Saturday, October 23, 2010

Cocoa Fudge Cake

Here's a recipe from Joanne Fluke's murder mystery The Carrot Cake Murder. I whipped this up the other night during a "study" break. All I changed was to halve the amount of sugar called for and increase the cooking time a little while preserving the cake's fudgy goodness!

Best served warm, and reheats brilliantly. I haven't tried it, but I can see this cake working brilliantly with a little Greek yoghurt to cut the sweetness.

Sitting in a puddle of liquid cream.
Recipe after the jump...

04/08/14: Edit, clarified mixing instructions!
You will need:

1 cup sugar
2 cups flour

225g butter
1 cup water
3 Tbsp cocoa

1/2 cup milk
2 tsp vanilla
1 tsp baking soda
2 eggs, beaten


Set oven to 180 degrees C, and grease your cake tin. I used a silicon bundt pan, but the original recipe calls for a 9"x13" tin...

Sift the flour and sugar together into a large bowl. Set aside.

In a separate vessel mix the milk, vanilla, baking soda and eggs. Leave for now.

Bring the butter, water and cocoa to a boil over medium heat... When boiling tip the now liquid butter mixture into the flour/sugar mixture and stir to combine (this is off the heat!). Follow this with the milk mixture and fold all ingredients together.

Tip into your prepared pan and bake for 30ish minutes. Because this is a fudge cake - you don't want the centre to be cooked all the way through, but the outside should be firm enough to hold its own when tipped from the tin. Joanne Fluke suggests this should take 20-25 minutes.



  1. sorry, i cant quite understand: do you boil the milk mixture?

    1. Sorry! A) for the slow reply, and B) for not being clearer!!

      No - You take the mixture OFF the heat before adding in the milk/ egg mixture... Good luck!