Chocolate Fudge Cake

Name: Chocolate Fudge Cake
Total time: 1 h 58 min
Yield: 4 servings
Ingredients: 5 g Unsalted butter; 175 g Plain flour; 200 g Caster sugar; 40 g Cocoa powder; 1.5 tsp Baking powder; 0.5 tsp Bicarbonate of soda; 1 pinch Salt; 2 piece Egg; 150 ml Whole milk; 90 ml Sunflower oil; 1 tsp Vanilla extract; 150 ml Water; 150 g Dark chocolate; 100 g Unsalted butter; 60 ml Double cream; 200 g Icing sugar

1 hr 56 min · 14 min active · makes ~1.45 kg · Medium

Rich dark chocolate fudge cake with a dense crumb and silky ganache finish, made with whole milk and double cream for depth.

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Chocolate Fudge Cake

Rich dark chocolate fudge cake with a dense crumb and silky ganache finish, made with whole milk and double cream for depth.

See more →

TOTAL TIME

1 hr 56 min

ACTIVE TIME

14 min

QUANTITY

~1.45 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/15

Tools0/16

Ingredients

0/15 gathered · 4 servings

105g

175g

200g

40g

1.5tsp

0.5tsp

1pinch

2piece

150ml

90ml

1tsp

150ml

150g

60ml

200g

#	Quantity	Notes	State
1	105g	—	—
2	175g	—	—
3	200g	—	—
4	40g	—	—
5	1.5tsp	—	—
6	0.5tsp	—	—
7	1pinch	—	—
8	2piece	—	—
9	150ml	—	—
10	90ml	—	—
11	1tsp	—	—
12	150ml	—	—
13	150g	—	—
14	60ml	—	—
15	200g	—	—

Tools

17 items

Procedure

34 steps

1 of 34

Turn the oven to 180 °C and allow it to come fully up to temperature.

180°C

⏱ 10 min

2 of 34

Using a pastry brush or a piece of folded kitchen paper, smear a thin, even layer of butter all over the inside of a 20 cm round cake tin.

Unsalted butter · 5 g

⏱ 30s

3 of 34

Cut a disc of baking paper to fit the base and a strip for the sides, then press them into the greased tin so they sit flat.

⏱ 1 min

4 of 34

Tip the plain flour into a large mixing bowl.

Plain flour · 175 g

⏱ 10s

ResultPlain flour

5 of 34

Add the caster sugar to the bowl.

Caster sugar · 200 g

⏱ 10s

ResultPlain flour and caster sugar

6 of 34

Add the cocoa powder to the bowl.

Cocoa powder · 40 g

⏱ 10s

ResultPlain flour and caster sugar and cocoa powder

7 of 34

Add the baking powder to the bowl.

Baking powder · 1.5 tsp

⏱ 10s

ResultPlain flour mixture

8 of 34

Add the bicarbonate of soda to the bowl.

Bicarbonate of soda · 0.5 tsp

⏱ 10s

ResultPlain flour mixture

9 of 34

Add a pinch of salt to the bowl.

Salt · 1 pinch

⏱ 5s

ResultPlain flour mixture

10 of 34

Whisk all the dry ingredients together until evenly combined and free of lumps.

⏱ 30s

ResultDry cake mixture

11 of 34

Crack the eggs into a medium bowl, discarding the shells.

Egg · 2 piece

⏱ 10s

ResultEgg

12 of 34

Pour the milk into the bowl with the eggs.

Whole milk · 150 ml

⏱ 10s

ResultEgg and whole milk

13 of 34

Add the sunflower oil to the bowl.

Sunflower oil · 90 ml

⏱ 10s

ResultEgg and whole milk and sunflower oil

14 of 34

Add the vanilla extract to the bowl.

Vanilla extract · 1 tsp

⏱ 5s

ResultEgg mixture

15 of 34

Whisk the eggs, milk, oil and vanilla together until smooth and combined.

⏱ 30s

ResultWet cupcake mixture

16 of 34

Pour the wet mixture into the bowl of dry ingredients.

Wet cupcake mixture · step 15

⏱ 10s

ResultWet cupcake mixture and dry cake mixture

17 of 34

Pour in the water.

Water · 150 ml

⏱ 10s

ResultWet cupcake mixture and dry cake mixture and water

18 of 34

Whisk everything together until you have a smooth, glossy batter with no dry streaks — it will be quite liquid.

⏱ 1 min

ResultChocolate cake batter

19 of 34

Pour the batter into the lined cake tin, scraping out the bowl with a spatula.

