Fudgy dark chocolate cake

Fudgy dark chocolate cake

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(49 ratings)

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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

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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divadesfeuers's picture
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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
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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
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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
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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
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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
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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.

choc0holic's picture
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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.

katewhite's picture
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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.

charlotterowe's picture
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Not as fudgy as I would have liked...

rmellor18's picture
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Really easy to make, was surprised how quick it was!

suz2303's picture

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!

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

westonc's picture
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Absolutely beautiful - a big hit with the family

paulburnham's picture

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?

vickpole's picture
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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!

polyvinylbride's picture
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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!

donna_wowee's picture
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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!

soonick's picture

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

jooshea's picture
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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.

organicmanic's picture

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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