Easy Chocolate Fudge Cake (Printable)

Rich, squidgy chocolate cake with smooth chocolate icing—ideal for celebrations or indulgent teatime treats.

# What You'll 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 - 1.75 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

# Method:

01 - Preheat oven to 350°F. 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 30–35 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 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.

# Expert Pointers:

01 -
  • The texture is outrageously fudgy, almost like a brownie masquerading as a proper cake.
  • You can mix it by hand without any fuss or fancy equipment.
  • It tastes even better the next day, which means you can bake ahead without worry.
  • The icing sets with a subtle sheen that makes even a wobbly cake look intentional.
02 -
  • Don't overbake this cake, it should still have a slight wobble in the center when you take it out, it firms up as it cools.
  • If your icing feels too thick, add milk a teaspoon at a time until it loosens, too thin and you can sift in a bit more icing sugar.
  • Let the melted chocolate cool before adding it to the eggs, or you'll end up with scrambled egg bits in your batter.
03 -
  • Weigh your flour rather than using cups, it makes a noticeable difference in texture.
  • If the icing starts to set before you finish spreading it, warm it gently over the saucepan again for a few seconds.
  • Use a turntable if you have one, it makes icing the sides so much smoother and faster.
  • For a glossy finish, dip your palette knife in hot water, dry it, then smooth the icing one last time.
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