Fudgy dark chocolate cake

Fudgy dark chocolate cake

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(64 ratings)

Cook: 30 mins


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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    For the cake

    • 200g caster sugar
    • 200g softened butter



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

    • 4 eggs, beaten



      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



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

    • 3 tbsp clear honey



      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 as we know it in pressed


    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.
    14th Dec, 2012
    Baked this for my sons birthday however I baked it into a dinosaur tin so had to adjust the timings. This was extremely easy to make and it is gorgeously moist and if covered stayed moist until it was all gone (3 days later) would definitely make again
    3rd Dec, 2012
    Loved this recipe so much!!! The only question i Have Now...HOW DO I GET THE OTHER RECIPES IN THE PICTURE, they all look so scrumptious?
    22nd Feb, 2015
    They are all on this website, type "cake " in the search box and then just look for the picture of all the cakes, I know one of them is a banana cake and another one is a coffee and walnut cake. Good luck!!!!! Xx
    21st Oct, 2012
    Really easy recipe, I also used 3 tbsp cocoa, not all that chocolatey really but turned out really well, doubled the recipe and carved it up to make a shaped birthday cake and it was perfect for the task. Tasty and easy :-)
    20th Oct, 2012
    I made two cakes one for a colleague at work and the other for the rest of us at work to share, everyone loved it, i put orange butter cream as a filling , and missed the honey out of the topping and it turned out perfect, have just made another with grated orange peel ,and put 2 tablespoons of orange and 2 tablespoons of milk in the cake mix and orange chocolate in the topping, with orange butter cram filling...fab
    3rd Oct, 2012
    Lovely light, fluffy sponge. Really liked this cake and the frosting was good too though I would agree that it's not that fudgy. Would definitely make this again.
    22nd Sep, 2012
    So easy, and so delicious. I filled mine with black cherry conserve which went down a treat.
    2nd Sep, 2012
    Lovely cake, put in extra cocoa as Im trying to get a really dark sponge, My husband loved it. Baked it all in one tin & cooked for an extra 15mins on a slightly reduced temp for the remaining time.
    29th Jul, 2012
    This cake was a hit, I decorated it with smarties as it was a birthday cake. My 5 year old nephew said that it was more good than the best cake ever. The sponge turned out really nicely.
    littlemefi's picture
    31st Mar, 2012
    Lovely cake, I've made this on a couple of occasions and it's always gone down well. Both times however I found the icing really runny and made the cake look messy. The second time I did leave the icing in the fridge for an hour and was still not set enough; when left in fridge overnight it did eventually set and was delicious.


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