How to make chocolate fudge cake recipe

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serves: 10 - 12
Skill: easy
Prep: 15 min
Cooking: 30 min

Nutrition per portion

Calories 568 kCal 28%
Fat 36g 51%

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?


  • 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


  • Set the oven to Gas Mark 5 or 190°C.

  • 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.

  • 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.

  • 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.

  • 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.

  • Leave the cake in a cool place for the frosting to set a little before serving.

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