Double choc fudge cake with white chocolate buttercream

(181 ratings)
Double chocolate fudge cake with vanilla and white chocolate buttercream, Nielsen-Massey Vanillas
Double chocolate fudge cake with vanilla and white chocolate buttercream, Nielsen-Massey Vanillas
  • Serves: 8

  • Total time:

    (plus cooling time)
  • Skill level: Bit of effort

  • Costs: Mid-price

This double choc fudge cake with white chocolate buttercream recipe is one of our favourites. Take indulgence to another level with this double chocolate cake recipe. It's perfect as a birthday cake, party cake or simply afternoon tea! This recipe serves 8 people and will take around 50 mins to bake and make, plus cooling time! It's a delicious cake recipe that once you've made, you'll want to make over and over again for special occasions.


For the cake:
  • 150g unsalted butter, at room temperature
  • 150g light muscovado sugar
  • 40g cocoa, sifted
  • 150g self raising flour
  • 1tsp baking powder
  • ½tsp bicarbonate of soda
  • 2 medium free range eggs
  • 1tsp vanilla extract
  • 142ml soured cream
  • 2tbsp golden syrup

For the buttercream:

  • 200g white chocolate
  • 280g unsalted butter
  • 280g icing sugar
  • 1tsp vanilla extract

For the chocolate curls:

  • 100g white chocolate
  • 100g dark chocolate

Store your cake in an airtight container in the fridge to keep it fresh for longer


  1. To make this chocolate cake, heat the oven to 180C/mark 4/ Fan 160C. Grease and base-line 2 x 18cm sandwich tins. Beat together the butter and sugar until pale. In a separate bowl sift the cocoa, flour, baking powder, bicarbonate of soda and a pinch of salt, mix well. Add to the creamed butter and sugar.
  2. In a measuring jug whisk together the eggs, vanilla extract, soured cream and syrup. Pour over the dry ingredients and beat altogether.
  3. Divide the mixture equally between the tins. Bake in the oven for 20-25 minutes until springy. Leave to cool for a few minutes in the tins, then transfer to cooling racks to cool completely.
  4. For the buttercream, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Leave to cool slightly. In a large bowl, beat the butter and icing sugar together until creamy. Beat in the chocolate and vanilla extract.
  5. For the chocolate curls, melt the white and dark chocolates separately as above, then pour each on to a small plate, leave to cool until firm but no completely solid, then using a peeler or sharp knife, run the blade over the chocolate to make a curl, transfer to a lined plate and chill in the fridge until ready to serve.
  6. When you’re ready to serve, transfer one of the cakes to a serving platter, spread ¼ of the buttercream on top, then top with the other cake. Then use the remaining buttercream to ice the top and sides of the cake. Top with the chocolate curls.

Your rating

Average rating

  • 4
(181 ratings)

Your comments

Anita Johnson

Can the cake be made before hand and frozen? By this I mean only the cake part. I'd defrost to ice it.


I've done this cake twice now and both times it fell apart when sandwiching them together and putting the buttercream on. Has this happened to anyone else and does anyone have any tips to stop this from happening?


Hi May I know Double choc fudge cake with white chocolate buttercream, for this recipe for round tin is how many inch? Thank you so much


is there an alternative to soured cream? I can't buy it were I live.


Love this cake, i use creme fraiche instead of the soured cream as cant get that here.... really delicious and moist cake... one of my favourites

Grace Bassey


d pastry chef

what is a GOLDEN SYRUP? is that something you buy or is it something you make? how?


Great recipe, everyone loves this :)

Bano Gul

I will have to bake this cake for a friend of mine who had a baby boy last week but sadly her baby is under observation and still in the hospital, hopefully will be discharged soon. Will celebrate it with cake


I would so love to make this cake right now!! It looks amazing!! Just what is needed after a stressful day with the kids!

Danny James

This cake was excellant! easiest way to make the chocolate curls is simply a potatoe peeler and peel the chocolate without melting, i find it does the trick :). If you pop the cake in the fridge for 20 mins before serving it gives the chocolate in the butter cream just enough time to slightly harden up and realy sets the whole thing of!


I baked this cake yesterday for my brother + it was very nice. I changed the recipe slightly and did dark chocolate frosting. I also had left over egg yolks from making macarons, so i added 2 extra egg yolks and i used buttermilk rather than sour cream. Once it was cooked i also made a sugar syrup and put that over the cakes to make them extra moist. was v good and rich.


Loved this cake and so did my work colleges! Could not make the chocolate curls though!


as jasmine this is the first cake i had ever made (thought i would treat the GF for once) amazing recipe although be warned you can overheat white chocolate... but it works with vanilla butter iceing too...


I baked this cake and it was the first cake I have ever baked and it was delicious loved it but dont see the point of the chocolate decorations...

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