Chocolate fudge cake

Prep: 20 mins Cook: 1 hr

Easy

Cuts into 12
You just can't beat a good chocolate cake, and this one is guaranteed to disappear as soon as you cut the first slice

Nutrition and extra info

  • Un-iced sponges can be frozen

Nutrition: per serving

  • kcal502
  • fat33g
  • saturates20g
  • carbs49g
  • sugars35g
  • fibre1g
  • protein6g
  • salt0.66g
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Ingredients

  • 200g plain chocolate, broken into chunks (use one with a low cocoa content - we used Waitrose plain Belgian chocolate)
  • 200g butter
    Butter

    Butter

    butt-err

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

  • 200g light brown muscovado sugar
  • 100ml soured cream
  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • 5 tbsp cocoa powder
  • hundreds and thousands, to decorate

For the icing

  • 100g plain chocolate
  • 170g can condensed milk
  • 100g butter
    Butter

    Butter

    butt-err

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

Method

  1. Heat oven to 160C/140C fan/gas 3. Line a 22 x 22cm square tin with baking parchment. Put the chocolate, butter and sugar into a large pan with 100ml hot water and gently melt together. Set aside for 2 mins, then stir in the soured cream followed by the eggs. Finally, stir or whisk in the flour and cocoa until lump-free, then pour into the prepared tin. Bake for 50-55 mins until a skewer comes out clean. Sit the tin on a wire rack to cool.

  2. Meanwhile, make the icing. Gently melt together icing ingredients in a heatproof bowl set over a pan of barely simmering water, then chill or cool until spreadable.

  3. To decorate, carefully turn out the cooled cake and peel off the baking parchment. Spread the icing over the top and scatter with hundreds and thousands, then cut the cake into triangles or fingers before serving.

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Comments (150)

katieburr1's picture
5

I followed the recipe exactly and it turned out perfectly, it's a winner, so light but really chocolaty, will definitely make again (think I'll have to buy a bigger size trouser by the time we finish it!!)

bacon-n-egg's picture
5

For questions on obtaining sour cream use natural yogurt - works just as well. You can also use single cream and perhaps add a few drops of lemon juice if you want to get the sour. I would never buy sour cream for small amounts - generally I have plenty of quality natural yogurt in my fridge. Hope that helps.

stephanie88's picture
4

I used this mixture for cupcakes and added chocolate chips to some, it made about 25. I also halved the amount of cocoa as mentioned in other comments. YUM!

holleyr's picture
5

Made this for a friends birthday and it came out amazingly well!! Made my own sauce topping but only because it was easier I'm sure the one listed is yummy too! thank you!

hailswhite's picture
5

Best chocolate cake ive ever made !
Since i didnt have a square tin i used a circular one and when the cake was cool i cut the cake in two and sandwiched them together with chocolate butter cream then put the icing from the recipe on the top of the cake, all i can say is YUMMY !

kristi123's picture
1

Made this last night with my mum. It looked exactly the same as the picture! But the chocolate tasted way to strong an was actually quite dry! Maybe it's just our taste buds but we usually both love a chocolate cake but this was bloody horrible x

emsldn78's picture
5

Mmmm!! I amended this slightly to make them into large cupcakes and I also put a raspberry in the bottom of each case so we'd get the sharp tang of the fruit. I left off the sprinkles as so many reviews said they ruined the texture of the cake and I can totally see why. The cake produced with this recipe is light and moist and delicious and far too delicate for such a harsh crunch on top. Perhaps a more nutty topping if you're looking for texture or perhaps even a little cookie?
Either way, this recipe made LOADS of cupcakes and the icing recipe was a revelation!
Will make this one again

tartanseer's picture

It is difficult to obtain soured cream where I live. Any alternatives?

sarahmintcake's picture

Made this cake to take into work. It was definately a hit. My boyfriend and I ate the remaining with icecream - yum. Ill definately be making this again.

sarahb1973's picture
4

Made this for second time today. First time followed recipe and even though was delicious was extremely rich - cut into 12 was too much. This time, I left out the cocoa powder from the cake and made the icing with just icing sugar and cocoa powder and it was equally scrummy but substantially fewer calories. Will definitely make again using these changes.

vicky23's picture
3

Very easy to make but 5 tablespoons of cocoa powder is too much. Gave it an almost powerdery taste. Other than that, very yummy and chocolatey! Will definately make again, but with half the cocoa powder :-)

martyl0u's picture
5

This cake is the best!! Make it !! I left out the soured cream as i didnt fancy it in there, didnt seem to affect the finished result -tasty,gooey,moist.Chocolate heaven! Lovely with vanilla ice cream too :)

horsebreeder's picture
5

NB: I would use only have the suggested amount of cocoa:)

horsebreeder's picture
5

This cake was the best cake i've ever made!it tasted like hot chocolate and all my family truly loved it!Cooking it went surprisingly well (though i'm only 12) taking around 55 minutes as the recipe said.Though for the icing if you want,replace the milk with caramel(around 100ml),it makes it not to runny and it gives great flavour. Give it a go!

bacon-n-egg's picture
5

The is another very easy and foolproof recipe. Stunning. The only thing to watch out is the sugar sprinkles are great for children but far too crunchy for me and spoil it. I would ice a pattern with white chocolate next time. I use the value chocolate from sainsburys as its 50% solids and 30p. Not dry at all - assume over cooked if dry and the icing is to die for, not like sickily butter icing. Best shared as it sits in the tin waiting to be eat constantly and the small pieces go a long way. Ideal for school fetes or other charity raising events.

skuffencool's picture

wow! seriously best cake ever! i have made it 4 times now and it is brill!

i put the icing in the fridge once it is made just so it isnt as runny i also put it in the fridgewhen i have put the icing on the cake

it alwys gos down a treat and EVERYONE loves it

lavender74's picture
5

OMG the best chocolate cake I have ever made!!!! will definately make again

anne55's picture

Cold and wet outside. Wanted a change from mince pies. Scrummy cake and took note of the comments and only added half the cocoa. I too had trouble with the icing not setting but put icing sugar in to thicken it and it was ok. Will definitely make it again so easy to make.

evaeva1020's picture
4

It was so good and very tasty

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