Proper fudge cake

Thank you to everyone who baked cake, ate cake and voted for cake all in aid of Macmillan Cancer Support. Your Facebook votes, or ‘likes’, have been counted and the ‘proper fudge cake’ won. So, just like we promised here’s the recipe.

The proper fudge cake was created by an anonymous baker, all we know is that they definitely weren’t a chef (because that would be cheating), but other than that their identity is a mystery…

Here’s the recipe for this fudgey twist on a classic Victoria sandwich.

proper-fudge-cake-blog

Ingredients

200g caster sugar
200g softened cooking margarine
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
284ml double cream
300g good quality soft fudge, chopped into cubes

…or you can make your own fudge

227g Roddas Cornish clotted cream
200g caster sugar
75g soft golden brown sugar
100g golden syrup
1/2 tsp vanilla essence

Method

Start off by creaming together the sugar and margarine together.

Add the eggs, flour, baking powder and milk and mix until light and fluffy.

Carefully fold in 100g of the fudge.

Set the oven to 170oC (fan). Divide the mixture into two 20 cm cake tins, level with a spatula and bake for 20 minutes until golden and the top springs back when pressed. Leave to cool on a wire rack.

To make the filling whip the double cream gently and when it has become firm cover one sponge and carefully sandwich together with the second sponge.

Melt the remaining fudge in a saucepan over a low heat. Leave to cool slightly and then pour over the top the cake.

Alternatively to make your own fudge place all the fudge ingredients in a saucepan together and heat gently, stiring until the sugar dissolves.

Bring to the boil, cover and leave to boil for 3 minutes.

Uncover and, using a sugar thermometer, continue to boil until the temperature reaches 116oC.

If you don’t have a sugar thermometer, you can see if the fudge is ready by dropping a little into a cup o f cold water. If a soft ball forms , it is ready.

Remove from the heat and beat until the mixture becomes thick, a little grainy and more matt, this can take up to 10 minutes.

Pour over the cake and leave to cool.

Top with chocolate shavings as an option.

Mary Berry’s top tip: Use baking margarine instead of butter to give a light and fluffy cake.

Fudge cake

 

2 thoughts on “Proper fudge cake

  1. Gemma Poole

    Hi I am the one who made this cake, what a great response loving all the likes. I just enjoyed making a cake to raise money for Mcmillan Cancer Support.
    Here is the recipe for the Proper Fudge.
    100g golden syrup
    1x 227g tub of Rodda’s Cornish Clotted Cream
    1/2 tsp Vanilla essence
    140g caster sugar
    140g soft golden brown sugar

    Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves. Bring to the boil, cover and boil for 3 minutes. Uncover and continue to boil until the temperature reaches 116 °C / 240 °F. If you do not have a thermometer, you can see if the fudge is ready by dropping a little into a cup of cold water. If a soft ball is formed, it is ready.

    Remove from the heat and beat until the mixture becomes thick, a little grainy and more matt, this could take up to 10 minutes. Pour into a grease proof tray and leave for 30 minutes.

    Many thanks
    Gemma Poole (Cafe Bar)Swim Club

    Reply
  2. heidi Post author

    In the end we found out who made the cake. It was Gemma from the cafe bar in Swim Club.
    Congratulations Gemma we love your cake!

    Reply

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