Fudgy dark chocolate cake

Fudgy dark chocolate cake

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(54 ratings)

By

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Cooking time

Cook: 30 mins

Skill level

Easy

Servings

Cuts into 10 slices

Fudgy dark chocolate sponge, the perfect party cake, afternoon-tea cake or any-excuse cake

Nutrition and extra info

Additional info

  • Cake base freezes well for 3 months
Nutrition info

Nutrition per serving

kcalories
548
protein
6g
carbs
44g
fat
40g
saturates
23g
fibre
2g
sugar
27g
salt
0.8g
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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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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.

Recipe from Good Food magazine, May 2005

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Comments

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

amykf3's picture
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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.

garyhennessy1's picture

Can anyone name all the cakes pictured.
Would like to make them all
Thanks
Gary.

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