Jamie Oliver's Mega Chocolate Fudge Cake

Today I was having a bad day so decided that the only way that anything was going to get any better was to make something extremely unhealthy and extremely chocolatey. 

And here's the outcome...

Jamie Oliver's Mega Chocolate Fudge Cake

And here's how you make it! 

(I'll write the whole recipe out at the end of the post if you want to try these yourself...and you definitely should.)

Gather your ingredients; dark chocolate, butter, soft brown sugar, self-raising flour, almonds, fudge, cocoa powder, salt and four eggs. I actually forgot to put the salt in, which didn't really matter I don't think because salt's bad for you anyway...she says, adding half a block of butter into the cake mix.

Jamie suggests just blending all the ingredients together in a food processor. I don't have one, so I blitzed the chocolate and almonds into a powder with a gadget of my mum's and then just mixed everything together with our mixer.

Grease a baking tray and pour the mixture into it. Mine didn't pour, even after adding an extra egg and some milk to attempt to thin it out, so I just spatula'd it into the tray and flattened it out.

Add blocks of fudge and push down into the mix, as well as sprinkling some on top.

Put in a pre-heated oven (160°C / 320°F / Gas Mark 2) for 18-20 minutes.

Mine took about 23 minutes as my mixture was piled quite thick. Depending on the size/depth of your baking tray, check accordingly.

Stab a knife in the middle and check that only a little bit of cake mixture comes out on the blade. If there's a lot of drippy cake mix, put it back in the oven for another few minutes. If there is a little/no cake mix, then it's done!

Cut into chunks and admire. Eat with plenty of ice cream.

I also tried out another Jamie recipe from his 15 Minute Meals book and it was bloody awful so I'm not even going to tell you how to do that one... Looked nice but tasted vile.

Here's the whole recipe and steps from Jamie's Ministry of Food Book for the cake.

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MEGA CHOCOLATE FUDGE CAKE

This cake is best made using a food processor, ad you can simply add everything and blitz it up together, but you can easily make it by hand if you buy ground almonds and grate the chocolate into the mix. Like most desserts, this isn't exactly the healthiest thing in the world but it's absolutely gorgeous. Just make sure you enjoy it as it's meant to be enjoyed - a special treat every now and then.

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Serves 8

200g good quality dark chocolate (70% cocoa solids)

175g butter, plus extra for greasing

120g soft brown sugar

100g blanched almonds

2 tablespoons cocoa powder

a pinch of salt

4 large eggs, preferably free-range or organic

150g self-raising flour

100g fudge

creme fraiche or vanilla ice cream

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TO MAKE YOUR CAKE

Preheat the oven to 160°C / 320°F / Gas Mark 2. Break up the chocolate, put it into a food processor with the butter, sugar, almonds, one tablespoon of the cocoa powder and the salt, and whiz until smooth. Crack your eggs, one at a time, into the food processor and add the flour. Whiz again until smooth.

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TO BAKE YOUR CAKE

Get a deep baking dish roughly 25 x 25cm in size. Butter the dish really well and sprinkle the remaining tablespoon of cocoa powder over it. Shake it around a bit so it lightly coats the whole surface of the dish. Pour the cake mixture into the dish, using a spatula to scrape it all out of the processor. Break the fudge into pieces and sprinkle these over the top of the cake mix, pushing any larger pieces down into the mixture. Pop the baking dish into the preheated oven and cook for 18-20 minutes. Take the cake out of the oven and stick a fork into the middle of it. If there's a little bit of cake mixture on the fork when you pull it out, that's okay - you want the cake to still be a little moist inside so that it's nice and squidgy. However, if it seems a bit wobbly, pop it back into the oven for another 3-5 minutes to firm up a bit.

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TO SERVE YOUR CAKE

Let your cake cool slightly and serve it warm and gooey. Lovely with a dollop of creme fraiche, a scoop of vanilla ice cream or a bit of double cream.