Chocolate cake with slice cut on cake stand

Easy chocolate fudge cake

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(392 ratings)

Prep: 25 mins Cook: 30 mins

Easy

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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Ingredients

  • 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)

    Milk

    mill-k

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

Method

  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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bobbiepotter
21st Jun, 2019
5.05
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
wolf52
20th Jun, 2019
4.05
Very easy to make, made tonight for a charity afternoon tea. Fingers crossed it'll be well received!
lamorna08's picture
lamorna08
14th Jun, 2019
5.05
Easy cake to make. Every time I make it everyone comments on how light and amazing it tastes.
lydfol
2nd Jun, 2019
5.05
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
5.05
Great recipe, made this for my partner and I and we absolutely loved it . I just made extra icing with mine.
tillyfloss80
13th May, 2019
4.05
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.
Lawz0508
28th Apr, 2019
5.05
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 :)
Jwatomelon44
18th Apr, 2019
1.05
This cake took 2 hours to make (including making the icing) and it turned out absolutely HORRIBLE! I was going to bake a cake for my friends’ birthday but I am very embarrassed by how bad this cake looks that I don’t think I will give it to her. First of all, the cake is sooo thin that when I took it out of the pan (after letting it cool for 20 minutes because I thought it needed to harden for longer) it fell apart although I was being very gentle with it. Crumbs went everywhere and now there is a hole in each cake because of how thin it was. Go find a different recipe or if you like this one, At the very least, DOUBLE THE BATTER for each cake!!!
JanWilko
22nd Mar, 2019
5.05
Really really good recipe. I have made this so many times now because my family say it is their favourite. Also so easy to make.
Sophie Anderson
22nd Feb, 2019
5.05
Amazing fudge recipe

Pages

Ncooking
20th Jun, 2019
Can I use butter instead of the oil in the cake do you think?
goodfoodteam's picture
goodfoodteam
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: https://www.bbcgoodfood.com/recipes/532637/chocolate-fudge-cake
Shania Squibbs
15th Jun, 2019
Can you manually whisk the mix together or does it have to be with an electric whisk? Thanks :)
Hayley_92
23rd Apr, 2019
Could I use whole milk instead of semi-skimmed?
goodfoodteam's picture
goodfoodteam
25th Apr, 2019
Thanks for your question. Yes, you can. It will change the nutritional values but will work just as well.
Petented
16th Sep, 2018
Would this work if substituting light olive oil for sunflower. Would this keep for 3 days before icing or should I freeze it first.
goodfoodteam's picture
goodfoodteam
18th Sep, 2018
Thanks for your questions. Yes, you could use a mild olive oil instead and it will keep, if well wrapped, for 3 days before icing.
valeriebott
26th Jun, 2018
5.05
should you use sandwich tins that aren't loose bottomed as mine leaked when baked
goodfoodteam's picture
goodfoodteam
28th Jun, 2018
Sorry to hear yours leaked. Sandwich tins generally are shallow with a fixed bottom. We would recommend using these.
KatyLou81
6th Dec, 2016
Any idea how this would turn out in 8" tins? Also if I wanted to make it a tray bake what size "tray" would I need? Thanks

Pages

Gulnaree
9th Sep, 2017
5.05
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
Cakemaker59
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!
HoneysuckleA
21st Mar, 2016
5.05
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.
sandraelwell
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!
JulieBil
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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