Chocolate fudge cake

Chocolate fudge cake

  • 1
  • 2
  • 3
  • 4
  • 5
(108 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
8th Nov, 2011
so i have made this cake twice now, and concluded that it just does not rise; easy n quick to make, but i found the original recipe very dry, and the icing really terrible (very oily and liquidy - thankfully after reaching room temperature the butter rose to the top and i was able to pour it off and use it in another recipe) - would much prefer a ganache instead. the second time i made it i used wholemeal flour instead of white, and didnt add the sour cream. it is now sitting in the freezer waiting for the weekend when i drench it in lots of caramel and ganache for my little girl's birthday party. this is definitely not the best chocolate cake recipe i have made - the Ultimate Choc Cake on this website is way better. I am now at this moment baking Delia's chocolate almond cake - the search for the best choc cake continues!
30th Oct, 2011
please can someone tell me whether this recipe is dense enough to hold its shape? i am making a castle cake for my daughter, two tiered, so need it to be pretty firm. also, i want to fill the cake with a delicious icing, i was thinking chocolate ganache but if someone has made the icing in this recipe, please tell me, is it tastier than ganache or should i add this icing to whipped cream instead? lastly, does it freeze well? if i make it and freeze it today (i need it in one week) do i have to thaw it overnight before putting cream on, or can i just garnish it and put it in the fridge straight out of the freezer?
28th Oct, 2011
5 stars!
28th Oct, 2011
Fantastic cake - made it for my 4 year old boy for his birthday. It was amazing. First proper cake i have ever successfully made. Brilliant! So easy and delicious!!!
16th Oct, 2011
Brilliant, so easy to make, made it for my husband as a Birthday cake as he loves chocolate and we all enjoyed it so much going to make it for my son's birthday but going to try making two and sandwich it together with the fudge sauce so that I can decorate the top with his favourite character. Will leave my comments if this works well.
15th Oct, 2011
HELP! I want to make this tomorrow and am a little confused by the recipe. Do I melt the choc, sugar, butter in WITH the water or does it mean I melt it in a bowl over hot water? It seems slightly odd to melt them in the water but I am no expert!
15th Oct, 2011
Love this cake! So easy to make & never fails. Only change I made to the recipe was to use only half the amount of cocoa. To use up the rest of the pot of soured cream, I make the icing with 160g melted dark chocolate mixed with 100ml soured cream - luscious!
9th Oct, 2011
Wow .... Delicious, v rich but so easy 2 make, my 9 year old made it as his birthday cake without any trouble at all. Went down really well with children and grown ups alike, will most Definately make it again, no changes 2 the recipe.
6th Oct, 2011
this is perfect..easy to make and even easier to son descibed it as "turbo" which in Royal Marine language means excellent!!
16th Sep, 2011
this says put choc butter and sugar in water, but theres no water in ingredients, does this mean over water ? how much water do i put in if its an ingredient ?


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.