Naughty Chocolate Fudge Cake
Member recipe

Naughty Chocolate Fudge Cake

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(303 ratings)

Member recipe by

Servings

Serves 8

A rich but light chocolate fudge cake

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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

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GillG1601
17th Jan, 2016
5.05
OMG. This is fab... even my husband, who isn't a huge chocolate cake fan, immediately ate two huge slices. Had some apple sauce in the fridge so substituted it for some of the oil. Yum. Next time will see how it is with more apple sauce and no oil...
stbmunky
21st Nov, 2015
5.05
This is now my "go to" recipe for chocolate cake. Having never used oil in a cake before I was dubious, especially when pouring the wetter-than-usual mixture into the cake tins but on each of the three occasions I've used it, it's turned out perfectly and people have been very complimentary. I'm about to embark on my fourth! Thanks, whoever posted this. Brilliant!
amanickasamy
24th Sep, 2015
5.05
I have made this cake twice now. The first time I used an electric whisk on the eggs and oil and then gently folded in the dry ingredients. It rose a lot and made great muffins (though slightly on the dry side, would have done well with chocolate chips) The second time, I stuck to the recipe and mixed the ingredients all in one. This came out light, slightly sludgey. Absolutely perfect texture for a fudge cake. The oil taste was strong on the first day, but lessened and tasted better on the second day. I didnt feel that the icing suggestion given complemented the cake. It worked much better with a chocolate ganache, made by combining the same weights of warm double cream with melted chocolate, with a knob of butter and some icing sugar. I think it would have tasted more "fudge" like if I had mixed some homemade toffee sauce (by heating up and vigorously stirring muscovado sugar with double cream and butter) into the icing. Furthermore, It really benefited from a layer of raspberry jam and whipped cream. Thanks so much for this recipe - a great texture without having to use lots of expensive chocolate in the base. I will definitely keep making this cake.
rebeccaann
22nd Aug, 2015
5.05
Great recipe! Always a winner when I make it, and the cake mix also makes lovely cupcakes. Always comes out light yet super rich!
Bubbachub
29th Mar, 2015
Great tastes to it
goldie3
27th Mar, 2015
5.05
What a yummy cake (and I've baked quite a few)! A definite hit with the whole family. I doubled the ingredients for the icing which worked well. This cake tastes even nicer on the second day.
lauradartnell
23rd Mar, 2015
loved this cake! came out so light was perfect! I think the key is not using butter in the sponge, have never tried oil before in a cake. Is it possible to substitute butter for oil in all sponge type cakes? e.g. coffee cake? Victoria sponge? Would be great to hear if anyone has experimented?!! thanks!
catstuart
7th Mar, 2015
5.05
What a yummy cake and so simply to make! I made this cake (gluten free) at the last minute for a friends birthday party and it was gobbled up in minutes. I literally just threw the ingredients in a bowl and popped it in the oven. Don't be alarmed with your cake mix resembling batter rather than a traditional sponge mix as this is what makes it moist. I doubled the quantity and put in 2 x 20cm round tins which worked really well and cooked them for an additional 10 minutes. To make it gluten free I used 250g Doves farm rice flour plus 100g of ground almonds with 3tsp of baking powder and 1 tsp of xantham gum. Someone said that it was the nicest gluten free cake they had ever had and that they really could not tell it was gluten free. The icing turned out ok but next time I would go for something a bit more chocolatey like a ganache to make it really sweet and sickly. The cake mixture itself is foolproof and I wouldn't hesitate to make again.
sarah1098
7th Apr, 2015
Hi! I'd really like to copy what you've done with this recipe! It sounds fab! To make the gluten free version do I still add the bicarbonate soda? I was also wondering, was the 250g what you used to double the mixture or just a single quantity? I want to make a three layer cake in 20cm cake tins! Thank you so much!
bootskitten
6th Mar, 2015
5.05
I have made this cake about 4 times all my family love it, My son even made one to impress he`s girlfriend. It was a big success .

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