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How to make chocolate fudge cake

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Chocolate fudge cake is one of the most heavenly bakes to make and we've made it so much easier by giving you a simple step-by-step guide for how to make it taste just as it should. Thick, sweet chocolate sponges with a rich chocolate buttercream, chocolate fudge cake is in between a cake and a dessert - so does that mean we can have it for both, please?

(57 ratings)
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  • Serves: 10-12

  • Prep time: 15 mins

  • Cooking time: 30 mins

  • Total time: 45 mins

  • Costs: Mid-price

  • Skill level: Easy peasy

Ingredients

Cake
  • 4 Large eggs
  • 250g (8oz) unsalted butter, sogtened
  • 175g (6oz) soft dark brown sugar
  • 60g (2oz) golden syrup
  • 60g (2oz) dark chocolate, melted
  • 1 teaspoon vanilla extract
  • 200g (7oz) self-raising flour
  • 30g (1oz) cocoa
  • ½ level teaspoon baking powder
  • 1 tablespoon water
Frosting
  • 300ml (1/2pint) soured cream or crème fraiche
  • 400g (14oz) dark chocolate, melted
  • 2 x 20cm (8in) round sandwich tins, buttered and base lined

Method

  1. Set the oven to Gas Mark 5 or 190°C.
  2. To make the sponge, put the eggs, butter, brown sugar, golden syrup, melted chocolate and vanilla extract into a large bowl. Sift in the flour, cocoa and baking powder and add the water. Beat with a hand-held electric mixer until smooth.
  3. Divide the mixture between the two tins and smooth the tops level. Bake in the centre of the oven for 25-30 minutes, until the cakes feel springy to the touch. Remove the cakes from the oven and leave them to cool in the tins for a few minutes before turning them onto a wire rack to cool completely.
  4. To make the frosting, stir the soured cream or crème fraiche into the melted chocolate using a wire whisk. Allow the mixture to cool slightly but not to set.
  5. Place one layer of sponge on a plate and spread a generous layer of frosting over it and then place the other sponge on top. Cover the cake completely with the remaining chocolate frosting, swirling it on.
  6. Leave the cake in a cool place for the frosting to set a little before serving.


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Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 568(kcal)
  • Fat 36.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 4
(57 ratings)

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Your comments

Janey

Hi. Does anyone know if this cake would be strong enough to cut up and stack in a children's birthday cake. I'm making a pirate ship and want a good moist cake, but I don't want it to fall to pieces when I place it all together. Any advice?

Lola

I don't understand where I went wrong with this. I followed it step by step, only thing missing was the Vanilla essence because I didn't have access to any... but it all came out tasting like a burnt mess. It was awful. :C

happy dimond

this is amazing

meede

great recipe, great taste and i can't wait to try it on my own

sana khan marwat

I wana make this cake but plzz help me pans size is not mentioned.

madeitwithlove

I'd love to bake this as a 12" 2 layer cake and would appreciate a scaled up recipe. The cake sounds absolutely delicious. I watch Sue on you tube all the time and enjoy every single one on her tutortials. I also read all the comments after each tutorial and not surprisingly can see just what high esteem Sue is held.

tracey110

i have made this cake for my sons birthday and it was delicious, its my husbands birthday on tuesday and i will be making this with my boys for him as a surprise

Jolene goodtoknow Editor

Hi kayg If you want to make this the night before, you could either make just the cake part (wrap in foil) and then ice on the day. Or you could make the whole cake, put it in a Tupperware and keep it in a cool room or in the fridge. The icing will protect the cake from drying out. Enjoy!

kayg

hi, how do you store this cake as it uses creme fraiche, I would like to make it but as a celebration cake the night before the event and am worried over storage. thank you.

emily

that was the best cake i mean the rest r all just long this 1 is so simple and u dont have to make it with dark cgoc me and my family hate dark choc so i made it with just choc lolz hope they make more simple and chocalate cakes

GTK Recipes ed

If you can't get hold of soured cream, get some double cream, squeeze the juice of one lemon mixed into it and leave in the fridge for 24 hours - that gives you sour cream! You could also use creme fraiche instead.

Louette

hi. its my mums bdy this week and im crazy bout trying this recipe for her...i live in india and have more or less found all ingredints here but for one glitch....i cant find SOUR CREAM!!! can any1 help me with its substitute??? pls itll be of grest help... thanx and cheerz

kisses

this cake was the best cake i have made so fare from all the other cakes i have because all the cakes i made keapt on burning.i made these cakes 8 times and the last time i made it was when my boyfriend came to my houses and i made it for him and he that was the best cake ever

Flic

This cake is so good and really easy to make, even if you don't have an electric mixer. I suggest that you use half milk chocolate & half dark chocolate for the frosting, it is much less bitter that way.

paula

I have made this cake on several occasions,however, I added raspberry conserve instead of chocolate for the filling which made it slightly less bitter. Very good recipe

nicky

I made this cake with my nine-year-old son and it was fantastic! It was really easy to make as most of the ingredients go in the one bowl which is great for kids. The result looked really professional but the next time I'd probably change the chocolate on the frosting to milk chocolate as its probably too bitter for children. My son said it was better then Starbucks which is great cos it will save me a fortune in the future.

FREDA B

I HAVE MADE THIS CAKE TWICE AND IT WAS DELICIOUS BOTH TIMES. THE FIRST I MADE IT AS YOU SUGGESTED, THE SECOND TIME I MADE IT WITH MILK CHOCOLATE. THE ONLY THING THE FROSTING WOULDN'T STAY ON THE TOP OF THE CAKE CAN YOU TELL ME WHAT I AM DOING WRONG. MANY THANKS FREDA.

Indra Wignall

I made this today, but converted it to a gluten-free recipe. For the flour I used 2 and half tablespoons of cornflour, two and a half tablespoons of brown rice flour and topped it up to 7oz using gram flour. I also used a little over 1 teaspoon of baking powder, as gluten free flours always seem to need a little extra! All is good! Just don't lick the bowl, gram flour is vile when in cake mix, but not when baked!!! :P

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