This handy freezer-friendly chocolate brownie fudge cake is your licence to chill – and thrill!


  • 125g butter, chopped
  • 300g dark chocolate
  • 1 1/4 cups caster sugar
  • 3/4 cup plain flour, sifted
  • 1/4 cup cocoa powder, sifted
  • 1/2 cup chopped walnuts
  • 3 eggs
  • Cocoa powder, to dust


  • Step 1
    Preheat oven to 170°C/150°C fan-forced. Grease a 6cm-deep, 20cm (base) round springform pan. Line base and side with baking paper.

  • Step 2
    Place butter and 200g chocolate in a large heatproof bowl. Pour water into a saucepan until one-third full. Bring to the boil over high heat. Reduce heat to low. Place bowl over saucepan (don’t let bowl touch water). Using a metal spoon, stir mixture for 3 minutes or until smooth and combined. Cool slightly.

  • Step 3
    Combine sugar, flour, cocoa, 2 tablespoons walnuts and two-thirds remaining chocolate in a large bowl. Add butter mixture and eggs. Stir to combine. Pour into prepared pan. Sprinkle with remaining walnuts and chocolate. Bake for 1 hour or until a skewer inserted in centre comes out with crumbs clinging. Cool completely in pan.

  • Step 4
    Dust with cocoa. Serve.


To freeze: At the end of step 3, wrap cake in plastic wrap, then foil. Freeze for up to 3 months.

To serve: Thaw at room temperature for 2 hours. Dust with cocoa. Serve.

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