Fudgy dark chocolate cake

Fudgy dark chocolate cake

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(64 ratings)

Cook: 30 mins

Easy

Cuts into 10 slices
Fudgy dark chocolate sponge, the perfect party cake, afternoon-tea cake or any-excuse cake

Nutrition and extra info

  • Cake base freezes well for 3 months

Nutrition: per serving

  • kcal548
  • fat40g
  • saturates23g
  • carbs44g
  • sugars27g
  • fibre2g
  • protein6g
  • salt0.8g
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Ingredients

    For the cake

    • 200g caster sugar
    • 200g softened butter
      Butter

      Butter

      butt-err

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

    • 4 eggs, beaten
      Eggs

      Egg

      egg

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

    • 200g self-raising flour - swap 2 tbsp of the flour for 2 tbsp sifted cocoa powder (we used Green & Black's)
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 2 tbsp milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    For the fudge frosting

    • 200ml double cream
    • 50g butter
      Butter

      Butter

      butt-err

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

    • 3 tbsp clear honey
      Honey

      Honey

      huh-nee

      Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

    • 200g dark chocolate (use 70% cocoa solids if you can), broken into pieces
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-lit

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • top with shaved or grated chocolate
      Chocolate

      Chocolate

      chok-let

      Chocolate as we know it in pressed

    Method

    1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.

    2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

    3. For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).

    4. Leave to melt for 5 mins, then stir briefly to combine - don't over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    claregane
    6th Oct, 2013
    This is a great recipe for a chocolate birthday cake. I made it in one layer in a large heart shaped tin. Everyone said it was delicious!
    bacon-n-egg
    22nd Apr, 2013
    2.05
    any chocolate cake that just contains just cocoa powder is bland and dry. There are any fab cakes on this site and this isnt one I'm afraid.
    Miss_Mcvicar
    26th Jul, 2013
    Have you actually baked it? It's sooo divine - much nicer than the ultimate choc cake recipe. I've made it about 4 times now and every time it's just soooo moist and yummy.
    lottiemcp
    11th Apr, 2013
    5.05
    I also added a thin layer of black currant jam between the sponges.
    lottiemcp
    11th Apr, 2013
    5.05
    FAB CAKE! As always I tinkered with the recipe slightly - only 1tbsp honey, and 2 large tbsp creme fraishe and 1 milk. I need practice on my gnashing though as I slightly overworked it on the cake and it lost the gloss.
    bigsuze175
    30th Mar, 2013
    4.05
    I made this cake for my boyfriend's birthday, decorated with chocolate and caramel curls, and Maltesers spray painted gold. As I'd had to make it 2 days prior to the day itself, I was a little concerned it would be stale but tasted fine. Even nicer heated up in the microwave for 10 seconds, it makes the frosting really gooey! I followed the recipe exactly apart from using only 1 tbsp honey in the frosting instead of 3, as I read that it could be a bit overpowering. Overall I found this really easy to make and received good feedback from everyone who ate it.
    daviesx4's picture
    daviesx4
    22nd Feb, 2013
    5.05
    Really loved this cake, I did change is slightly by spreading a layer of Apricot Jam to the middle along with the frosting and adding a sprinkle of orange zest to the top of the cake with grated chocolate, it made it taste like a "jaffa cake" 5 stars for this recipe
    pinkpaws
    20th Feb, 2013
    4.05
    Very nice cake and very easy to make. Was amazing on the day, kept it in an airtight tin, but it tasted a little stale the next day. Worth it if eaten on the same day!
    babebaker
    23rd Dec, 2012
    HI all, after baking the ultimate chocolate cake by Angela Nielsen, I am so hesistant to try any of the choc cake recipes here. My attempt with Ms Nielsen's recipe came out looking rather good but the taste is so sickeningly sweet and that was without the ganach. I baked twice the amount for a big cake and used top notched ingredients, feeling very sorry about that now. Personally, I won't be enjoying the cake, I ate a small piece to see if it was worth to invest more in frosting it but the cloying sweetness just overpowered all that good chocolate (I used 70% choc bars, beautiful muscovado and raw brown sugar and good butter). I might try this for at one portion recipe so that it won't hurt so much if the end taste result isn't up to expectations.
    Orla.Hood's picture
    Orla.Hood
    18th Jul, 2015
    3.8
    The reason it hasn't turned out well, is because you didn't use the right sugar.

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