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Chocolate Cake & Fudge Frosting

V Wu Choc Cake Fudge 074 WEB



The cake recipe was given to me by Jo Wilcox


1 3/4 cups flour

1 3/4 cups sugar

1/2 cup cocoa

2 tsp baking soda

1 tsp baking powder


2 eggs

2 tsp vanilla essence

1 cup cold/warm coffee (2 tsp instant coffee mixed with 1/4 boiling water

then make up to 1 cup with cold water)

1 cup milk

1/2 cup plain oil


Mix in food processor or electric mixer until smooth 2-3 minutes. Pour into

lined or greased 21-25cm tin or similar. A smaller tin will give you a higher cake but you may have to adjust timing of cooking. If you want to make a layered cake I suggest a 25cm tin and make 2 separate cakes.

Bake at 170˙c for 40-45 minutes (check with skewer)


* Good tip to pour mixture through sieve as it goes into tin to remove any

lumps and aerates mix.




180g 70% Dark Chocolate finely chopped

2/3c Cream heated till hot

40g Butter softened


Heat cream till hot and add dark chocolate till mixed through.

Add butter.

Leave to cool and till the consistency can spread over the cake

Pour frosting on top of cooled cake and use a palette knife to create some swirls.

I added some flaky sea salt on the top for effect which is optional. 

Once cake has been frosted it needs to be stored in the fridge.



If you don't want such a rich frosting a good butter cream or normal icing sugar one will do. You can also use a ganache and make this cake into layers.