Naughty Chocolate Fudge Cake
Member recipe

Naughty Chocolate Fudge Cake

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(310 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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Angjoyc
28th Apr, 2016
I found this recipe after really fancying chocolate fudge cake and I am not a fan of chocolate cake but this was wonderful. I made it to the exact recipe and it was perfect. The buttercream was yummy, even if all of it didn't make it to the cake. awesome recipe
VienneseSwirlEater6
8th Apr, 2016
5.05
Amazing Sooo nice
Annie17
6th Apr, 2016
This cake is moist, delicious and foolproof! My kinda cake!
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.
Ander29
13th Mar, 2016
I've made this cake twice, followed the recipe the first time but the second time I folded 150g of melted dark chocolate into the cake mix and 150g of melted Milk chocolate into the icing. Omg it was amazing, my husband and son both loved it
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

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