Chocolate fudge cake

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• J Wardle

  15 November 2012

  J Wardle rated and commented on this recipe

  

  I baked this earlier in the day and followed the measurements in the recipe but substitute the sour cream for plain yogurt n used brown sugar as I have brown sugar in my pantry. The cake turned out to be heavenly - very chocolate -y, dense n moist. I placed icing in the fridge first as suggested. Looves this cake, definitely my favourite so far !! So easy to make and yummy!!

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• J Wardle

  15 November 2012

  J Wardle commented on this recipe

  Oh yea, forgot to add that mine turned out exactly like the picture! Awesome.

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• J Wardle

  23 November 2012

  J Wardle rated this recipe

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• SueMag

  24 November 2012

  SueMag rated and commented on this recipe

  

  Made this today for a rugby gathering. Followed the recipe exactly and it turned out perfectly. Eaten slightly warm. Very positive comments from everyone - delicious.

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• Jo

  26 November 2012

  Jo rated and commented on this recipe

  

  Have to say, I'm not completely convinced by this cake. I bake regularly and even following the recipe it was heavier than I expected. I wouldn't rush to do this again.

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• Cerian

  26 December 2012

  Cerian commented on this recipe

  Made this for my ten year old's birthday. Very easy to make and has already been requested by my oldest son for his birthday in 2013. Perfect served warm with ice-cream.

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• Nomaholic

  06 January 2013

  Nomaholic rated and commented on this recipe

  

  Gloriously rich and crumbly! I used this as a base to make chocolate fudge cupcakes (with peanut butter icing, naturally!) The only problem I had with them was they were a little -too- crumbly when in cupcake form. Also, I popped down the baking time to 20-25 minutes and it seemed to work just fine. Otherwise, this is fabulously simple to make.

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• Payal

  16 January 2013

  Payal rated and commented on this recipe

  

  Absolutely loved it. This recipe has become my staple chocolate cake recipe. It makes a great birthday cake and I've even turned them into cupcakes once, topping them with a vanilla bean icing and some caramel. I use yogurt and a bit of baking powder to substitute the soured cream as soured cream is quite difficult to find here. Also, I use dark chocolate because I generally find things too sweet.

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• annajane36

  27 January 2013

  annajane36 rated and commented on this recipe

  

  Really easy to make and looked great. However, this was way too rich and the texture was really heavy, certainly took some eating! I won't be making this again.. : (

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• RedDevilMrsP

  13 February 2013

  RedDevilMrsP commented on this recipe

  Can you use this icing as a filler, for example if I was sandwiching two of these together in a kids themed cake or would a buttercream filling be best for this?

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• Pui's Cookin

  14 March 2013

  Pui's Cookin commented on this recipe

  Fantastic cake. Made it into a sandwich birthday cake, middle layer filled with some of the topping and decorated as recipe state. Kids and adults all love it, an absolute fab cake for everyone as long as you're not worried about calories! Making it again for my other daughter's birthday tomorrow. Whoop! Whoop!

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• Misbah

  23 March 2013

  Misbah commented on this recipe

  Thinking of making this:)

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• Saranya Rustagi

  28 March 2013

  Saranya Rustagi commented on this recipe

  Simply delicious. Icing deserves a special mention - best choc icing I have ever had!

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• donna

  28 March 2013

  donna rated and commented on this recipe

  

  Mine turned out more like a brownie. Was too dense and rich to be served like a cake -would be better served warm with some ice cream

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• WolfieWolf

  30 March 2013

  WolfieWolf rated and commented on this recipe

  

  was worried that the dark choclate would be too much but the cream and condensed milk brought it down. was beautiful !

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• Andrea

  02 April 2013

  Andrea commented on this recipe

  Followed the recipe exactly but found it a little dry, not sure what I did wrong

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http://www.bbcgoodfood.com/recipes/532637/

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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
• 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

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Difficulty and servings

Cuts into 12

Preparation and cooking times

Prep 20 mins

Cook 1 hr

Un-iced sponges can be frozen

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

Per serving

502 kcalories, protein 6g, carbohydrate 49g, fat 33 g, saturated fat 20g, fibre 1g, sugar 35g, salt 0.66 g

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