Easy Chocolate Fudge Cake

The kitchen still smells like that rainy Sunday afternoon when my sister and I decided to bake something, anything, to chase away the grey. We'd never attempted fudge cake before, something about the word 'fudge' seemed intimidating, like it required professional skills we definitely didn't have. But there we were, melting chocolate and butter together, watching it turn into this glossy pool that smelled like everything good in the world. When that cake came out of the oven, slightly domed and cracking at the edges, we knew we'd stumbled onto something special. Now it's the cake I make for birthdays, bad days, and 'just because' Tuesdays.

Last Christmas, my usually cooking-averse brother called me at midnight, panic in his voice, asking how to rescue a 'chocolate disaster' for his partner's birthday morning. He'd somehow forgotten the eggs and the whole thing had collapsed into a dense, disappointing puck. We laughed about it later over coffee and a properly made version, him admitting that sometimes you just have to follow the recipe. Now he makes this cake every year, and I get a photo text message at midnight, always with the caption 'nailed it' even when the icing is slightly uneven.

Ingredients

• 200 g unsalted butter: I keep extra for greasing the tins because nothing ruins your day like a stuck cake, trust me on this one
• 200 g dark chocolate: Go for at least 50% cocoa solids since this is the star of the show and cheap chocolate will show
• 250 g light brown sugar: The molasses in brown sugar gives you that gorgeous fudgy texture and keeps everything moist
• 3 large eggs: Room temperature eggs will incorporate better and give you a lighter crumb
• 200 g plain flour: No need for anything fancy, standard plain flour works perfectly here
• 1 ½ tsp baking powder: Just enough lift to keep it from being too dense
• ¼ tsp fine sea salt: A tiny pinch makes all that chocolate sing brighter
• 50 g cocoa powder: Sift it, please, unless you want little chocolate lumps in your smooth batter
• 150 ml whole milk: Full fat is best here, that fat content contributes to the tender crumb
• 1 tsp vanilla extract: Pure extract, not the artificial stuff, it makes a difference you can taste
• 150 g dark chocolate: For the icing, same quality rules as the cake chocolate
• 100 g unsalted butter: Room temperature makes it easier to beat into the chocolate
• 200 g icing sugar: Sifted twice because nobody wants lumpy icing
• 3 tbsp whole milk: Add this gradually until you reach your perfect consistency

Instructions

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Preheat and prep your tins:

Heat your oven to 180°C (160°C fan) or 350°F, then generously grease and line two 20cm round cake tins with baking paper, getting right into those corners.

Melt the chocolate and butter:

Set a heatproof bowl over a pan of simmering water, toss in your butter and chopped chocolate, stir occasionally until you have something that looks like liquid velvet, then remove from the heat to cool slightly.

Whisk the eggs and sugar:

In a large bowl, beat those eggs and sugar together until they're pale, thick, and leaving trails from the whisk, like you're making magic in a bowl.

Combine the wet mixture:

Pour that glossy melted chocolate into your egg mixture, add the vanilla, and fold everything together until it's uniformly beautiful.

Mix your dry ingredients:

In another bowl, sift together the flour, baking powder, salt, and cocoa powder, giving them a quick whisk to distribute everything evenly.

Bring it all together:

Fold the dry ingredients into your wet mixture in three additions, alternating with the milk, mixing only until you no longer see dry pockets.

Bake to perfection:

Divide the batter between your prepared tins and bake for 30 to 35 minutes, until a skewer comes out with just a few moist crumbs clinging to it.

Cool completely:

Let the cakes rest in their tins for 10 minutes before turning them out onto a wire rack, because patience pays off and warm cake melts icing.

Make the silky icing:

Melt the chocolate and butter together over simmering water, then beat in the sifted icing sugar and milk until you have something smooth and spreadable.

Assembly time:

Place one cake layer on your serving plate, spread with a third of the icing, top with the second cake, then cover the top and sides with the remaining icing using smooth, confident strokes.

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There's something about bringing this cake to the table, watching people's eyes widen when you slice into it and that dense, dark crumb is revealed. My friend's daughter once declared it 'better than the one from the shop' after taking that first bite, icing on her chin, completely unselfconscious in her chocolate happiness. Those moments, when something you've made becomes a memory for someone else, that's why we bother baking from scratch instead of buying from supermarkets.

Making It Your Own

I've learned that a thin layer of raspberry jam between the cakes adds this incredible sharpness that cuts through all that richness like a knife through butter. Some people swear by adding a teaspoon of instant coffee to the chocolate mixture, something about coffee intensifying chocolate flavour without making it taste like coffee. Once I added chopped hazelnuts to the batter and it was divine, though my nut-allergic cousin couldn't join us for that particular experiment.

Storage and Serving

This cake keeps remarkably well in an airtight container for up to three days, getting squidgier by the hour, though in my house it rarely sees day two. I serve it at room temperature because cold chocolate cake loses some of its magic, the texture becomes slightly different, less yielding. Fresh berries on the side aren't just pretty, that acidity and freshness balance all that richness in a way that feels almost sophisticated.

Common Cake Questions

After years of making this cake, I've discovered that the most common problem is overmixing the flour, which develops gluten and makes your lovely fudge cake tough instead of tender. Room temperature ingredients incorporate more easily, so take everything out of the fridge at least 30 minutes before you start baking. The toothpick test can be misleading, you want to see those few moist crumbs, not a completely clean skewer, or you'll end up with dry cake.

• If your icing is too thick, add another tablespoon of milk and keep beating
• Don't worry about cracks on the surface, that's characteristic of fudge cakes and the icing will hide them anyway
• Invest in good baking paper, cheap ones stick and ruin cakes when you try to remove them

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Some cakes are just recipes, but this one became part of our family story, the one we turn to for celebrations and comfort in equal measure. There's always room for more chocolate in this world, especially when it brings people together the way this cake does.

Recipe FAQ

→ How long does this chocolate cake stay fresh?

This chocolate fudge cake can be stored in an airtight container at room temperature for up to 3 days, maintaining its moist texture and rich flavor.

→ Can I add anything to enhance the flavor or presentation?

For an extra touch of indulgence, consider spreading a layer of raspberry jam between the cake layers before icing. Serving it with a dollop of whipped cream or fresh berries also provides a lovely contrast.

→ What kind of chocolate is best for this cake?

For the cake itself, use dark chocolate with at least 50% cocoa solids to achieve a rich, deep chocolate flavor. For the icing, good quality dark chocolate will ensure a smooth, glossy finish.

→ What temperature should the oven be for baking?

The oven should be preheated to 180°C (160°C fan) or 350°F. This temperature ensures even baking and a perfectly moist cake.

→ How can I tell when the cake is done baking?

The cake is typically ready after 30-35 minutes. To check for doneness, insert a skewer into the center; it should come out with just a few moist crumbs attached, indicating it's perfectly baked.

→ Are there any common allergens in this cake?

Yes, this dessert contains eggs, milk (dairy), and gluten (from wheat flour). Always check individual ingredient labels for any additional allergen warnings, especially regarding nuts.