Chocolate cake with slice cut on cake stand

Easy chocolate fudge cake

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(344 ratings)

Prep: 25 mins Cook: 30 mins

Easy

Serves 8

Need a guaranteed crowd-pleasing cake that's easy to make? This super squidgy chocolate fudge cake with smooth icing is an instant baking win

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal608
  • fat33g
  • saturates11g
  • carbs69g
  • sugars52g
  • fibre2g
  • protein7g
  • salt0.7g
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Ingredients

  • 175g self-raising flour
  • 2 tbsp cocoa powder
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 150g caster sugar
  • 2 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 2 large eggs, lightly beaten
  • 150ml sunflower oil, plus extra to grease
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 150ml semi-skimmed milk

For the icing

  • 100g unsalted butter
  • 225g icing sugar
  • 40g cocoa powder
  • 2 ½ tbsp milk (a little more if needed)

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease and line the base of two 18cm sandwich tins.

  2. Sieve 175g self-raising flour, 2 tbsp cocoa powder and 1 tsp bicarbonate of soda into a bowl. Add 150g caster sugar and mix well.

  3. Make a well in the centre and add 2 tbsp golden syrup, 2 lightly beaten large eggs, 150ml sunflower oil and 150ml semi-skimmed milk. Beat well with an electric whisk until smooth.

  4. Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.

  5. To make your butter icing, place 100g unsalted butter in a bowl and beat until soft.

  6. Gradually sieve and beat in 225g icing sugar and 40g cocoa powder then add enough milk to make the icing fluffy and spreadable – around 2 ½ tbsp.

  7. Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.

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Comments, questions and tips

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Penny Taggart's picture
Penny Taggart
26th Nov, 2018
5.05
Soooo good. I broke up bits of snowy oreo's and shoved them in jagged on the top and crumbled bits all over, cut malteasers in half, caramel buttons, mini kinder eggs etc - it's delicious.. even if I do say so myself!
Bd12
14th Oct, 2018
5.05
Extremely light and fluffy cake! Followed the recipe exactly, would say the sponge doesn’t have an extremely intense chocolate flavour but compliments the icing well.
lizleicester
27th Aug, 2018
5.05
Reunion cake for vegetarians too. SO delicious and not too big for the 6 of us. I only did half the amount of butter icing because not everyone is keen on masses of icing so I sandwiched the cake with it and just sprinkled icing sugar on the top.
AP84
6th Aug, 2018
5.05
Very soft and tasty. Icing was lovely. Used oil to line tin and stuck a bit so will use butter next time
Babs Simmonds's picture
Babs Simmonds
1st Jul, 2018
5.05
This chocolate fudge cake is absolutely delicious .I always use my own recipes .but this is now my go to easy .quick .I too added vanilla essence .and I made in the tins specified .and it seemed to much for the tin. Rose very high ..so I thought I wd be clever made another one in a slightly bigger tin .didn't work still delish tho .thank you for this recipe
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!

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Petented
16th Sep, 2018
Would this work if substituting light olive oil for sunflower. Would this keep for 3 days before icing or should I freeze it first.
goodfoodteam's picture
goodfoodteam
18th Sep, 2018
Thanks for your questions. Yes, you could use a mild olive oil instead and it will keep, if well wrapped, for 3 days before icing.
valeriebott
26th Jun, 2018
5.05
should you use sandwich tins that aren't loose bottomed as mine leaked when baked
goodfoodteam's picture
goodfoodteam
28th Jun, 2018
Sorry to hear yours leaked. Sandwich tins generally are shallow with a fixed bottom. We would recommend using these.
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!

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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!