Chocolate fudge cake

Chocolate fudge cake

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(124 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Cuts into 12

You just can't beat a good chocolate cake, and this one is guaranteed to disappear as soon as you cut the first slice

Nutrition and extra info

  • Un-iced sponges can be frozen

Nutrition: per serving

  • kcal502
  • fat33g
  • saturates20g
  • carbs49g
  • sugars35g
  • fibre1g
  • protein6g
  • salt0.66g
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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
    Butter

    Butter

    butt-err

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

  • 200g light brown muscovado sugar
  • 100ml soured cream
  • 2 eggs, beaten
    Eggs

    Egg

    egg

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

  • 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
    Butter

    Butter

    butt-err

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

Method

  1. Heat oven to 160C/140C fan/gas 3. Line a 22 x 22cm square tin with baking parchment. Put the chocolate, butter and sugar into a large pan with 100ml hot water and gently melt together. Set aside for 2 mins, then stir in the soured cream followed by the eggs. Finally, stir or whisk in the flour and cocoa until lump-free, then pour into the prepared tin. Bake for 50-55 mins until a skewer comes out clean. Sit the tin on a wire rack to cool.

  2. Meanwhile, make the icing. Gently melt together icing ingredients in a heatproof bowl set over a pan of barely simmering water, then chill or cool until spreadable.

  3. To decorate, carefully turn out the cooled cake and peel off the baking parchment. Spread the icing over the top and scatter with hundreds and thousands, then cut the cake into triangles or fingers before serving.

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Comments, questions and tips

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juliaprior's picture
juliaprior
15th Aug, 2019
4.05
I've made this several times, it's a lovely chocolatey cake, but beware of over cooking. I think the advised cooking time is too long and will dry the cake out, check after 35 minutes. The icing is yummy, just be patient to wait for it to cool and thicken. The cake improves in texture the next day. Also lovely popped in the microwave for a few seconds to warm served with a dollop of crème fraiche!
ajem91's picture
ajem91
29th May, 2019
2.05
Way too dry and crumbly! I should've read the reviews and not wasted the time or ingredients! Shame as it was very easy to make but it was far too dry and felt like it was stuck in your throat when eating it! I didn't try the chocolate icing in this recipe, I used my own and it was the only good thing about it!
koolk_2009's picture
koolk_2009
11th Mar, 2019
4.05
The cake was really delicious especially the icing which thickened nicely after an hour in the fridge. The cake was slightly crumbly in texture, but this didn't spoil my enjoyment of it!
allielovetocook
12th Mar, 2018
5.05
Was a bit reserved about trying this recipe based on the mixed reviews, but so glad I did - it's delicious!! I put it in a slightly bigger tray as was all I had and gave it 40 mins, though I think 35 would've been fine. Really lovely rich, dense but light cake, and the icing works perfectly if you melt the butter, chocolate and Condensed milk on low heat very slowly and then put in the fridge to thicken. Will be my go-to chocolate cake recipe now. I think I'd use a 50/50 mix of dark and milk chocolate next time to see how that tastes too.
rachelsmummy
18th Feb, 2018
5.05
Love this cake. Have made it loads of times and its always a winner. Icing does take a while to become completely spreadable but I would say if it is chilled for an hour that’s enough time for the correct consistency. Really dense chocolate cake, the best ever :)
Mrs C x
23rd Oct, 2016
Not a baker but thought I'd give it a go with the kids. Cake tastes nice however it is very crumberly. The icing was a disaster, it was like water. Chilled it but didn't work.
shirley1265
22nd May, 2016
Instrucions are fine. Easy to follow. But sponge was too crumbly and topping too sweet. won't make the cake again but will save the sauce récipe for other sweets
llipparoni
16th May, 2016
1.05
This didn't work for me at all. I found the instructions a bit vague, wasn't sure whether to add the water to the chocolate or melt it as a Bain Marie (which is normally what is done). It turned out very flat and very dense and dry. The icing was oily and far too rich. I've baked a lot and this has to be the least successful thing I've made.
SusanVaaiga
23rd Apr, 2016
5.05
Amazing. Dense and fudgey is just what I expected from the name. I checked it at 45 mins and knife came out clean. I cut out smaller circles of cake and layered it with the frosting between and all over and set it in the fridge overnight then frosted it again. Served w yoghurt and coffee. Mmmmmm Happy Birthday Husband.
nicolab559
25th Dec, 2015
This is not a good chocolate cake at all! So disappointed, it's far too dense, the texture when eating is horrible far too dry, such a shame because it looks lovely

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LilAndEm
22nd Oct, 2015
Is the water an ingredient or part of the "bowl over hot water"? I was reading comments and wondered if the crumbly texture some experienced was due to adding or not adding water as an ingredient. Not really used to put water in cakes. I have made this before though, but it was over a year ago and i can't remember what I did with the water. It did turn out great, everyone who tried it loved it.
maryechappell
8th Sep, 2014
4.05
I have made this cake twice & it has a lovely chocolate flavour, but I have had problems with the icing being too runny, this time I used evaporated milk with added sugar as there was no condensed milk in the shop and I boiled it for 20 mins which has made it just right. I tested it every 5 mins with a drop in a cup of cold water. Condensed milk might be quicker. I also used low fat creme fraiche instead of sour cream as that is what I have in.
Becky platt
25th Apr, 2014
5.05
This turned out lovely though I used stork instead of butter so maybe that helps with the density and topping. I also whisked the mixture until it was full of bubbles. Good luck x
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