Chocolate Fudge Sponge Cake

Chocolate Fudge Cake

A wonderfully rich Chocolate Fudge Sponge Cake, enhanced with blackberry jam and indulgent chocolate fudge frosting

Who doesn’t love chocolate cake?! This rich and soft gluten-free chocolate cake is perfect for any occasion. It goes perfectly with a nice scoop of vanilla ice cream, or even some hot chocolate fudge sauce

Chocolate Fudge Sponge Cake

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Serves: 10
Prep Time: 1 Hour Cooking Time: 30 minutes

A wonderfully rich chocolate sponge, enhanced with blackberry jam and indulgent chocolate fudge frosting


  • 500g Stork Margarine
  • 500g Caster Sugar
  • 500g Gluten Free Self Raising Flour
  • 8 Large Eggs
  • 80g Cocoa Powder
  • 80g Blackcurrant Jam
  • 2 Teaspoons Vanilla Extract
  • 1 Teaspoon of Salt
  • 300g Stork
  • 500g Icing Sugar
  • 200g Dark Chocolate
  • 2 Teaspoons Vanilla Extract
  • 50g Blackcurrant Jam



Heat oven to 180C fan. Butter the base and sides of two 10inch round sandwich tins, then line the bases with baking parchment.


In a large bowl, mix the sugar and butter together to until soft and creamy.


Then, one by one, add the eggs to the mixture


Sieve in the flour, cocoa powder, salt and baking powder and mix until combined


Add 2 Teaspoons of Vanilla Extract and 80g of Blackcurrant Jam


Divide the mixture between the prepared tins. Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tins for 15 mins, then turn out onto a wire rack to cool completely.


For the frosting, put the chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs.


Mix together the Stork and icing sugar, being careful to start slowly as icing sugar will puff out of the bowl and gets everywhere.


Once this is combined add your Cocoa powder a tablespoon at a time


Now add your melted chocolate and vanilla extract and beat until smooth


On a cake stand or large plate, lay one of the sponges and cover with the 50g of blackcurrant jam, if you feel the jam is too thick, then microwave for 10-15 seconds, this will make it an easier consistency to spread


Now add a good layering of chocolate frosting to the other half of the sponge and sandwich the 2 wet halves together, making sure to press them together firmly


Now add your remaining chocolate frosting around the edges of the cake and top. You can use a cake smoother if you like, or leave it looking naturally nice!


Decorate as you like, but I like to grate some milk chocolate on top of mine, because there is no such thing as too much chocolate!

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