Chocolate cake with slice cut on cake stand

Easy chocolate fudge cake

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(437 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 clear, sparkling, golden-amber coloured, sweet

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

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 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. While cow…


  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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NewtonGirl's picture
28th Dec, 2019
Quick and easy recipe that turns out perfect every time. I made this for Christmas Day and everyone loved it so much, I made another two days later. It is lovely and moist and would probably keep for days ... if it wasn't eaten so quickly.
18th Nov, 2019
This recipe is so light and tasty. I used it to make cupcakes instead of a cake. Then topped them with the buttercream. I tried the cake on its own and wasnt so sure but when you have it with the buttercream it really works! I didnt have any vegetable oil so I used rapeseed oil which is 40% less saturated fat so a little bit more healthy (so Im telling myself). Would use this recipe again for sure. Really easy!
cheese muffin
1st Oct, 2019
i love this cake. just made it as a birthday cake and it tastes amazing thanks goodfood.
21st Jun, 2019
This cake is always a hit and so quick and easy to make. It is a frequently requested birthday cake in this household, we love it.
wolf52's picture
20th Jun, 2019
Very easy to make, made tonight for a charity afternoon tea. Fingers crossed it'll be well received!
lamorna08's picture
14th Jun, 2019
Easy cake to make. Every time I make it everyone comments on how light and amazing it tastes.
2nd Jun, 2019
Is a wonderful recipe, enjoyed by all - I made a chocolate ganache to top the cake (and the buttercream icing) and it was perfect!
C Marie's picture
C Marie
26th May, 2019
Great recipe, made this for my partner and I and we absolutely loved it . I just made extra icing with mine.
tillyfloss80's picture
13th May, 2019
Cakes worked out perfectly, needed a bit more milk to loosen the icing. Overall very tasty, moist cake without being too rich, definitely going to make again.
28th Apr, 2019
Brilliant, quick and easy to follow recipe. Tried it 3 times now and my cake has always come out perfect. Is deffo gonna be my go to recipe for a quick choc sponge :)


27th Jan, 2020
I have made this cake and frozen the sponge. I have made it for a finger buffet. My question is will people be able to eat it without a plate or fork. It will be outside so no problems with spills
goodfoodteam's picture
27th Jan, 2020
Hello, thanks for your question. This cake is iced with a very rich buttercream icing which may get warm and a little messy if handled. We'd recommend chilling the cake in the fridge before serving if its going to be eaten with fingers, to make it a bit more manageable.
Doughnut Resist
30th Nov, 2019
Does this actually work out well.
S Brown's picture
S Brown
18th Nov, 2019
I've made this cake on a number of occasions and it has always turned out well! I am planning to make this for a friends wedding cake and wanted to use bigger tins. My question is, does anyone know how to increase the mixture quantity in order to do this? Many thanks, Sam
Doughnut Resist
30th Nov, 2019
Not rly but I guess you could just double it.Hope this helps
20th Jun, 2019
Can I use butter instead of the oil in the cake do you think?
goodfoodteam's picture
21st Jun, 2019
Thanks for your question. Swapping oil for butter will change the recipe. It will give the rich flavour of butter but as butter has a lower fat content, ideally you would need to add more. This will change the liquid content so in turn you'll need to adjust the amount of milk. Without testing we can't give exact measurements. We'd recommend using the following recipe instead for a chocolate fudge cake made with butter:
Shania Squibbs
15th Jun, 2019
Can you manually whisk the mix together or does it have to be with an electric whisk? Thanks :)
23rd Apr, 2019
Could I use whole milk instead of semi-skimmed?
goodfoodteam's picture
25th Apr, 2019
Thanks for your question. Yes, you can. It will change the nutritional values but will work just as well.


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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