Is there anything better than a classic chocolate fudge cake? Our easiest-ever chocolate fudge cake recipe is a definite crowd-pleaser.
Preparation Notes: Plus cooling
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Yields:
12 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 45 mins
Total Time:
2 hrs 25 mins
Cal/Serv:
856
Ingredients
For the cake
225g
(8oz) butter, chopped
225g
(8oz) plain chocolate, roughly chopped
450g
(1lb) caster sugar
175ml
(6fl oz) milk
4
medium eggs, lightly beaten
150ml
(5fl oz) sour cream
250g
(9oz) plain flour
11/2tsp.
baking powder
40g
(1½oz) cocoa powder
For the icing
200g
(7oz) plain chocolate, roughly chopped
50ml
(2fl oz) double cream
40g
(1½oz) golden syrup
200g
(7oz) unsalted butter, very soft
250g
(9oz) icing sugar, sifted
12
chocolate truffles, optional, to decorate
Directions
Step 1
Preheat oven to 160°C (140°C fan) mark 3. Grease a deep, round 20.5 cm (8in) cake tin, then line with baking parchment. To make the cake, put the butter, chocolate, sugar and milk into a large pan and gently melt, stirring occasionally, until smooth and glossy. Set aside to cool slightly - about 5min.
Step 2
Whisk the eggs and sour cream into the chocolate mixture, then sift over the flour, baking powder and cocoa powder and whisk together. Scrape mixture into the prepared tin and bake in the centre of the oven for 1hr 45min or until a skewer inserted into the centre of the cake comes out clean. Cool completely in the tin.
Step 3
To make icing, put chocolate, cream and golden syrup into a medium pan; heat gently until melted and smooth. Set aside to cool.
Step 4
Using an electric hand whisk, beat the softened butter and sifted icing sugar in a large bowl until combined. Add the cooled chocolate mixture and beat to combine.
Step 5
Cut the cooled cake in half horizontally. Use some of the icing to sandwich the halves together, then spread the remaining icing over the top and sides of the cake. Transfer to a cake stand or plate and top with a crown of truffles, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
