July 23, 2014

Delicious chocolate fudge cake recipe as baked by Lindy

I have been experimenting recently with a chocolate fudge cake recipe that my sister gave me years ago.  I love the chocolate cake recipe that appears in many of my cake books but it does take a while to make and creates loads of washing up to do afterwards! The Chocolate mud cake recipe on this blog is also very popular with my family but it is a little on the heavy side and I’ve found isn’t ideal when I want to carve a cake! So I was looking for the ultimate, fast but tasty, not too heavy but very chocolately cake and I’ve found this old recipe seems to fit the bill perfectly.

I have been trailing the cake out at the Lindy’s Cakes workshops,  and it’s been a huge hit taste and texture wise with my students, it also freezes well,  it supports sugarpaste and can be carved, although I would say it’s not as easy to carve as a madeira but armed with a nice sharp knife you shouldn’t have too much of a problem.

Regards shelf life, I’ve not managed to keep this delicious cake for more than 5 days, it simply just gets eaten too quickly!! Jane, my workshop co-ordinator has also baked this recipe a few times and  tells me she’s kept one for at least a week and it was still just as tasty as when it was first baked! This is easy to make and is perfect for covering in sugarpaste.

Delicious chocolate fudge cake recipe:

This makes a 20cm (8in) round cake 7.5cm (3in) deep – ideal for celebration cakes

    • 225g (8oz) unsalted butter
    • 225g (8oz) good quality chocolate
    • 1 (15ml) tablespoon instant coffee granules
    • 450g (1lb) caster sugar or soft brown sugar
    • 150ml (5 fl oz) water
    • 4 large eggs
    • 35ml (1.1fl oz) vegetable oil
    • 100ml (3.4 fl oz) sour cream or you can use natural yoghurt or Crème fraiche
    • 125g (4 .5 oz) self raising flour
    • 125g (4 .5 oz) plain flour
    • 50g (2oz) cocoa powder
    • 1/2 teaspoon (2.5ml) bicarbonate of soda
  1. Preheat your oven to 160 degrees C (315 degrees F, gas mark 2-3)
  2. Line the 20cm (8in) deep cake tin with baking parchment
  3. Slowly melt the butter, chocolate, coffee, sugar and water in a pan, once melted allow to cool.
  4. Add the eggs, oil and sour cream to the chocolate mix and stir well
  5. Sift all the dry ingredients into a large mixing bowl and make a well in the centre
  6. Pour the chocolate mixture into well and mix until thoroughly combined.
  7. Pour the batter into the lined tin and bake for 1 hour 45mins or until a skewer inserted into the centre of the cake comes out clean
  8. Leave the cake to cool in the tin

Remember all ovens are different, so do check your cake towards the end of its cooking time

Chocolate Fudge Cake – Yum Yum!!!

Looking forward to all your feedback!

Happy Baking

Lindy

Update 5/3/11 – Since publishing this post I have found the same or virtually the same recipe in a number of places

A true reflection of a classic cake recipe!

 

 

Comments

  1. I made this cake last night but the edges have gone really crusty :-( it was still runny in the middle at 1hr 30 mins so gave it another 15. My skewer came out clean this time but the outside is hard. Is this normal? Or have I overbaked it? Maybe I should’ve split it & used 2 tins. Now my dilemma is do i bake it all over again? I’d hate to have an unhappy customer

  2. Hi Lauren

    Chocolate Fudge cake always has a crusty top so you are not doing anything wrong. Just slice the top off if you don’t like the crust.

    Kind regards
    Susie

  3. Hi Lindy

    I made this cake last night and it has come out beautifully, just a little crumbly on the outside but nothing major. I just wanted to ask does this freeze well?

  4. Hi Maureen

    Yes you can freeze the chocolate fudge cake.

    Happy Baking!

    Regards

    Zoe

  5. Hi, Is this cake OK to be stored in an airtight container, or should it be refrigerated if you use crème fraiche?? Thanks

  6. Natalie says:

    Hi Lindy,

    Can this chocolate cake be use for a topsy turvy cake? I want to do 2 tiers so is it solid enough to stack and carve? I am going to dowel and board the bottom layer so it should help support the top. Do you think this will work without sinking or collapsing?

    Thanks,

    Natalie

  7. Hi Rebecca

    This cake can be stored in an airtight container if it is not covered in sugarpaste. A cake with sugarpaste on should be stored in a cardboard box.

    Happy Baking!

