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Christmas Warm Chocolate Fudge Cake

with Bailey's Caramel Drizzle | To Share
Recipe Development Team
Recipe Development TeamUpdated on November 17, 2025
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Get 50% off your first box & free treats for 2 months!
Calories
: 
1960 kcal
Protein
: 
29.1g protein
Total
: 
50 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Soya
  • Soya
  • Egg
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 pack(s)

Devil's Food Cake Mix

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Egg, Milk)

75 grams

Baileys Caramel Sauce

(Contains: Milk May contain traces of: Milk)

75 grams

Creme Fraiche

(Contains: Milk)

100 grams

Chocolate Chips

(Contains: Soya May contain traces of: Milk)

Not included in your delivery

3 unit(s)

Egg

230 milliliter(s)

Water for the Batter

8 tbsp

Vegetable Oil

3 tbsp

Boiling Water

10 grams

Butter

Energy (kJ)8202 kJ
Energy (kcal)1960 kcal
Fat103.1 g
of which saturates34.6 g
Carbohydrate226.9 g
of which sugars93.4 g
Dietary Fibre10.3 g
Protein29.1 g
Salt5.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Bowl
•Baking Dish
•Small sauce pan
•Kettle

Instructions

1

This dessert is best enjoyed warm, but you can also prepare it ahead of time. Simply bake the sponge, pour over the chocolate fudge sauce, and let it set overnight for a rich, fudgy finish.

a) Preheat your oven to 180°C/160°C fan/gas mark 4. Grease or line a large rectangular ceramic baking dish (around 33x23 cm).

b) In a large bowl combine the cake mix, eggs, water and vegetable oil (see pantry for amounts) Gently stir until fully incorporated, 2-3 mins.

c) Pour the cake mixture into your baking dish.

d) When the oven is hot, pop the baking dish onto the middle shelf of your oven until bake until risen and cooked through, 40-45 mins or until a rounded knife inserted in the centre comes out clean.

2

a) Meanwhile, just before serving, boil a half-filled kettle. Heat a small saucepan on medium-low heat. 

b) When hot, add in the chocolate chips, creme fraiche, boiled water (see pantry for amount). 

c) Gently stir until the chocolate has melted and combined into a thick sauce, 3-4 mins. 

d) Stir in the butter (see pantry for amount) and a pinch of salt until combined then remove from the heat.

3

a) Once baked, remove the sponge from the oven and poke holes all over the top of the cake using a fork or knife. 

b) Pour your fudgy chocolate sauce all over the sponge. 

c) When ready to serve, share the pudding between serving bowls.

d) Drizzle over the Bailey's caramel to finish.

Enjoy!

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