Fudgy chocolate cake

Fudgy chocolate cake

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(11 ratings)

Prep: 20 mins Cook: 1 hr


Cuts into 8-10 slices
An irresistible combo made with soured cream to make it extra moist and doubly delicious!

Nutrition and extra info

  • Freeze un-iced

Nutrition: per slice (10)

  • kcal532
  • fat33g
  • saturates13g
  • carbs51g
  • sugars35g
  • fibre4g
  • protein7g
  • salt0.8g


  • 150ml sunflower oil, plus extra for the tin
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 100g dark chocolate, broken into chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 200g self-raising flour
  • 200g light muscovado sugar
  • 6 tbsp cocoa powder
  • 100ml soured cream
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp instant coffee, dissolved in 1 tbsp hot water
  • 1 Cadbury Flake, crumbled, to decorate

For the icing

  • 100g butter, softened



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

  • 85g icing sugar
  • 50g cocoa powder, sifted
  • 1-2 tbsp milk



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


  1. Heat oven to 160C/140C fan/gas 3. Oil a 23cm round cake tin, then line the base with baking parchment.

  2. Whizz the chocolate into small pieces in a food processor. Tip the flour, sugar, cocoa, oil, soured cream, eggs, vanilla, dissolved coffee and 100ml hot water into a large mixing bowl. Whisk everything together with electric beaters until smooth, then quickly stir in the whizzedup chocolate bits. Pour the batter into the tin and bake for 50 mins-1 hr until risen and springy to the touch. Transfer to a wire rack and leave to cool.

  3. To make the icing, beat the butter in a large bowl until light and fluffy. Add the icing sugar, cocoa and a drop of milk, and beat until creamy. Beat in more milk, if necessary, to loosen the icing to a spreadable consistency. Spread the icing over the top of the cake and sprinkle with crumbled Flake. The cake can be kept in an airtight container for 1-2 days.

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Comments, questions and tips

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28th Jul, 2012
Made this but was not over impressed but then I'm not really a chocolate person. Made it as a birthday cake and didn't use the suggested icing. Would not make it again, foung it heavy and very rich.
23rd Jul, 2012
Hubby's new favourite. So easy to make and not overly rich.
23rd Jul, 2012
Pretty quick. Best thing about this cake is not over powering sweetness. I've added almond flakes to decorare as well as Cadbury flake.


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