Chocolate Fudge Cake

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Today I have a lovely recipe, from BBC Good Food, for a Chocolate Fudge Cake.  This is a single layer cake, but could quite easily be turned into two layers by doubling the recipe to create two cakes and then maybe filling with a chocolate buttercream, using some of the frosting from the recipe.

I think one layer is more than enough though, so that is what I made.  I also used a smaller cake tin than suggested in the recipe, because I only have 20cm square tins.  But that is fine, the cake still baked time.  It is just a case of checking to see when it is done, so adjusting timings as necessary.
The recipe is easy to follow and everything for the cake can be done in a large saucepan, though I used a bowl to mix in some ingredients, simply because I find it easier to video like that.
Once baked and frosted I put some sprinkles on, as they did in the recipe, though I don’t think that is entirely necessary, but it does make them look great.
This is a lovely cake, nice and moist and with that rich chocolate flavour, enhanced by the fudge-like frosting.  This is one I shall make again I am sure.
Chocolate Fudge Cake

                                             Chocolate Fudge Cake – Video

For the cake:

  • 200g dark chocolate,
  • 200g butter
  • 200g muscovado sugar, I  used a combination of dark and light
  • 100ml soured cream
  • 2 medium eggs(large in USA), beaten
  • 200g self-raising flour
  • 25g cocoa powder
  • 1/4 tsp salt
For the icing:

  • 100g dark chocolate
  • 170g condensed milk
  • 100g butter
  • Sprinkles to decorate, if required
  1. Preheat the oven to 160C/140C Fan/320F.
  2. Grease and line a 22cm square cake tin with parchment paper(I used 20cm square tin)
  3. Place the butter, chocolate and sugar into a large saucepan with 100ml of hot water.
  4. Gently heat until all has melted, stir to combine.
  5. Remove from heat and allow to cool for a few minutes.
  6. Add the soured cream and stir to combine.
  7. Add the beaten eggs and stir to combine.
  8. Sift in the flour, salt and cocoa powder and whisk of stir until combined and there are no visible lumps.
  9. Pour the batter into the cake tin and bake in the oven for 50 minutes until the centre is springy and a skewer comes out clean.
  10. Place the cake, in the tin, on a wire rack and allow to cool completely.
  11. Place the chocolate, condensed milk and butter in a bowl over a pan of simmering water and allow to melt, stirring to combine.
  12. Remove from the heat and allow to cool completely.   This can be done by chilling if necessary.
  13. When the cake is completely cook remove from the tin and paper and spread the frosting over the top.
  14. Cover with sprinkles if you are using them.
  15. Cut into pieces of the size you want.

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