Simple chocolate fudge cake
Great if you don't own any cake tins, this chocolate fudge cake is baked in an oven dish and served as a dessert.
Ingredients
For the sponge
- 85g/3oz self-raising flour
- 30g/1oz cocoa powder
- pinch salt
- 115g/4oz light muscovado sugar
- 115g/4oz unsalted butter, softened
- 1 tsp vanilla essence
- 2 free-range eggs, lightly beaten
- 2-3 tbsp milk
For the sauce
- 85g/3oz light muscovado sugar
- 30g/1oz cocoa powder
- 225ml/8fl oz milk
Method
Preheat the oven to 180C/160C Fan/Gas 4. Butter a 1-litre (2-pint) ovenproof dish.
To make the sponge, sift the flour into a bowl with the cocoa powder and salt.
In a separate bowl, cream together the sugar and butter until light and fluffy.
Beat in the vanilla essence and the eggs then fold this mixture in the flour mixture.
Mix in just enough milk to give a soft dropping consistency.
Spoon into the buttered ovenproof dish.
For the sauce, mix the sugar and the cocoa powder together and gradually beat in the milk.
Pour evenly over the uncooked cake mixture.
Place in the oven and bake for about 40-60 minutes until firm and spongy to touch.
Serve hot, warm or cold, with or without cream.
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