Easy Chocolate Fudge Cake (Printable)

Indulge in a super-squidgy, rich chocolate cake crowned with silky-smooth icing. Ideal for any special occasion or treat.

# 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 - 9 oz light brown sugar
04 - 3 large eggs
05 - 7 oz all-purpose flour
06 - 1 ½ tsp baking powder
07 - ¼ tsp fine sea salt
08 - 2 oz cocoa powder
09 - ⅔ cup whole milk
10 - 1 tsp vanilla extract

→ For the Chocolate Icing

11 - 5 oz dark chocolate, chopped
12 - 3.5 oz unsalted butter
13 - 7 oz powdered sugar, sifted
14 - 3 tbsp whole milk

# Directions:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans 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 pans. Bake for 30-35 minutes or until a skewer inserted into the center comes out with a few moist crumbs.
08 - Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
09 - Melt the chocolate and butter together in a heatproof bowl over simmering water. Remove from heat. Gradually beat in the powdered sugar and milk until the icing is smooth and glossy.
10 - 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.

# Expert Advice:

01 -
  • The texture is impossibly squidgy and dense, almost like a brownie and cake had a delicious love child
  • It comes together in one bowl with minimal fuss, but tastes like something from a fancy bakery window
  • The icing sets just enough to slice cleanly while staying silky on your tongue
02 -
  • Overbaking is the enemy of squidgy, so start checking at 30 minutes and remember it continues cooking slightly from residual heat
  • The melted chocolate mixture needs to be warm, not hot, when you add it to the eggs or you might end up with scrambled chocolate eggs
  • This cake actually tastes better on day two, if you can manage to resist it that long, as the flavours deepen and the texture settles
03 -
  • Weigh your ingredients instead of using cups, baking is chemistry and precision matters
  • The secret to the smoothest icing is sifting your icing sugar twice before adding it
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