Chocolate Fudge Cake

Prep Time

20 minutes + cooling

Cooking Time

1 hour

Deliciously dense cake with a lovely even texture and easy to make too. Created by the Michelin star chef Michael Caines.


For the cake
  • 225g Divine 70% Dark Chocolate
  • 225g unsalted butter
  • 345g Fairtrade caster sugar
  • 6 free range eggs, separated into yolks & whites
  • 120g ground almonds
  • 145g soft white breadcrumbs
  • 30g plain flour
  • 2 tbsp vanilla essence
For the icing
  • 85g Divine Cocoa Powder
  • 255g Fairtrade icing sugar
  • 130g butter
  • 170g Fairtrade caster sugar
  • 6 tbsp water
Cook's Tip
  • Always use Divine Dark Chocolate, as opposed to milk chocolate, when cooking and baking because it provides the desired taste and texture for a recipe.



Preheat the oven to 160ºc / Gas 3.


To make the cake

Melt Divine 70% Dark Chocolate in a double boiler, or in a bowl placed over a pan of boiling water.


In a separate bowl, cream together the butter and the sugar until white and soft.


Add the egg yolks gradually, one by one, then add the almonds and beat them in. Gently fold in the chocolate with a spoon, then add the bread crumbs, flour and vanilla essence and mix together.


In a separate bowl, beat the egg whites, along with a pinch of sugar, until stiff - but do not over beat.


Fold the egg whites into the cake mixture and then pour the mixture into your greased cake tin (lined with paper).


Place in the oven and cook for 1 hour.


To make the icing

Place the Divine Cocoa Powder and the icing sugar in a mixing bowl. Warm together the butter, sugar and water until dissolved. Add the liquid into the dry mixture and mix together for a thick but ‘pourable’ consistency.


Once the cake has cooked and cooled, pour over the cake.