Easy Chocolate Fudge Cake (Printable Version)

Rich, squidgy chocolate cake with silky-smooth icing—perfect for celebrations or an indulgent teatime treat.

# What You'll Need:

→ Cake

01 - 7 oz unsalted butter, plus extra for greasing
02 - 7 oz dark chocolate (minimum 50% cocoa solids), chopped
03 - 8.8 oz light brown sugar
04 - 3 large eggs
05 - 7 oz all-purpose flour
06 - 1½ tsp baking powder
07 - ¼ tsp fine sea salt
08 - 1.8 oz cocoa powder
09 - 5 fl oz whole milk
10 - 1 tsp vanilla extract

→ Chocolate Icing

11 - 5.3 oz dark chocolate, chopped
12 - 3.5 oz unsalted butter
13 - 7 oz powdered sugar, sifted
14 - 3 tbsp whole milk

# How-To Steps:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake tins with baking paper.
02 - 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.
03 - In a large mixing bowl, whisk the sugar and eggs together until pale and thick.
04 - Stir in the melted chocolate mixture, followed by the vanilla extract.
05 - In a separate bowl, sift together the flour, baking powder, salt, and cocoa powder.
06 - Gradually fold the dry ingredients into the wet mixture, alternating with the milk, until just combined and smooth.
07 - Divide the batter evenly between the prepared tins.
08 - Bake for 30 to 35 minutes or until a skewer inserted into the center comes out with a few moist crumbs.
09 - Cool the cakes in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
10 - Melt the chocolate and butter together in a heatproof bowl over simmering water. Remove from heat and gradually beat in the powdered sugar and milk until smooth and glossy.
11 - Place one cake layer on a serving plate and spread with a third of the icing. Top with the second cake layer and cover the top and sides with the remaining icing. Smooth with a palette knife.

# Expert Advice:

01 -
  • It's the kind of squidgy, fudgy texture that makes people close their eyes when they take a bite.
  • You don't need fancy equipment or confusing techniques, just a bowl and a bit of patience.
  • The icing is so glossy and smooth it looks like you bought it from a posh bakery.
  • It tastes even better the next day, which means you can bake it ahead and actually enjoy your own party.
02 -
  • Don't overbake it, the skewer should come out with a few moist crumbs, not bone dry, or you'll lose that fudgy center.
  • Let the cakes cool completely before icing or the chocolate will slide right off and pool at the bottom.
  • If the icing feels too thick, add milk a teaspoon at a time until it's spreadable but still holds its shape.
03 -
  • Weigh your flour properly, scooping it straight from the bag packs it down and you'll end up with a dense, heavy cake.
  • If the icing sets too firm while you're working, pop the bowl over warm water for a few seconds and stir gently to loosen it up again.
  • Let the chocolate cool slightly after melting or it'll cook the eggs when you mix them together, and nobody wants scrambled chocolate cake.
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