Fudge Chocolate Cake Bar Recipe

I’m planning to get busy in the kitchen for my birthday – I know people are supposed to bake for me on my special day. But here’s a recipe from the Divine Heavenly Chocolate Recipes with a Heart its the Fudgy Chocolate Bars one that you can find on page 56.

The recipe book says that these are easy to make chocolate bars which are “soft, sticky and rich with dark chocolate” and are apparently “good with a cup of coffee or eaten warm with ice-cream for dessert” – now how great does that sound? Well here’s the recipe that will make sufficient for 15 portions.


  • Two 100g bars of Divine Dark Chocolate
  • 250g of diced unsalted butter
  • four large free range edge at room temperature
  • 250g of light muscovado sugar
  • one teaspoon vanilla essence
  • 125g of plain flour

You will need:

  • a 23cm square cake tin which has been greased and base-lined


  • Heat your oven to 170c / 325F / Gas Mark 3
  • Break up the dark chocolate and put in to a heatproof bowl with the butter and melt gently (ed: I assume we’re using a Bain Marrie?) whilst stirring occasionally. Then remove the bowl from the heat and allow to cool.
  • Whilst the chocolate and butter mixture is coming down to room temperature put the eggs, sugar and vanilla into a bowl of a food mixer and use the whisk attachment to beat the mixture until very thick and foamy – this should last about 3 to 4 minutes.
  • Get yourself a large metal spoon and carefully fold in the melted chocolate mixture. Sift the flour into it and gently combine the ingredients. Then transfer the mixture into the tin ¬†you have greased and base-lined and spread evenly.
  • Place into your pre-heated oven for 30 minutes or until you can insert a skewer into the middle of the cake and it comes out clean. You’ll aim for the cake to be slightly soft.
  • Remove the cake tin from the oven and set aside to partly cool on a wire rack.
  • Get yourself a sharp knife and run it around the inside edges of the tin to loosen it and then cut it into bars.
  • Then leave to cool completely.
  • Make sure that you then keep it into an air-tight container and then consume within five days.

Lee McCoy

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