This chocolate fudge cake recipe freezes very well (I always double the mix to make 2), it can be cut from frozen if required and defrosts quickly. Super as a cake, or serve as a dessert with soft fruit and cream or ice cream. Guests repeatedly ask me for this recipe……it has gone “world wide”!
Pure indulgence on arrival at Coachmans Holiday Cottage, Steeple Ashton, Wiltshire
100g pkt plain chocolate chips.
1oz cocoa powder.
3oz self raising flour
4oz butter or marg.
2 large eggs.
Line and grease an 8” sandwich tin. Preheat the oven 140 degrees cent. (fan oven).
Beat all of the ingredients together (I use a mixer). Pour into the prepared tin.
Bake for 40 -45 mins (I always check after 35 mins). The top needs to be firm when very lightly touched.
Do not overcook and don’t be worried if the cake “sinks” slightly in the middle when cooling.
Cool in the tin completely.