Easy Chocolate Fudge Cake (Printable)

Rich, squidgy chocolate cake with silky icing—perfect for celebrations or an indulgent teatime treat.

# What You'll Need:

→ 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 - 1.5 teaspoons baking powder
07 - 0.25 teaspoon fine sea salt
08 - 1.75 oz unsweetened cocoa powder
09 - 5 fl oz whole milk
10 - 1 teaspoon vanilla extract

→ Chocolate Icing

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

# How-To Steps:

01 - Preheat oven to 350°F (325°F 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 all-purpose 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 powdered 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.

# Expert Suggestions:

01 -
  • The texture is somewhere between a brownie and a proper sponge, squidgy in all the right ways without being underbaked.
  • It looks impressive but honestly comes together faster than most sheet cakes, and the icing covers up any wobbly edges.
  • You can make it the night before and it actually tastes better the next day when the flavors settle in.
02 -
  • Dont overbake this cake—it should still have a slight wobble in the center when you take it out, or it dries out as it cools.
  • Let the icing cool for a few minutes before spreading it, or itll slide right off the cake and pool on the plate.
  • Room temperature ingredients really do make a difference—cold eggs and milk dont blend as smoothly and the batter can split.
03 -
  • Weigh your ingredients instead of using cups—baking is chemistry and precision matters more than you think.
  • If the icing feels too stiff, add milk a teaspoon at a time until it loosens up, and if its too runny, sift in a bit more icing sugar.
  • Line your cake tins with a strip of parchment that hangs over the edge—it makes lifting the cakes out so much easier.
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