Fabulously simple chocolate fudge cake recipe

By Mitzie Wilson / Caroline Russell

Serves 10
Takes 1 hour 20 minutes to make, plus cooling
Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
Rating

This moist and gorgeous cake is so sophisticated it would be welcome at the tea table at any time of year.

Ingredients

100g spreadable butter, plus extra for greasing
250ml milk
1 tbsp red wine vinegar
100g plain chocolate, melted
15g cocoa powder, sifted
300g self-raising flour, sifted
1 tsp bicarbonate of soda, sifted
225g golden caster sugar
2 eggs

For the icing

225g plain chocolate, broken up
100g butter
142ml carton double cream

Method

1. Preheat the oven to 180C/fan160C/gas 4. Grease a 20cm round, deep cake tin and line with baking paper. Mix the milk and vinegar. Place all the other cake ingredients in a large mixing bowl. Pour in the milk mixture and beat with an electric hand whisk, until smooth. Spread into the cake tin and bake for 1 hour, until firm in the centre. Cool for 10 minutes, then turn out on a rack to cool completely.
2. Meanwhile, make the icing. Melt the chocolate and butter together in the microwave for 3 minutes on medium, stirring halfway through. Alternatively, melt the chocolate and butter in a bowl over a pan of just simmering water. Stir until smooth, then beat in the cream. Cool slightly.
3. Halve the cake through the middle. Spread a quarter of the icing on 1 half and sandwich together. Spread the rest over the top and sides.
The cake will keep for up to 3 days in an airtight box.

Nutritional info

Per serving: 612kcals, 36.2g fat (21.9g saturated), 7.3g protein, 68.6g carbs, 45.9g sugar, 1.1g salt

Comments

(You have to be registered and signed-in to make a comment)

martineau

June 30

I would love to try this recipe, but do I use large eggs?

Report this comment

beasley59

February 8

This is one of the best chocolate recipes I have ever used, it's a great one to impress family and friends!

Report this comment

Lisa_stone

January 30

This cake is fabulous - I make it every week for my family and they absolutely love it. When I first made it, I forgot to add the butter for the sponge and now I make it without the butter. It works perfectly.