Chocolate cake batter · step 18

⏱ 15s

ResultChocolate cake batter

20 of 34

Place the tin in the oven.

⏱ 10s

ResultChocolate cake batter

21 of 34

Bake for 35 minutes, until the cake is risen and a skewer inserted into the centre comes out with just a few moist crumbs.

180°C

⏱ 35 min

ResultBaked chocolate cake

22 of 34

Remove the tin from the oven using oven gloves and set it on a wire rack.

⏱ 15s

ResultBaked chocolate cake

23 of 34

Leave the cake to cool in the tin for 10 minutes before turning out.

⏱ 10 min

ResultCooled chocolate cake

24 of 34

Run a palette knife around the edge of the tin, then invert the cake onto a wire rack and peel away the baking paper.

Cooled chocolate cake · step 23

⏱ 30s

ResultCooled chocolate cake

25 of 34

Leave the cake to cool completely on the rack before frosting.

⏱ 1 hr

ResultFully cooled chocolate cakeused in step 33

26 of 34

Break the dark chocolate into small pieces into a heatproof bowl.

Dark chocolate · 150 g

⏱ 30s

ResultDark chocolate

27 of 34

Add the butter, cut into cubes, to the bowl with the chocolate.

Unsalted butter · 100 g

⏱ 10s

ResultDark chocolate and unsalted butter

28 of 34

Pour the double cream into the bowl.

Double cream · 60 ml

⏱ 10s

ResultDark chocolate and unsalted butter and double cream

29 of 34

Set the bowl over a pan of barely simmering water, making sure the base does not touch the water, and stir gently until the chocolate and butter have melted into a smooth, glossy mixture.

⏱ 3 min

ResultMelted chocolate mixture

30 of 34

Sift the icing sugar directly into the bowl of melted chocolate.

Icing sugar · 200 g

⏱ 10s

ResultMelted chocolate mixture and icing sugar

31 of 34

Beat vigorously with a whisk until the frosting is thick, smooth and glossy, then set aside to cool and thicken to a spreadable consistency.

⏱ 2 min

ResultChocolate fudge frosting

32 of 34

Leave the frosting to cool at room temperature, stirring occasionally, until it is thick enough to hold its shape when spread.

⏱ 30 min

ResultThickened chocolate fudge frostingused in step 34

33 of 34

Transfer the cooled cake to a cake stand or serving plate.

Fully cooled chocolate cake · step 25

⏱ 15s

ResultFully cooled chocolate cake

34 of 34

Spoon the frosting onto the top of the cake and use a palette knife to spread it generously over the top and down the sides in smooth, swooping strokes.

