Naughty Chocolate Fudge Cake
Member recipe

Naughty Chocolate Fudge Cake

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(295 ratings)

Member recipe by


Serves 8

A rich but light chocolate fudge cake

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  • 175g Self raising flour
  • 2 Tbsp Cocoa Powder
  • 1 Tsp Bicarbonate soda
  • 150g Caster sugar
  • 2 Eggs Beaten
  • 150 ml (1/4 pint) Sunflower oil
  • 150 ml (1/4 pint) Semi skimmed milk
  • 2 Tbsp Golden syrup
  • For the Coating and filling
  • 75g Unsalted butter
  • 175g Icing Sugar
  • 3 Tbsp Cocoa Powder
  • Drop of Milk


    1. Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
    2. Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
    3. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.
    4. Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
    5. To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.
    6. If the cake has risen a little to high then use a serrated knife to even off the top, now sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.

Comments, questions and tips

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Comments (456)

LobusWobbles's picture

I made this cake last weekend in advance of the Macmillan Coffee morning - I got my icing/buttercream wrong and didn't have enough to go all the way around the outside, (that could have been because I was eating it as I went along) but it didn't stop me and Him Indoors polishing it off over the course of the next 4 nights. The sponge is light and moist and I have been asked to make another this week, so this is going to be my "go to" recipe for chocolate cake in the future. So my evenings this week will be a chocolate cake for him and a chocolate cake for work. To the person who posted this recipe, a big thank you xx

schnecky's picture

Hi I baked cupcakes as per the recipe, they were gorgeous! Can I bake a vanila cake (minus the cocoa powder + vanila paste)?? ta

Meishah's picture

I made this cake yesterday, hands on heart this cake was absolutely gorgeous! Definitely the best chocolate homemade cake i've ever made and i will be using it again. Here's a little tip, put it in the microwave ;)

mysticgremlin's picture

made this cake for a friend 2 days ago and was told it was terrible....because she couldn't stop eating it!! It is the best chocolate cake she has ever eaten, so moist and light. I made my own buttercream to fill it, with white chocolate and am making it again today for another friend's visit tomorrow so will get to eat some myself this time! Ok, so technically it is not a "fudge" cake but who cares if it tastes fab! As a professional cake maker I will be using this in my repertoire in future :)

Charlieecheese's picture

I made this as the top tier of a birthday cake, I'd never done a came like this before, but it was about the most reliable, moisture and delicious chocolate cake I'd ever made. It has all the good points of Betty crocker devil's food cake, but none of the processed rubbish. I used a chocolate caramel ganache with mine (Mars bars and chocolate melted onto cream) utterly lush

Samantha420's picture

Beautiful, moist chocolate cake, was so pleased with the results. This will definitely be my go-to recipe!

bacon-n-egg's picture

there is no fudge in this recipe??? Fudge usually consists of heating milk, butter and sugar to a high temp or using condensed milk. This is in essence a bland chocolate cake with buttercream nothing to do with fudge. I find this cake lacking in any depth as it contains no butter and no chocolate. Reminds me of a victoria sandwich made by substituting some of the flour with cocoa powder and slapping on some gritty cocoa powder buttercream. Avoid much better cakes on this site.

Samantha420's picture

Have you actually tried this recipe before making that comment? Because I made it today, not a chocolate cake recipe I'm used to (as you said no butter, choc, etc) - turned out to be the nicest and moist chocolate cake I ever made!!
If you tried the recipe and you weren't happy, fair enough. But don't judge it and know exactly how it would taste without actually making it!!

Rain086's picture

I love trying out different recipes as have lots of taste volunteers. I followed the recipe exactly and the girls at the stables yard loved this recipe as did the family. Definitely make this one again.

mossycow's picture

We wanted a recipe that used more 'store cupboard' ingredients we always have in (rather than chocolate, cream, marg). Also looked for a more moist fudge cake... And this delivered!

I make this cake for birthdays but also as a tray bake to freeze for packed lunches.

I'm diabetic so we replace an ounce of flour with bran, use similar volume of sweetener* to sugar and use slightly less oil and more milk and it still comes out great but effects my blood sugar much less for family birthdays.

*still not sure about sweetener... But as it's only for treats I live with it!

Angjoyc's picture

I found this recipe after really fancying chocolate fudge cake and I am not a fan of chocolate cake but this was wonderful. I made it to the exact recipe and it was perfect. The buttercream was yummy, even if all of it didn't make it to the cake. awesome recipe

VienneseSwirlEater6's picture

Sooo nice

Annie17's picture

This cake is moist, delicious and foolproof! My kinda cake!

HoneysuckleA's picture

Loved this cake, it is so light and easy to make. I made it for my son's 8th birthday but used whipped cream and strawberries as filling and melted chocolate over top (not keen on butter icing). This recipe will definitely be used over and over in my house.

