Moist Chocolate Fudge Cake

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

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 57 votes

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Course: Afternoon Tea, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: 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

Metric - US Customary

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.