Chocolate fudge cake

Prep: 20 mins Cook: 1 hr


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



    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



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


  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)

susandakers's picture

amazingly easy to make and by god it's chocolate heaven!! thanks very much! wouldn't change a thing other than I wish it had zero calories!

eleanormayo's picture

I LOVED the method of making this cake and also the icing. Only slight complaint is that I think there is a touch too much cocoa which gives it a slightly "dry" taste. Will make again, but with half the amount of cocoa powder

klrobbo152's picture

Absolutley gorgeous turned out perfect, warmed up in microwave for 30 secs and served with vanilla ice cream. Did take about 1hour an half in oven though, well worth it

carrietaylor_1's picture

Lovely!! Everyone really enjoyed it.

bethocallaghan's picture

Rich and moist - my husband loved it.

deliciousmrsdee's picture

I don't know where I went wrong with this cake. It took 1 hr 10 mins to cook before the skewer came out clean but had cracked and when it cooled it was hard on the top and dry. I used 5 rounded tbsp of cocoa powder which seemed far too much. The icing was a nightmare because it was too runny and even though I put it in the fridge to try and make it become spreadable, it never did. I had to pour it on and it all ran off. So disappointed as had made it for my boyfriend's birthday cake. Had to transport it in the car to his house too which didn't help! He eats most things, but even he said it wasn't one of my best cakes.
Very disappointed.

maryechappell's picture

The cake is lovely but the icing wouldn't set even though I left it in the fridge. Maybe I could boil it for a few minutes?
Ate it anyway but with a fork!!

Further comment - I simmered the icing for about 15 mins and it was just right. I do use soft margarine not butter so maybe this was the reason.

chaz94's picture

awhh amazing cake especially when warm

wendyg70's picture

Delish!!!! Really easy to make, took a bit longer in the oven than suggested but came out perfect all the same. Great for a quicky birthday cake. Will definately make again.

esmawalker's picture

Fantastic - lovely, moist cake and so easy to make!

dawnjames's picture

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

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

lolomuds's picture

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

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

Was even nicer using milk chocolate

katreed's picture

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

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

One word - delicious!!!


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