Ultimate Chocolate Fudge Cake

Chocolate fudge cake is always ALWAYS a winner, right? Simply served as just an understated slice, with that beautiful soft icing. Or warmed up and gooey with a scoop of vanilla ice cream. Chocolate fudge cake is perfect for all times and all seasons 🤤

Now, if you’ve not heard me say it yet, I’ll say it again: chocolate makes the world a better place. If you haven’t already, you need to check out my other chocolate offerings! From my chocolate orange cookies to my chocolate brownies, my love affair with chocolate holds no boundaries!

For many years I looked for chocolate cake recipes that weren’t too dry, or too dense. Or a multitude of other things. Now I’ve found my perfect recipe, I want to share it with you! 😊

This chocolate cake alone is amazing: it is full of delicious rich chocolatey flavour and with such a beautiful moist crumb. Honestly, I would just eat the cake alone if I had to!

And onto the icing. It is rich and fudgy and ah-may-zing! But be warned: patience is needed whilst it sets, or your icing run off your cake! Once set, use as is or whisk up into a lighter fluffier version of fudge icing. Both ways are amazing, you honestly can’t go wrong!

My favourite way to enjoy this cake? Warm with a scoop of vanilla ice cream! Mmmmm… 🤤

As one friend described my chocolate fudge cake: this is pure chocoholics heaven. And you know, I might actually have to agree with her!

This has become my go-to chocolate cake recipe now, even known to friends as “Andrea’s chocolate cake”! Can’t complain at having a cake like this named after me! 😆

Enjoy all the chocolate friends! Thanks for joining me today!

Happy baking x

Recommended equipment and ingredients I used *

Hand mixerMixing bowl
WhiskCake tins
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Chocolate Fudge Cake

4 from 38 votes
Recipe by movers and bakers Course: DessertCuisine: InternationalDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

12

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

10

minutes

My ultimate chocolate fudge cake recipe will satisfy even the most die-hard chocoholic!

Ingredients

  • For the cake
  • 480 g (3 cups) plain flour

  • 460 g (2¼ cups) caster sugar

  • 140 g (1¼ cups) cocoa powder

  • tsp bicarbonate of soda (baking soda)

  • tsp baking powder

  • tsp salt

  • 4 large eggs

  • 360 ml (1½ cups) buttermilk

  • 120 ml (½ cup) oil (I use vegetable)

  • 2 tsp vanilla extract

  • 360 ml (1½ cup) boiling water + 2 tsp espresso (optional)

  • For the icing
  • 390 g (2 cups + 2 tbsp) dark chocolate (see notes)

  • 300 ml (1¼ cups) double cream

  • 200 g (¾ cup + 2 tbsp) unsalted butter

  • 160 g (1 cup + 2 tbsp) icing sugar

  • 3 tsp vanilla

  • 1 tsp espresso powder (optional)

  • ¼ tsp salt

Directions

  • Preheat your oven to 160C/320F. Grease and line four 8″ cake tins and set aside.
  • Sift the flour, sugar, cocoa, bicarb, baking powder and salt into a large bowl. Whisk briefly to completely combine all the ingredients. In a separate bowl (I use a large measuring jug), crack in your eggs, then add buttermilk, oil and vanilla and whisk together. Pour this into your dry mixture and beat to combine. Your mixture will be very stiff at this stage.
  • Mix the espresso powder into your hot water (if using), then slowly drizzle the hot liquid into your cake mixture whilst mixing on a slow speed. Once all the liquid has been added to your cake mix, it will be quite runny, more like double cream. Pour your cake mixture evenly into your prepared tins. Bake in your preheated oven for 20-25 minutes until springy to touch and a toothpick inserted comes out clean. Cool 5 minutes in the tins, then remove and cool completely on a rack.
  • Whilst your cake is baking and cooling, make the icing. Put all the icing ingredients into a large saucepan and heat gently, stirring constantly, until the butter and chocolate have melted. Once completely combined, take off the heat and leave to cool completely.
  • Once your cakes and icing are completely cool, use some of the icing to sandwich your cake layers together, then cover the top and sides with the remaining icing.

Notes

  • I pop my icing in the fridge as it’s setting to firm it up. I find I work it a fair bit as I’m spreading it, so this helps it hold better as I spread it over my cake.
  • If you’re worried about tasting the coffee, please don’t! Coffee enhances the flavour of chocolate in bakes, so it here it helps to make it much richer and deeper a flavour, for even more chocolatey loveliness! If you would rather not use it, feel free to remove completely 😊
  • You can, of course, make more of this icing for the cake if you prefer. I like a lesser amount of icing on my cakes, but if you prefer a more generous amount, go for it!
  • If you prefer a lighter icing, do use a mix of milk chocolate in with your dark chocolate. Be warned though: milk chocolate will affect your icing so it will not be as firm as when you use all dark chocolate.

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22 Comments

  1. Louise Caffel

    Wow, this is the most wonderful chocolate fudge cake, so moist and rich, yet so easy to make – just love it!!!

  2. Amazing cake!

    I used a slightly smaller tin, so I was able to get 2 sandwich cake out of it!

    It was a hit at home and at work!

    I am so happy I found your blog and your insta ❤️❤️❤️

  3. Hey hi ..the recipe looks lovely ..may I know what size fake tins have to be used

  4. Effortless recipe! my cake turn dense, moist, the top is shiny (I always store the cake in an airtight container to keep it moist) it taste so chocolaty but fancyyyyy. i lovee this recipe so much! after trying some recipe this is the one i looking for.. everything is balance here. Thank you Andrea for sharing this💕

  5. Hi! Did you use dutch or natural cocoa powder? Thanks!

  6. What kind of coffee did you use? The recipe states espresso rather than instant so I’m assuming that’s different? Thanks.

    • I used instant espresso powder, but you could absolutely use regular instant coffee too if you don’t have espresso.

      • Haseena

        Hi what dark chocolate do you use for this recipe? Thank you

        • I like to use 65-70% dark chocolate in this, but it totally does depend on your tastes for how dark you want your icing to be! If you prefer it a little lighter, you could mix some milk chocolate in instead of using just dark chocolate. Hope that helps!

  7. Natalia Railean

    Hello Andrea, I would like to make your chocolate fudge cake for my husband’s birthday tomorrow. I have a question for you: on the video you pour the cake batter into 2 – 8 inch baking pans. How come you have 4 layers of cake at the end? Thank you for your help!!!

    • Hi Natalia, I baked my cakes in two pans, and sliced each cake in half once baked to get my four layers. You absolutely don’t need to do this, I just like the layers! Hope this helps, and happy birthday to your husband tomorrow! 😊

  8. Thank you so much for responding so quickly to my question!!!! I actually just baked it and didn’t slice the layers in half yet so I was thinking what to do with them and I saw your response. Thank you so much! I unfortunately used regular expresso coffee instead of instant… oups! I hope it’s still going to be “okay”….I will let you know how my cake turned out. Thanks so much for your recipe and your response!

    • It’s the little bit of coffee that enhances the chocolate flavour, so it will all be good I’m sure! Please do share the final results, and even share on instagram if you wish! 😊

  9. Made this for my mum’s birthday and she said it was the best chocolate cake she’d ever had! I made it with three layers instead of four and it still worked beautifully with the same ingredient quantities 🙂

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