No-Cook Fudge Cake Recipe

This No-Cook Fudge Cake is my husband's favorite. So guess what he gets for his birthday every year?! It is so easy to make and the kids can help you make it too.

Be warned though that this No-Cook Fudge Cake is very rich so keep the slices small, or maybe not ;).

Ingredients For No-Cook Fudge Cake

Preparation Time: 20 minutes
Makes about 15 squares

Equipment: 16oz loaf tin, grease proof paper or cling film, rolling pin, saucepan, wooden spoon, 2 desert spoons,

  • 110g butter
  • 2 tablespoons golden syrup (or maple syrup or honey)
  • 220g crushed sweet biscuits
  • 30g seedless raisins (optional)
  • 2 tablespoons glac√© cherries, quartered (optional)
  • 145g plain chocolate squares, broken into small pieces

Fudge Icing to finish :

  • 55g plain (bitter) chocolate
  • 30g butter
  • 3 dessert spoons water
  • 175g icing (confectioner's) sugar
  • Extra icing sugar and chocolate to decorate (optional)

How to Make No-Cook Fudge Cake

  1. Grease and line the base of a 16oz loaf tin (2-cup capacity oblong loaf pan) with a piece of grease proof paper or Cling film (I prefer Cling film as it comes off easier). 
  2. Crush the biscuits. I place the biscuits in a double plastic bag and then bash them with a rolling pin. Be careful not to over bash as you want them to be in small pieces rather than fine crumbs. 
  3. Break chocolate into small pieces. Again I bash this with a rolling pin whilst it is still in its wrapper. 
  4. Melt the butter and syrup in a saucepan over a low heat. When melted take off the heat and stir in the crushed biscuits. 
  5. Stir in the fruit (if using) and broken chocolate pieces. 
  6. Now tip the mixture into the tin, level it out and press it down firmly into the tin. 
  7. Leave to cool till set. 

To Finish:

  1. Melt the chocolate and butter with the water over a basin of hot water. You could use a microwave but have the power on very low so as not to burn the chocolate. 
  2. Remove from the heat and stir in the sifted icing sugar and beat until cool and thick. 
  3. Remove the cake from the tin, peel off the paper or Cling film and cover with the fudge icing. Lightly dust with sieved icing sugar. 
  4. Once cool, cut into squares and enjoy :).

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