Simple Chocolate Fudge Cake Recipe

This chocolate fudge cake covered in a heavenly chocolate buttercream and with a ganache drip is simply irresistible. It is likely to become your go-to recipe for any celebrations or special occasions and it’s also a great treat to enjoy with your coffee or tea.

Prep Time
Cook Time
20 min
Chocolate Fudge CakE
For the chocolate cake
  • 250 g self-raising flour
  • 50 g cocoa powder
  • 250 g dark chocolate (min 70% cocoa), broken into smaller pieces
  • 250 g Tate & Lyle Fairtrade Golden Caster Sugar
  • 250 g butter (softened)
  • 4 large eggs
  • 1 tsp vanilla bean paste
For the chocolate buttercream
  • 250 g Tate & Lyle Fairtrade Icing sugar (sifted)
  • 250 g butter (softened)
  • 250 g dark chocolate (melted)
For the ganache drip
  • 150 ml double cream
  • 150 g dark chocolate (broken into smaller pieces)
To decorate
  • Chocolate sprinkles, chocolate stars, chocolate curls to decorate (optional)

To make the chocolate cake

Read and follow these simple instructions to make a chocolate fudge cake from scratch.

1. Preheat the oven to 160 C (fan). Lightly grease three 20cm sandwich cake tins and line them up with baking parchment. Set aside.

2. In a large bowl, sift together the flour and cocoa powder. Set aside.

3. Place the chocolate, sugar and butter in a medium saucepan with 100 ml of water over a medium heat and melt it all together, then set aside to cool.

4. Once cooled, transfer to a large bowl and add the eggs, one at a time, mixing well. Stir in the vanilla bean paste.

5. Add the chocolate mixture into the flour and cocoa mixture and stir it all together until well combined. Divide the batter between the cake tins and bake for 20 minutes, or until a toothpick inserted into the middle comes out clean. Leave to cool.

To make the buttercream

1. To make the buttercream, whisk the icing sugar and butter, using an electric mixer until light and fluffy (about 3 minutes), then add the melted chocolate and mix it all together until well combined.

2. Spread a thick layer of buttercream on top of one of the cakes, sandwich the other cake on top, and repeat with all the layers. Spread the remaining buttercream on top and sides of the cake so it is covered completely.

To make the ganache dip

1. To make ganache dip, heat the cream in a small saucepan or microwave, until hot, but not boiling. Add the dark chocolate pieces into the cream and stir it until it has all melted and you have smooth, glossy ganache.

2. Transfer the ganache into a squeezy bottle and create small drips on the edge of the cake (you can also use a spoon to do it).

3. Decorate the top of the cake as you desire.