Chocolate fudge cake

Chocolate fudge cake

  • 1
  • 2
  • 3
  • 4
  • 5
(92 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 1 hr

Skill level

Easy

Servings

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

Additional info

  • Un-iced sponges can be frozen
Nutrition info

Nutrition per serving

kcalories
502
protein
6g
carbs
49g
fat
33g
saturates
20g
fibre
1g
sugar
35g
salt
0.66g

Ingredients

  • 200g plain chocolate, broken into chunks (use one with a low cocoa content - we used Waitrose plain Belgian chocolate)
  • 200g butter
  • 200g light brown muscovado sugar
  • 100ml soured cream
  • 2 eggs, beaten
  • 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, June 2010

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
dawnjames's picture
  • 1
  • 2
  • 3
  • 4
  • 5

5 stars

dawnjames's picture
  • 1
  • 2
  • 3
  • 4
  • 5

such a different way of making a cake without using the mixer. The cake was gorgeous and the topping just right. I used smarties on mine which made it equally colourful. It tastes even better day after after being in the fridge as topping has hardened. I will use the right size tin next time as mine came out a bit flater after using a slightly larger tin. Lush!

abit50's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely fantastico cake, moist, lovely and chocolatey :) although didn't quite turn out like the one in the picture...

lolomuds's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've just baked this and used two round tins because I didn't have the recommended tin and I have sandwiched them together with some chocolate icing! Very easy to make and yummy! Great with a cup of tea :o)

maiyanis's picture
  • 1
  • 2
  • 3
  • 4
  • 5

a 10 inch round would be ok

sonagupta's picture

I only have round cake tins - does anyone know what size round tin would be suitable?

marybriggs's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Was even nicer using milk chocolate

katreed's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely lovely. Seemed like a lot of ingredients but it was really easy to make. It would be nice without the icing, served warm with some ice cream.

gervais's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I gave it 5 stars as it was delicious. However despite using the corrcet size tin it came over the top and also I do think it is more like a brownie recipe both in the method and taste. I had no problem with the icing and it just needs to be left to cool as the texture is different and doesnt run.
Not sure I would make it again as I have made better brownie recipes and better chocolate cake recipes,though itwas very easy

4princesses's picture
  • 1
  • 2
  • 3
  • 4
  • 5

One word - delicious!!!

arthurhoff's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely cake but incredibly rich. :)
I left out the sour cream, just because I don't really like the taste of it, and it still turned out fine! I will make again!

gervais's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I only have 70% plain chocolate does anyone think it will make an adverse result?
I think I may buy some different chocolate as it could be a waste.

maiyanis's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My oh my fantabulous!!!!!! Loved it, I used 2 1/2 tablespoons of cocoa though and it turned out great. Was worried 5 tablespoons would be too much and am glad I reduced it. The best chocolate cake ever. Ursla, I would use plan whole milk yogurt in place of soured cream

katyrussell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yummy, went down a treat with everyone at work.

ann_clark1959's picture

I have never seen soured cream here in Malta. I know you can add lemon to cream to make your own but I am never sure on quantities and time. If anyone can offer any help on this one because the cake looks lovely!

kayravenhill's picture

Will be trying this out on the bank holiday weekend, will let you know how it goes and how it turns out. There' nothing better that a piece of choccy cake :)

linniemills's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic - looks great too! Everyone wants to know when I am making it again. Soon, I promise!

hannahspruijt's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really yummy, but very rich. Worked brilliantly as a dessert slightly warmed with ice cream and strawberries but I could only manage a small slice with a cuppa tea! Lovely though :)

frolo743's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This may well be the perfect "every day" chocolate cake - not too rich, light & moist. I used half fat creme fraiche & found I needed to add some icing sugar to the frosting to stop it dripping off the cake.
Everyone who's had some so far loves it.

frolo743's picture
  • 1
  • 2
  • 3
  • 4
  • 5

YAY! I have all ingredients in the house..something to make once kids in bed tonight. Watch this space....

Pages

Questions

Tips