Chocolate Fudge Cake

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Discover the chocoholic’s ultimate treat with my foolproof moist chocolate fudge cake recipe. A super rich, moist but light sponge with an indulgent chocolate fudge icing.

A double chocolate hit guaranteed to satisfy your sweet tooth. So go on, treat yourself to a slice of chocolate heaven.

This cake is one of my most requested bakes, be it from satisfied customers, family or friends. I hope this chocolate fudge cake will soon be your favourite too.

The good news is, this tasty delight is easy to make with no fancy ingredients to buy. Just an all-in-one sponge and a simple fudge icing.

The secret to the very best chocolate fudge cake recipe ever is brown sugar. This adds moisture and gives a lovely molasses flavour for that fudgy taste.

As a self confessed chocoholic, you’ll always find me baking with chocolate. Yes, my all time favourite is Chocolate Fudge Cake but brownies and muffins come a pretty close second.

I’ve updated what I originally published in 2013 as an economic mini version of my recipe. Now we’re looking at a larger and more indulgent cake with clearer instructions and step by step photographs. I hope you enjoy all the new features added to this recipe post.

Why you’ll love this recipe

• This Moist Chocolate Fudge Cake is by far my most requested bake. Whether customers in France, Kitchen Shed visitors or distant family and friends, this cake is always in demand. It’s my go to cake recipe for a special birthday or celebration, including a 3 tier chocolate fudge cake for my parent’s Diamond wedding.
• Chocolate heaven – the most delicious chocolate flavour enhanced by vanilla, espresso and the molasses from the brown sugar. Smothered in an irresistibly delicious chocolate fudge icing. Almost impossible to not taste the icing before it gets anywhere near the cake.
• Moist cake – my chocolate fudge cake is super moist from the brown sugar and yogurt. It will stay moist and fresh for days without becoming dry and stale.
• Easy to make – it’s an all in one foolproof chocolate sponge. Simply beat all the ingredients together and bake in a tin. And chocolate fudge icing is even easier, just melt in the microwave and whisk.
• Make ahead – this chocolate fudge cake is freezer friendly and can be frozen for up to three months.

What equipment do I need ?

• A stand mixer fitted with a beater or a handheld mixer – I used my KitchenAid. A wooden spoon and a bit of elbow grease also does the job.
• An 20 cm / 8 inch loose bottomed cake tin lined with baking parchment.

What ingredients do I need ?

Full details of ingredient amounts are in the recipe card.

Cake Mixture Ingredients

• Plain flour / all purpose flour – I prefer to use plain flour and add a raising agent myself. I find it more economical to buy just one type of flour for non-bread baking. You can, however, use self raising flour and reduce the amount of baking powder to 1 teaspoon.
• Cocoa powder – use a high quality cocoa powder not drinking chocolate. UK cocoa powder is mostly Dutch process cocoa powder which gives a deep chocolate flavour and a rich colour.
• Baking powder – gives lift to the sponge.
• Bicarbonate of soda / baking soda – essential for working with the Greek yogurt to give the chocolate cake a light texture.
• Salt – I use sea salt.
• Espresso coffee powder – I use espresso powder in all my chocolate baking. The coffee acts to intensify the chocolate flavour and there is no taste of coffee in the finished Chocolate Fudge Cake.
• Vanilla extract – use the best quality you can get hold of. I use my own homemade homemade Vanilla extract. (link)
• Soft dark brown sugar – has a lovely deep molasses flavour. Also helps prevent the cake drying out as well as making a lovely soft cake.
• Greek yogurt – adds moisture to the chocolate cake and reacts with the bicarb to create a lighter sponge.
• Spreadable butter or baking spread – I used Anchor Spreadable at room temperature. Alternatively use a baking spread like Stork. Either fat will deliver a good rise and produce a light, fluffy cake.
• Eggs – I used large eggs at room temperature. To avoid curdling the cake batter, make sure there are no big temperature changes when adding ingredients to eggs.

Chocolate Fudge Icing / Frosting Ingredients

• Butter – I used salted butter.
• Milk – use full fat milk.
• Icing sugar – also called confectioner’s sugar or powdered sugar.
• Cocoa powder – I used Bourneville.
• Chocolate – Use good quality dark chocolate chips.

Optional decoration

• Chocolate curls or flakes

How to make Moist Chocolate Fudge Cake

My Easy Chocolate Fudge Cake couldn’t be easier !

Make the cake

• Place all the cake ingredients into the bowl of a stand mixer fitted with a beater.
• Beat for 2 minutes, scraping down half way through mixing. You should have a lovely smooth cake batter.

• Pour into a prepared tin and level off the cake mixture.
• Bake for 1 hour until the cake springs back when pressed gently. Test your cake is cooked by inserting and removing a skewer or cake tester into the centre of the cake. The cake is ready if the skewer / tester comes out clean.

• Cool in the tin before turning out onto a cooling rack to cool down completely.

Make your Chocolate Fudge Icing / Frosting

• Microwave the butter, milk and dark chocolate drops for 1 1/2 minutes.
• Whisk in the icing sugar and cocoa powder until smooth and shiny.

Assemble your cake

• Once completely cooled, horizontally slice your cake in half.
• Put a thick layer of chocolate fudge frosting on top of one of the cake halves. Then form a sandwich by placing the other sponge half on top of the chocolate fudge.
• Cover the whole cake in the remaining icing, and even it out over the cake. Make a rough wavy design in the icing using the palette knife.
• Optional – sprinkle with dark chocolate curls
• Enjoy with fresh cream, ice cream or just as it is. As an extra indulgence, we often serve Chocolate Fudge Cake with a generous dollop of Homemade Clotted Cream.

Recipe FAQs

Can I freeze it ?

Yes, you can. Chocolate Fudge Cake, whole or in slices, can be frozen for up to three months.
Open freeze on a flat surface for two hours before transferring to a freezer bag or container. I like to freeze it in individual slices so we can take out a slice rather than a whole cake. This reduces the risk of us eating a whole cake to ourselves and leaves a treat to satisfy future cravings.

How long does it keep ?

Chocolate Fudge Cake is best stored in an airtight container at room temperature for up to 4 days.

More Chocolate Cake Recipes

• Chocolate Potato Muffins
• Courgette Brownies
• Chocolate Courgette Bakery Style Muffins

Pin for later

As well as the We Should Cocoa challenge for May, I’m also entering my Chocolate Fudge Cake recipe for:

• Helen at Fuss Free Flavours and Camilla at Fab Food 4 All‘s Credit Crunch Munch hosted by Gingey Bites this month.
• Family Foodies hosted alternately by Bangers & Mash and Eat Your Veg where the theme is Cheap and Cheerful.
• Made With Love Mondays where everything is made from scratch.