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Chocolate Strawberry Fudge Cake

 
One serving costs about $2.99 One serving costs about $2.99

$2.99 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:46%

Spoonacular Score: 46%

 

Chocolate Strawberry Fudge Cake takes around 45 minutes from beginning to end. One portion of this dish contains about 22g of protein, 49g of fat, and a total of 764 calories. This recipe serves 10. For $2.99 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It is perfect for Mother's Day. 1 person were glad they tried this recipe. It is brought to you by Foodista. A mixture of extra punnet to decorate the top with, caster sugar, brown sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is not so excellent. If you like this recipe, you might also like recipes such as Chocolate Fudge Cake Recipe (mega Chocolate Fudge Cake), Strawberry Fudge Poke Cake, and Strawberry Fudge Poke Cake.

Ingredients

Servings:
0.75 cup
0.75 cup salted butter
salted butter
0.75 cup
0.75 cup caster sugar
caster sugar
0.25 cup
0.25 cup brown sugar
brown 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 cream milk
full cream 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
extra
14.11 oz
14.11 oz dried worth of strawberries
dried worth of strawberries
8.82 oz
8.82 oz dried extra punnet to decorate the top with
dried extra punnet to decorate the top with
some
some chocolate sauce
chocolate sauce
0.75 cup salted butter
0.75 cup
salted butter
0.75 cup caster sugar
0.75 cup
caster sugar
0.25 cup brown sugar
0.25 cup
brown 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 cream milk
0.25 cup
full cream 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
some
extra
14.11 oz dried worth of strawberries
14.11 oz
dried worth of strawberries
8.82 oz dried extra punnet to decorate the top with
8.82 oz
dried extra punnet to decorate the top with
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: $3.01
Ingredient
¾ cups salted butter
¾ cups caster sugar
¼ cups brown 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 cream milk
230 grams dark chocolate
¼ cups dark brown sugar
1 cup diced butter
⅓ cups evaporated milk
some extra
400 grams dried worth of strawberries
250 grams dried extra punnet to decorate the top with
some chocolate sauce
Price
$1.46
$0.21
$0.18
$0.18
$0.72
$1.52
$0.05
$0.56
$0.18
$0.82
$0.08
$6.41
$0.18
$1.95
$0.20
$7.87
$3.57
$3.88
$0.06
$30.07

Nutritional Information

Quickview
784 Calories
21g Protein
49g Total Fat
67g Carbs
7% Health Score
Limit These
Calories
784k
39%

Fat
49g
76%

  Saturated Fat
28g
175%

Carbohydrates
67g
22%

  Sugar
48g
54%

Cholesterol
153mg
51%

Sodium
386mg
17%

Caffeine
25mg
8%

Get Enough Of These
Protein
21g
43%

Manganese
0.83mg
42%

Copper
0.83mg
42%

Phosphorus
342mg
34%

Iron
5mg
32%

Magnesium
119mg
30%

Vitamin C
23mg
29%

Selenium
19µg
28%

Vitamin A
1108IU
22%

Zinc
3mg
21%

Fiber
5g
20%

Potassium
637mg
18%

Calcium
136mg
14%

Vitamin B2
0.22mg
13%

Vitamin B3
2mg
13%

Vitamin B6
0.24mg
12%

Vitamin B1
0.16mg
10%

Vitamin E
1mg
10%

Vitamin B12
0.53µg
9%

Vitamin B5
0.72mg
7%

Folate
26µg
7%

Vitamin K
5µg
6%

Vitamin D
0.34µg
2%

covered percent of daily need

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