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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.

A whole cake with a slice cut and placed on its side.

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.

A slice of Moist Chocolate Fudge Cake on a plate with a cake in the background.

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.
A whole cake with a slice cut and placed on its side.

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 ?

Icing sugar, yogurt, vanilla extract, brown sugar, Anchor spread, milk, butter, cocoa, flour, eggs, baking powder, salt, espresso powder and chocolate.

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

Sugar, butter, yogurt and eggs being added to a mixing bowl.
  • 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.
A KitchenAid mixing a chocolate sponge showing unmixed, partially mixed and a finished mixture.
  • 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.
Cake batter being poured into a tin and levelled out then being put in the oven and baked.
  • Cool in the tin before turning out onto a cooling rack to cool down completely.

Make your Chocolate Fudge Icing / Frosting

Bowl in a microwave with butter, chocolate and milk. Icing sugar and cocoa being whisked in.
  • 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.
A bowl of chocolate fudge icing with a whisk pulling out some icing.

Assemble your cake

A sponge cut in half and spread with icing another sponge put on top and decorated.
  • 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.
Moist Chocolate Fudge Cake decorated with chocolate flakes on a slate.

Recipe FAQs

What’s the difference between chocolate cake and fudge cake?

Chocolate Fudge cake tends to be a moist and denser cake but not as dense as a chocolate mud cake. There’s a richer molasses flavour from the brown sugar giving a fudge taste to the cake.

Should Chocolate Fudge Cake be refrigerated?

Chocolate Fudge cake can be kept at room temperature in a covered container. This is because the chocolate fudge frosting doesn’t contain fresh cream. Also, circulated air in fridges with fans would be bad news, as it would dry out the cake more quickly.

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.

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Moist Chocolate Fudge Cake with a slice on its side. Sponge being iced and decorated.
A whole cake with a slice cut and placed on its side.

Moist Chocolate Fudge Cake

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.
5 from 56 votes
Print Pin Rate this Recipe Save Recipe
Course: Afternoon Tea, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 portions
Calories: 510kcal
Author: Sarah James
portions

Equipment

  • Stand mixer fitted with a beater or a handheld mixer. I used my KitchenAid.
  • 20 cm/8 inch loose bottomed cake tin lined with baking parchment

Ingredients

Cake mixture

  • 240 g plain flour / all purpose flour – sieved
  • 60 g cocoa powder – sieved or Dutch process cocoa powder
  • 2 ½ tsp baking powder
  • ½ tsp bicarbonate of soda / baking soda
  • ¼ tsp salt
  • 2 tsp vanilla extract
  • 2 tsp espresso powder
  • 300 g soft dark brown sugar
  • 120 g Greek yogurt
  • 225 g spreadable butter or baking spread at room temperature I used Anchor Spreadable
  • 4 eggs

Chocolate Fudge Icing / Frosting

  • 115 g salted butter
  • 4 tbs full fat milk
  • 60 g dark chocolate drops
  • 250 g icing sugar / confectioner’s sugar
  • 60 g cocoa powder sieved

Optional decoration

  • Chocolate curls or flakes

Instructions

Cake batter

  • Place the cake ingredients into the bowl of a stand mixer.
  • Fit a beater to your mixer and mix the ingredients for 2 minutes, scraping down half way through mixing. You should have a lovely smooth cake batter.
  • Pour cake batter into an 20 cm / 8 inch loose bottomed cake tin lined with baking parchment. Level batter with a spatula.
  • Bake for 1 hour at at 170°C / 150°C fan / 325 °F / Gas Mark 3. When cooked, your cake should spring back when pressed gently. Test your cake is cooked by inserting a skewer or cake tester into the centre and removing it. The cake is ready if the tester / skewer comes out clean.
  • Leave for 20 minutes in the tin before turning out onto a cooling rack to completely cool.

Chocolate fudge icing

  • Place the butter, milk and dark chocolate drops into a microwaveable bowl. Microwave for 1 ½ minutes on full power.
  • Whisk butter, milk and dark chocolate drops before adding the sifted icing sugar and cocoa powder in two stages.
  • Whisk until smooth and shiny.

Assembling

  • Once completely cooled, horizontally slice your cake in half.
  • Place the top half of the cake upside down on a board or flat plate. This means the chocolate fudge icing can be placed on the flat smooth knife cut surfaces.
  • Using a palette knife, spread a third of the fudge icing on the plated cake half. Now bring the two cakes halves together to form a sandwich.
  • Evenly cover the whole cake with the remaining fudge icing. Make a rough wavy design within the icing, using the palette knife.
  • Optional: Sprinkle with chocolate curls, grated chocolate or dust with cocoa powder.

Notes

  • For US cup measures, use the toggle at the top of the ingredients list.
  • I prefer to use plain flour and add a raising agent. You can however, use self raising flour and reduce the amount of baking powder to 1 teaspoon.
  • Spreadable butter – I used Anchor Spreadable at room temperature. Alternatively use a baking spread like Stork.
  • Nutrition information is approximate and meant as a guideline only.
Calories: 510kcal | Carbohydrates: 70g | Protein: 8g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 76mg | Sodium: 407mg | Potassium: 295mg | Fiber: 4g | Sugar: 47g | Vitamin A: 1044IU | Vitamin C: 0.02mg | Calcium: 129mg | Iron: 3mg

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

Recipe Rating




Moop Brown

Monday 16th of October 2023

Chocolate cake is one of my favorite desserts and this recipe for it looks so rich and tasty.

Kim

Sunday 15th of October 2023

Amazing! Such a perfect chocolate cake. I am going to use this for birthdays and events from now on!

Carrie R

Sunday 15th of October 2023

Is it bad that I wish I had a slice of this right now with my morning coffee? ;) Looks so moist and chocolaty!

Dennis

Saturday 14th of October 2023

You had me at fudge and your cake was easy to make and OMG delicious!

Lauren Michael Harris

Friday 13th of October 2023

I am a chocolate lover and this cake really curbed those cravings! It was so rich and decadent. I'd definitely make this one again!

Sarah James

Saturday 14th of October 2023

That's great to hear Lauren, thank you for taking time to comment, Sarah.