Is there anything better than a classic chocolate fudge cake? Everyone needs a simple chocolate sponge recipe up their sleeve and our easiest-ever chocolate fudge cake recipe is a definite crowd-pleaser.
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Yields:
12 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 45 mins
Total Time:
2 hrs 25 mins
Cal/Serv:
856
Ingredients
For the cake
225 g (8oz) butter, chopped
225 g (8oz) plain chocolate, roughly chopped
450 g (1lb) caster sugar
175 ml (6fl oz) milk
4 medium eggs, lightly beaten
150 ml (5fl oz) sour cream
250 g (9oz) plain flour
1 1/2 tsp. baking powder
40 g (1 1/2oz) cocoa powder
For the icing
200 g (7oz) plain chocolate, roughly chopped
50 ml (2fl oz) double cream
40 g (1 1/2oz) golden syrup
200 g (7oz) unsalted butter, very soft
250 g (9oz) icing sugar, sifted
12 chocolate truffles, optional, to decorate
Directions
Step 1Preheat oven to 160°C (140°C fan) mark 3. Grease a deep, round 20.5 cm (8in) cake tin, then line with baking parchment. To make the cake, put the butter, chocolate, sugar and milk into a large pan and gently melt, stirring occasionally, until smooth and glossy. Set aside to cool slightly - about 5min.
Step 2Whisk the eggs and sour cream into the chocolate mixture, then sift over the flour, baking powder and cocoa powder and whisk together. Scrape mixture into the prepared tin and bake in the centre of the oven for 1hr 45min or until a skewer inserted into the centre of the cake comes out clean. Cool completely in the tin.
Step 3To make icing, put chocolate, cream and golden syrup into a medium pan; heat gently until melted and smooth. Set aside to cool.
Step 4Using an electric hand whisk, beat the softened butter and sifted icing sugar in a large bowl until combined. Add the cooled chocolate mixture and beat to combine.
Step 5Cut the cooled cake in half horizontally. Use some of the icing to sandwich the halves together, then spread the remaining icing over the top and sides of the cake. Transfer to a cake stand or plate and top with a crown of truffles, if you like.
Keep in an airtight container at room temperature for up to 4 days.
Top your cake with chocolate curls or any crumbled chocolate bar you fancy, if you're not a fan of chocolate truffles.
Per serving:
Calories: 856
Fibre: 3 g
Total carbs: 99 g
Sugars: 83 g
Total fat: 47 g
Saturated fat: 29 g
Protein: 8 g
60 quick and easy dessert recipes that are so simple, you could make them in your sleep
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
