My Easy Chocolate Fudge Cake


My Easy Chocolate Fudge Cake

Everyone loves a Chocolate Fudge Cake and there are countless recipes claiming to be the best. I'm not going to do that here but I can say this is one of the easiest. I'm a great believer in taking the simplest route to delicious and very often we don't have hours to create the ultimate recipe. What we do need is for a solid recipe that delivers great taste every time and that can be forgiving if we don't have the experience or cooking skills of others and I think you will be pleased with the results of this delightful and very satisfying chocolate cake. For an even better result warm it slightly before serving with vanilla ice cream for a perfect dessert that I think is hard to resist.


Use all ingredients at room temperature for best results

Use dairy free and gluten free flour options for everyone to share


Serves 8 - 10


2 Parchment greased and lined 20cm round sandwich tins

Stand mixer or electric beaters


125g dark chocolate chopped

300 ml milk

125g butter

125g light brown sugar

250g self raising flour sifted

2 eggs separated

1/2 tsp baking powder

sprinkle chocolate flakes or chips or crushed nuts to decorate

Chocolate Fudge Icing 

50g butter 

3 tbsp milk

250g icing sugar sifted 

2 tbsp cocoa powder sifted


Preheat the oven to 160 Fan.

Place the chocolate and 4 tablespoons of milk in a saucepan and heat gently, stirring till melted. Stir in the reminding milk and set aside when melted.

Beat the butter and sugar till light and fluffy and add the egg yolk one at a time till combined.

Add the flour and baking powder to the creamed mixture with three quarters of the chocolate milk and beat until smooth. Stir in the remaining chocolate milk.

Whisk the egg whites till stiff and fold 1 tablespoon into the mixture to lighten and then carefully fold in the rest. 

Divide into the two prepared tins and bake for approximately 35-38 minutes till a skewer test comes out clean or the cakes spring back when lightly pressed. Leave to rest in the tins on a rack for a few minutes and then turn out to cool completely on a wire rack.

For the icing place the butter and milk in a small pan and heat gently until melted. Add the icing sugar and cocoa powder and heat until glossy stirring all the time. To cool for the filling stir often to prevent a skin forming.

Use one third of the cooled icing to sandwich the cakes together. Reheat the remaining icing gently to thin it slightly and the pour over the cake to cover completely. Decorate with either flaked chocolate or as I did with a mixture of fudge and chocolate sprinkles.

Eat and enjoy!

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