Chocolate fudge cake

Chocolate fudge cake

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(125 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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stevebart
4th Oct, 2012
I have a problem with this cake! I've made it twice now and twice its fallen apart when I've taken out of the tin! Arghhh....why! Help?! Apart from that the cake it self is delicious :) Just in case you think the answer is it's under cooked I don't think that's the problem as the knife came out clean when I prodded it about :( Thanks
m8thm0
14th Sep, 2012
5.05
I made this cake for my brother's birthday and the whole family loved it. The cake was beautifully moist and the icing complemented it really well. The icing had just the right consistency too. I used Co-op 50% dark chocolate which gave the cake a rich chocolate taste without being sickly. Also wasn't too expensive to make. I decorated mine with chocolate curls rather than hundreds and thousands.
jannya
8th Aug, 2012
4.05
Lovely cake, very easy and delicious! Not all that fudgy, slightly dry at the corners, and the icing dribbled off the sides but it tasted great! Not too rich, 5 tbsps cocoa was fine, but I'm not sure what the sour cream really added. I'll definitely make this for friends' birthdays in the future! :)
sarvella
20th Jul, 2012
5.05
Easy to make and delicious!
lizlemur
19th Jul, 2012
5.05
Fab chocolate cake went down well with all the family so much so need to make another one! Came out exactly as the picture. I left the cake in the tin until completely cool then poured over the icing which kind of pooled in the corners making the edge slices extra yummy. Once set lift out using the edges of the paper and then peel the paper away to slice. Do wonder how important the sour cream is as it is not an ingredient I usually have in the fridge.
tilsworth
9th Jul, 2012
After reading all the great reviews, I decided to make this & take it to my sisters for tea yesterday. I was so disappointed with this recipe! no-one said it was nice either. It was very sweet & didn't really taste as luscious as I was expecting. The sponge wasn't very 'spongey' either. Definitely won't make again :(
sammarlowuk
3rd Jul, 2012
The recipe in the Australian BBC Good Food Magazine was slightly different and used milk chocolate for the cake and the icing, which makes it super sweet, super delicious and more kid friendly. I popped the un-iced cake into the freezer, and it managed to retain all it's delicious texture and flavour! I made this for my husband's birthday and he loved it, especially the icing! A real hit! Check out the Aussie version on my blog... http://www.theannoyedthyroid.com/2012/06/19/chocolate-fudge-cake/
samson111
1st Jul, 2012
4.05
Really Easy but quite heavy?? Only needed half of the topping. Made it for my nephews 1st birthday party, all gone in minutes!!
alie72
30th Jun, 2012
I made this cake twice this week, once for the school graduation and once for my son's nursery school. Usually I like to test a recipe but I went out on a limb! For the graduation I used gold glitter and silver balls to decorate it and made the second one just like the picture. Needless to say I got the cakebox home empty. It such an easy cake to make in hurry. And you'll be asked for seconds.
karenmarymouse
27th Jun, 2012
5.05
Delicious cake! I followed the advice of another reviewer and only used two and a half spoonfuls of cocoa powder. It turned out perfect.

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