Cake of the Month - Chocolate Brownie Fudge Cake

The Quilt Shop Lemon Sugar Cake Recipe


125 gm butter, chopped

300 gm dark chocolate

1 1/4cups caster sugar

3/4 cup plain flour, sifted

1/4 cup cocoa powder, sifted

1/2 cup chopped walnuts

3 eggs

cocoa powder, to dust


  1. Preheat oven to 170 degrees C/150 degrees C fan-forced. Grease a 6cm deep, 20cm round springform pan. Line base and side with baking paper.

  2. Place butter and 200gm chocolate in a large heatproof bowl. Pour water into a saucepan until one-third full. Bring to the boil over high heat. Reduce to low heat. Place bowl over saucepan (don't let bowl touch water). Using a metal spoon, stir mixture for 3 minutes or until smooth and combined. Cool slightly.

  3. Combine sugar, flour, cocoa, 2 tablespoons walnuts and two-thirds of remaining chocolate in a large bowl. Add butter mixture and eggs. Stir to combine. Pour into prepared pan. Sprinkle with remaining walnuts and chocolate. Bake for 1 hour or until skewer inserted in centre comes out with crumbs clinging. Cool completely in pan.

  4. Dust with cocoa. Serve and enjoy!

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