Ingredients

3/4 cup butter, softened (I accidentally used salted, but it still worked fine)
3/4 cup caster sugar
1/4 cup brown sugar
3 eggs, lightly beaten
1/4 cup golden syrup
1 tsp vanilla essence
1/4 cup almond meal
1 cup self-raising flour (SRF)
1/3 cup dutch processed cocoa powder (darker = richer)
1/4 cup full cream milk
230g dark chocolate, roughly chopped
1/4 cup brown sugar (dark brown is better)
1 cup butter, softened and diced
1/3 cup evaporated milk
EXTRA
400g worth of strawberries, washed, dried, hulled and halved in a clean bowl
Extra 250g punnet to decorate the top with, washed, dried and halved (don't hull!)
Chocolate sauce (I cheated and bought some from the store)

Instructions

Preheat oven to 180 degrees C. Grease and line the bottom and sides of one 20cm round cake tin.
Beat butter and sugars until light and fluffy.
Beat in eggs, essence and golden syrup till mixed fully through.
In a separate bowl, sift the cocoa powder and SRF together. Stir in the almond meal.
Alternating with the milk, fold in the dry ingredients into the butter-egg mixture until a smooth batter is formed.
Spoon batter into the cake pan (make sure it isnt too high, though it wont be if you had my luck!), smooth the top using the back of the spoon and bake for 35-40 minutes or till a skewer inserted comes out clean.
Let stand in pan for 5 minutes before turning out onto the wire racks to cool completely.

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📖 Foodista

Chocolate Strawberry Fudge Cake

Name: Chocolate Strawberry Fudge Cake
Total time: 45 min
Yield: 10 servings
Ingredients: 3/4 cup butter, softened (I accidentally used salted, but it still worked fine); 3/4 cup caster sugar; 1/4 cup brown sugar; 3 eggs, lightly beaten; 1/4 cup golden syrup; 1 tsp vanilla essence; 1/4 cup almond meal; 1 cup self-raising flour (SRF); 1/3 cup dutch processed cocoa powder (darker = richer); 1/4 cup full cream milk; 230g dark chocolate, roughly chopped; 1/4 cup brown sugar (dark brown is better); 1 cup butter, softened and diced; 1/3 cup evaporated milk; EXTRA; 400g worth of strawberries, washed, dried, hulled and halved in a clean bowl; Extra 250g punnet to decorate the top with, washed, dried and halved (don't hull!); Chocolate sauce (I cheated and bought some from the store)

Chocolate Strawberry Fudge Cake takes around 45 minutes from beginning to end. One portion of this dish contains about 22g of protein, 49g of fat, and a total of 764 calories. This recipe serves 10.

⏱

Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

764 kcal

Calories

22 g

Protein

49 g

Fat

62 g

Carbs

Ingredients

For 10 servings

Estimated cost~€8.40 · ~€0.85/serving

Instructions

1
Preheat oven to 180 degrees C. Grease and line the bottom and sides of one 20cm round cake tin.
2
Beat butter and sugars until light and fluffy.
3
Beat in eggs, essence and golden syrup till mixed fully through.
4
In a separate bowl, sift the cocoa powder and SRF together. Stir in the almond meal.
5
Alternating with the milk, fold in the dry ingredients into the butter-egg mixture until a smooth batter is formed.
6
Spoon batter into the cake pan (make sure it isnt too high, though it wont be if you had my luck!), smooth the top using the back of the spoon and bake for 35-40 minutes or till a skewer inserted comes out clean.
7
Let stand in pan for 5 minutes before turning out onto the wire racks to cool completely.