Chocolate Fudge Cake

Indulgent and rich, this chocolate fudge cake is a true showstopper. Perfect for any occasion, it is guaranteed to be a crowd pleaser.


  • 8.8 oz Self-raising Flour
  • 8.8 oz Unsalted Butter
  • 8.8 oz Muscovado Sugars
  • 8.8 oz Dark Chocolate
  • 1.8 oz Cocoa Powder
  • 1.4 oz Caster Sugar
  • 4 Large Eggs
  • 1 tsp Vanilla Extract
    • For the buttercream:
    • 7 oz Icing Sugar
    • 7 oz Unsalted Butter
    • 7 oz Dark Chocolate

Step 1

Pre-heat the oven to 356°F. You will need 2 deep 8" spring-form cake tins lined with baking paper.

Step 2

To start the cake mix, stir together the flour and cocoa in a bowl.

Step 3

Melt the chocolate, sugar and butter with 3.4 fl oz water in a pan until smooth.

Step 4

When the heated mixture has cooled, transfer to a mixing bowl and whisk in the eggs one by one until combined, then add the vanilla extract. Slowly whisk the wet ingredients into the dry ingredients and stir until fully combined.

Step 5

Divide the batter between the cake tins and bake for 30 minutes or until a skewer poked into the middle comes out clean. It may crack a little on top but this will be covered by the icing. Leave to cool.

Step 6

To make the buttercream, use an electric whisk to mix together the icing sugar and butter for 5 minutes or until light and fluffy. Mix in the melted chocolate until smooth and the buttercream becomes spreadable.

Step 7

With a spatula put a thick layer of buttercream on top of one of the cakes, then sandwich the other sponge on top. Spread another thick layer on top and use the rest to cover the sides.

Step 8

To decorate the top of cake, use as many sweet treats as you like. Leave to set in the fridge for 20 minutes.