Easy Chocolate Fudge Cake (Printable)

Super-squidgy chocolate cake with dark chocolate and silky-smooth icing—rich, moist, and utterly indulgent.

# What You 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 teaspoon baking powder
07 - ¼ teaspoon fine sea salt
08 - 1.8 oz cocoa powder
09 - 5 fl oz whole milk
10 - 1 teaspoon vanilla extract

→ For the Chocolate Icing

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

# How-To:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a heatproof bowl set over a saucepan of simmering water, melt the butter and chocolate together, 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 the melted chocolate mixture into the egg 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 cake pans.
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 pans 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.
11 - Gradually beat in the powdered sugar and milk until the icing is smooth and glossy.
12 - 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 Advice:

01 -
  • It delivers that fudgy, almost brownie-like center without any fuss or fancy technique.
  • The icing sets with a gorgeous sheen that makes every slice look bakery-perfect.
  • You can have it on the table in under an hour, yet it tastes like you spent all day.
02 -
  • Do not overbake or your fudgy texture will turn into regular cake, a few moist crumbs on the skewer is exactly what you want.
  • Let the melted chocolate cool before adding it to the eggs or the heat will cook them and leave you with scrambled streaks.
  • Sift your icing sugar or you'll spend ages trying to smooth out lumps in the frosting.
03 -
  • Bring all your ingredients to room temperature before starting, it makes the batter come together faster and more evenly.
  • Use a light hand when folding in the flour, overmixing develops gluten and makes the cake tough instead of tender.
  • If your icing feels too stiff, warm it gently over the simmering water again for a few seconds and it'll loosen right up.
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