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Lyndey Milan’s Fab Fudge Cake And Decorating Tips

Lyndey Milan’s Fab Fudge Cake

Serves 8

Preparation  10 minutes

Cooking  55 minutes

150g butter

¾ cup (165 g) brown sugar

150g dark chocolate

1/3 cup condensed milk

½ cup sour cream

2 eggs

¾ cup (110g) self-raising flour

To serve

2 tablespoons dark cocoa powder

2 x 125g punnets fresh raspberries

Melted white chocolate for drizzling

Thick cream (optional )

  1. Preheat oven to 170°C (150°C fan-forced). Place a 5 x 3.5cm round silicone dish on a baking tray.
  1. Melt the butter in a medium saucepan and add sugar, chocolate and condensed milk. Cook over a low heat, stirring occasionally, until the mixture thickens slightly and the sugar dissolves. Remove from the heat and cool slightly.
  1. Whisk together sour cream and eggs in a large mixing bowl. Add cooled chocolate mixture and flour and mix well.  Pour into dish and bake for 45 – 55 minutes or until cooked. Stand in dish for 10 minutes before turning onto a wire rack to cool.
  1. To serve, place cake on serving plate, sieve cocoa over the top of the cake. Add the raspberries and drizzle with the melted white chocolate. Serve with thick cream if desired.

Check out Lyndey Milan’s Bakeware range below:

Round Pan


Loaf Pan


Square Pan


Petite Shells


Airtight 450mL Canister


Written by Lyndey Milan

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz.
A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years.
Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years!
She is an experienced traveller, hosting bespoke international tours and cruises.
In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia.
She is also the Food editor of More at

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