Chocolate cake with slice cut on cake stand

Easy chocolate fudge cake

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(313 ratings)

Prep: 25 mins Cook: 30 mins


Serves 8

Need a guaranteed crowd-pleasing cake that's easy to make? Our 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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  • 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)



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


  1. Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 18cm sandwich tins. Sieve the flour, cocoa and bicarbonate of soda into a bowl. Add the sugar and mix well. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.

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

  3. To make your butter icing, place the butter in a bowl and beat until soft. Gradually sieve and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable. 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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nelster's picture
21st Nov, 2016
I tried this recipe tonight, to test out a chocolate cake recipe... And boy this recipe definitely doesn't disappoint! It is soft, moist and chocolatey! I made it without the buttercream and made a cream cheese frosting instead- it was a success with the hubby and Minions. A big thank you!
26th Sep, 2016
I made this cake last weekend in advance of the Macmillan Coffee morning - I got my icing/buttercream wrong and didn't have enough to go all the way around the outside, (that could have been because I was eating it as I went along) but it didn't stop me and Him Indoors polishing it off over the course of the next 4 nights. The sponge is light and moist and I have been asked to make another this week, so this is going to be my "go to" recipe for chocolate cake in the future. So my evenings this week will be a chocolate cake for him and a chocolate cake for work. To the person who posted this recipe, a big thank you xx
24th Sep, 2016
Hi I baked cupcakes as per the recipe, they were gorgeous! Can I bake a vanila cake (minus the cocoa powder + vanila paste)?? ta
Meishah's picture
21st Jul, 2016
I made this cake yesterday, hands on heart this cake was absolutely gorgeous! Definitely the best chocolate homemade cake i've ever made and i will be using it again. Here's a little tip, put it in the microwave ;)
17th Jul, 2016
made this cake for a friend 2 days ago and was told it was terrible....because she couldn't stop eating it!! It is the best chocolate cake she has ever eaten, so moist and light. I made my own buttercream to fill it, with white chocolate and am making it again today for another friend's visit tomorrow so will get to eat some myself this time! Ok, so technically it is not a "fudge" cake but who cares if it tastes fab! As a professional cake maker I will be using this in my repertoire in future :)
14th Jul, 2016
I made this as the top tier of a birthday cake, I'd never done a came like this before, but it was about the most reliable, moisture and delicious chocolate cake I'd ever made. It has all the good points of Betty crocker devil's food cake, but none of the processed rubbish. I used a chocolate caramel ganache with mine (Mars bars and chocolate melted onto cream) utterly lush
24th Jun, 2016
Beautiful, moist chocolate cake, was so pleased with the results. This will definitely be my go-to recipe!
21st Jun, 2016
there is no fudge in this recipe??? Fudge usually consists of heating milk, butter and sugar to a high temp or using condensed milk. This is in essence a bland chocolate cake with buttercream nothing to do with fudge. I find this cake lacking in any depth as it contains no butter and no chocolate. Reminds me of a victoria sandwich made by substituting some of the flour with cocoa powder and slapping on some gritty cocoa powder buttercream. Avoid much better cakes on this site.
24th Jun, 2016
Have you actually tried this recipe before making that comment? Because I made it today, not a chocolate cake recipe I'm used to (as you said no butter, choc, etc) - turned out to be the nicest and moist chocolate cake I ever made!! If you tried the recipe and you weren't happy, fair enough. But don't judge it and know exactly how it would taste without actually making it!!
19th Jun, 2016
I love trying out different recipes as have lots of taste volunteers. I followed the recipe exactly and the girls at the stables yard loved this recipe as did the family. Definitely make this one again.


19th Apr, 2014
Hi, made this cake yesterday, it's delicious. Do you think it would be okay to cover it with fondant? It's really light so I am bit concerned but so far my favourate chocolate cake. thank you.
25th Jun, 2013
Hi I want to use this recipe as i have done so before and it was delicious, but I want to make it a chocolate orange flavour. Any tips on when I should add and and how much orange juice/zest in? Many thanks x
24th Sep, 2013
Never tried it so may be a bit of trial and error. I would start with the juice of an orange and maybe a few shots of triple sec. I would then measure the volume of this fluid and reduce the milk by the same amount so that the mix isn't too wet. I would just add it all including the zest when you add the eggs.
16th May, 2018
I am making a cake in the shape of a globe,it needs a 4 egg recipe per sphere, do you think this one would work if i quadrupled the ingredients? Thank you


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