    Zoe

  8. Emma Smith says:

    Hi Lindy,

    I’ve just bought the set of topsy turvy tins from Lakeland and need to do a chocolate wedding cake with them. Do you think your recipe will work with tins that are much deeper in one end than the other? I had a go with a different recipe at the weekend and it was dreadful! Cake not cooked in the middle, sank when I took it out and the top had overcooked so much it had split really badly! Hope you can help,

    Emma

  9. Hi,

    I am going to bake this cake but in a 30cm square tin instead of a 20cm round. I have multiplied every ingredient x 3, following the advice in Lindy’s website, but the amount of sugar seems too much, 1350 g of sugar! Is that correct?

    Thanks for your advice!
    Mercedes

  10. Hi,

    I love this chocolate cake and will use it for my friends wedding cake (my first wedding cake request). I’m finding this blog very useful for the hints and tips. I just wanted to clarify for the newspaper around the tin is this true you put newspaper actually around the outside of the tin in the oven doesn’t the paper burn? Sorry maybe a bit silly but i get a bit paranoid. Also i have been cheating on my trials using the Betty Crocker pots for the buttercream but for the actual day I’d like to do my own. do you have any recommendations on reciepe as the ones i have are not very strong in flavour as most just use cocoa powder.
    Thanks!

  11. Hi Mercedes

    Yes this is correct!

    Happy Baking

    Zoe

  12. Hi Angela

    Yes, you tie the newspaper around with string.

    Lindy’s buttercream recipe uses:
    110g unsalted butter, 350g icing sugar, 1-2tbsp milk or water, a few drops of vanilla extract or alternative flavouring.

    If you are making a chocolate buttercream, you could add melted chocolate instead of cocoa powder.

    Good luck!

    Zoe

  13. Mercedes says:

    Hi again,

    I forgot to ask. The instructions say bake at 160 degrees C. Does that apply to a fan oven or in that case it would be 140 degrees C?

    Thanks !

  14. Hi Natalie

    Yes, Chocolate Fudge Cake should be strong enough to support another tier. Most of Lindy’s recipes are good for stacking.

    Good luck.
    Susie

  15. Hi Emma

    Lindy always bakes a round cake and then carves it to the shape desired so we have no experience with the Lakeland tins.

    Try going on their website and see if they have any tips to offer.

    Kind regards and good luck.
    Susie

  16. Hi Mercedes

    This is 160 normal oven, but think it should be okay 160 for a fan oven as well. It depends on your oven, but we have all tried baking this cake at various temperatures and it seems to come out ok.

    Good luck.
    Susie

  17. Mary noonan says:

    Hi Lindy, you had a query from Emma about the Lakelnd topsy turvy tins for this cake. I baked it in the 8″ topsy turvy exactly to your recipe and it turned out perfect.

  18. I am confused a bit. Is this recipe just for 1 pan? I am also reading the chocolate cake recipe in Lindy’s cake decorating bible and it says for a 9 ” square tine that I would need 12 eggs. Is that right and for 1 tin only? I’d be making 2 pans , so that would be 2 dozen eggs? Help please with both of these situations would be greatly appreciated!
    Thank you,

  19. Hi Mary

    Thanks for that tip. Let’s hope Emma has seen your reply.

    Thanks
    Susie

  20. Hi Pam

    Yes this recipe is just for one pan. It is quite a deep cake so could be sliced in half.

    http://www.lindyscakes.co.uk/2011/02/02/lindys-chocolate-fudge-cake-recipe/

    On Lindy’s Blog there is a recipe for Chocolate Fudge cake which uses 4 eggs for an 8″ round tin.

    If you need to convert your cake quantities try clicking on the link below for some useful tips.

    http://www.lindyscakes.co.uk/2009/07/27/how-to-i-change-a-cake-recipe-quanities/

    Good luck
    Susie

  21. kerrie garland says:

    Hi Lindy
    Im wanting to make an 8inch and 6inch for a 2 layer celebration cake – chocolate cake and Im unsure whether to make your chocolate fudge cake or the choclate cake in your cake decorating bible book -they are both different. which do you recommend out of the two with a good chocolate flavour, moist and that will give me a nice high sided cake.
    Thanks

  22. Hi Kerrie

    I would make the chocolate fudge cake as it is very moist and tastes delicious. They both make an approx 3″ deep cake.

    Happy Baking!

    Zoe

  23. Michelle says:

    My cake has been in the oven for just over an hour and I’ve just realised that I forgot to put the soured cream in. Will it still be ok? I wanted to be able to carve the cake and I know the soured cream helps. Am I gong o be left with a chocolate brownie?

