Easy Chocolate Fudge Cake (Print version)

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

# 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 tsp baking powder
07 - ¼ tsp fine sea salt
08 - 1.8 oz unsweetened cocoa powder
09 - 5 fl oz whole milk
10 - 1 tsp 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 tbsp whole milk

# Directions:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake tins with baking 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 using an electric or hand whisk until pale and thick.
04 - Stir the melted chocolate mixture into the egg mixture, followed by the vanilla extract until well incorporated.
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, smoothing the tops.
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 set 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 and spread with one-third of the icing. Top with the second cake layer and cover the top and sides with the remaining icing, smoothing with a palette knife.

# Expert Advice:

01 -
  • The texture is somewhere between a brownie and a proper layer cake, squidgy in the center without feeling underbaked.
  • It comes together without any fussy techniques or equipment you don't already own.
  • The icing sets just enough to slice cleanly but stays silky on the tongue.
  • It tastes expensive but uses supermarket chocolate and pantry staples.
02 -
  • The cakes will look slightly domed and may crack on top, that's completely normal and gets covered by icing anyway.
  • If your icing feels too stiff, add milk a teaspoon at a time, if it's too runny, beat in more icing sugar.
  • Don't skip the cooling step, warm cake will tear and crumb into your icing and make a mess.
03 -
  • Weigh your flour instead of scooping it, too much flour makes the cake dry and dense.
  • Run your palette knife under hot water and wipe it dry before smoothing the icing, it glides on like silk.
  • If you only have one cake tin, bake the layers one at a time and keep the batter covered at room temperature while the first one bakes.
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