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

      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


    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)

    garyhennessy1's picture

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

    millyh2906's picture

    Absolutely fab recipe! just baked this and it came out the oven lovely, light and fluffy. Ive steered away from the recommended frosting and put my own recipe of a chocolate frosting on the top and in the middle. Gorgeous cant wait to indulge!
    Thank you for the great recipe

    lingz87's picture

    This cake is amazing! I made it as an alternative to the ultimate chocolate cake - less ingredients.. but it was delicious! Creamy and smooth and so, so moist! I swapped 3 tbs of cocoa powder too. I covered it with the ganache from the Ultimate recipe, and topped it with chocolate roses, for my mum's birthday. She loved it! This is definitely my ultimate chocolate cake recipe!

    freshcream's picture

    oops, forgot to rate it.

    freshcream's picture

    Im on the hunt for a super tasty choc cake for my daughter's bday (fast coming up!!!), but as it also has to be a princess' castle, it cant be a flourless as I am making a two-tier (must be firm), nor a brownie cake, because I will be covering it in pink coloured thick cream (brownie cake would be too too rich with all that cream on top) . I usually stick to Angela's Ultimate Chocolate Cake, but the last two times I made it I wasnt happy with it, was a bit dry for me (though it got polished off by all the guests without complaint!)... so after reading the other comments I decided to give this one a try...as others suggested I increased the amount of cocoa, and replaced the milk with two tbsp yogurt. Even tasting the batter told me that it wouldnt be all that, and yep, sure enough, it is nothing more than a glorified sponge. very disappointed...if you are looking for an irresistable chocolate cake, look elsewhere.

    lauren00's picture

    I blitzed up an orange that had been bolied for 30 minutes and added 2 tablespoons of this to the mixture

    kattlemcrattle's picture

    I made this cake for my neices' 9th birthday recently. I followed the recipe all the way, but had to add more honey to the frosting as it was really too bitter for me. Once the cake was frosted, it was really shiney, like a ganache finish and everyone loved it. Some of the comments were that it wasn't too rich like a heavy chocolate cake. Making it again tonight!

    sailorgirl700's picture

    I've just made this as a practise for my son's 18th Birthday cake. It took about 5 mins longer to cook in my oven than the recipe suggests. I chose not to cover it in the fudge icing. I used a chocolate butter cream instead for the filling and then piped some onto the top, finishing it off with grated white chocolate sprinkled over it. For the actual Birthday cake I will use the butter cream filling but use sugar paste to ice it as I am making a water sport themed two tier cake using a plain victoria sponge for the other tier.

    lsween89's picture

    Lovely moist chocolate cake, i added a bit of ange zest to give it a kick. At first the ganache seemes too runny but after leaving it to cool and set slightly it went on pefectly, a big hit with whole family will definitely be making again!!

    jen_garry's picture

    I don't like cake.... neither does my husband, but this is something special! Really light and fluffy and the sauce.... it's to die for!!! made this for a friends birthday and it's incredibly easy to make even with the kids hassling you to lick the bowl!! Try it for yourself!

    esme1576's picture

    The cake was quick and easy. I use 3 tbsp cocoa though...
    I cut each sandwich into 2 to make a 4 layer cake and I still had too much frosting left.
    I found the frosting quite bitter - I prefer milk chocolate - so next time I'll add an ounce of caster sugar to it.
    Husband loves it!

    sparkleinthesunshine's picture

    Lovely! Everyone loved it! I was unsure where to keep te cake because of the cream etc in the icing so I left it in the fridge as I guessed that woulbest. The fudge ucing was the favourite! And it was so easy to make it all

    pops-learns-to-cook's picture

    I made this for my cousin's birthday and it was a huge hit! My grandmother loved it and requested it for her birthday. It had a great texture. I used Hershey's cocoa (only thing I had on hand) and added 2 extra tbsps of it. For the frosting I used a mix of dark and milk chocolate and used golden syrup instead of honey. It was just perfect! I decorated it with an edging of milk chocolate cut up into little chunks and my uncle just couldn't believe that I'd made it at home.

    d00031's picture

    This cake was absolutely fabulous! For the frosting i suggest to whip the cream until it has the consistency of shaving foam. Melt chocolate and butter and add to the double cream, then stir briefly to combine. They both taste great but with this one the frosting looks more appetising. I hope this helps!

    divadesfeuers's picture

    It is a great and very fudgy cake but it is also very heavy. One can't have more than 1-2 pieces.

    kiwiinlux's picture

    I made this for a New Years Eve party. The frosting was ridiculously runny at first, so glad I skimmed through the reviews and knew to pop it in the fridge - 20 mins and it was a perfect consistency for decorating. I also made this in a single 23cm round tin, and baked it for about 45 mins, then just cut it to fill the middle. Once frosted I sprinkled grated white and dark choc on top, and made choc stars and swirls by piping melted choc onto baking paper and leaving to set. Next time though I think I will use a less bitter chocolate, as 70% cocoa choc was a little too strong for some of us.

    oriane89's picture

    This cake was an instant success with my parent and grand parents but not so much with me and my firneds. The cake itself was wonderful but the icing was a little to bitter for us. Will definatley make it again! Am making a another choccy cake using this recipe but using milk choclate in the frosting instead. A great cake to make and it doesnt come out too badly if you forget to put in the milk and baking powder. Ooops :)

    dougaldonut's picture

    Made this chocolate cake today, exactly as per recipe and it came out perfect. Lovely and chocolatey! I put the frosting in the fridge for half an hour before trying to use it and then the texture was spot on.

    omelette61's picture

    This cake was absolutely delicious and I've made dozens of chocolate cakes! It now takes precedence as my number one chocolate cake recipe (even nicer than Nigella's chocolate cake with sour cream and sour cream icing and that takes some beating!) I added an extra tbsp of Green and Black's cocoa powder (as suggested earlier) and that worked a treat. The fudge coating is runny but soon firms up in the fridge. I then transferred if to another plate later for a clean edge. Wonderful and still tastes amazing three days later though there's not much left now.

    deamagnusson's picture

    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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