My go-to chocolate fudge cake with malted buttercream from First, Cream the Butter and Sugar (page 110) by Emelia Jackson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chocolate ganache; Freeze-dried raspberry American buttercream; Chocolate peanut butter American buttercream; Chocolate German buttercream; Swiss meringue buttercream; French buttercream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jithendri_0pwf35 on May 14, 2026

    Chocolate cake is rich but a bit dry, i would recommend baking for 40-45 minutes to try and make it a bit more moist. The buttercream is far too too grainy, i would add thickened cream to amooth this out ans make it less rich. Also has too much malted powder, i would halve the amount.

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