  24. Hi Michelle

    We think the cake will be ok. Let us know how you get on!

    Zoe

  25. Hi Lindy & Team

    Im going to use your Chocolate Fudge Cake recipe for a celebration cake to sit at the top of a tower of cupcakes for a 21st this Saturday. I looked at your conversion chart and I was going to use half the recipe as recommended to make a 6inch round cake but then I read on and see that you recommended making the full mix and using leftover cake batter to make cupcakes – can you tell me if you have tried this with the Chocolate Fudge recipe and how the timings should be adjusted for a 6 Inch cake and cupcakes.

    Thanks

    Joanne :D

  26. novicebaker mum says:

    I have a 12 x 10 cake tin I’d like to make this cake in ready for carving into the digger cake I want to make my sn for his 4 birthday can you possible tell me if the measurements you’ve listed here will fill this easily or what measurements of the ingredients I need if not please :)

  27. hi can the cake be put in the frezzer because in makeing in for a wedding thanks :)

  28. Hi Nikki

    If you click on the link below which is in Lindy’s Blog FAQ, it will give you tips on how to change recipe quantities to fill certain sized tins.

    http://www.lindyscakes.co.uk/2009/07/27/how-to-i-change-a-cake-recipe-quanities/

    Hope this helps you and good luck with your cake.

    Kind regards
    Susie

  29. Hi Joanne

    As this recipe is for an 8″ tin, try baking for an hour and 15 mins for the 6″ tin and then keep checking with a skewer to see if it is cooked. It really does depend on your oven.

    Good luck.
    Susie

  30. Hi Ann-Marie

    Yes this cake can be frozen.

    Kind regards
    Susie

  31. Hi, I am making 7 tiers of cupcakes with a small cake at the top for a wedding. This is my favorite recipe for doing decorated cakes. But when I tried to use this recipe for cupcakes they were way too crusty on top. Usually I don’t mind cutting off the crusty top for a cake but I can’t really do this for cupcakes. I am wondering if you have any tips for avoiding this? Or can recommend a recipe to try instead?
    Thanks :)

    Sarah

  32. Hi Sarah

    You could try these recipes for chocolate cupcakes:-

    http://www.lindyscakes.co.uk/2011/08/16/chocolate-and-raspberry-cupcake-recipe/
    http://www.lindyscakes.co.uk/2009/06/22/chocolate-mud-cake-recipe/

    Alternatively, Lindy has a chocolate cherry mud recipe in her “Bake Me I’m Yours Cupcake Celebration” book. Here is a link to it on our online shop:-
    http://www.lindyscakes.co.uk/shop/-Bake-me-I-m-yours…..cupcake-celebration-by-Lindy-Smith.html

    Happy Baking!
    Zoe

  33. Karen Marston says:

    I am making this cake today (Tuesday) for my daughter’s birthday on Saturday. Is it best to freeze it or keep it in the fridge and when should I buttercream it?
    Thanks,
    Karen

  34. Hi Karen

    If you make your cake today (Tuesday) then it should be okay to keep in an airtight container in a cool room until you want to buttercream it. This can be done on the day or the day before.

    Once it has been buttercreamed then it needs to be stored in a cake box.

    Good luck with your cake.

    Kind regards
    Lindy’s Team

  35. Karen Marston says:

    Thank you very much that is really helpful to a novice like me!

  36. Hi – I’ve just started baking this cake (double quantity for a 10 inch square tin) for my son’s birthday. I’m suddenly worried that the sugar quantity is right – seems very large amount! Also, any clues as to baking time required for this size cake? Many thanks

  37. hi there

    i was wondering if i omit the cocoa powder and replace the dark/milk chocolate with white chocolate would the recipe still work the same? i have made the recipe to the t and it is absolutely fab the best by far and is now my fav choc cake that i will use again and again!

    thanks

  38. Hi Lisa,
    Its great to hear that you are loving this recipe.
    If swapping the dark/milk chocolate for white, the cake may turn out extremely sweet, so you may need to take this into account and reduce the amount of sugar in the recipe.
    This is not something we have done, and therefore we cannot guide you any further.
    If you do swap the chocolate, we would love to hear how it turns out.
    Keep on baking!
    Marina

  39. Hi :)
    I’m going to try and make this cake for a friends birthday coming up but it’s in a Friday night and I work in the week. How do I go about freezing and defrosting this cake? Also do you have a preference over castor sugar and brown sugar? Is there much difference in taste?

