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Chocolate fudge cake

By Julie Goodwin
Chocolate fudge cake

Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Course: Dessert
Favourite flavours: Cakes/baking

For a real chocolate rush, try this rich cake with warm sauce.
INGREDIENTS

125g unsalted butter, softened
1 teaspoon vanilla extract
1 3/4 cups (385g) caster sugar
3 eggs
200g dark cooking chocolate, melted
Two cups (250g) self-raising flour
1 teaspoon salt
3/4 cup (180ml) milk
1/2 cup (50g) walnuts, toasted, chopped

CHOCOLATE SAUCE
1 cup (250ml) thickened cream
200g dark cooking chocolate, chopped
METHOD

1. Preheat the oven to 170°C (150°C fan-forced). Lightly grease a 22cm springform cake tin; line base with baking paper.
2. Beat butter, vanilla and sugar in a medium bowl with an electric mixer until light and creamy. Beat in eggs one at a time. Pour in the chocolate a little at a time; beat until combined. Stir in the sifted dry ingredients and milk in two batches.
3. Pour the mixture into the tin. Bake for about 1 hour 15 minutes or until a skewer inserted into the centre of the cake comes out clean.
4. CHOCOLATE SAUCE: Heat cream in small saucepan until almost boiling. Stir in chocolate until melted.
5. Serve cake with warm Chocolate Sauce. Top with walnuts.

Cake suitable to freeze. Sauce suitable to microwave.

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