Ander29's picture

I've made this cake twice, followed the recipe the first time but the second time I folded 150g of melted dark chocolate into the cake mix and 150g of melted Milk chocolate into the icing. Omg it was amazing, my husband and son both loved it

GillG1601's picture

OMG. This is fab... even my husband, who isn't a huge chocolate cake fan, immediately ate two huge slices. Had some apple sauce in the fridge so substituted it for some of the oil. Yum. Next time will see how it is with more apple sauce and no oil...

stbmunky's picture

This is now my "go to" recipe for chocolate cake. Having never used oil in a cake before I was dubious, especially when pouring the wetter-than-usual mixture into the cake tins but on each of the three occasions I've used it, it's turned out perfectly and people have been very complimentary. I'm about to embark on my fourth! Thanks, whoever posted this. Brilliant!

amanickasamy's picture

I have made this cake twice now. The first time I used an electric whisk on the eggs and oil and then gently folded in the dry ingredients. It rose a lot and made great muffins (though slightly on the dry side, would have done well with chocolate chips)
The second time, I stuck to the recipe and mixed the ingredients all in one. This came out light, slightly sludgey. Absolutely perfect texture for a fudge cake. The oil taste was strong on the first day, but lessened and tasted better on the second day. I didnt feel that the icing suggestion given complemented the cake. It worked much better with a chocolate ganache, made by combining the same weights of warm double cream with melted chocolate, with a knob of butter and some icing sugar. I think it would have tasted more "fudge" like if I had mixed some homemade toffee sauce (by heating up and vigorously stirring muscovado sugar with double cream and butter) into the icing. Furthermore, It really benefited from a layer of raspberry jam and whipped cream. Thanks so much for this recipe - a great texture without having to use lots of expensive chocolate in the base.
I will definitely keep making this cake.

rebeccaann's picture

Great recipe! Always a winner when I make it, and the cake mix also makes lovely cupcakes. Always comes out light yet super rich!

Bubbachub's picture

Great tastes to it


Questions (10)

Sharon4791's picture

Hi can anyone please help me work out what the quantities would be for this recipe for 12, 10 and 8 inch tins? I have tried but only managed to give myself a migraine! Thanks in advance :-)

VienneseSwirlEater6's picture

Could it be baked as a tray bake?

onujeje's picture

Hi, I am about to make this cake for my husbands bday, but I only got 2 round trays: 22 and 24 cm, instead of 18..what shal I do, double the qty? Any advice appreciated, especially in the next 10 minutes. Thank you!

jen_mcm's picture

Has anybody got any advice regarding how to store this cake? I'm making it for a birthday the night before.

jennifer-carmen's picture

Has anyone else thought this too runny to put in loose bottom sponge tins as i am sure it would leak out. I have had this problem in the past but can't find solid sponge tins anywhere. I have made it in a normal cake tin but it dosn't look so good.

Sbourne62665's picture

I need to make a 12" fudge cake, would this recipe work if I double or treble the quantities and how long would I need to bake it for?

mrssharples's picture

Can this cake be frozen before decorating?

LenkaMK's picture

made this cake yesterday, it's delicious. Do you think it would be okay to cover it with fondant? It's really light so I am bit concerned but so far my favourate chocolate cake.
thank you.

cat.k84's picture

Hi I want to use this recipe as i have done so before and it was delicious, but I want to make it a chocolate orange flavour. Any tips on when I should add and and how much orange juice/zest in? Many thanks x

ik1974's picture

Never tried it so may be a bit of trial and error. I would start with the juice of an orange and maybe a few shots of triple sec. I would then measure the volume of this fluid and reduce the milk by the same amount so that the mix isn't too wet. I would just add it all including the zest when you add the eggs.

Tips (4)

Cakemaker59's picture

I made this cake for my business, it's actually in my mind the best Chocolate Fudge Cake I've ever made, and trust me being a cake maker I've made several... If you want it more fudgy, put it in the fridge, don't let it get warm as it will dry it out. I, like several of you not liked fudge cake, found them too sickly and dense, this is a light fudge cake if that makes sense :), I've made it as muffins too, very versatile recipe, I did 1 1/2" times the recipe for a 9" round cake using two tins, with removable base, not a spring form as the mixture is runny, hope this helps some of you!

HoneysuckleA's picture

Loved this cake, it is so light and easy to make. I made it for my son's 8th birthday but used whipped cream and strawberries as filling and melted chocolate over top (not keen on butter icing). This recipe will definitely be used over and over in my house.

sandraelwell's picture

I filled middle with double cream as I wasn't sure whether it would be too rich with just butter icing. This gave me extra topping so I could cover sides too - delicious!

JulieBil's picture

This was fantastic, as good if not better than any I have had in restaurants. I added a bar of plain cooking chocolate to the fudge mixture for the top and sides of cake (not the middle) and this worked well. The finished cake was delicious eaten warm (briefly in microwave) with ice cream. Many thanks to whoever posted the recipe!