  40. Hi Lisa

    Thanks for your query – hopefully you have had a successful cake as you said you were baking it at that time. Your question didn’t come through immediately though, which is why it wasn’t answered until today.

    This cake does have a lot of sugar in it so you are probably right with your quantities. As regards baking time, I would start at about 2 hours and keep checking it with a skewer.

    Good luck
    Susie

  41. Hi Sophie

    To freeze the cake, wrap it in greaseproof paper, then tinfoil and lastly put in a plastic bag. To de-frost, take out a few hours before. If you are decorating it, you can do this while it is still slightly frozen.

    This cake should still be ok a couple of weeks afterwards so if you make it during the week, you shouldn’t need to freeze it. Keep in airtight container until you want to decorate it and then store in a cake box.

    The recipe says, castor sugar or soft brown sugar so it is really up to you. I am not sure it would change the taste much, but we usually use castor sugar.

    Kind regards
    Lindy’s team

  42. Shenaz says:

    Hi Lindy,

    I’m due to bake a celebration cake this week. A little boys birthday cake in the shape of a dinosaur. I wanted to bake it in a Pyrex bowl..? I think its the 6″ bowl, Is it wise to use this recipe for that, as they wanted a chocolate fudge cake..?

    Thanking you in advance x

  43. Hi Shenaz

    Chocolate Fudge Cake is fine for making a dinosaur cake, as it is quite solid and will stand up to being carved and having sugarpaste put on top. Not sure what size bowl you will need though as Lindy hasn’t made a dinosaur cake.

    Good luck.
    Lindy’s Team

  44. Maureen says:

    Hi Lindy

    Iv made this cake a few times and its a delicious cake – everyone agrees. I made it last week as the top tier of an Angry Birds birthday cake for my grandson and covered it in chocolate ganache and then sugarpaste, needless to say it didnt last very long :) Anyway what I wanted to ask is how I would up the recipe slightly to make it a bit deeper. I have been asked to make an Everton cake next week and wanted to make the 8″ cake but need a bit more depth to it. Thanks for your help.

  45. Hi Maureen

    I would use 1 1/4 or 1 1/2 times the quantities (depending on how deep you want the cake).

    Here is a link to changing recipe quantities which may be of help to you.

    Happy Baking!

    Zoe

  46. Quick question: do I really need to add coffee? Im allergic to it and hate the taste so I really dont want to use it for my birthday cake, is there anything I can substitute it for?

    Thanks :)

  47. Hi Elle

    You can leave the coffee out. The cake doesn’t really taste of coffee, but it adds to the flavour.

    Happy Baking!

    Zoe

  48. I love this cake – made a double recipe to do a treasure chest cake for my 5 year old’s birthday last year. Anyway, I am doing cakes for my husband’s 40th next week and it’s basically going to be a selection of mini-cakes on a tiered cake stand (mini lemon cake, brownies and a square gingerbread on top as these are his 3 favourite cakes). I would like to include some mini-chocolate fudge cakes, but not sure how well they would turn out due to the hard/crumbly top of the cake. I could do them either in mini-cake tin (similar to a muffin pan but with straight sides) or in a square tin with dividers to make mini-squares (or just make a big square and chop it up). Have you ever tried mini-versions of this and how did it turn out?

  49. Hi there, used the maderia recipe loads of time and always perfect! Now going to try the choc fudge one, should I still scoop the inside of the tin towards the edges as with the maderia? And from the looks of it am I right in thinking it’ll take roughly the same amount of tie to cook as the maderia?!!!

    Many thanks!”!!

  50. Hi Shona

    This recipe will work with mini cakes. I have used the mixture in muffin tins before and they worked out fine.

    Good luck with your cakes

    Zoe

  51. Hi Suzi

    The mixture of the chocolate fudge cake is more runny than the madeira so it is hard to scoop out the middle.

    An 8″ round takes approx 1 hr 45 mins to cook.

    Hope you enjoy this cake – it is one of my favourites!

    Zoe

  52. How many eggs do I use? It doesn’t say in the ingredients?

  53. Hi Kealy

    The recipe takes 4 large eggs

    Regards

    Zoe

  54. Hi
    I have used this recipe to make a 6″ ball cake. I want to cover it with yellow sugarpaste to make a sun cake. Have you got a recipe for chocolate buttercream? I can’t use ganache as it is being donated to a summer fete so its not possible to guarantee that it will be kept cool before its eaten. I’ve been struggling for a while to find a chocolate buttercream that tastes good and is the right consistency. do you think a vanilla buttercream could work?

