Fudgy dark chocolate cake

Fudgy dark chocolate cake

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(65 ratings)

Cook: 30 mins


Cuts into 10 slices
Fudgy dark chocolate sponge, the perfect party cake, afternoon-tea cake or any-excuse cake

Nutrition and extra info

  • Cake base freezes well for 3 months

Nutrition: per serving

  • kcal548
  • fat40g
  • saturates23g
  • carbs44g
  • sugars27g
  • fibre2g
  • protein6g
  • salt0.8g
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    For the cake

    • 200g caster sugar
    • 200g softened butter



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

    • 4 eggs, beaten



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

    • 200g self-raising flour - swap 2 tbsp of the flour for 2 tbsp sifted cocoa powder (we used Green & Black's)
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 2 tbsp milk



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

    For the fudge frosting

    • 200ml double cream
    • 50g butter



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

    • 3 tbsp clear honey



      Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

    • 200g dark chocolate (use 70% cocoa solids if you can), broken into pieces
      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…

    • top with shaved or grated chocolate

      Chocolate ganache


      Chocolate ganache is a combination of chocolate and double cream. It's simple to…


    1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.

    2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

    3. For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).

    4. Leave to melt for 5 mins, then stir briefly to combine - don't over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    16th Aug, 2017
    This is my go-to quick choc cake recipe for friends' birthdays. It's always a hit. The sponge is light and fluffy. I make it with dairy-free butter as one of our friends is lactose-intolerant and it works out fine. Needs a bit more chocolate in my opinion ;) So I always put more cocoa powder. I don't feel like it's particularly fudgy though.. Last time I made it just made a choc (lacto-free) buttercream as I couldn't be bothered to go buy Alpro Cream. Was loved by everyone. Decorated with hazlenuts to make it feel a bit fancier .
    11th Jun, 2017
    Not usually a fan of chocolate cakes as they tend to disappoint, however this cake was fab. It's easy to make, short cooking time is a bonus; the end result is a really light sponge, a delight to eat. I only had large eggs in and was worried that it may spoil the balance but no issues. The fudge frosting decadent and delicious, i substituted a third of the dark chocolate with milk as I'm always cautious not to end up with a bitter overtone. Love the tip about using it for cup cakes going to try this out and perhaps fill them with white chocolate ganache and coat with the frosting.
    27th Oct, 2016
    Really tasty. Moist and easy to make. Ours was dairy free made with Flora freedom and oat milk. It took too long for my icing to set due to oat cream being used so I made normal chocolate buttercream. As a bonus I now have a load of fudge icing in my fridge....yum!
    Orla.Hood's picture
    18th Jul, 2015
    Great recipe, one that I've used before, and will again!
    3rd Apr, 2015
    Didn't go down very well, tasteless dry sponge and icing was a bit bitter
    Orla.Hood's picture
    18th Jul, 2015
    You obviously didn't cook it properly then.
    14th Mar, 2015
    Popping your slice of cake in the microwave for 30 seconds turns it into an amazing warm chocolate fudge cake. Much nicer than cold and very nice with a dollop of ice cream.
    Orla.Hood's picture
    18th Jul, 2015
    Good Idea!
    1st Feb, 2015
    I made cupcakes from the cake mix, cooked them for 10 minutes they were not dry at all. I dipped the whole of the cupcake in the fudge frosting, when they had all been covered I whipped up the remaining frosting. The mixture will thicken and turn a milky chocolatey colour which I then piped on top of each cake. These turned out to be fudgy gooey gorgeous gems.
    20th Oct, 2014
    This is a very quick recipe. I like that you add all the ingredients at the same time as that's what my 3 year olds tend to do anyway.


    Alena Robson's picture
    Alena Robson
    22nd Oct, 2019
    Can you use this recipe to make individual cupcakes and if so what would be the baking time?
    goodfoodteam's picture
    26th Oct, 2019
    Thanks for your question. To ensure you get the best results we'd suggest using one of our cupcake recipes. Here's one for chocolate fudge cupcakes: https://www.bbcgoodfood.com/recipes/470642/chocolate-fudge-cupcakes Or you can see a selection of other chocolate cupcake recipes in this recipe collection: https://www.bbcgoodfood.com/recipes/collection/chocolate-cupcake
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
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