Easy Chocolate Fudge Cake

My sister called me on a rainy Tuesday and asked if I could bake something impressive by Friday. No pressure, she said, laughing. I'd been avoiding layer cakes for months, convinced they required wizardry I didn't possess. But this chocolate fudge cake changed everything. The batter came together so easily I kept checking the recipe, sure I'd skipped a step.

I made this for my neighbor's birthday last spring and she insisted I'd ordered it from somewhere. When I showed her the recipe, she didn't believe how short the ingredient list was. We ended up sitting in her garden with huge slices and coffee that went cold because we kept talking. That cake bought me about two hours of uninterrupted adult conversation, which felt like a miracle at the time.

Ingredients

• Unsalted butter (200 g for cake, 100 g for icing, plus extra for greasing): Use proper butter, not margarine, because the flavor really shows through in both the cake and the icing.
• Dark chocolate (200 g for cake, 150 g for icing, minimum 50% cocoa solids), chopped: I go for something around 60% cocoa because it gives depth without bitterness, and chopping it finely helps it melt evenly.
• Light brown sugar (250 g): The molasses in brown sugar adds a subtle toffee note that makes this taste richer than it is.
• Large eggs (3): Room temperature eggs whisk up fluffier, so I set mine out while I'm gathering everything else.
• Plain flour (200 g): I spoon it into the measuring cup and level it off rather than scooping, which packs it down and can make the cake dense.
• Baking powder (1 ½ tsp): Check the date on your tin because old baking powder won't give you the lift you need.
• Fine sea salt (¼ tsp): Just enough to make the chocolate flavor pop without tasting salty.
• Cocoa powder (50 g): Sifting this with the flour prevents those little cocoa lumps that never quite disappear.
• Whole milk (150 ml for cake, 3 tbsp for icing): Full fat milk makes the crumb softer and the icing silkier.
• Vanilla extract (1 tsp): Real extract, not the artificial stuff, it's worth the few extra pence.
• Icing sugar (200 g), sifted: Sifting is annoying but necessary unless you want gritty icing with lumps.

Instructions

Prep Your Tins:

Preheat your oven to 180°C (160°C fan) or 350°F, then grease two 20 cm round cake tins and line the bottoms with baking paper. I also run a bit of butter up the sides to make turning out easier later.

Melt the Chocolate and Butter:

Set a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water, then add the 200 g butter and 200 g chopped chocolate. Stir occasionally until everything melts into a glossy pool, then take it off the heat and let it cool for a few minutes so it doesn't scramble the eggs.

Whisk the Sugar and Eggs:

In a large mixing bowl, whisk together the light brown sugar and eggs until the mixture is pale, thick, and holds a ribbon when you lift the whisk. This takes about three minutes by hand, less if you're using an electric whisk.

Combine the Chocolate Mixture:

Pour the slightly cooled chocolate and butter into the egg mixture, folding gently until it's all one color. Stir in the vanilla extract at this point.

Sift the Dry Ingredients:

In a separate bowl, sift together the plain flour, baking powder, salt, and cocoa powder. Sifting might feel old fashioned, but it really does make the batter smoother.

Fold Everything Together:

Add about a third of the dry ingredients to the wet mixture, folding gently, then add half the milk. Repeat, ending with the last of the flour, and fold just until you can't see any streaks. Overmixing makes the cake tough, so stop as soon as it looks combined.

Divide and Bake:

Split the batter evenly between your two prepared tins and smooth the tops with a spatula. Bake for 30 to 35 minutes, until a skewer poked into the center comes out with just a few moist crumbs clinging to it.

Cool the Cakes:

Let the cakes sit in their tins for 10 minutes, then turn them out onto a wire rack to cool completely. Rushing this and icing a warm cake will melt everything into a puddle, trust me.

Make the Icing:

Melt the 150 g chocolate and 100 g butter together over simmering water, then remove from the heat. Gradually beat in the sifted icing sugar and 3 tablespoons of milk until the icing is smooth, glossy, and spreadable.

Assemble the Cake:

Place one cooled cake layer on your serving plate and spread about a third of the icing over the top. Set the second layer on top, then use the remaining icing to cover the top and sides, smoothing it with a palette knife or the back of a spoon.

Save

The first time I brought this to a family gathering, my uncle, who never compliments food, asked if there was any left before we'd even finished the first round of slices. My aunt wrapped up the last piece and hid it in the back of the fridge with a Post-it note that said "Don't even think about it." It became the cake people requested by name after that.

Storing and Keeping

This cake stays beautifully moist in an airtight container at room temperature for up to three days, though it rarely lasts that long in my house. The icing holds its shape and doesn't weep or go grainy, which makes it perfect for baking a day ahead if you're planning a party. I once kept a slice in the fridge for four days and it was still fudgy and delicious, just a bit firmer.

Serving Suggestions

I like serving this with a big spoonful of unsweetened whipped cream because the slight bitterness cuts through all that chocolate richness. Fresh raspberries or strawberries on the side add a tart pop that makes each bite feel less heavy. One friend swears by a scoop of vanilla ice cream on a warm slice, which turns it into an entirely different kind of indulgent.

Little Tweaks That Work

If you want to make this feel even more special, spread a thin layer of raspberry jam on the bottom cake layer before adding the icing. The fruitiness sneaks through in the best way. I've also added a tablespoon of espresso powder to the batter, which doesn't make it taste like coffee but deepens the chocolate flavor into something almost mysterious.

• Try adding a pinch of cinnamon to the dry ingredients for a subtle warmth.
• Swap the vanilla extract for almond extract if you want a marzipan-like undertone.
• Sprinkle flaky sea salt on top of the icing just before it sets for a sweet and salty finish.

Save

This is the cake I bake when I want to feel like I know what I'm doing in the kitchen, even on days when everything else feels chaotic. It's reliable, forgiving, and makes people happy, which is really all you can ask from a recipe.

Recipe Questions & Answers

→ How do I know when the chocolate fudge cake is done baking?

Insert a skewer into the center of the cake. It should come out with a few moist crumbs attached, not wet batter. The cake should also spring back slightly when pressed gently. Baking time is typically 30-35 minutes at 180°C.

→ Can I make this chocolate cake ahead of time?

Yes, this cake keeps well in an airtight container for up to 3 days. You can bake the cake layers a day ahead and store them wrapped in cling film, then prepare the icing and assemble on the day you plan to serve it.

→ What type of chocolate works best for this fudge cake?

Use dark chocolate with minimum 50% cocoa solids for the best flavor and texture. Higher quality chocolate will give you a richer, more indulgent result. Avoid using chocolate chips as they contain stabilizers that affect melting.

→ Why is my chocolate icing too thick or too runny?

If the icing is too thick, add a little more milk, one teaspoon at a time. If it's too runny, add more sifted icing sugar gradually. Make sure the melted chocolate and butter mixture has cooled slightly before adding the icing sugar to prevent it becoming too thin.

→ Can I substitute ingredients to make this cake dairy-free?

Yes, you can use dairy-free butter alternatives and plant-based milk such as almond or oat milk. Choose dairy-free dark chocolate that still has at least 50% cocoa solids. The texture may vary slightly but the cake will still be delicious.

→ How should I store leftover chocolate fudge cake?

Store the cake in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, you can refrigerate it, but bring it back to room temperature before serving for the best texture and flavor.