Chocolate Fudge Cake

5 from 1 vote

This rich and moist chocolate fudge cake is paired with a creamy chocolate icing to make the most perfect yet simple cake for birthdays, celebrations, or an indulgent weekend bake.

Prep Time25

Cook Time35

Total Time1

Course: Baking

Cuisine: Global

Servings: servings

Ingredients

For the Chocolate Cake

250 g all-purpose flour 1¾ cups
56 g unsweetened cocoa powder ⅔ cup
1 tsp baking powder
1 tsp bicarbonate of soda baking soda
200 g light brown sugar 1 cup
110 g caster sugar ½ cup
½ tsp salt
2 large eggs
120 ml vegetable oil ½ cup
180 ml full-fat thick Greek yoghurt ¾ cup
1 tsp pure vanilla extract
240 ml hot black coffee 1 cup

For the Chocolate Icing:

115 g unsalted butter 1 stick
85 g unsweetened cocoa powder 3/4 cup + 1 tbsp
400 g powdered (icing) sugar 3¼ cups
150 ml double cream ⅔ cup
1 tsp vanilla extract

Instructions

For the Cake:

Preheat the oven to 160°C fan (350°F or 180c conventional). Lightly grease two 8-inch (20cm) round cake pans and line the bases with greaseproof paper.
In a large mixing bowl, whisk together the eggs, vegetable oil, Greek yoghurt, and vanilla extract until smooth.
Sift in the flour, cocoa powder, baking powder, and bicarbonate of soda directly into the bowl.
Add the light brown sugar, caster sugar, and salt. Whisk everything together until just combined - the batter will be thick at this stage.
Pour in the hot coffee and beat until the batter becomes smooth and glossy.
Divide the batter evenly between the prepared tins and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean and the cakes spring back when gently pressed.
Cool the cakes in the tins for 15 minutes, then turn them out onto a wire rack to cool completely.

For the Icing:

Melt the butter gently over low heat in a small saucepan.
Sift in the cocoa powder and stir until smooth and combined.
Transfer the chocolate mixture to a large bowl or stand mixer.
Add the icing sugar (sifted) and begin mixing on low speed. Add the double cream and vanilla extract.
Mix on medium speed for about 5 minutes, or until the icing is smooth, thick, and creamy.

To Assemble:

Once the cakes are completely cool, spread a generous layer of chocolate icing over one cake layer.
Top with the second cake and cover the entire cake with the remaining icing.
Ideally, place the cake in the fridge to chill for about 30 minutes to firm up. This allows for a cleaner slice but if you don't have time, don't worry too much, you will just need to slice more carefully.
Once chilled, slice and enjoy.

Notes

Scroll up for a step by step guide on how to make chocolate fudge cake.

To store: Keep in an airtight cake tin or well-wrapped in clingfilm in the fridge for up to 5 days. Remove from the fridge 20 minutes before eating as it’s better room temperature rather than fridge cold!

To freeze: unfrosted cake layers can be frozen for up to 3 months. Wrap each layer tightly in cling film/plastic wrap and then foil. Defrost overnight at room temperature before icing.

Make ahead: You can make the full cake a day in advance. Cover and place in the fridge then remove from the fridge 30 minutes before serving so it has time to come to room temperature. You can make the sponge 3 days in advance. Leave to cool and wrap tightly in clingfilm. Keep in the fridge. For the icing, you can also make this 3 days in advance and place in an airtight container in the fridge. Again, bring to room temperature before using. It may need to be re-whipped before spreading onto the cake for best texture.

Coffee: Make sure the coffee is freshly brewed and hot when added to the batter - black or Americano coffee is best and instant coffee is absolutely fine. It helps bring out the depth of the chocolate flavour without making the cake taste like coffee.

Pan sizes: this recipe is designed for two 8-inch (20cm) round cake pans. If using 9-inch pans, the cakes will be slightly thinner and may bake a few minutes faster so keep an eye on it and test with a skewer at around 25 minutes, to see if it's done.

Conversions: To be helpful, we’ve provided conversions if you are in America and like using cups but we should say, for accuracy, we really do recommend weighing. It’s the British way of doing it and is the most accurate way to get the best cakes. We’ve tried to make your life easier but for the best cakes, please use the weights provided!

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