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Fudgy dark chocolate cake

Fudgy dark chocolate cake

A star rating of 4.5 out of 5.65 ratingsRate
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  • Preparation and cooking time
    • Cook:
  • Easy
  • Cuts into 10 slices

Fudgy dark chocolate sponge, the perfect party cake, afternoon-tea cake or any-excuse cake

  • Freezable (Cake base freezes well for 3 months)
Nutrition: per serving
HighlightNutrientUnit
kcal548
fat40g
saturates23g
carbs44g
sugars27g
fibre2g
protein6g
low insalt0.8g
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Ingredients

For the cake

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs , beaten
  • 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
  • 2 tbsp milk

For the fudge frosting

  • 200ml double cream
  • 50g butter
  • 3 tbsp clear honey
  • 200g dark chocolate (use 70% cocoa solids if you can), broken into pieces
  • top with shaved or grated chocolate

Method

  • STEP 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.

  • STEP 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.

  • STEP 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).

  • STEP 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.

Recipe from Good Food magazine, May 2005

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Overall rating

A star rating of 4.5 out of 5.65 ratings
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