Best Chocolate Fudge Cake Recipe in the World

This best chocolate fudge cake recipe in the world is pure sweet satisfaction – for me, at least. I found some recipes a bit heavy, complicated (and by that, I mean that mixing it takes more than a few seconds in my trusty Kenwood) or sickly, so I devised my own. Baking this is really easy.

Although it may not be quite as good at the one at our local beach cafe – which is surely the best chocolate fudge cake recipe in the UK – enjoy. The advantage of this moist chocolate fudge cake is that it’s not as rich. It’s also very simple to make.

You won’t need a big slice – trust me. I could eat a bowl of the icing alone. But just a small one…

The ultimate chocolate fudge cake recipe serves 8 – 12

Best chocolate fudge cake recipe in the world ingredients

Cake

• Butter (at room temperature) or baking margarine, 175g, cubed
• Dark muscovado sugar, 175g
• Self-raising flour, 150g
• Eggs, 3
• Baking powder, 1 tsp
• Cocoa powder, 25g
• Vanilla extract, 1 tsp
• Dark chocolate, 50g, melted
• Milk, 1-2 tbsp
• Salt, a pinch

Icing

• Icing sugar, 150g
• Butter, 150g
• Dark chocolate, 150g, melted
• Sprinkles, (optional)

Equipment

• Cake tins
• Food processor
• Metal skewer
• Wire rack
• Palette knife or silicone spatula

How to make the best Chocolate Fudge Cake recipe ever

• Grease two 20cm sandwich tins. Add all the cake ingredients to your food processor – making sure the sugar is crumbly, rather than in clumps. Use just 1 tbsp milk initially, and process for about 15 seconds until smooth. If needed, then add the extra milk, and process again for a few seconds.
• Divide the mixture between each prepared cake pan. Bake in the oven, pre-heated to 160C (fan), for about 20 minutes, or until a skewer inserted into each comes out clean. After about 5 minutes, remove the cakes from their tins, and allow to cool completely on a wire rack.
• You can successfully melt chocolate for the chocolate frosting in the microwave. Just check it every few seconds and stir each time. Remove as soon as it is mostly melted and stir – the residual heat ensures that the rest will soon melt as well.
• Put the butter, icing sugar and melted chocolate into a clean food processor, and process until well mixed. If the chocolate ganache mixture is too thick, add 1 tsp milk and mix again.
• Sandwich the cakes together with no more than half of the icing, then spread the rest over the top. Decorate with sprinkles of your choice, if you wish.

Serve the perfect chocolate cake with tea or coffee, or as a pudding with cream or vanilla ice cream.

Related recipes:

• Perfect chocolate brownies
• Old school chocolate tray cake
• Coffee and walnut cake
• Microwave Nutella fudge
• ‘Drifter’ chocolate tiffin

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