Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Squidgy Chocolate Fudge Cake

Cooking time: 
30-45 minutes
Preparation time: 
15-30 minutes
  • 175g (6 oz) Stork tub
  • 175g (6 oz) caster sugar
  • 175g (6 oz) self-raising flour, sieved together with 1 teaspoon baking powder
  • 3 eggs, medium
  • 3 tablespoons cocoa, blended with 3 tablespoons hot water and cooled
  • 55g (2 oz) white chocolate chips
  • 55g (2 oz) Stork tub
  • 2-3 dessertspoons milk
  • 200g (7 oz) icing sugar, sieved
  • 2 tablespoons cocoa powder
  • Chocolate cake decorations to finish
  • Mixing bowl
  • Wooden spoon
  • 2, 20cm (8inch) cake tins
  • Greaseproof paper
  • Wire tray
  1. To make cake, place all the cake ingredients apart form the chocolate chips in a mixing bowl and beat with a wooden spoon until well mixed 2-3 minutes.
  2. Place the mixture in two 20cm (8 inch) cake tins, previously bottom lined with greaseproof paper and brushed with oil. Sprinkle with chocolate chips.
  3. Bake on the middle shelf of a preheated moderate oven 180° C, 160° C fan oven, Gas mark.4 for 25-30 minutes.
  4. Turn out and cool on a wire tray.
  5. Icing: place all icing ingredients together in a bowl and beat together until smooth.
  6. Sandwich cakes together with some of the icing and spread remaining icing over the cake with a palette knife. Decorate with your choice of chocolate decorations

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