John’s “Death by Chocolate” Fudge Cake (microwave)

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Death by Chocolate.

This is a recipe that I’ve had for years and years and it’s a long time since I made it. Found it in amongst some old recipes.  I Need to find some plastic microwaveable dishes.


6oz (150g) Margarine

6oz (150g) soft light brown sugar

3 eggs beaten

4 tablespoons (60ml) golden syrup

6oz (150g) self raining flour

1 teaspoon (5g) baking powder

3oz (75g) ground almonds

3oz (75g) cocoa powder

9 tablespoons milk

for the topping:

250g of cooking chocolate

2oz butter

250g of double cream


Place margarine and sugar in a large bowl and beat until light and fluffy. Gradually beat in eggs and add golden syrup. Fold in flour, baking powder, ground almonds and cocoa powder, then stir in milk.

spoon the mixture into 3 x 6 inch (20cm) microwave proof dishes. Level the surface and cover each with a piece of kitchen roll cut into a circle.

microwave each on high for 6 to 6 1/2 minutes.  Based on 650kw oven. Adjust to suit.   …… 6 minutes. Remove the kitchen roll, turn out and allow to cool.


Melt the chocolate and butter in the microwave in blasts of 30 seconds and combine. Add the double cream and mix thoroughly. Allow to cool until it’s still workable to spread.

Place 1 cake layer on a plate, cover with a good helping of topping/icing. Repeat for the second layer, keeping back enough for the top layer and sides. Cover again with the top layer and spread the topping, allowing it to spill over the sides.  This is where any bricklaying or plastering skills is handy. Go around the cake with a palet knive and spread the topping on the sides of the cake.

lovely cold, but even better with each portion going back into the microwave for 30 seconds to warm up again.  Serve with more cream or ice-cream.

Die happy.

No plastic dishes, so I did it in the oven but just in 2 x 8” lined trays. 25 minutes at 180c.

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