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Chocolate Fudge Cake with Creamy Frosting

Serves 8-10
Prep time: 45 mins
Cooking time: 45-50 mins

Indulge in this incredibly divine cake, with creamy fudge icing and an optional topping of toffee hazelnuts.



  • 125g Pams Real Dark Chocolate Buttons
  • 1 cup strong black coffee
  • 1 tsp Pams Imitation Vanilla Essence
  • 1 cup Pams Standard Milk
  • 2 eggs
  • 1/3 cup Pams Canola Oil
  • 1 1/2 cups Pams Self-Raising Flour
  • 1/2 cup Pams Ground Almonds
  • 1 1/2 tsp Pams Baking Soda
  • 1 cup Pams Brown Sugar
  • 2 tbs Pams Cocoa Powder
  • 125g Pams Real Dark Chocolate Chunks (frosting)
  • 10g Pams Butter (frosting)
  • 1/4 cup Pams Cream (frosting)
  • 1 cup sour cream (frosting)
  • 1/4 cup Pams Liquid Honey (toffee hazelnuts, optional)
  • 1/2 cup Pams Hazelnuts (toffee hazelnuts, optional)
View the method
  1. Pre-heat oven to 170°C. Line a 19cm tin with baking paper.
  2. Place chocolate chunks in a glass bowl and pour over hot coffee. Stand for 2 minutes then whisk until smooth. Add vanilla, milk, eggs and oil, then whisk until well combined.
  3. In a bowl, combine remaining dry ingredients. Add chocolate mixture and beat on low for 1 minute, then increase speed and beat a further 2 minutes until smooth and glossy. Pour into tin. Bake for 45 to 50 mins. Leave to cool completely, then slice into 3 layers.
  4. For the frosting, combine chocolate, butter and cream and heat gently in the microwave or over a double boiler, stirring until melted and smooth. Cool for 20 to 30 minutes, then beat in sour cream until thick and fluffy. Chill.
  5. (Optional) To add toffee hazelnuts to your topping, heat honey in a frying pan until bubbling and golden. Add hazelnuts and cook 2 to 3 minutes until coated and syrupy. Pour onto a lined tray and leave to set. When hardened, chop roughly and store in an air-tight container. 
  6. Place the base of the cake on a plate. Sandwich cake layers with frosting and decorate with remaining piped frosting and optional toffee nuts.
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