Fudgey Fudgey Chocolate Fudge Cake

Fudgey Fudgey Chocolate Fudge Cake

Let's make one thing clear, this isn't a light fluffy chocolate sponge cake. This is a fudgey (get that from the name?) rich chocolate cake, which is just absolutely irresistible. It is the easiest recipe and so reliable to satisfy that devilish chocolate cake craving, and will keep you coming back for more.

Cooking time: 1 hour


For the Cake:

  • 270g Plain flour
  • 380g Caster Sugar
  • 125ml Vegetable Oil
  • 250ml Milk
  • 60g Cocoa Powder
  • 1 tsp Baking Powder
  • 2 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 2 Eggs Beaten
  • 1 tsp Vanilla Essence
  • 250ml Boiling Water

For the Icing Sugar:

  • 500g Icing Sugar
  • 125ml Melted Butter
  • 20g Cocoa Powder
  • 60ml Milk


  1. Preheat the oven to 170℃, and line 2 circular tins with circular bases of baking paper.
  2. In one bowl, whisk together the oil, vanilla, beaten eggs, and milk with a handheld whisk for a couple of minutes.
  3. Weigh out the flour, sugar, baking powder, bicarb, and cocoa powder before sifting into the wet mixture.
  4. Fold in the dry mix using a large metal spoon in a gentle motion of figure of 8's until all the dry mixture is combined.
  5. Add the boiling water and stir again. The mixture will be really runny at this point but don't worry, that is how it's meant to be.
  6. Divide the batter between the cake tins evenly, and place on the middle shelf of the oven for 25-35 minutes. Test when done by poking with a skewer and seeing if it comes out clean. If not, place it back in for a couple of minutes and check again. Because of its consistency, it may take longer to cook, so just keep cooking and check frequently.
  7. Once done, place on a cooling rack and turn out of the tins once cool enough to handle. Leave to cool completely.
  8. Meanwhile, make the icing by combining all the icing ingredients together to form a thick buttercream (you may not need all the icing sugar, so add bit by bit).
  9. Once the cake has cooled, spread a thick layer of icing on one side, leaving a little to the side for the top decorations. Sandwich the sponges together, then use the rest of the icing to decorate the top however you like. (I strongly suggest getting mini eggs involved).

Serving Note: Best served with a good cuppa mid afternoon, savoring every single mouthful of pure indulgent bliss.

Fudgey Fudgey Chocolate Fudge Cake

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