Easy Chocolate Fudge Cake (Printable)

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

# Ingredient List:

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

→ For the Chocolate Icing

11 - 5.25 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. 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 to 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 smooth and glossy.
11 - Place one cake layer on a serving plate, spread with one-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 unbelievably fudgy without being underbaked, like the best brownies you ever had in cake form.
  • It uses ingredients you probably already have, no fancy extracts or unusual chocolate percentages required.
  • The icing sets into this glossy, silky shell that looks bakery perfect even if you spread it with the back of a spoon.
  • It actually tastes better the next day once the flavors have deepened and melded together.
02 -
  • Don't overbake these layers, a few moist crumbs on the skewer is exactly what you want for that fudgy texture.
  • Let the cakes cool completely before icing or the chocolate will melt and slide right off.
  • If your icing feels too thick, add a tiny splash more milk, if it's too thin, beat in a bit more icing sugar.
03 -
  • Sift your icing sugar even if it looks lump free, it makes all the difference to the smoothness of the icing.
  • Use a good quality dark chocolate, the flavor really shines through and cheap stuff can taste waxy.
  • If the icing starts to set before you've finished spreading, gently rewarm it over the simmering water for a few seconds.
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