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Simple chocolate fudge cake

Name: Simple chocolate fudge cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 10
Cuisine: British recipes
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

Published: 31 Mar 05
Updated: 18 Mar 24

A stunning fudge cake recipe with a chocolate sponge, sandwiched with chocolate then smothered in chocolate!

Easy
April 2005

Test kitchen approved

Serves 10
Takes 1 hour 20 minutes to make, plus cooling

A stunning fudge cake recipe with a chocolate sponge, sandwiched with chocolate then smothered in chocolate!

Nutrition: per serving

Calories: 612kcals
Fat: 36.2g (21.9g saturated)
Protein: 7.3g
Carbohydrates: 68.6g (45.9g sugar)
Salt: 1.1g

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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

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Method

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.
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.
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.