Thickened chocolate fudge frosting · step 32

⏱ 2 min

ResultChocolate Fudge Cake

Total Time1 hr 56 min

#	Product	Tool	Action
1	—	180°C	Turn the oven to 180 °C and allow it to come fully up to temperature.⏱ 10 min
2	5 g		Using a pastry brush or a piece of folded kitchen paper, smear a thin, even layer of butter all over the inside of a 20 cm round cake tin.⏱ 30s
3	—		Cut a disc of baking paper to fit the base and a strip for the sides, then press them into the greased tin so they sit flat.⏱ 1 min
4	175 g		Tip the plain flour into a large mixing bowl.⏱ 10sResultPlain flour
5	200 g		Add the caster sugar to the bowl.⏱ 10sResultPlain flour and caster sugar
6	40 g		Add the cocoa powder to the bowl.⏱ 10sResultPlain flour and caster sugar and cocoa powder
7	1.5 tsp		Add the baking powder to the bowl.⏱ 10sResultPlain flour mixture
8	0.5 tsp		Add the bicarbonate of soda to the bowl.⏱ 10sResultPlain flour mixture
9	1 pinch		Add a pinch of salt to the bowl.⏱ 5sResultPlain flour mixture
10	—		Whisk all the dry ingredients together until evenly combined and free of lumps.⏱ 30sResultDry cake mixture
11	2 piece		Crack the eggs into a medium bowl, discarding the shells.⏱ 10sResultEgg
12	150 ml		Pour the milk into the bowl with the eggs.⏱ 10sResultEgg and whole milk
13	90 ml		Add the sunflower oil to the bowl.⏱ 10sResultEgg and whole milk and sunflower oil
14	1 tsp		Add the vanilla extract to the bowl.⏱ 5sResultEgg mixture
15	—		Whisk the eggs, milk, oil and vanilla together until smooth and combined.⏱ 30sResultWet cupcake mixture
16	Wet cupcake mixturestep 15		Pour the wet mixture into the bowl of dry ingredients.⏱ 10sResultWet cupcake mixture and dry cake mixture
17	150 ml		Pour in the water.⏱ 10sResultWet cupcake mixture and dry cake mixture and water
18	—		Whisk everything together until you have a smooth, glossy batter with no dry streaks — it will be quite liquid.⏱ 1 minResultChocolate cake batter
19	Chocolate cake batterstep 18		Pour the batter into the lined cake tin, scraping out the bowl with a spatula.⏱ 15sResultChocolate cake batter
20	—		Place the tin in the oven.⏱ 10sResultChocolate cake batter
21	—	180°C	Bake for 35 minutes, until the cake is risen and a skewer inserted into the centre comes out with just a few moist crumbs.⏱ 35 minResultBaked chocolate cake
22	—		Remove the tin from the oven using oven gloves and set it on a wire rack.⏱ 15sResultBaked chocolate cake
23	—		Leave the cake to cool in the tin for 10 minutes before turning out.⏱ 10 minResultCooled chocolate cake
24	Cooled chocolate cakestep 23		Run a palette knife around the edge of the tin, then invert the cake onto a wire rack and peel away the baking paper.⏱ 30sResultCooled chocolate cake
25	—		Leave the cake to cool completely on the rack before frosting.⏱ 1 hrResultFully cooled chocolate cakeused in step 33
26	150 g		Break the dark chocolate into small pieces into a heatproof bowl.⏱ 30sResultDark chocolate
27	100 g		Add the butter, cut into cubes, to the bowl with the chocolate.⏱ 10sResultDark chocolate and unsalted butter
28	60 ml		Pour the double cream into the bowl.⏱ 10sResultDark chocolate and unsalted butter and double cream
29	—		Set the bowl over a pan of barely simmering water, making sure the base does not touch the water, and stir gently until the chocolate and butter have melted into a smooth, glossy mixture.⏱ 3 minResultMelted chocolate mixture
30	200 g		Sift the icing sugar directly into the bowl of melted chocolate.⏱ 10sResultMelted chocolate mixture and icing sugar
31	—		Beat vigorously with a whisk until the frosting is thick, smooth and glossy, then set aside to cool and thicken to a spreadable consistency.⏱ 2 minResultChocolate fudge frosting
32	—		Leave the frosting to cool at room temperature, stirring occasionally, until it is thick enough to hold its shape when spread.⏱ 30 minResultThickened chocolate fudge frostingused in step 34
33	Fully cooled chocolate cakestep 25		Transfer the cooled cake to a cake stand or serving plate.⏱ 15sResultFully cooled chocolate cake
34	Thickened chocolate fudge frostingstep 32		Spoon the frosting onto the top of the cake and use a palette knife to spread it generously over the top and down the sides in smooth, swooping strokes.⏱ 2 minResultChocolate Fudge Cake
Total Time			1 hr 56 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Nutrition

per serving

Estimated · pre-cooking · 94% ingredients covered

Nutrient	Per serving
	1,312kcal
	16g
	69g
	31g
	160g
	112g
	8g
	304mg

Ingredients0/15

Tools0/16

Recipe

Chocolate Fudge Cake

Rich dark chocolate fudge cake with a dense crumb and silky ganache finish, made with whole milk and double cream for depth.

What you’ll doYou will prepare a cake tin, whisk together dry ingredients, combine wet ingredients separately, then fold them together into a liquid batter. Bake for 35 minutes until risen and a skewer emerges with just a few moist crumbs. While it cools, make the frosting by melting chocolate, butter and cream together over gentle heat, then beat in icing sugar until thick and glossy. Once both cake and frosting have cooled completely, spread the frosting over the top and sides.

Serves4

Total1 hr 56 min

LevelMedium

Ingredients

Unsalted butter105 g
Plain flour175 g
Caster sugar200 g
Cocoa powder40 g
Baking powder1.5 tsp
Bicarbonate of soda0.5 tsp
Salt1 pinch
Egg2 piece
Whole milk150 ml
Sunflower oil90 ml
Vanilla extract1 tsp
Water150 ml
Dark chocolate150 g
Double cream60 ml
Icing sugar200 g

Tools

20 cm round cake tinLarge mixing bowlOvenCake standPalette knifeMedium bowlWire rackSkewerSpatulaWhiskWooden spoonBrushBaking paperKitchen paperOven gloveHeatproof bowlSkewers

Method

Turn the oven to 180 °C and allow it to come fully up to temperature.

