Chocolate cake with slice cut on cake stand

Easy chocolate fudge cake

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(567 ratings)

Prep: 25 mins Cook: 30 mins


Serves 8

Need a guaranteed crowd-pleasing cake that's easy to make? This super squidgy chocolate fudge cake with smooth icing is an instant baking win

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal608
  • fat33g
  • saturates11g
  • carbs69g
  • sugars52g
  • fibre2g
  • protein7g
  • salt0.7g
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  • 175g self-raising flour
  • 2 tbsp cocoa powder
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 150g caster sugar
  • 2 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 2 large eggs, lightly beaten
  • 150ml sunflower oil, plus extra to grease
    Sunflower oil

    Sunflower oil

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

  • 150ml semi-skimmed milk

For the icing

  • 100g unsalted butter
  • 225g icing sugar
  • 40g cocoa powder
  • 2 ½ tbsp milk (a little more if needed)



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


  1. Heat oven to 180C/160C fan/gas 4. Grease and line the base of two 18cm sandwich tins.

  2. Sieve 175g self-raising flour, 2 tbsp cocoa powder and 1 tsp bicarbonate of soda into a bowl. Add 150g caster sugar and mix well.

  3. Make a well in the centre and add 2 tbsp golden syrup, 2 lightly beaten large eggs, 150ml sunflower oil and 150ml semi-skimmed milk. Beat well with an electric whisk until smooth.

  4. Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.

  5. To make your butter icing, place 100g unsalted butter in a bowl and beat until soft.

  6. Gradually sieve and beat in 225g icing sugar and 40g cocoa powder then add enough milk to make the icing fluffy and spreadable – around 2 ½ tbsp.

  7. Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.

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Comments, questions and tips

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25th Jun, 2020
Really tasty recipe, however I added 4 tlbs of Cocoa powder and 1 tlbs of golden syrup as I thought that was enough! otherwise too sweet.
Michelle Sanderson's picture
Michelle Sanderson
22nd Jun, 2020
Lovely and moist. I added 3 tablespoons of cocoa instead of 2. There was not quite enough icing to cover it all so I'd suggest making a bit more. Otherwise it's a delicious cake.
Karen Edis's picture
Karen Edis
20th Jun, 2020
really easy recipie, i usually do a traditional chocolate sponge, i found it quite rich and tasty, the 2nd one i made i forgot to put the syrup in, it still came out fine and tasted lovely, just not as rich as the 1st.
Dawn Bagley's picture
Dawn Bagley
17th Jun, 2020
Made this for my nephew's lockdown 12th birthday and it was a real show stopper - although needless to say there was no 'show to stop' due to the current scamdemic pandemonium situation. It is really easy to make; fail safe for the novice - I fully recommend you bake it for when the 2 metre rule is abolished and the pubs are open as its a cake for a civil liberty celebration.
14th Jun, 2020
Super easy, only the second chocolate cake I’ve ever made. I used cocao powder with a bbe 2016, still tasted amazing.
14th May, 2020
Edit: After over 24 hours in the fridge I could no longer taste the sunflower oil. Not sure what it'd be like at room temp though. Still, I wanted to be fair and edit. Original post: I could taste the sunflower oil. I've never made a cake with anything except butter and I had wondered if I would be able to taste the oil. Perhaps it's just me, everyone else seems to love this cake. The consistency of the sponges themselves were very good. The fudge / buttercream filling was good - obviously I used butter for that. No complaints. Don't get me wrong, the oil wasn't overpowering - it's a good cake. But it won't be my GoTo chocolate cake, not with the sunflower oil. Ground nut is supposed to be relatively flavourless and if I make this cake again, that's what I'll try.
Vanessa Lyn's picture
Vanessa Lyn
27th May, 2020
I usually cut the oil to 125ml as noticed this too otherwise fantastic cake
Jo Gray's picture
Jo Gray
10th May, 2020
I made this into a great birthday cake for my daughter. I used 1.5 times the quantities for the cake mix to make 3 layers & doubled the icing quantities to pipe extra icing on top. I added a whole bunch of chocolatey toppings too. The cake stayed delicious & moist; the icing was super fudgy - the whole thing was perfect. Will defo use as the basis for future celebration cakes.
Joana Kartalewa's picture
Joana Kartalewa
7th May, 2020
Cakes and baking are not my strong side, but cake is easy-peasy. It is just so quick and effortless! And it is a chocolaty heaven - i would put more frosting though, as I like my sweets more creamy.
Indigo Cleverley's picture
Indigo Cleverley
4th May, 2020
I made this cake and it was super delicicious but was very small. I don’t know if it was just me or not. I definitely recommend this cake but I used 3/4 of the icing and that was fine.


Thilanee VjKumar's picture
Thilanee VjKumar
22nd May, 2020
Hello, What does the recipe mean by make a well in the centre? Is that the centre of the flour/cocoa mixture. Also haven't baked much, is it okay to use the electric hand mixer to beat the flour mixture after adding the golden syrup/eggs/oil and milk? Thank you
lulu_grimes's picture
26th May, 2020
Hi, Yes that's exactly what it means, you make a space in the middle of the dry ingredients to pour the wet ones into. Yes you can use an electric hand mixer. I hope you like the cake. Lulu
9th May, 2020
Hello, could I substitute Ground Nut Oil for the Sunflower Oil used in the recipe? If not, is butter OK?
lulu_grimes's picture
12th May, 2020
Hello, Yes you can, I've used it for this recipe. Lulu
12th May, 2020
Thanks! Just made it. I wish I'd seen your reply because I lost my nerve and went and bought the sunflower oil ( what was I thinking during lockdown? ) However I forgot that questions take a while to show-up on this website and I thought that mine had been forgotten. At least I'll know for next time. Thanks again for replying.
8th May, 2020
Can anyone tell me can I freeze this cake
30th Apr, 2020
Hi I have made this cake would you recommend leaving this cake in the fridge or out the fridge?
Esther_Deputyfoodeditor's picture
1st May, 2020
Hey, Esther from the cookery team here. In the cooler weather I would stir this in a cool, dry place. If your kitchen is warmer store in the fridge! Thanks for your question.
15th Apr, 2020
Hi We dont have any golden syrup. Can you leave it out? Or substitute it for anything? Thanks.
Esther_Deputyfoodeditor's picture
17th Apr, 2020
Hello, Esther from the food team here! I would recommend swapping it for runny honey or maple syrup. Thanks for your question!


9th Sep, 2017
Following tips on here. I also added 2 extra TBsp of cocoa. It's delicious!!! The sponge is very light and bouncy. It goes really well with the sweet icing.
Cakemaker59's picture
9th May, 2016
I made this cake for my business, it's actually in my mind the best Chocolate Fudge Cake I've ever made, and trust me being a cake maker I've made several... If you want it more fudgy, put it in the fridge, don't let it get warm as it will dry it out. I, like several of you not liked fudge cake, found them too sickly and dense, this is a light fudge cake if that makes sense :), I've made it as muffins too, very versatile recipe, I did 1 1/2" times the recipe for a 9" round cake using two tins, with removable base, not a spring form as the mixture is runny, hope this helps some of you!
21st Mar, 2016
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.
27th Mar, 2014
I filled middle with double cream as I wasn't sure whether it would be too rich with just butter icing. This gave me extra topping so I could cover sides too - delicious!
27th Oct, 2013
This was fantastic, as good if not better than any I have had in restaurants. I added a bar of plain cooking chocolate to the fudge mixture for the top and sides of cake (not the middle) and this worked well. The finished cake was delicious eaten warm (briefly in microwave) with ice cream. Many thanks to whoever posted the recipe!
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