.

Wheat, Milk, Eggs