Decadent and Delicious: Discover Ravneet Gill’s Irresistible Chocolate Fudge Cake with Velvety Custard

There’s nothing quite like the comforting embrace of a warm, indulgent chocolate fudge cake, especially when it’s paired with generous lashings of hot custard. This recipe keeps things simple by creating a sauce with just a sprinkling of brown sugar, chocolate and water. As the cake bakes, it transforms it into a soft and airy sponge with a rich, decadent surprise at the bottom.

Chocolate fudge cake with custard

You will need a 28cm rectangular enamel baking dish or rectangular casserole, as well as a slightly larger oven dish to use as a water bath.

Prep 5 min
Cook 1 hr
Serves 8

For the sauce
60g dark brown sugar
100g dark chocolate, broken up

For the sponge
150g plain flour
25g cocoa powder
1 tsp bicarbonate of soda
1½ tsp baking powder
1 big pinch flaky sea salt
3 eggs
180g caster sugar
100g yoghurt
75ml neutral oil
Ready-made custard, to serve

Start by preparing the sauce. Scatter the dark brown sugar and chocolate evenly in the base of a 28cm rectangular enamel baking tin. Pour over 100ml boiling water, then set aside.

Heat the oven to 180C (160C fan)/350F/gas 4. In a large bowl, combine the flour, cocoa powder, bicarbonate of soda, baking powder and a large pinch of salt.

In a separate bowl, whisk the eggs and caster sugar until well combined and slightly pale. Add the yoghurt, oil and 75ml water, and mix until smooth.

Gradually add the wet mixture to the dry ingredients, stirring until you have a smooth batter. Pour this over the sauce in the tin, ensuring it’s evenly distributed, then cover with foil and put the baking tin in a larger oven tray. Pour boiling water into the larger tray so it comes halfway up the sides of the smaller tin – this creates a water bath. Carefully transfer to the hot oven and bake for 40-45 minutes, until soft and springy to the touch.

Remove and leave to cool for a few minutes, then scoop the cake into bowls and serve with custard.