Easter chocolate fudge cake

(118 ratings)
chocolate cake, chocolate fudge cake, easter cake,
chocolate cake, chocolate fudge cake, easter cake,
  • Serves: 8-12

  • Prep time:

  • Cooking time:

    (plus 5 mins' cooling time)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe Whip up this Easter chocolate fudge cake recipe - a deliciously chocolately treat for the kids this Easter with this quick and easy fudge cake. You can get them to help with the decorating too, that's how easy this cake really is! This cake serves 8-12 people and is ideal for serving over the Easter holidays when you've got lots of family or friends round for celebrations. It will take aroud 1hr to make and bake this cake including cooling time. This delicious, rich chocolate sponge is topped with a glossy, sticky sweet chocolate ganache and really does taste as good as it looks. Store this cake in an airtight container or cake tin for up to 3 days. If the cake is a little dry after 3 days we'd recommend warming on a low heat in the microwave for about 10-20 seconds and serving warm and melted with a generous scoop of vanilla ice cream - yum!


For this Easter recipe you will need:
  • 150g unsalted butter, at room temperature
  • 150g light muscovado sugar
  • 40g cocoa
  • 150g self-raising flour
  • 1tsp baking powder
  • tsp bicarbonate of soda
  • 2 medium, free-range eggs
  • 1tsp vanilla extract
  • 142ml soured cream
  • 2tbsp golden syrup
For the ganache:
  • 250ml double cream
  • 250g dark chocolate such as Bournville
To decorate:
  • 1 chocolate flake, crumbled
  • 120g tub mini eggs

Top tip: Store your cake in an airtight container in the fridge to keep it fresh for longer.


  1. Heat oven to 180C (gas mark 4). Grease and line 2x18cm sandwich tins.
  2. Beat together the butter and sugar until pale.
  3. 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.
  4. In a jug, whisk the eggs with vanilla, soured cream and syrup. Pour over the dry ingredients and beat together. Divide the mixture equally between the tins.
  5. Bake for 20-25 mins until springy. Leave to cool for a few mins, then transfer to racks to cool completely.
  6. For the ganache, put the cream and chocolate into a bowl over barely simmering water. Heat gently until the chocolate has melted. Remove from the heat and stir briefly, until combined and smooth (dont overstir).
  7. Allow to cool for 1 hr, or until thick enough to spread.
  8. Use slightly less than half to sandwich the cakes together. Spread remaining ganache over the cake, then decorate with flakes and mini eggs.

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Average rating

  • 4
(118 ratings)

Your comments

Janet Allen

Have made this chocolate cake many times now, it is a lovely moist cake, has a luxurious taste and texture making it perfect for birthdays and special occasions.

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