Fudgy dark chocolate cake

Fudgy dark chocolate cake

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(63 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.
    FoodieAnj
    16th Aug, 2017
    3.8
    This is my go-to quick choc cake recipe for friends' birthdays. It's always a hit. The sponge is light and fluffy. I make it with dairy-free butter as one of our friends is lactose-intolerant and it works out fine. Needs a bit more chocolate in my opinion ;) So I always put more cocoa powder. I don't feel like it's particularly fudgy though.. Last time I made it just made a choc (lacto-free) buttercream as I couldn't be bothered to go buy Alpro Cream. Was loved by everyone. Decorated with hazlenuts to make it feel a bit fancier .
    mrsentertainment
    11th Jun, 2017
    5.05
    Not usually a fan of chocolate cakes as they tend to disappoint, however this cake was fab. It's easy to make, short cooking time is a bonus; the end result is a really light sponge, a delight to eat. I only had large eggs in and was worried that it may spoil the balance but no issues. The fudge frosting decadent and delicious, i substituted a third of the dark chocolate with milk as I'm always cautious not to end up with a bitter overtone. Love the tip about using it for cup cakes going to try this out and perhaps fill them with white chocolate ganache and coat with the frosting.
    sarahjbayley
    27th Oct, 2016
    5.05
    Really tasty. Moist and easy to make. Ours was dairy free made with Flora freedom and oat milk. It took too long for my icing to set due to oat cream being used so I made normal chocolate buttercream. As a bonus I now have a load of fudge icing in my fridge....yum!
    Orla.Hood's picture
    Orla.Hood
    18th Jul, 2015
    3.8
    Great recipe, one that I've used before, and will again!
    Petawilson
    3rd Apr, 2015
    2.55
    Didn't go down very well, tasteless dry sponge and icing was a bit bitter
    Orla.Hood's picture
    Orla.Hood
    18th Jul, 2015
    3.8
    You obviously didn't cook it properly then.
    AnjuliStrange
    14th Mar, 2015
    Popping your slice of cake in the microwave for 30 seconds turns it into an amazing warm chocolate fudge cake. Much nicer than cold and very nice with a dollop of ice cream.
    Orla.Hood's picture
    Orla.Hood
    18th Jul, 2015
    3.8
    Good Idea!
    elaineshuter
    1st Feb, 2015
    I made cupcakes from the cake mix, cooked them for 10 minutes they were not dry at all. I dipped the whole of the cupcake in the fudge frosting, when they had all been covered I whipped up the remaining frosting. The mixture will thicken and turn a milky chocolatey colour which I then piped on top of each cake. These turned out to be fudgy gooey gorgeous gems.
    snicka
    20th Oct, 2014
    5.05
    This is a very quick recipe. I like that you add all the ingredients at the same time as that's what my 3 year olds tend to do anyway.

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