Easy Chocolate Fudge Cake (Printer-friendly)

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

# What You'll 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 - 1.5 teaspoons baking powder
07 - 0.25 teaspoon fine sea salt
08 - 1.8 oz unsweetened 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 tablespoons 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, 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.
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, melt-in-your-mouth texture without fussy techniques or hard-to-find ingredients.
  • The glossy chocolate icing sets beautifully and tastes like the inside of a truffle.
  • Even if you slightly overbake it, the cake stays moist thanks to all that melted chocolate folded right into the batter.
02 -
  • Don't skip the cooling time before icing or the chocolate will melt right off and pool around the base.
  • Use a gentle hand when folding in the dry ingredients, the more you mix, the denser and tougher the cake becomes.
  • If your icing feels too thick, add a teaspoon of milk at a time until it spreads easily without tearing the cake.
03 -
  • Weigh your ingredients rather than using volume measures, it makes all the difference in texture and consistency.
  • Let the melted chocolate cool for a few minutes before adding it to the eggs, or you'll end up with scrambled bits instead of a silky batter.
  • Use a cake turntable if you have one when icing, it makes covering the sides smooth and even without frustration.
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