Easy Chocolate Fudge Cake (Print Version)

Super-squidgy chocolate cake with silky chocolate icing—perfect for celebrations or indulgent teatime.

# What You'll Need:

→ 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 - 1.75 oz unsweetened cocoa powder
09 - 5 fl oz whole milk
10 - 1 teaspoon vanilla extract

→ 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 Make It:

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 the icing is smooth and glossy.
11 - 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 Tips:

01 -
  • The batter comes together in one bowl without fussy techniques or separating eggs.
  • It tastes like a proper bakery cake but costs a fraction of the price and you control every ingredient.
  • The icing sets just enough to slice cleanly but stays glossy and fudgy on top.
  • Leftovers, if there are any, get even more moist and squidgy by day two.
02 -
  • Don't skip cooling the melted chocolate before adding it to the eggs or you'll end up with scrambled bits in your batter.
  • Room-temperature eggs and milk blend far more smoothly than cold ones and help create a lighter crumb.
  • Let the cakes cool completely before icing, even if you're in a rush, or the frosting will turn into a runny mess.
  • If the icing feels too thick, add a tiny splash more milk, if it's too thin, beat in a little extra icing sugar.
03 -
  • Weigh your ingredients instead of using cups for the most consistent results, especially with flour and cocoa.
  • Use a toothpick to check doneness a minute or two early, the cake continues cooking slightly as it cools in the tin.
  • For perfectly level layers, use a serrated knife to trim any domed tops before icing, it makes stacking and frosting so much easier.
  • If the icing starts to set before you finish spreading, warm it gently over the simmering water again for a few seconds.
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