chocolate fudge cake recipe

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
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Chocolate Fudge Cake

4 from 19 votes
Recipe by Andrea Jones Course: DessertDifficulty: Easy


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


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

  • 460 g (2¼ cup) caster sugar

  • 140 g (1¼ cup) cocoa powder

  • 1½ tsp bicarbonate of soda

  • 1½ tsp baking powder

  • 1½ tsp salt

  • 4 large eggs

  • 360 ml (1½ cup) 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 cup) 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


  • 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.

Recipe Video


  • 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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  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

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