Chocolate fudge cake

Chocolate fudge cake

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(130 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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gervais
31st May, 2010
5.05
I only have 70% plain chocolate does anyone think it will make an adverse result? I think I may buy some different chocolate as it could be a waste.
maiyanis
29th May, 2010
5.05
My oh my fantabulous!!!!!! Loved it, I used 2 1/2 tablespoons of cocoa though and it turned out great. Was worried 5 tablespoons would be too much and am glad I reduced it. The best chocolate cake ever. Ursla, I would use plan whole milk yogurt in place of soured cream
katyrussell
29th May, 2010
5.05
Yummy, went down a treat with everyone at work.
ann_clark1959
29th May, 2010
I have never seen soured cream here in Malta. I know you can add lemon to cream to make your own but I am never sure on quantities and time. If anyone can offer any help on this one because the cake looks lovely!
kayravenhill
29th May, 2010
Will be trying this out on the bank holiday weekend, will let you know how it goes and how it turns out. There' nothing better that a piece of choccy cake :)
linniemills
28th May, 2010
5.05
Fantastic - looks great too! Everyone wants to know when I am making it again. Soon, I promise!
hannahspruijt
26th May, 2010
4.05
Really yummy, but very rich. Worked brilliantly as a dessert slightly warmed with ice cream and strawberries but I could only manage a small slice with a cuppa tea! Lovely though :)
frolo743
25th May, 2010
5.05
This may well be the perfect "every day" chocolate cake - not too rich, light & moist. I used half fat creme fraiche & found I needed to add some icing sugar to the frosting to stop it dripping off the cake. Everyone who's had some so far loves it.
frolo743
24th May, 2010
5.05
YAY! I have all ingredients in the house..something to make once kids in bed tonight. Watch this space....

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