Chocolate fudge cake

Chocolate fudge cake

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(130 ratings)

Prep: 20 mins Cook: 1 hr


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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  • 200g plain chocolate, broken into chunks (use one with a low cocoa content - we used Waitrose plain Belgian chocolate)
  • 200g butter



    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



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


  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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24th Nov, 2012
Made this today for a rugby gathering. Followed the recipe exactly and it turned out perfectly. Eaten slightly warm. Very positive comments from everyone - delicious.
15th Nov, 2012
Oh yea, forgot to add that mine turned out exactly like the picture! Awesome.
15th Nov, 2012
I baked this earlier in the day and followed the measurements in the recipe but substitute the sour cream for plain yogurt n used brown sugar as I have brown sugar in my pantry. The cake turned out to be heavenly - very chocolate -y, dense n moist. I placed icing in the fridge first as suggested. Looves this cake, definitely my favourite so far !! So easy to make and yummy!!
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
14th Sep, 2012
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.
8th Aug, 2012
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! :)
20th Jul, 2012
Easy to make and delicious!
19th Jul, 2012
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.
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 :(
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...


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