Chocolate fudge cake

Chocolate fudge cake

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(108 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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wolfiewolf
30th Mar, 2013
4.05
was worried that the dark choclate would be too much but the cream and condensed milk brought it down. was beautiful !
finnegad
28th Mar, 2013
2.05
Mine turned out more like a brownie. Was too dense and rich to be served like a cake -would be better served warm with some ice cream
saranyarustagi
28th Mar, 2013
Simply delicious. Icing deserves a special mention - best choc icing I have ever had!
missy786
23rd Mar, 2013
Thinking of making this:)
puisan
14th Mar, 2013
Fantastic cake. Made it into a sandwich birthday cake, middle layer filled with some of the topping and decorated as recipe state. Kids and adults all love it, an absolute fab cake for everyone as long as you're not worried about calories! Making it again for my other daughter's birthday tomorrow. Whoop! Whoop!
reddevilmrsp
13th Feb, 2013
Can you use this icing as a filler, for example if I was sandwiching two of these together in a kids themed cake or would a buttercream filling be best for this?
annajaneharrison
27th Jan, 2013
2.05
Really easy to make and looked great. However, this was way too rich and the texture was really heavy, certainly took some eating! I won't be making this again.. : (
billywigglestick
16th Jan, 2013
5.05
Absolutely loved it. This recipe has become my staple chocolate cake recipe. It makes a great birthday cake and I've even turned them into cupcakes once, topping them with a vanilla bean icing and some caramel. I use yogurt and a bit of baking powder to substitute the soured cream as soured cream is quite difficult to find here. Also, I use dark chocolate because I generally find things too sweet.
siobhanpattimore
6th Jan, 2013
4.05
Gloriously rich and crumbly! I used this as a base to make chocolate fudge cupcakes (with peanut butter icing, naturally!) The only problem I had with them was they were a little -too- crumbly when in cupcake form. Also, I popped down the baking time to 20-25 minutes and it seemed to work just fine. Otherwise, this is fabulously simple to make.
calmond
26th Dec, 2012
Made this for my ten year old's birthday. Very easy to make and has already been requested by my oldest son for his birthday in 2013. Perfect served warm with ice-cream.

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