Simple chocolate fudge cake
( SERVES 8 )
Photo by Tam West
This impressive but easy cake comes from Australian TV and food personality Lyndey Milan and is one of her Lazy Baking recipes. “I have always been a fast and fabulous girl, taking shortcuts and simplifying things as long as there is no flavour sacrifice,” she says. Please note all measurements are Australian so 1 Tbsp = 20g.
|165 g||Brown sugar, (¾ cup)|
|150 g||Dark chocolate|
|⅓ cup||Condensed milk|
|½ cup||Sour cream|
|110 g||Self raising flour, (¾ cup)|
- Heat oven to 170C (150C fan-forced). Place a 22.5 x 3.5cm round silicone dish on a baking tray.
- Melt the butter in a medium saucepan and add sugar, chocolate and condensed milk. Cook over a low heat, stirring occasionally, until the mixture thickens slightly and the sugar dissolves. Remove from the heat and cool slightly.
- Whisk sour cream and eggs in a large mixing bowl. Add cooled chocolate mixture and flour and mix well. Pour into dish and bake 45-55 minutes or until cooked. Stand in dish for 10 minutes before turning on to a wire rack to cool.
- Place cake on serving plate, sieve cocoa over the top. Add the raspberries and drizzle with the melted white chocolate. Serve with thick cream if desired.