Easy Chocolate Fudge Cake

Easy Chocolate Fudge Cake- an easy-to-follow recipe for classic chocolate fudge cake with light sponge and thick, fudgy chocolate icing.

Chocolate fudge cake is a classic indulgent cake and a popular choice is for dessert or an afternoon treat in restaurants and cafes everywhere. It's a very rich chocolate cake which is made with real chocolate rather than cocoa powder and it is filled and topped with an even richer, thick chocolate ganache. What's not to like?

If I'm not sure what to order for dessert, I will usually plump for the chocolate fudge cake because it's reliably delicious. Unless you're not a chocolate lover, it's pretty hard to resist all the deep chocolate deliciousness that's involved. 

If you want to make a chocolate fudge cake at home, this is an easy recipe and produces a reliably good result. It has a light, almost powdery-soft sponge and the icing is thick and fudgy. There are no tricky techniques or ingredients as it's an all-in-one method. Just throw everything in and whizz it all together. My only recommendations would be to make sure that your butter has been allowed to soften well, before you get started and to make sure that you use good quality dark chocolate. It makes all the difference.

You can have it on its own as a slice of cake with a cuppa, or serve with thick cream, mascarpone or ice cream and have it as a restaurant style dessert. You'll want to cut an enormous slice because it looks so delicious, but I'm warning you, even the most avid-chocoholic would struggle to eat a big wedge of this cake. It's really, very rich!

Make Easy Chocolate Fudge Cake

There's a printable recipe card at the bottom of this post.

chocolate, fudge cake, easy recipe

cake, dessert, snack

British

Yield: 10Author: The Improving CookPin it

Easy Chocolate Fudge Cake

Easy Chocolate Fudge Cake- an easy-to-follow recipe for classic chocolate fudge cake.

prep time: 10 minscook time: 45 minstotal time: 55 mins

ingredients:

For the cake

• 175g butter, softened
• 150g self-raising flour
• 30g cocoa powder
• 175g light Muscavado sugar
• 3 eggs
• 75g dark chocolate
• 1 tsp vanilla extract
• 1 tsp baking powder
•  2 tbsp milk

For the icing

• 200g butter
• 175g icing sugar
• 25g cocoa powder
• 200g dark chocolate

instructions

1. Melt 75g of the chocolate in a small pan on a medium heat. 

2. Put all the ingredients in your mixer (or bowl if you're using a hand mixer). I find adding butter and sugar first and then the dry ingredients and finally the eggs and melted chocolate works best for me. Mix until you have a smooth batter. Make sure that it's mixed all the way through and flour is sitting on the bottom.

3. Add the milk to loosen and briefly mix again. The mixture will still be fairly thick but it will be easier to spoon into the tins.

4. Divide the mixtire as equally as you can between 2, greased and lined 20cm cake tins. I start off with a large spoon and finish with a silicone spatula. Smooth the mixture in the tins so they are even.

5. Bake in the oven for about 30 mins at 180 (170 fan, gas mark 4). The sponges will be risen and and a knife will come out clean when they are ready.

6. Leave in the tins for 5 minutes and then turn out onto cooling racks.

7. For the icing- melt the remaining chocolate. Make sure the pan is clean so no chocolate burns on the bottom.

8. Allow the chocolate to cool a little while you mix the butter, cocoa and icing sugar together until smooth. I prefer to use a hand mixer with the whisk attachment. Add the melted chocolate and stir through until combined. If you find that your chocolate was a little too warm and has melted the icing too much, pop it in the fridge for a few moments to set a little.

9. When the cakes have completely cooled, spread half the icing on to one and pop the other on top. Smooth the remaining icing over the top layer with a spatula.

calories
644

fat (grams)
41

sat. fat (grams)
25

carbs (grams)
62

protein (grams)
6

sugar (grams)
34

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