Marbled chocolate banana loaf-7131
Marbled chocolate banana loaf
Air fryer chocolate biscoff cookies-7204
Biscoff-stuffed air fryer chocolate cookies
Raspberry choc chip cookies-0011
Raspberry choc chip cookies
Glazed lemon raspberry yoghurt cake-7209-2
Glazed lemon & raspberry yoghurt cake
Air fryer brownies-7168
Air Fryer Chocolate Brownies
Poached Peach Parma ham & Cheese
Spiced peaches with manchego & serrano ham
_MG_8536
Bizerca’s Raw Norwegian Salmon Salad
Quinoa salad
QUINOA, HERB, TOMATO & FETA SALAD
Grilled Stawbs
ROASTED VANILLA BALSAMIC STRAWBERRIES
IMG_0020_1
GRILLED GOAT'S CHEESE & LENTIL SALAD
Fish Cakes
POTATO FISH CAKES
C&D Photo_0992
Quick tomato, mozzarella & basil Gemelli pasta
Moroccan Lamb Kebabs
MOROCCAN LAMB KEBABS
IMG_0041
Grilled aubergine & mozzarella open sandwich
GingerChicCurry05
Quick chicken curry
IMG_0013_1
ORANGE-GLAZED PORK SAUSAGES
C&D Photo_0468
VANILLA SUGAR
C&D Photo_0792
SWEET & SOUR PORK
C&D Photo_0488
SUGAR-CURED SALMON
C&D Photo_0785
BALSAMIC & ROASTED GARLIC GLAZED DUCK
Death-by-chocolate fudge cake
A *mini* version of Bruce’s chocolate cake from Matilda. Dark, decadent and delicious!

Death-by-chocolate fudge cake

Servings: 6

Ingredients

1 box NOMU minimakes Chocolate Cake Batter Mix
2 large eggs
80g unsalted butter, melted and slightly cooled
1/4 cup sour cream
1/4 cup milk

Chocolate fudge frosting:
120g butter
150g dark chocolate, chopped
1/2 cup cream
1/2 tsp NOMU Vanilla Essence
3 tbsp NOMU Cocoa
1/2 cup icing sugar

Directions

Preheat the oven to 160°C and grease and line a 16cm cake tin with baking paper. If you don’t have a small cake tin, you can make a single-layer cake using an 18cm or 20cm round tin.

Whisk the eggs until frothy, then whisk in the melted butter, sour cream and milk until combined. Add the cake mix and stir to form a smooth batter.

Pour the batter into the prepared cake tin and bake for 40-45 minutes or until cooked when tested with a skewer. Allow to cool completely before icing.

While the cake is baking, prepare the chocolate fudge frosting. Place the butter, chocolate, cream and vanilla in a small pot and gently heat while stirring until melted and smooth. Sift the cocoa powder and icing sugar together in a separate bowl, then gradually whisk into the melted chocolate mixture until smooth and dissolved. If your mixture looks a little lumpy, you can pass it through a sieve.

Pour the fudge icing mixture into a bowl and cover the surface directly with cling film. Chill for 1-2 hours or until it becomes a thick, spreadable consistency.

To assemble the cake, slice the cooled sponge in half horizontally to form two thinner layers and level off the top if necessary. Stack the cake with generous layers of fudge frosting and serve.

 

Tip: The addition of sour cream gives this cake a denser texture and subtle tang. If you don’t have any on hand, it can be substituted with 1/4 cup milk or buttermilk.

The fudge frosting will set firmly if chilled for too long. If it becomes too firm to use, gently heat it in the microwave in one or two 10-seconds bursts until softened. Be careful not to melt it!

Ingredients

1 box NOMU minimakes Chocolate Cake Batter Mix
2 large eggs
80g unsalted butter, melted and slightly cooled
1/4 cup sour cream
1/4 cup milk

Chocolate fudge frosting:
120g butter
150g dark chocolate, chopped
1/2 cup cream
1/2 tsp NOMU Vanilla Essence
3 tbsp NOMU Cocoa
1/2 cup icing sugar

Directions

Preheat the oven to 160°C and grease and line a 16cm cake tin with baking paper. If you don’t have a small cake tin, you can make a single-layer cake using an 18cm or 20cm round tin.

Whisk the eggs until frothy, then whisk in the melted butter, sour cream and milk until combined. Add the cake mix and stir to form a smooth batter.

Pour the batter into the prepared cake tin and bake for 40-45 minutes or until cooked when tested with a skewer. Allow to cool completely before icing.

While the cake is baking, prepare the chocolate fudge frosting. Place the butter, chocolate, cream and vanilla in a small pot and gently heat while stirring until melted and smooth. Sift the cocoa powder and icing sugar together in a separate bowl, then gradually whisk into the melted chocolate mixture until smooth and dissolved. If your mixture looks a little lumpy, you can pass it through a sieve.

Pour the fudge icing mixture into a bowl and cover the surface directly with cling film. Chill for 1-2 hours or until it becomes a thick, spreadable consistency.

To assemble the cake, slice the cooled sponge in half horizontally to form two thinner layers and level off the top if necessary. Stack the cake with generous layers of fudge frosting and serve.

 

Tip: The addition of sour cream gives this cake a denser texture and subtle tang. If you don’t have any on hand, it can be substituted with 1/4 cup milk or buttermilk.

The fudge frosting will set firmly if chilled for too long. If it becomes too firm to use, gently heat it in the microwave in one or two 10-seconds bursts until softened. Be careful not to melt it!

You may also like

/5

Tried it? Tell us about it

Top Tips

Browse by category

Newsletter

Never miss another recipe!

Our deliciously inspiring newsletter features mouth-watering new recipes, exciting product specials, exclusive online deals and plenty of foodie news.

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips