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Callebaut Chocolate Fudge Cake
Callebaut Chocolate Fudge Cake
Callebaut Chocolate Fudge Cake
Callebaut Chocolate Fudge Cake
Callebaut Chocolate Fudge Cake

Callebaut Chocolate Fudge Cake


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Callebaut Chocolate Fudge Cake

This Easter week, I've spent some quality time with Callebaut's delicious range of chocolate and I've created this recipe to showcase the white, milk and dark varieties; each one tastier than the last. Don't be worried if the chocolate feathers look tricky – this entire recipe is really achievable for bakers of all levels.

Let's start with the cake itself; by far the most important part. This recipe produces a sinfully rich and moist chocolate fudge cake which tastes heavenly and keeps really well, allowing you plenty of time to enjoy it. To decorate, I've used Callebaut's white chocolate to make a smooth and silky buttercream that's a dream to frost with. I've chosen milk chocolate for the nest, adorned with white chocolate feathers to surround the precious chocolate eggs, which I've glammed up with a pinch of metallic lustre. You can leave this out if you wish, but lustre dusts are now easy to come by in most large supermarkets and I think they work beautifully on chocolate decorations. I really hope you'll enjoy making and, above all, eating this Callebaut inspired Easter bake!

Callebaut Chocolate Fudge Cake

What you'll need:

Callebaut Dark Chocolate 300g

Butter (the real stuff!) 300g

Water 150ml

Eggs 4 large plus 1 yolk

Sour Cream 110ml

Honey 2 tsp

Vanilla Extract 2 tsps

Soft Light Brown Sugar 300g

Golden Caster Sugar 300g

Plain Flour 188g

Self Raising Flour 188g

Cocoa Powder 38g 

What you should do:

1. Pop your oven on at 170C / 150C fan-assisted, and line three 8 inch cake tins.

2. Melt your butter, Callebaut chocolate and water together in a bain marie. Stir the mix well to let it properly combine and then cool it slightly, for 5-10 minutes.

3. Mix your brown and golden sugar together in a large bowl (a whisk is handy here to quickly combine the two). Sieve both flours with the cocoa and use your whisk once more to stir them thoroughly into the sugars. 

4. Beat your eggs and honey with your sour cream until smooth and uniform. Add your cooled chocolate mix and beat again, briefly, until smooth and velvety once more.

5. Make a well in your dry ingredients and add your wet mix in three rounds, folding after each addition until just combined – you don't want to over mix this batter. When no dry patches or large clumps remain, stop folding. Divide the mix between your three cake tins.

6. Bake your chocolate fudge cake for 30-40 minutes, until a skewer inserted into the centre comes out clean and shiny.

7. Cool your cake layers in their tins on a wire rack for about 15 minutes, then turn out of the tins to continue cooling down. 

Additional Information / Allergens

Allergens: Milk, flour, wheat.

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Callebaut Chocolate Fudge Cake



For 100 years, Callebaut have been making chocolate to be proud of in the heart of Belgium. Callebaut is still one of the rare chocolate makers to select, roast and grind cacao beans itself into its own secret and exclusive cocoa mass – the most important ingredient for chocolate couvertures. Only the best, rarest and most exclusive varieties of cocoa bean are selected. They are roasted in their entire shell to protect the most delicate aromas and yield a more intense, more complex and deeper cocoa flavour. 

Please note that whilst we take every care to ensure the product information displayed on our website is correct, manufacturers regularly change their ingredients and this may affect allergen and nutrition information therefore you should always check product labels and not rely solely on the information presented here.

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