Easy Chocolate Fudge Cake

A super-squidgy, rich chocolate cake with a silky-smooth chocolate icing—perfect for celebrations or an indulgent teatime treat. This British classic is moist, decadent, and easy to prepare, making it a favorite for any occasion.

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With a total preparation and cooking time of 55 minutes, this vegetarian-friendly dessert serves 10-12 people. By using high-quality dark chocolate and light brown sugar, you achieve a deep, fudgy flavor that pairs beautifully with the creamy icing.

Ingredients

• For the Cake
• 200 g unsalted butter, plus extra for greasing
• 200 g dark chocolate (minimum 50% cocoa solids), chopped
• 250 g light brown sugar
• 3 large eggs
• 200 g plain flour
• 1 ½ tsp baking powder
• ¼ tsp fine sea salt
• 50 g cocoa powder
• 150 ml whole milk
• 1 tsp vanilla extract
• For the Chocolate Icing
• 150 g dark chocolate, chopped
• 100 g unsalted butter
• 200 g icing sugar, sifted
• 3 tbsp whole milk

Instructions

Step 1

Preheat oven to 180°C (160°C fan) / 350°F. Grease and line two 20 cm (8-inch) round cake tins with baking paper.

Step 2

In a heatproof bowl, melt the butter and chocolate together over a pan of simmering water, stirring occasionally until smooth. Remove from heat and cool slightly.

Step 3

In a large mixing bowl, whisk the sugar and eggs together until pale and thick.

Step 4

Stir in the melted chocolate mixture, followed by the vanilla extract.

Step 5

In a separate bowl, sift together the flour, baking powder, salt, and cocoa powder.

Step 6

Gradually fold the dry ingredients into the wet mixture, alternating with the milk, until just combined and smooth.

Step 7

Divide the batter evenly between the prepared tins.

Step 8

Bake for 30–35 minutes or until a skewer inserted into the center comes out with a few moist crumbs.

Step 9

Cool the cakes in the tins for 10 minutes, then turn out onto a wire rack to cool completely.

Step 10

Melt the chocolate and butter together in a heatproof bowl over simmering water. Remove from heat.

Step 11

Gradually beat in the icing sugar and milk until the icing is smooth and glossy.

Step 12

Place one cake layer on a serving plate, spread with a third of the icing. Top with the second cake and cover the top and sides with the remaining icing. Smooth with a palette knife.

Zusatztipps für die Zubereitung

Always check the cake with a skewer toward the end of baking; it should come out with a few moist crumbs for that perfect fudgy texture. This cake keeps well in an airtight container for up to 3 days.

Varianten und Anpassungen

For extra indulgence, add a layer of raspberry jam between the cake layers. This adds a fruity sharpness that cuts through the rich chocolate perfectly.

Serviervorschläge

Serve this cake at room temperature with a dollop of whipped cream or fresh berries for contrast. It is also delightful served alongside a cup of hot coffee.

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Whether you are celebrating a special occasion or simply craving an indulgent treat, this Easy Chocolate Fudge Cake is a reliable and delicious choice that yields 10-12 generous servings.

Recipe FAQs

→ What kind of chocolate works best for this cake?

For the cake, a dark chocolate with at least 50% cocoa solids is recommended for a rich flavor. For the icing, good quality dark chocolate will provide the best smooth and glossy finish. Avoid milk chocolate as it can be too sweet and not as intense.

→ Can I make this cake ahead of time?

Yes, this cake is excellent for making in advance. You can bake the cake layers a day ahead, let them cool completely, and then wrap them tightly in cling film. Store at room temperature. Assemble and ice the cake closer to serving, or ice it completely and store in an airtight container for up to 3 days.

→ How do I ensure my cake is super squidgy?

The combination of melted butter, dark chocolate, and light brown sugar contributes to the squidgy texture. Ensure you don't overbake; check with a skewer—it should come out with a few moist crumbs, not completely clean. Cooling the cakes in their tins briefly before turning them out also helps retain moisture.

→ What if my icing is too thick or too thin?

If the icing is too thick, gradually add a tiny bit more milk, a teaspoon at a time, until it reaches the desired spreading consistency. If it's too thin, you can add a little more sifted icing sugar until it thickens. Be gentle with additions to avoid changing the texture too much.

→ Are there any easy variations for this chocolate treat?

Absolutely! For an extra layer of flavor, consider spreading raspberry jam between the cake layers before applying the icing, as suggested in the notes. You could also add a hint of orange zest to the batter or icing for a citrusy chocolate twist, or a pinch of chili powder for a subtle warmth.