Fudgy dark chocolate cake

Fudgy dark chocolate cake

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(57 ratings)

Cook: 30 mins


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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For the cake

  • 200g caster sugar
  • 200g softened butter



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

  • 4 egg, beaten



    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

    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



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

  • 3 tbsp clear honey



    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

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  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 (78)

lottiemcp's picture

I also added a thin layer of black currant jam between the sponges.

lottiemcp's picture

FAB CAKE! As always I tinkered with the recipe slightly - only 1tbsp honey, and 2 large tbsp creme fraishe and 1 milk. I need practice on my gnashing though as I slightly overworked it on the cake and it lost the gloss.

bigsuze175's picture

I made this cake for my boyfriend's birthday, decorated with chocolate and caramel curls, and Maltesers spray painted gold. As I'd had to make it 2 days prior to the day itself, I was a little concerned it would be stale but tasted fine. Even nicer heated up in the microwave for 10 seconds, it makes the frosting really gooey! I followed the recipe exactly apart from using only 1 tbsp honey in the frosting instead of 3, as I read that it could be a bit overpowering. Overall I found this really easy to make and received good feedback from everyone who ate it.

daviesx4's picture

Really loved this cake, I did change is slightly by spreading a layer of Apricot Jam to the middle along with the frosting and adding a sprinkle of orange zest to the top of the cake with grated chocolate, it made it taste like a "jaffa cake"

5 stars for this recipe

pinkpaws's picture

Very nice cake and very easy to make. Was amazing on the day, kept it in an airtight tin, but it tasted a little stale the next day. Worth it if eaten on the same day!

babebaker's picture

HI all, after baking the ultimate chocolate cake by Angela Nielsen, I am so hesistant to try any of the choc cake recipes here. My attempt with Ms Nielsen's recipe came out looking rather good but the taste is so sickeningly sweet and that was without the ganach. I baked twice the amount for a big cake and used top notched ingredients, feeling very sorry about that now. Personally, I won't be enjoying the cake, I ate a small piece to see if it was worth to invest more in frosting it but the cloying sweetness just overpowered all that good chocolate (I used 70% choc bars, beautiful muscovado and raw brown sugar and good butter).

I might try this for at one portion recipe so that it won't hurt so much if the end taste result isn't up to expectations.

Orla.Hood's picture

The reason it hasn't turned out well, is because you didn't use the right sugar.

amykf3's picture

Baked this for my sons birthday however I baked it into a dinosaur tin so had to adjust the timings. This was extremely easy to make and it is gorgeously moist and if covered stayed moist until it was all gone (3 days later) would definitely make again

madamscragz's picture

Loved this recipe so much!!! The only question i Have Now...HOW DO I GET THE OTHER RECIPES IN THE PICTURE, they all look so scrumptious?

cazandjay's picture

They are all on this website, type "cake " in the search box and then just look for the picture of all the cakes, I know one of them is a banana cake and another one is a coffee and walnut cake. Good luck!!!!! Xx

emmanooka's picture

Really easy recipe, I also used 3 tbsp cocoa, not all that chocolatey really but turned out really well, doubled the recipe and carved it up to make a shaped birthday cake and it was perfect for the task. Tasty and easy :-)

annainge's picture

I made two cakes one for a colleague at work and the other for the rest of us at work to share, everyone loved it, i put orange butter cream as a filling , and missed the honey out of the topping and it turned out perfect, have just made another with grated orange peel ,and put 2 tablespoons of orange and 2 tablespoons of milk in the cake mix and orange chocolate in the topping, with orange butter cram filling...fab

mmepenguin's picture

Lovely light, fluffy sponge. Really liked this cake and the frosting was good too though I would agree that it's not that fudgy. Would definitely make this again.

lawm01's picture

So easy, and so delicious. I filled mine with black cherry conserve which went down a treat.

kimbartle's picture

Lovely cake, put in extra cocoa as Im trying to get a really dark sponge, My husband loved it. Baked it all in one tin & cooked for an extra 15mins on a slightly reduced temp for the remaining time.

dangermouse73's picture

This cake was a hit, I decorated it with smarties as it was a birthday cake. My 5 year old nephew said that it was more good than the best cake ever. The sponge turned out really nicely.

littlemefi's picture

Lovely cake, I've made this on a couple of occasions and it's always gone down well. Both times however I found the icing really runny and made the cake look messy. The second time I did leave the icing in the fridge for an hour and was still not set enough; when left in fridge overnight it did eventually set and was delicious.

kaybadland's picture

Cake was really easy to make and tasted lovely, fudge frosting was really runny, would change that next time.

curryhelen's picture

Made this with my two year old & despite the fact that I had to guesstimate the amount of flour as she poured some in herself(!) it came out fab. We made one big cake, covered it loosely with foil in the oven, and just tested until a skewer came out clean. Didn't do the fudge frosting though, we decorated it with a soft cheese and melted chocolate frosting and white chocolate drops & sprinkles, and I thought the acidity of the cream cheese frosting worked really well. Lovely & moist. My little one said it was 'delicious'.

velvetpaws's picture

Made this cake for my mum's birthday and the whole family loved it. Tasted absolutely fantastic and definetly better than a shop bought one.


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