Andrea's Egg free Boiled Chocolate Fudge Cake
A rich, dense almost brownie textured chocolate cake. Serve at room temp with frosting or hot with ice-cream and whipped cream. If serving hot, under cook by 5 minutes to ensure it's extra fudge-y!
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·250g butter (1 cup) butter
·1 1/2 cups water
·1 1/2 cups sugar
·2 cups self raising flour
·4 tablespoons flour
How to Make Andrea's Egg free Boiled Chocolate Fudge Cake
- Pre-heat oven to 180oC/360oF. Grease and line a cm cake tin (round or square).
- In a saucepan, heat the butter, water and sugar until melted.
- In a bowl place the flour and cocoa. Pour the hot mix over the top. Beat well. Pour into the prepared tin and bake for 45 mins.
- Cool in the tin for 10 minutes. Carefully turn out onto a wire rack to cool completely. Frost if desired or enjoy while hot with ice-cream and cream.