Chocolate fudge cake




I have had a busy few weeks demoing at various Food Festivals and I have really enjoyed it

I said I would post the recipe for the chocolate fudge cake so here it is:


50g soft butter, salted

60g caster sugar

80g light brown muscovado  sugar

2 large free range eggs

150g plain flour

1tsp bicarbonate af soda

30g cocoa powder

70g good quality dark chocolate

2 teaspoons of black treacle (can replace with golden syrup)

3/4 tablespoons of warm milk

1 vanilla pod


50g butter

250 whipping or double cream

250g good quality dark chocolate

2 tablespoons of runny honey

Butter cream filling:

150g unsalted soft butter

200g icing sugar

2 tablespoons of warm milk

150g good quality white chocolate ( melted and cooled)

Chocolate shavings:

125g of good quality white chocolate


Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 2 x 20cm (8in) ( ideally loose-bottomed ) cake tins.


The key to this cake is preparation. It’s actually quite a simple cake to make but it has a few elements.

I start by melting all of the white chocolate ( for the curls and buttercream) I like to melt over a bain marie but you can use the microwave.

Pour roughly 125g on to a marble work surface or a heat proof surface that isn’t going to scratch.

Use a palette knife or back of a spoon to smooth out as it need to set in a relatively thin layer as you will use a knife to create the shaving as decoration.

white choc










I then make the Ganache  as this also takes a while to set up.


Heat the cream but remove from the heat just before it come to boil. Add the chopped butter, chocolate and honey and allow to sit for 30 seconds. Then gently mix with a spoon until the butter and chocolate have melted and combined.

Allow to cool.

For the cake:

Gently melt the dark chocolate and dark treacle over a Bain Marie ( I use a small saucepan with the bowl over the top) The simmering water shouldn’t touch the bowl as the steam is what is melting the chocolate not direct heat)

In a large bowl cream the sugars, vanilla pod ( split the pod and scrape the seeds out) and butter until light and fluffy. This will tak awhile and remember to keep scraping down the sides of the bowl. The light brown sugar is very sticky and can takee

a good beating before it combines and transforms into a light and fluffy buttercream.

In a sperate bowl sift the flour, bicarb and cocoa together then you will sift agin ( this will ensure  it is all mixed in) Cocoa tends to have lumps so do make sure you take the time to sift.

Add two tablespoon of the flour mixture to the creamed butter mixture.

Combine the eggs and then add them to to the mixture in three stages. The reason you add some of the flour mixture first is to help the eggs to combine without curdling.

A good tip to help the mixture to combine and not curdle is to make sure the eggs are at room temperature.So its one or two tablespoons of flour every time you add the eggs.

You will have plenty of flour mixture left but you do not add this just yet.

When all the egg mixture has combined mix in the melted chocolate and dark treacle mixture. This should be melted but not hot. This is why you melt it first as it will give it time to cool a little.

Fold in the flour and then to get it to ‘dropping’ consistency add a tablespoon full of the warm milk. You may need to add up to 4 table spoons.

Divide the mixture into the two tins and bake for 22 minutes or until completely cooked. Check the cakes after that time. You can use a skewer to see if it comes out clean but I prefer to gently touch the top of the cake to check the texture and feel.

When cooked allow to cool slightly in the tray then gently allow to cool on a cooling tray.

For the buttercream:

Cream the butter and icing sugar together with a little of the warm milk. Make sure it is light and fluffy. Add the remaining melted ( but cooled) white chocolate and whisk again.

Spread over one half of the cooled cake.


I use a large platte knife to spread over the ganache and then drop some of the white  chocolate shavings on top. I would say to eat this cake n the day its made.

To view a video of the recipe please click the below link:

Chocolate fudge cake at Grand Designs live


My demo at the Real Food Festival, Southbank

My demo at the Real Food Festival, Southbank

GLUTEN FREE CHOCOLATE CUPCAKEGluten free, Wheat free, egg free, dairy free, refined sugar free.


These bad boys are good for you.


Makes around 10 cupcakes

150g gluten & wheat free flour ( I use Doves farm)

150g coconut oil ( extra virgin – melted and cooled)

50g cocoa powder ( gluten free organic)

150g coconut palm sugar sugar (orgain unrefined)

1 tsp baking powder ( gluten free organic)

75g apple puree  (organic)

Beat the coconut oil and coconut palm sugar together

Mix in the flour/cocoa powder/baking powder

Fold in the apple puree

Spoon into cupcake caes until practically full ( but not completely full)

Bake for 18 – 20 minutes at 160

Use a skewer to insert into the middle – if it comes out clean they are cooked.

Allow to cool then decorate with the dairy free ganache

Dairy free chocolate ganache:

180g of good quality dark chocolate

200g water

Please the chocolate in a bowl over boiling water ( bain maire)but do not let the

water touch the bowl.

Pour in half of the water and stir, when the chocolate starts to melt add the remaining water.

Once the water and chocolate have combined place the bowl over iced cold water ( bain marie but with cold water) and use a whis to

whisk the mixture. If you continue to mix up the mixture it will turn into a lovely mousse.  To cover the cupcakes I would stop whisking when the

mixture forms a ganache consistency