Fudgy dark chocolate cake

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• yama

  03 September 2009

  yama rated and commented on this recipe

  

  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.

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• Sixtrees

  15 March 2010

  Sixtrees rated this recipe

  

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• Beth

  19 March 2010

  Beth rated this recipe

  

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• dougaldonut

  10 August 2010

  dougaldonut rated and commented on this recipe

  

  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.

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• *The little Girl Chef *

  21 October 2010

  *The little Girl Chef * rated and commented on this recipe

  

  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 :)

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• Bex

  31 December 2010

  Bex rated and commented on this recipe

  

  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.

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• Michi

  05 January 2011

  Michi rated and commented on this recipe

  

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

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• Julie

  06 January 2011

  Julie rated and commented on this recipe

  

  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!

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• Looks good

  27 March 2011

  Looks good commented on this recipe

  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.

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• Stephanie

  27 March 2011

  Stephanie rated and commented on this recipe

  

  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

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• madmummy

  03 April 2011

  madmummy rated this recipe

  

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• esme1576

  08 May 2011

  esme1576 rated and commented on this recipe

  

  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!

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• Jen2

  12 June 2011

  Jen2 commented on this recipe

  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!

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• LSween89

  20 June 2011

  LSween89 rated and commented on this recipe

  

  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!!

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• sailorgirl

  15 August 2011

  sailorgirl rated and commented on this recipe

  

  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.

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• Kattlemcrattle

  12 October 2011

  Kattlemcrattle rated and commented on this recipe

  

  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!

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• Lauren

  18 October 2011

  Lauren commented on this recipe

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

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• freshCream

  28 October 2011

  freshCream commented on this recipe

  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.

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• freshCream

  28 October 2011

  freshCream rated and commented on this recipe

  

  oops, forgot to rate it.

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• ling

  30 October 2011

  ling rated and commented on this recipe

  

  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!

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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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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Cook 30 mins

Cake base freezes well for 3 months

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

Per serving

548 kcalories, protein 6.0g, carbohydrate 44.0g, fat 40.0 g, saturated fat 23.0g, fibre 2.0g, sugar 27.0g, salt 0.8 g

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