Fudgy dark chocolate cake

Fudgy dark chocolate cake

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(59 ratings)

Cook: 30 mins

Easy

Cuts into 10 slices
Fudgy dark chocolate sponge, the perfect party cake, afternoon-tea cake or any-excuse cake

Nutrition and extra info

  • Cake base freezes well for 3 months

Nutrition: per serving

  • kcal548
  • fat40g
  • saturates23g
  • carbs44g
  • sugars27g
  • fibre2g
  • protein6g
  • salt0.8g
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Ingredients

    For the cake

    • 200g caster sugar
    • 200g softened butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 4 egg, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 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
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 2 tbsp milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    For the fudge frosting

    • 200ml double cream
    • 50g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 3 tbsp clear honey
      Honey

      Honey

      huh-nee

      Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

    • 200g dark chocolate (use 70% cocoa solids if you can), broken into pieces
    • top with shaved or grated chocolate

    Method

    1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.

    2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

    3. For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).

    4. Leave to melt for 5 mins, then stir briefly to combine - don't over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.

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    Comments (79)

    sarahjbayley's picture
    5

    Really tasty. Moist and easy to make. Ours was dairy free made with Flora freedom and oat milk. It took too long for my icing to set due to oat cream being used so I made normal chocolate buttercream. As a bonus I now have a load of fudge icing in my fridge....yum!

    Orla.Hood's picture
    3.75

    Great recipe, one that I've used before, and will again!

    Petawilson's picture
    2.5

    Didn't go down very well, tasteless dry sponge and icing was a bit bitter

    Orla.Hood's picture
    3.75

    You obviously didn't cook it properly then.

    AnjuliStrange's picture

    Popping your slice of cake in the microwave for 30 seconds turns it into an amazing warm chocolate fudge cake. Much nicer than cold and very nice with a dollop of ice cream.

    Orla.Hood's picture
    3.75

    Good Idea!

    elaineshuter's picture

    I made cupcakes from the cake mix, cooked them for 10 minutes they were not dry at all. I dipped the whole of the cupcake in the fudge frosting, when they had all been covered I whipped up the remaining frosting. The mixture will thicken and turn a milky chocolatey colour which I then piped on top of each cake. These turned out to be fudgy gooey gorgeous gems.

    snicka's picture
    5

    This is a very quick recipe. I like that you add all the ingredients at the same time as that's what my 3 year olds tend to do anyway.

    spinach's picture
    5

    Super cake, nice and moist! Made for an 18th birthday. The icing is extremely rich but sooooo good.

    debandlola's picture
    5

    This was delicious. It's my usual chocolate cake recipe. Easy to make and always moist and chocolaty. I think those saying it was dry must have baked it a little too long. I have never tried a fudge frosting before. So glad I did. My family was very impressed and I will definitely be making this again. High calorie content, but worth it on special occasions.

    Orla.Hood's picture
    3.75

    Very true :)

    nefetiti's picture

    Orla is this your recipe? I notice you're knocking all the people who haven't had a good experience, that's not very fair.

    rainbowfilter's picture
    2.5

    found the cake very dry the fudge frosting however was delicious

    fi-o21's picture

    can anyone tell me how long this will keep?

    gudgeon's picture

    I just made the chocolate sponge to be the middle tier of a large tiered cake, and not the fudge frosting. I wasn't particularly impressed with it, the outcome was an only lightly chocolate coloured and flavoured sponge that wasn't especially moist or big on flavour. I have used other chocolate cake recipes that make a much nicer chocolate sponge.

    Orla.Hood's picture
    3.75

    Well the cake is made to go with the frosting, so obviously it wouldn't be as it should be.

    rosiejames's picture

    THIS CAKE IS SO GOOD AND SO EASY TO MAKE! DELICIOUS!! Normally I'm a bit suspicious about just using cocoa power as makes for bland flavouring... but not this one! So moist. Yummy!

    claregane's picture

    This is a great recipe for a chocolate birthday cake. I made it in one layer in a large heart shaped tin. Everyone said it was delicious!

    bacon-n-egg's picture
    2

    any chocolate cake that just contains just cocoa powder is bland and dry. There are any fab cakes on this site and this isnt one I'm afraid.

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