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Close up of an iced chocolate cake on a cooling rack.
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5 from 3 votes

Easy Chocolate Fudge Cake

A delicious rich chocolate fudge cake with whipped chocolate ganache frosting, great for everyday
Course Baking
Cuisine British
Keyword chocolate fudge cake, easy chocolate cake
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 people
Calories 409kcal
Author Lucy Allen | BakingQueen74

Equipment

  • mixing bowl
  • mixer
  • jug

Ingredients

For the chocolate cake:

  • 190 g plain flour
  • 1 tsp baking powder
  • 50 g cocoa powder
  • 200 g light brown sugar
  • 125 g butter
  • 3 eggs
  • 180 ml milk I used semi-skimmed

For the frosting:

  • 150 g dark chocolate
  • 125 ml double cream
UK Measurements - US Measurements

Instructions

For the cake:

  • Preheat the oven to 180 degrees C (fan) (or 200 degrees C conventional).
  • Grease and line two 20 cm cake tins (I use springform pans).
  • Mix the flour, baking powder and cocoa powder in a large bowl.
  • Place the butter and light brown sugar in a microwaveable dish. Microwave on high for 1 minute or until melted. Stir well. Allow to cool for a few minutes.
  • Add the milk to the melted butter and sugar mixture and whisk until smooth.
  • Pour the liquid mixture into the large bowl with the dry ingredients. Fold together gently.
  • Then add the beaten egg in thirds, mixing after each addition.
  • Pour the cake batter into the lined cake tins, splitting the mixture evenly between the tins.
  • Place the tins in the preheated oven, if you wish on a baking tray to keep them stable.
  • Bake for 20 to 25 minutes until a cake tester or toothpick comes out clean from the centre.
  • Remove the tins from the oven, leave to cool for five minutes or so until you can handle them. then push the cakes out of the springform pans by pushing up the base. Remove the base from under the cakes, peel off the baking paper and put them on a cooling rack.
  • Allow to cool completey.

For the ganache frosting:

  • Heat the double cream in a small saucepan for a few minutes until nearly boiling. Remove the pan from the heat.
  • Add the broken chocolate into the pan. Leave it for a few minutes for the heat of the cream to melt the chocolate.
  • Stir stir stir until smooth and all the chocolate has melted.
  • Whisk until glossy and thicken, then leave to cool until it reaches your desired thickness. 
  • Once cool, use a spatula or palette knife to apply the ganache frosting to your cake for both filling and to top the cake.

Nutrition

Calories: 409kcal | Carbohydrates: 45g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 131mg | Potassium: 332mg | Fiber: 4g | Sugar: 24g | Vitamin A: 602IU | Calcium: 97mg | Iron: 4mg