Easy Chocolate Fudge Cake (Printable Page)

Rich, squidgy chocolate cake with smooth chocolate icing—perfect for celebrations or indulgent teatime treats.

# What You Need:

→ For the 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 unsweetened cocoa powder
09 - 5 fl oz whole milk
10 - 1 tsp vanilla extract

→ For the 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

# Steps:

01 - Preheat oven to 350°F (160°C fan). 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 the melted chocolate mixture into the egg 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 cake tins.
08 - Bake for 30–35 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 the icing is smooth and glossy.
11 - 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.

# Expert Advice:

01 -
  • It delivers deep, fudgy chocolate flavor without any fussy techniques or hard-to-find ingredients.
  • The texture stays moist for days, which means you can bake ahead without worry.
  • It's versatile enough for birthdays, dinner parties, or those evenings when only chocolate will do.
02 -
  • Don't overbake the cake or it loses that signature fudgy texture, so start checking at 30 minutes even if your oven runs cool.
  • Let the melted chocolate cool slightly before adding it to the eggs, or you'll end up with sweet scrambled eggs instead of batter.
  • Sifting the icing sugar is non-negotiable if you want smooth, lump-free icing that looks professionally made.
03 -
  • Weigh your ingredients rather than using cups for the most consistent results, especially with flour and cocoa powder.
  • Use a cake strip or wrap your tins with damp tea towels to help the cakes bake flat and avoid doming in the center.
  • If the icing feels too thick, add a tiny splash more milk, and if it's too thin, beat in a bit more icing sugar until it reaches spreading consistency.
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