180°C10 minOven

Using a pastry brush or a piece of folded kitchen paper, smear a thin, even layer of butter all over the inside of a 20 cm round cake tin.

30s20 cm round cake tin, Brush, Kitchen paperUnsalted butter · 5 g

Cut a disc of baking paper to fit the base and a strip for the sides, then press them into the greased tin so they sit flat.

1 min20 cm round cake tin, Baking paper

Tip the plain flour into a large mixing bowl.

10sLarge mixing bowlPlain flour · 175 g

Add the caster sugar to the bowl.

10sLarge mixing bowlCaster sugar · 200 g

Add the cocoa powder to the bowl.

10sLarge mixing bowlCocoa powder · 40 g

Add the baking powder to the bowl.

10sLarge mixing bowlBaking powder · 1.5 tsp

Add the bicarbonate of soda to the bowl.

10sLarge mixing bowlBicarbonate of soda · 0.5 tsp

Add a pinch of salt to the bowl.

5sLarge mixing bowlSalt · 1 pinch

Whisk all the dry ingredients together until evenly combined and free of lumps.

30sLarge mixing bowl, Whisk

Crack the eggs into a medium bowl, discarding the shells.

10sMedium bowlEgg · 2 piece

Pour the milk into the bowl with the eggs.

10sMedium bowlWhole milk · 150 ml

Add the sunflower oil to the bowl.

10sMedium bowlSunflower oil · 90 ml

Add the vanilla extract to the bowl.

5sMedium bowlVanilla extract · 1 tsp

Whisk the eggs, milk, oil and vanilla together until smooth and combined.

30sMedium bowl, Whisk

Pour the wet mixture into the bowl of dry ingredients.

10sLarge mixing bowlWet cupcake mixture · step 15

Pour in the water.

10sLarge mixing bowlWater · 150 ml

Whisk everything together until you have a smooth, glossy batter with no dry streaks — it will be quite liquid.

1 minLarge mixing bowl, Whisk

Pour the batter into the lined cake tin, scraping out the bowl with a spatula.

15s20 cm round cake tin, SpatulaChocolate cake batter · step 18

Place the tin in the oven.

10s20 cm round cake tin, Oven, Oven glove

Bake for 35 minutes, until the cake is risen and a skewer inserted into the centre comes out with just a few moist crumbs.

180°C35 min20 cm round cake tin, Skewers

Remove the tin from the oven using oven gloves and set it on a wire rack.

15s20 cm round cake tin, Oven, Oven glove

Leave the cake to cool in the tin for 10 minutes before turning out.

10 min20 cm round cake tin

Run a palette knife around the edge of the tin, then invert the cake onto a wire rack and peel away the baking paper.

30sWire rack, Palette knifeCooled chocolate cake · step 23

Leave the cake to cool completely on the rack before frosting.

Result · Fully cooled chocolate cake · used in step 33

1 hrWire rack

Break the dark chocolate into small pieces into a heatproof bowl.

30sHeatproof bowlDark chocolate · 150 g

Add the butter, cut into cubes, to the bowl with the chocolate.

10sHeatproof bowlUnsalted butter · 100 g

Pour the double cream into the bowl.

10sHeatproof bowlDouble cream · 60 ml

Set the bowl over a pan of barely simmering water, making sure the base does not touch the water, and stir gently until the chocolate and butter have melted into a smooth, glossy mixture.

3 minHeatproof bowl, Wooden spoon

Sift the icing sugar directly into the bowl of melted chocolate.

10sHeatproof bowlIcing sugar · 200 g

Beat vigorously with a whisk until the frosting is thick, smooth and glossy, then set aside to cool and thicken to a spreadable consistency.

2 minHeatproof bowl, Whisk

Leave the frosting to cool at room temperature, stirring occasionally, until it is thick enough to hold its shape when spread.

Result · Thickened chocolate fudge frosting · used in step 34

30 minHeatproof bowl

Transfer the cooled cake to a cake stand or serving plate.

15sCake standFully cooled chocolate cake · step 25

Spoon the frosting onto the top of the cake and use a palette knife to spread it generously over the top and down the sides in smooth, swooping strokes.

Result · Chocolate Fudge Cake

2 minCake stand, Palette knifeThickened chocolate fudge frosting · step 32

Printed 6 October 2026