26/08/2026
✨ HONEYBERRY CHOCOLATE FUDGE CAKE
Level up your classic chocolate fudge cake with our HoneyBerry essentials — Madagascar Vanilla Extract and Chocolate Extract to perfectly infuse the batter, plus our Bake-Stable Caramel Fudge Pieces baked right inside and used to decorate on top for extra flavour and texture.
INGREDIENTS
Cake
• 2 heaped tbsp cocoa powder
• 120ml boiling water
• 120g butter
• 130g plain flour
• 190g caster sugar
• ½ tsp bicarbonate of soda
• 60ml milk
• 1 egg, beaten
• 1 tsp HoneyBerry Madagascar Vanilla Extract
• HoneyBerry Chocolate Extract (to taste)
• Handful HoneyBerry Bake-Stable Caramel Fudge Pieces
Fudge Icing & Topping:
• 100g butter
• 2 tbsp milk
• 200g icing sugar, sieved
• 2 heaped tbsp cocoa powder
• Pinch of salt
• Extra HoneyBerry Bake-Stable Caramel Fudge Pieces for decorating
METHOD
1. Preheat oven to 170°C fan. In a pan, combine butter, boiling water and cocoa powder. Heat until butter melts and mixture starts to bubble, then remove from heat.
2. Stir in all remaining cake ingredients plus a handful of fudge pieces. Whisk until smooth, pour into prepared tin, and bake 20–25 minutes. Leave to cool fully.
3. For the icing: melt butter and cocoa powder together over medium heat. Remove from heat, stir in milk, sieved icing sugar and salt. Mix until smooth.
4. Pour icing over cooled cake, smooth out, and top with extra fudge pieces. Chill 2–3 hours or overnight until set.
Tag us if you bake it! 🤎
