Naughty Chocolate Fudge Cake
Member recipe

Naughty Chocolate Fudge Cake

  • 1
  • 2
  • 3
  • 4
  • 5
(311 ratings)

Member recipe by

Servings

Serves 8

A rich but light chocolate fudge cake

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 175g Self raising flour
  • 2 Tbsp Cocoa Powder
  • 1 Tsp Bicarbonate soda
  • 150g Caster sugar
  • 2 Eggs Beaten
  • 150 ml (1/4 pint) Sunflower oil
  • 150 ml (1/4 pint) Semi skimmed milk
  • 2 Tbsp Golden syrup
  • For the Coating and filling
  • 75g Unsalted butter
  • 175g Icing Sugar
  • 3 Tbsp Cocoa Powder
  • Drop of Milk

Method

    1. Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
    2. Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
    3. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.
    4. Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
    5. To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.
    6. If the cake has risen a little to high then use a serrated knife to even off the top, now sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
DrSSM's picture
DrSSM
5th May, 2018
5.05
I made this cake a few days ago for my husband’s birthday and it was a huge success. I added 3 tbsp of cocoa in the sponge as well as 1 tsp vanilla. I baked the sponges in 9 inch tins, reducing the cooking time to 25 minutes. Instead of butter icing, I made a ‘ganache icing’. This was made with 70% dark chocolate. After making the ganache, I whisked it with vanilla and icing sugar until thick and creamy for spreading consistency. Finally I decorated the top of the cake with flaked almonds, chocolate curls and malteasers in a swirly pattern....It was yummy!
Charlotte Briggs's picture
Charlotte Briggs
22nd Apr, 2018
I baked this cake today, and although it is light and fluffy, and very easy to make. I was unimpressed. With all the positive reviews and after searching the internet maticulously to find the perfect recipe, this seemed the obvious choice. The cake is not what I would call a chocolate fudge cake, it’s more a chocolate flavoured Victoria sponge, reminds me of the supermarket bought tray bakes you would buy for a children’s party. This cake has no depth and is definitely not what I was hoping for.
Kelly Nugent-Smith's picture
Kelly Nugent-Smith
3rd Mar, 2018
5.05
such an easy cake, and tastes exactly like the devils cake box mix you can get in the shops but so much nicer, I grate some chocolate over the top as I think it makes it look more finished. This is my new favourite recipe
yummamz
24th Jan, 2018
5.05
This is my go-to chocolate cake recipe. Never fails. Have baked several times.
Epistylis
12th Dec, 2017
I absolutely love it! Is the first time that I’ve done it but I will do it more. Delicious!
jaynemansfield
28th Oct, 2017
I’ve done this cake today yummmy
rhi80
9th Sep, 2017
5.05
This is my go to chocolate cake recipe, just made it for the 4th or 5th time for my daughters birthday cake and decorated wit has chotplate covered fudge pieces but can be decorated in many different ways. It always comes out lovely and is always requested by family :)
Lisalh
19th Aug, 2017
5.05
Love this recipe have made 3 times now. I do put 4 tbsp of cocoa in to make more chocolatey. Son loves it as a chocolate monster. Will continue to make.
van1968
16th Jun, 2017
Made this cake a few times but always add two extra tablespoons of cocoa as we like it super chocolatey. Also I usually make the day before I need it as the oil taste is strong on the first day but settles overnight. Super moist and easy to make.
Avonlea
18th Dec, 2016
2.55
wonderfully moist but bland which I guess this is down the oil. If you are making it without the icing then it isnt sweet enough on its own

Pages

KatyLou81
6th Dec, 2016
Any idea how this would turn out in 8" tins? Also if I wanted to make it a tray bake what size "tray" would I need? Thanks
hughesmota
3rd Dec, 2016
Anyone ever frozen this cake? If so, how was it when you defrosted it? Thanks
I'mdoingsomethi...
21st Nov, 2016
I know I'm dim but where am I going wrong? I've tried this three times, the first was quite good though soggier than the pic suggests it should be, for the second time I thought it might be gooier with a little light muscovado replacing some of the caster, which didn't really work, and last weekend I followed the recipe to the letter but the cake was overdone on the outside and underdone on the inside. I'm using a fan oven but I assume nearly everyone does now and the recipe was written for one..? If I'd turned down the heat/shortened the time/started with a cold oven it would have liquid in the middle. It still tastes reasonably good, and better after a day, but it's not as good as it should be. Any ideas? Cheers.
Sharon4791
2nd Jun, 2016
Hi can anyone please help me work out what the quantities would be for this recipe for 12, 10 and 8 inch tins? I have tried but only managed to give myself a migraine! Thanks in advance :-)
VienneseSwirlEater6
8th Apr, 2016
5.05
Could it be baked as a tray bake?
onujeje
25th Feb, 2016
Hi, I am about to make this cake for my husbands bday, but I only got 2 round trays: 22 and 24 cm, instead of 18..what shal I do, double the qty? Any advice appreciated, especially in the next 10 minutes. Thank you!
jen_mcm
22nd Oct, 2015
Has anybody got any advice regarding how to store this cake? I'm making it for a birthday the night before.
jennifer-carmen
14th Feb, 2015
Has anyone else thought this too runny to put in loose bottom sponge tins as i am sure it would leak out. I have had this problem in the past but can't find solid sponge tins anywhere. I have made it in a normal cake tin but it dosn't look so good.
Sbourne62665
16th Sep, 2014
I need to make a 12" fudge cake, would this recipe work if I double or treble the quantities and how long would I need to bake it for?
mrssharples
25th Aug, 2014
Can this cake be frozen before decorating?

Pages

Gulnaree
9th Sep, 2017
5.05
Following tips on here. I also added 2 extra TBsp of cocoa. It's delicious!!! The sponge is very light and bouncy. It goes really well with the sweet icing.
Cakemaker59
9th May, 2016
I made this cake for my business, it's actually in my mind the best Chocolate Fudge Cake I've ever made, and trust me being a cake maker I've made several... If you want it more fudgy, put it in the fridge, don't let it get warm as it will dry it out. I, like several of you not liked fudge cake, found them too sickly and dense, this is a light fudge cake if that makes sense :), I've made it as muffins too, very versatile recipe, I did 1 1/2" times the recipe for a 9" round cake using two tins, with removable base, not a spring form as the mixture is runny, hope this helps some of you!
HoneysuckleA
21st Mar, 2016
5.05
Loved this cake, it is so light and easy to make. I made it for my son's 8th birthday but used whipped cream and strawberries as filling and melted chocolate over top (not keen on butter icing). This recipe will definitely be used over and over in my house.
sandraelwell
27th Mar, 2014
I filled middle with double cream as I wasn't sure whether it would be too rich with just butter icing. This gave me extra topping so I could cover sides too - delicious!
JulieBil
27th Oct, 2013
This was fantastic, as good if not better than any I have had in restaurants. I added a bar of plain cooking chocolate to the fudge mixture for the top and sides of cake (not the middle) and this worked well. The finished cake was delicious eaten warm (briefly in microwave) with ice cream. Many thanks to whoever posted the recipe!