Fudgy dark chocolate cake

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• food tec

  14 November 2007

  food tec commented on this recipe

  mmm just addd 1 tea spoon of beef gravy

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• food tec

  14 November 2007

  food tec commented on this recipe

  just add 3 dollops of cream cheese it gives it that extra ting

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• food tec

  14 November 2007

  food tec rated this recipe

  

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• Clarinda

  06 December 2007

  Clarinda rated and commented on this recipe

  

  We enjoyed the cake, but found the honey in the fudge frosting to be a little over powering. Not fudgey enough..

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• Little Red Courgette

  08 February 2008

  Little Red Courgette commented on this recipe

  Mmm I lerv cake! Especially this one.

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• raj

  11 February 2008

  raj commented on this recipe

  Easy to make,had a nice spongy texture.I made it for my son's 14th birhday,then decorated it with his favourite sweets:marshmallows with some jelly beans and a few maltesers.Naughty but nice we all enjoyed it.

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• Jo

  21 May 2008

  Jo rated and commented on this recipe

  

  I make this chocolate sponge alot as the texture is lovely. I don't bother with the frosting - instead I fill it with chocolate flavoured buttercream and dust the top with icing sugar. It always goes down well and doesn't last long.

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• Soonick

  02 July 2008

  Soonick commented on this recipe

  This cake is a big hit with my family and my husbands work colleagues!

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• Donna

  16 December 2008

  Donna rated and commented on this recipe

  

  LOVELY!!!!!!!!!!! Usually make frosting as directed in the recipe 'dark chocolate and cranberry roulade' but this was a completely different version. Beautiful. Kept the flavour of the dark chocolate - didn't lessen at all even though it was mixed. Great easy cake!!!!!!!!!!!!! I always make the victoria sandwich version of this too!

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• PolyVinylBride

  25 January 2009

  PolyVinylBride rated and commented on this recipe

  

  This is the best chocolate cake I've ever made (and I've made 20+ in my lifetime!), beats the 'ultimate chocolate cake' by Angela Nielsen hands down. I did add about 50g more sugar and about 3 tbsp of cocoa to really get the chocolately flavour, and instead of using the frosting in the recipe used a glossy frosting recipe by Hershey's I found on the internet. I made it for a 'fake' birthday and neither I or my friends could believe how absolutely moist and chocolately the cake was - it truly is the ultimate!

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• Victoria

  23 March 2009

  Victoria rated and commented on this recipe

  

  Made this forgetting the baking powder but it still rose and although was not light and airy was not like a brick, i'm v critical but really enjoyed it! Anyway, I replaced a tbsp of cocoa as recommended by PolyVinylBride and it was lovely. I did use the same fudge chocolate icing as per the recipe and it turned out great, rich, dark and tasty. Great with a cup of tea!! Will deffo do this again!

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• Pauline

  23 March 2009

  Pauline commented on this recipe

  Can anyone tell me if i can put this all in one cake tin, then just slice in half, or will it not cook through?

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• Fox's Tempting Recipes

  08 April 2009

  Fox's Tempting Recipes rated and commented on this recipe

  

  Absolutely beautiful - a big hit with the family

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• Amber

  17 May 2009

  Amber rated and commented on this recipe

  

  We absolutely love this rich, dark chocolate cake and have made it several times now....it always goes down a treat!

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• suz2303

  11 June 2009

  suz2303 commented on this recipe

  This is the best chocolate cake recipe I've ever tried. Yummy and very easy. The frosting was a little runny (but then I used runny honey) so put it in the fridge for 5 mins before putting it on the cake. Still had some frosting left so put back in fridge overnight and it turned into a truffle like dessert. Double Yum!

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• rmellor18

  12 June 2009

  rmellor18 rated and commented on this recipe

  

  Really easy to make, was surprised how quick it was!

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• Bellsie

  06 July 2009

  Bellsie rated and commented on this recipe

  

  Not as fudgy as I would have liked...

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• KateWhite

  16 August 2009

  KateWhite rated and commented on this recipe

  

  Agree with lots of the comments. I have been looking for a good choc cake for ages, love the ultimate choc cake but this is as good and a lot cheaper to make.

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• chocoholic

  20 August 2009

  chocoholic rated and commented on this recipe

  

  very easy to make, as I was in a hurry, making lots of different cakes for a function, I cheated and used betty crocker frosting from the supermarket. The cake tured out really well and was enjoyed by all.

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• Dea

  31 August 2009

  Dea rated and commented on this recipe

  

  It was ok... I have definitely had better cakes. I found that the base was quite bland and the frosting was very runny (and didn't taste very fudgy). Second time I used 3 tablespoons crème fresh instead of milk in the batter and cooked it all at once in one tin. I put foil over the top half way through so it was extra moist. For the frosting I used Dulche de leche (caramelized condensed milk) instead of honey and made chilled it in the fridge over night to let it thicken before icing the cake. MUCH BETTER! I literally had my dinner guests asking for seconds before I was finished serving the first round - and after the cake was gone people were licking their plates.

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Ingredients

FOR THE CAKE

• 200g caster sugar
• 200g softened butter
• 4 eggs , beaten
• 200g self-raising flour - swap 2 tbsp of the flour for 2 tbsp sifted cocoa powder (we used Green & Black's)
• 1 tsp baking powder
• 2 tbsp milk

FOR THE FUDGE FROSTING

• 200ml double cream
• 50g butter
• 3 tbsp clear honey
• 200g dark chocolate (use 70% cocoa solids if you can), broken into pieces
• top with shaved or grated chocolate

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Cook 30 mins

Cake base freezes well for 3 months

Ingredients

FOR THE CAKE

• 200g caster sugar
• 200g softened butter
• 4 eggs , beaten
• 200g self-raising flour - swap 2 tbsp of the flour for 2 tbsp sifted cocoa powder (we used Green & Black's)
• 1 tsp baking powder
• 2 tbsp milk

FOR THE FUDGE FROSTING

• 200ml double cream
• 50g butter
• 3 tbsp clear honey
• 200g dark chocolate (use 70% cocoa solids if you can), broken into pieces
• top with shaved or grated chocolate

Per serving

548 kcalories, protein 6g, carbohydrate 44g, fat 40 g, saturated fat 23g, fibre 2g, sugar 27g, salt 0.8 g

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