Chocolate fudge cake

Chocolate fudge cake

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(145 ratings)

Prep: 20 mins Cook: 1 hr


Cuts into 12

You just can't beat a good chocolate cake, and this one is guaranteed to disappear as soon as you cut the first slice

Nutrition and extra info

  • Un-iced sponges can be frozen

Nutrition: per serving

  • kcal502
  • fat33g
  • saturates20g
  • carbs49g
  • sugars35g
  • fibre1g
  • protein6g
  • salt0.66g
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  • 200g plain chocolate, broken into chunks (use one with a low cocoa content - we used Waitrose plain Belgian chocolate)
  • 200g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g light brown muscovado sugar
  • 100ml soured cream
  • 2 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 200g self-raising flour
  • 5 tbsp cocoa powder
  • hundreds and thousands, to decorate

For the icing

  • 100g plain chocolate
  • 170g can condensed milk
  • 100g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. Heat oven to 160C/140C fan/gas 3. Line a 22 x 22cm square tin with baking parchment. Put the chocolate, butter and sugar into a large pan with 100ml hot water and gently melt together. Set aside for 2 mins, then stir in the soured cream followed by the eggs. Finally, stir or whisk in the flour and cocoa until lump-free, then pour into the prepared tin. Bake for 50-55 mins until a skewer comes out clean. Sit the tin on a wire rack to cool.

  2. Meanwhile, make the icing. Gently melt together icing ingredients in a heatproof bowl set over a pan of barely simmering water, then chill or cool until spreadable.

  3. To decorate, carefully turn out the cooled cake and peel off the baking parchment. Spread the icing over the top and scatter with hundreds and thousands, then cut the cake into triangles or fingers before serving.

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Comments, questions and tips

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Emma Harrington's picture
Emma Harrington
27th May, 2020
This cake is quite possibly the best chocolate cake I've ever made and eaten! Really easy to make and came out perfectly. The sponge is unbelievably soft. I will be making this lots!
Braddley's picture
10th May, 2020
Amazing! It’s delicious. I didn’t cook it for the suggested time. Checked after 30 minutes & it was done.
3rd May, 2020
Really chocolatey tray bake which everyone loved, the topping is not to sweet which i thought it would be, easy to make, i used 2 large size eggs after reading other comments, turned out perfect, will make again.
Hannah Wiltshire's picture
Hannah Wiltshire
24th Mar, 2020
This is great recipe - add an extra egg though and that fixes the crumbliness.
anna-maria's picture
8th Feb, 2020
Gorgeous cake. Check cake after 40 mins with skewer as it seems to go from under baked to over baked within mins. Excellent icing
Gyps38's picture
9th Nov, 2019
Great easy recipe, made for a colleagues birthday. They all loved it! Didn’t read reviews until afterwards which are quite mixed! I used 70% dark chocolate even though it said to use a lower % but this is all I had in gave a really rich tasting cake. I cooked for 50 minutes in the stated sized tin not dry at all. Had lots of topping left over so may try halving the amount next as will definitely make again.
18th Oct, 2019
Wish I had read the comments first as it had a lot of expensive ingredients but was dry and far too crumbly. Sorry but I won't trust BBC Good Food recipes now on the back of this one. The only good bit was the topping. Straight in the bin for me. What is it doing on here? Aren't the recipes tested by a home economist first? The oven time is too long, I think 30 mins would have been enough.
Helen Humphries's picture
Helen Humphries
3rd Oct, 2019
Another vote to avoid this recipe. Turned out as a solid brick and as others have said very dry and crumbly! Waste of good chocolate!
juliaprior's picture
15th Aug, 2019
I've made this several times, it's a lovely chocolatey cake, but beware of over cooking. I think the advised cooking time is too long and will dry the cake out, check after 35 minutes. The icing is yummy, just be patient to wait for it to cool and thicken. The cake improves in texture the next day. Also lovely popped in the microwave for a few seconds to warm served with a dollop of crème fraiche!
ajem91's picture
29th May, 2019
Way too dry and crumbly! I should've read the reviews and not wasted the time or ingredients! Shame as it was very easy to make but it was far too dry and felt like it was stuck in your throat when eating it! I didn't try the chocolate icing in this recipe, I used my own and it was the only good thing about it!


22nd Oct, 2015
Is the water an ingredient or part of the "bowl over hot water"? I was reading comments and wondered if the crumbly texture some experienced was due to adding or not adding water as an ingredient. Not really used to put water in cakes. I have made this before though, but it was over a year ago and i can't remember what I did with the water. It did turn out great, everyone who tried it loved it.
8th Sep, 2014
I have made this cake twice & it has a lovely chocolate flavour, but I have had problems with the icing being too runny, this time I used evaporated milk with added sugar as there was no condensed milk in the shop and I boiled it for 20 mins which has made it just right. I tested it every 5 mins with a drop in a cup of cold water. Condensed milk might be quicker. I also used low fat creme fraiche instead of sour cream as that is what I have in.
Becky platt
25th Apr, 2014
This turned out lovely though I used stork instead of butter so maybe that helps with the density and topping. I also whisked the mixture until it was full of bubbles. Good luck x
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