• Preheat the oven to 180 ⁰C, gas mark 4. Grease and line 2 x 18 cm sandwich tins with baking parchment.
  • Place margarine, sugar and eggs into a bowl with the sieved flour, baking powder and cocoa. Add 2 tbsp of hot water and beat well together with an electric hand mixer for 1-2 minutes.
  • Divide evenly between the sandwich tins and bake in the oven for 25-30 minutes until well risen and springy to the touch. Remove from the tins and cool on a wire rack for around 30 minutes.
  • Melt the butter and chocolate with the milk in a bowl over a pan of simmering water. Sieve the icing sugar and cocoa into a bowl and using a wooden spoon, beat in the chocolate mixture along with 1 tbsp hot water. The mixture should be thick enough to spread onto the cake (if not, leave to cool a little).
  • Sandwich the sponges together with a quarter of the icing. Use the remaining icing to cover the sides and top of the cake. Decorate with the pieces of Cadbury Fudge.

Ingredient for 10

  • 100 g soft margarine
  • 100 g light soft brown sugar
  • 2 medium eggs
  • 100 g self raising flour
  • 1 tsp baking powder
  • 2 tbsp Cadbury Bournville Cocoa
  • 50 g butter
  • 75 g Cadbury Bournville
  • 2 tbsp semi-skimmed milk
  • 225 g icing sugar
  • 1 tbsp Cadbury Bournville Cocoa
  • 2 bars of Cadbury Fudge cut into 3 pieces

Chocolatey Cadbury Fudge Cake

chocolatey cadbury fudge cake
Prep time 30 MINS Cook time 30 MINS

Per serving

  • Calories353.0 kcal
  • Fat16.9 g
  • Saturates4.9 g
  • Salt0.8 g
  • Sugars39.9 g
% of your Guideline Daily Amount (GDA) . To be enjoyed as part of a healthy, active lifestyle.