  55. Sophie Khan says:

    I tried this recipe this evening, tasting a little from what ive levelled off and tastes lovely. But i used my usual pan spray and this cake is the only one thats ever stuck, both tins. Plus I dont know why but it was super hard on top even though i stuck to exact temp settings and bakes like i always do. Going to pop in freezer and carbe tomorrow. Any tips on how to stop it getting so solid on top?

  56. Hi my cupcake chocolate icing that I use is 300g butter in mixer till soft then sift in 300g icing sugar and mix for at least five minutes. I have already melted 200g of 52% chocolate in a bowl over water in pan and let cool before adding to mixer.continue in mixer till well combined. Has never failed yet. I have my chocolate cake in oven in a pirex bowl for a novelty cake so will update on success. Did Madeira cake in bowl which turned out fine but wanted a tastier recipe hence the chocolate cake.

  57. Hi Sophie

    Not sure why your cake is sticking with the pan spray, but we don’t use this so can’t comment. We usually line our cake tin with parchment/greaseproof paper.

    This cake is usually quite hard on top so you are not doing anything wrong. Just slice off the top and it should be okay inside.

    Hope this helps.

    Lindy’s Team

  58. Thanks Val, will have to try this one!

  59. kay wenn says:

    I wonder if you could suggest a suitable filing for this recipe… choc or vanilla buttercream ..?

    Thankyou
    Kay

  60. Hi

    Can the cake be made with milk chocolate or does it need to be dark?

    Thanks

  61. Hi Kay

    You could use a white chocolate butter cream – just add some white chocolate to your butter cream. Alternatively, you could try this chocolate ganache recipe from Lindy’s Blog.

    http://www.lindyscakes.co.uk/2012/05/08/lindys-gorgeous-chocolate-ganache-recipe/

    Good luck.

    Lindy’s Team

  62. Hi Nicola

    We use dark chocolate because of the high cocoa content. Milk chocolate may make the cake too sweet. You could always experiment with a small batch and maybe cut out some of the sugar, but most recipes use dark chocolate as this is less sweet and produces a better cake.

    Good luck
    Lindy’s team

  63. Nathalie says:

    Hi,

    Sorry for the late comment on here, I stumbled across the recipe when I did a Google search.

    I’d like to make a Handbag cake using this recipe, will the baked result work ok for this style of cake?

    Many thanks for your help!

    Nat x

  64. Hita, i love your page as i am a beginner and Find it all very helpful. Thanks in advance.
    The recipe asks for 4 large egos, how many eggs would it be if it was size m
    Xxxxx Rachel

  65. Hi Nat

    Either madeira cake or the chocolate fudge cake will be fine to decorate. It is a very dense cake which will hold the sugarpaste.

    Good luck.
    Lindy’s Team

  66. Hi Rachel

    It is really best to use the size stated in recipes if you are unsure. Not sure how many medium eggs you would need.

    Sorry we can’t help.
    Lindy’s Team

  67. how long can this be frozen for??is 2 months ok?

  68. Hiya again, im just about to start tris recipe and do not have sour cream, yoghurt or créeme fraiche. Can i use normal whipping cream.

    Thanks again

  69. I was super excited to make this recipie!! I finally gathered all the ingredients today and was very upset tonight because the cake came out so very dry!! I’m wondering if it’s because I used different pans? Instead of a 8″ round 3″ deep I used a 9″ round and 1 1/2″ deep pan…I baked it for 1 hour 45 minutes at 315 degrees….should I have baked for less? HELP!!

  70. Hi Rachel

    Hopefully your cake has turned out beautifully with the whipping cream. The sour cream/yoghurt gives it a slightly different flavour but we haven’t tried whipping cream. I am not sure if it will be too runny.

    Let us know how you got on.

    Kind regards
    Lindy’s Team

  71. Hi Jessica

    This cake usually has a crusty top but should be moist inside. Sometimes, the cake is best left for a couple of days in an airtight container so it has time to moisten.

    You could put a tray of water in your oven whilst you are baking which lets off a steam to keep your cake moist. Some people wrap their tins in newspaper whilst baking.

    Hope it turns out better next time.

    Kind regards
    Lindy’s Team

  72. Hello Elaine,
    I would only freeze this for a month to be on the safe side.
    Jane

  73. Hi

    I’m planning to make this cake for my wedding cake, it’s going to be tiered and I was planning to times the recipe by 1.75 for a 12″ round tin for the bottom tier, the rest I’ve got worked out, just wondered if you thought that was enough for the size tin?

