Easy Chocolate Fudge Cake (Print)

Rich, squidgy chocolate cake with silky icing—perfect for celebrations or teatime indulgence.

# What You Need:

→ For the Cake

01 - 7 oz unsalted butter, plus extra for greasing
02 - 7 oz dark chocolate (minimum 50% cocoa solids), chopped
03 - 8.8 oz light brown sugar
04 - 3 large eggs
05 - 7 oz all-purpose flour
06 - 1½ tsp baking powder
07 - ¼ tsp fine sea salt
08 - 1.8 oz cocoa powder
09 - 5 fl oz whole milk
10 - 1 tsp vanilla extract

→ For the Chocolate Icing

11 - 5.3 oz dark chocolate, chopped
12 - 3.5 oz unsalted butter
13 - 7 oz icing sugar, sifted
14 - 3 tbsp whole milk

# Steps:

01 - Preheat oven to 350°F (160°C fan). Grease and line two 8-inch round cake tins with baking paper.
02 - In a heatproof bowl, melt the butter and chocolate together over a pan of simmering water, stirring occasionally until smooth. Remove from heat and cool slightly.
03 - In a large mixing bowl, whisk the sugar and eggs together until pale and thick.
04 - Stir in the melted chocolate mixture, followed by the vanilla extract.
05 - In a separate bowl, sift together the flour, baking powder, salt, and cocoa powder.
06 - Gradually fold the dry ingredients into the wet mixture, alternating with the milk, until just combined and smooth.
07 - Divide the batter evenly between the prepared tins.
08 - Bake for 30 to 35 minutes or until a skewer inserted into the center comes out with a few moist crumbs.
09 - Cool the cakes in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
10 - Melt the chocolate and butter together in a heatproof bowl over simmering water. Remove from heat and gradually beat in the icing sugar and milk until the icing is smooth and glossy.
11 - Place one cake layer on a serving plate, spread with a third of the icing. Top with the second cake and cover the top and sides with the remaining icing. Smooth with a palette knife.

# Top Tips:

01 -
  • The texture stays fudgy in the center, never dry, even the next day.
  • It looks impressive but forgives every misstep, from uneven layers to wobbly icing.
  • One bowl, one saucepan, and you're mostly done before the oven even beeps.
  • The icing sets just enough to slice cleanly but stays soft on the tongue.
02 -
  • If the chocolate seizes into grainy clumps, a teaspoon of warm milk stirred in gently can sometimes bring it back.
  • Cooling the melted chocolate before adding it to the eggs is crucial or you'll end up with sweet scrambled eggs and a grainy batter.
  • The icing firms up as it sits, so if it gets too thick to spread, warm it for a few seconds over steam and stir.
  • Uneven cake layers are fine, just trim the domed top with a serrated knife or hide it under extra icing.
03 -
  • Weigh your ingredients instead of using cups, especially the flour and cocoa, for consistent results every time.
  • Let the icing sit for five minutes after mixing so any air bubbles rise and pop, leaving you with a smooth, professional finish.
  • If the cake domes in the oven, don't panic, just level it with a serrated knife once it's cool and use the scraps to taste-test the icing.
  • For an extra-glossy finish, warm the palette knife under hot water, dry it, and smooth the icing in long sweeps.
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