Chocolate cake with slice cut on cake stand

Easy chocolate fudge cake

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(468 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

  • 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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30th Mar, 2020
Great cake, really easy to make.
Ariana Hannah's picture
Ariana Hannah
22nd Mar, 2020
Fabulous and really easy recipe! I made this 3 times by now and it came out perfect every time. Light, juicy and fluffy. A staple in our house!
23rd Feb, 2020
Turned out really well. Light, fluffy sponge cake and rich chocolatey icing.
Debknight123's picture
30th Jan, 2020
Love this recipe - I doubled recipe (don’t double bicarbonate soda though) and it makes 3 good sized layers in 8” tins. I baked 170c only took 25 minutes... I used organic eggs and supreme self raising, this is my go to recipe now. The frosting is really fudgy too, I don’t add milk to frosting because the cake won’t be put in fridge , sits on the dining table in a plastic cake box and keeps very well for 3-4 days
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.


27th Mar, 2020
How long would I cook it for if I made it in cup cake cases Thanks
Laura Orchard's picture
Laura Orchard
26th Feb, 2020
I have made this using almond milk instead of cows milk and veg math instead of butter for the icing and it works really well. Any suggestions on substitutions for egg? Trying to please a vegan friend that keeps missing out!
Barney Good Food's picture
Barney Good Food
27th Feb, 2020
Hi Laura, Thanks for your message. We haven't tested a vegan version of this cake so we're unable to advise about an egg replacement quantity for this recipe but we do have this vegan cake on the site that you could use We also have a vegan chocolate cake coming up in the May issue of the magazine that uses ground flaxseed as an egg replacement for you to look out for. Thanks, Barney
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.
31st Jan, 2020
Thank you so much. You always answer my questions
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?


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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