    Thanks
    Vikki

  74. Hi Vikki

    This recipe is for an 8″round cake. For a 12″ round you will need 2 1/2 times the quantities. This chart will help you with changing the quantities of your recipes:- http://www.lindyscakes.co.uk/2009/07/27/how-to-i-change-a-cake-recipe-quanities/

    Good luck with your wedding cake!

    Regards
    Zoe

  75. Shelley says:

    Hi, can I just start off by saying that I rarely comment on these types of pages. However, I have just served this cake and it was delicious! By far the best choc fudge cake I have ever made. It was so moist!

    I was sceptical while making it, as the wet ingredients quantity looked far too much, but how wrong could I be. It rose over and above my deep tin, and had a lovely chewy crust on top. I decorated it by smothering in chocolate spread (didnt have time to make a chocolate frosting) and then I added cadburys chocolate fingers around the edge).

    It’s always nerve wracking cutting into a cake for the first time but this even looked moist and chocolately, as well as tasted delicious! You must try this

    Thank you for this recipe, I can’t wait to make it again.

  76. ONG, this is the best chocolate recipe ever, i did find sour cream in the end. Thank you so much. Xxxxxx im now going to try doing cupcakes. Thanks xxxx keep up the good work

  77. Karen Whybrow says:

    Hi, I use this recipe all the time and get great feedback from family & customers. I am considering using locally windmilled flour, which only comes as plain flour – if I replace the Self Raising with the equivalent plain flour – how much bicarbonate of soda would I need to use to ensure the cake still rises?

    Many thanks

  78. Susanna says:

    Hi, I’m planning on making this for a friends birthday? Is it ok to use a loose bottomed tin or will the mix be too runny? Thanks.

  79. Thank you Shelley – it’s an absolute favourite here in the office too! Now stop making me hungry, it’s not cake o’clock yet!!
    Jane

  80. Glad you like it Rachel. You know you can use yoghurt or creme fraiche if you don’t have sour cream!
    Jane

  81. Hello Karen,
    According to BBC Good Food website, add 1tsp baking powder to 110g plain flour.
    Jane

  82. Hello Susanna,
    Haven’t tried this in a loose bottomed tin, I think it will be too runny!
    Jane

  83. Hi! I’m going to try this recipe today! Should all the ingredients be at room temperature? Including the soured cream? Thank you in advance!

  84. Hi Kirstie

    I think that any recipe will tell you if ingredients need to be at room temperature so in this case I don’t think it matters. The butter is melted anyway so that wouldn’t matter.

    Hope your cake turns out okay.

    Kind regards
    Lindy’s Team

  85. I tried this cake for my husband’s birthday. I was a bit worried it wouldnt be thick enough to cut it and decorate it with sugarpaste.
    And the result was AMAZING!!!! It is by far the best chocolate cake i have ever tasted! So intense flavour!
    I filled it with chocolate buttercream and coated it with white chocolatr buttercream. Then, we served it with vanilla ice cream.
    Thanks for sharing this recipe!
    Dima

  86. I just want to say that this cake is amazing and so easy to make.

    I am making this cake as part of my wedding cake. I want to be the 12″ layer and already know that I have to use 2 and a half times the mix. I am now really unsure how long to cook the cake for and do I still use the same temperature.

    Any help will be really useful.

    James

  87. Hiya, I’m a MASSIVE fan of your madeira cake, it is now my complete go to recipe for weddings, birthdays, holidays, Saturdays… It is perfect! Thank you :)

    I am making a wedding cake for mid September and the bride is after 3 tiers of chocolate cake with raspberry buttercream, I was just wondering which chocolate cake recipe you’d recommend for this?! … Id be after 4″ deep tiers, & if possible something which could easily be cut into 3! Also whether you had a good raspberry buttercream recipe you could share?

    Any hints/tips/info would be greatly appreciated!

    Thanks in advance :)

    Carla x

  88. Hi Carla

    Lindy’s chocolate fudge cake is delicious! It is very moist and keeps well. The recipe makes an approximately 3″ deep cake. Here is the link to it:-
    http://www.lindyscakes.co.uk/2011/02/02/lindys-chocolate-fudge-cake-recipe/

    Unfortunately we do not have a raspberry buttercream recipe. Can anyone else help?

    Good luck with your cake

    Zoe

  89. Hi James

    Yes, use the same temperature but keep checking your cake with a skewer to check whether its cooked through. The skewer should come out clean once baked.

    Good luck

    Kind regards
    Lindy’s Team