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Chocolate Strawberry Fudge Cake

 
One serving costs about $2.28

$2.28 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 mother's day
spoonacular Score:34%

Spoonacular Score: 34%

 

Chocolate Strawberry Fudge Cake requires around around 45 minutes from start to finish. This recipe serves 10 and costs $2.28 per serving. One portion of this dish contains roughly 14g of protein, 47g of fat, and a total of 705 calories. It is brought to you by Foodista. 1 person has made this recipe and would make it again. Head to the store and pick up extra punnet to decorate the top with, extra, , and a few other things to make it today. It is perfect for Mother's Day. With a spoonacular score of 31%, this dish is not so awesome. Chocolate Fudge Cake Recipe (mega Chocolate Fudge Cake), Strawberry Fudge Poke Cake, and Fudge Lover's Strawberry Truffle Cake are very similar to this recipe.

Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
0.75 cup
0.75 cup salted butter
salted butter
0.75 cup
0.75 cup sugar
sugar
0.25 cup
0.25 cup brown sugar
brown sugar
3
3  eggs
eggs
0.25 cup
0.25 cup golden syrup
golden syrup
1 tsp
1 tsp vanilla essence
vanilla essence
0.25 cup
0.25 cup almond meal
almond meal
1 cup
1 cup self-raising flour
self-raising flour
0.33 cup
0.33 cup dutch processed cocoa powder
dutch processed cocoa powder
0.25 cup
0.25 cup full-fat milk
full-fat milk
8.11 oz
8.11 oz dark chocolate
dark chocolate
0.25 cup
0.25 cup dark brown sugar
dark brown sugar
1 cup
1 cup diced butter
diced butter
0.33 cup
0.33 cup evaporated milk
evaporated milk
some
some extra firm tofu
extra firm tofu
14.11 oz
14.11 oz dried strawberries
dried strawberries
8.82 oz
8.82 oz dried Top Sirloin
dried Top Sirloin
some
some chocolate sauce
chocolate sauce
0.75 cup salted butter
0.75 cup
salted butter
0.75 cup sugar
0.75 cup
sugar
0.25 cup brown sugar
0.25 cup
brown sugar
3  eggs
3
eggs
0.25 cup golden syrup
0.25 cup
golden syrup
1 tsp vanilla essence
1 tsp
vanilla essence
0.25 cup almond meal
0.25 cup
almond meal
1 cup self-raising flour
1 cup
self-raising flour
0.33 cup dutch processed cocoa powder
0.33 cup
dutch processed cocoa powder
0.25 cup full-fat milk
0.25 cup
full-fat milk
8.11 oz dark chocolate
8.11 oz
dark chocolate
0.25 cup dark brown sugar
0.25 cup
dark brown sugar
1 cup diced butter
1 cup
diced butter
0.33 cup evaporated milk
0.33 cup
evaporated milk
some extra firm tofu
some
extra firm tofu
14.11 oz dried strawberries
14.11 oz
dried strawberries
8.82 oz dried Top Sirloin
8.82 oz
dried Top Sirloin
some chocolate sauce
some
chocolate sauce

Equipment

oven
oven
cake form
cake form
sauce pan
sauce pan
skewers
skewers
bowl
bowl
oven
oven
cake form
cake form
sauce pan
sauce pan
skewers
skewers
bowl
bowl


Instructions

Preheat oven to 180 degrees C. Grease and line the bottom and sides of one 20cm round cake tin. Beat butter and sugars until light and fluffy. Beat in eggs, essence and golden syrup till mixed fully through. In a separate bowl, sift the cocoa powder and SRF together. Stir in the almond meal. Alternating with the milk, fold in the dry ingredients into the butter-egg mixture until a smooth batter is formed. Spoon batter into the cake pan (make sure it isnt too high, though it wont be if you had my luck!), smooth the top using the back of the spoon and bake for 35-40 minutes or till a skewer inserted comes out clean. Let stand in pan for 5 minutes before turning out onto the wire racks to cool completely. Meanwhile make the frosting: Place all frosting ingredients into a saucepan and melt on low heat till combined and smooth. Stir continuously. Once melted, pour into a bowl and let cool. Refrigerate for an hour, or until spreadable (I whipped mine a bit before using to loosen it). Once cool, split the cake in half carefully. Spread one halfs crumby bottom generously with a layer of frosting. Top with the hulled and halved strawberries generously, overlapping and making sure you fit as many as humanly possible. Add some more frosting on top (not too much) and gently place the other half of the cake on top (crumby side down) Frost the remaining cakes sides and top and decorate with the non-hulled strawberries and chocolate sauce. Serve at room temperature after 3-4 hours of refrigeration (or eat without refrigerating)

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.27
Ingredient
¾ cups salted butter
¾ cups sugar
¼ cups brown sugar
3 eggs
¼ cups golden syrup
1 teaspoon vanilla essence
¼ cups almond meal
1 cup self-raising flour
⅓ cups dutch processed cocoa powder
¼ cups full-fat milk
230 grams dark chocolate
¼ cups dark brown sugar
1 cup diced butter
⅓ cups evaporated milk
some extra firm tofu
400 grams dried strawberries
250 grams dried Top Sirloin
Price
$1.46
$0.21
$0.18
$0.72
$1.52
$0.05
$0.56
$0.18
$0.82
$0.08
$6.41
$0.18
$1.95
$0.20
$0.79
$3.57
$3.88
$22.75

Tips

Health Tips

  • Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You can make your own almond flour/meal by grinding whole almonds or blanched almonds in a food processor. Just be careful not to grind them too long or you'll end up with almond butter (though worse things have happened!).

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Dutch process cocoa powder and regular cocoa powder are not the same and cannot be used interchangeably. To be on the safe side, follow the recipe as written.

  • get more cooking tips

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

  • Choose free range or organic eggs whenever possible! Even though they are more expensive, eggs are generally cheap to begin with, and eggs from cage-free chickens are worth the extra cost.

  • Eating produce that isn't in season means you're eating fruits and vegetables that have traveled quite awhile to get to you. They lose much of their nutrition during transport, and the long distances are not doing the planet any good either. If you want strawberries in winter, buy them frozen! Also, strawberries are one of the worst offenders when it comes to pesticide residues found on produce, so buy organic when you can.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • get more green tips
Disclaimer

Nutritional Information

Quickview
703k Calories
13g Protein
47g Total Fat
59g Carbs
6% Health Score
Limit These
Calories
703k
35%

Fat
47g
73%

  Saturated Fat
27g
173%

Carbohydrates
59g
20%

  Sugar
41g
46%

Cholesterol
153mg
51%

Sodium
344mg
15%

Caffeine
25mg
8%

Get Enough Of These
Protein
13g
28%

Manganese
0.83mg
41%

Copper
0.62mg
31%

Vitamin C
23mg
29%

Selenium
19µg
28%

Iron
4mg
24%

Phosphorus
236mg
24%

Magnesium
90mg
23%

Vitamin A
1108IU
22%

Fiber
4g
19%

Zinc
2mg
17%

Potassium
466mg
13%

Vitamin B3
2mg
11%

Vitamin B6
0.23mg
11%

Vitamin B2
0.19mg
11%

Calcium
99mg
10%

Vitamin E
1mg
10%

Vitamin B12
0.53µg
9%

Vitamin B5
0.71mg
7%

Folate
26µg
7%

Vitamin D
0.95µg
6%

Vitamin K
5µg
6%

Vitamin B1
0.07mg
5%

covered percent of daily need

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