If you’re going to have a birthday, you’re going to need a cake!

birthday cake scaled

54 years young today and feeling bloody marvelous!  The jaw line is holding up pretty well, my preference for long floaty frocks hides a multitude of sins and my sense of humor tends to make me somewhat more resilient than in previous decades.  Life is a gift and I am blessed with a fabulous family, lovely friends and a job that brings the most kind, talented, funny and special people into my orbit daily – truly living large!

But years ago I had a much more mundane office job and one of the few highlights was the visit of The Book People!  Yes, you remember that bi monthly treat of a stack of random books being deposited in the staff room and then eagerly awaiting your order.  I’m a confirmed book lover and many a purchase was made but there is one that stands out and it contains the recipe for a knock out chocolate fudge birthday cake which satisfied many a demanding birthday party guest all through the boys’ primary school days.  Back away Colin cuz your services are no longer required.  Dead easy to make and keeps for days, don’t wait for a birthday to make it and thank me later x

Chocolate Fudge Cake


125g self raising flour

3 tbsp cocoa powder

60g ground almonds

155g caster sugar

125ml sunflower oil

3 eggs, separated

125ml boiling water

Chocolate fudge icing

125g plain (dark) chocolate, in pieces

60g unsalted butter

I egg, beaten

185g icing sugar, sifted

  1. Lightly grease and base line two 20cm round sandwich tins.  Pre heat oven to 160C (325F/Gas mark 3). 
  2. Sift the flour and cocoa powder together into a bowl.  Stir in the ground almonds and caster sugar; make a well in the centre.  Whisk the oil and the egg yolks together in a jug, the add to the dry ingredients with the boiling water.  Beat to a smooth batter.  Stiffly whisk the egg whites, add to the chocolate mixture and fold in careful using a spatula. 
  3. Divide the mixture evenly between prepared tins, smooth tops and bake for 20-25 minutes, or until cakes spring back when lightly pressed in the centre.  Turn out onto a wire rack to cool.
  4. To make the chocolate fudge icing, melt the chocolate and the butter in a bowl over a saucepan of hot water.  Stir in the egg, then add the icing sugar and beat until smooth.
  5. Sandwich the cakes together with a quarter of the icing.  Place cake on wire rack over a plate and pour remaining icing over to cover completely.  Leave to set.  Spoon the icing from the plate into a piping bag fitted with a star nozzle and pipe eight swirls on top of cake. 

Serves 12 (or not)

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