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Chocolate Fudge Cake Recipe

Chocolate Fudge Cake

Danny Bradley
A super simple and delicious recipe for a very chocolatey fudge cake! A perfect choice for a celebration cake, or just to lift the spirits and have a treat!
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Afternoon Tea, Dessert
Servings 8 slices


For the cake:

  • 50 g cocoa powder sifted
  • 6 tablespoons boiling water
  • 100 g unsalted butter softened
  • 275 g caster sugar
  • 200 g self-raising flour sifted
  • 1 teaspoon baking powder
  • 3 large eggs
  • 60 ml milk

For the filling and topping:

  • 150 g dark chocolate I like to use a minimum of 50% cocoa solids
  • 150 ml double cream
  • 2-3 heaped tablespoons apricot jam



  • Set the oven to 180ºC/Fan 160ºC/Gas Mark 4 and prepare two deep 20cm sandwich tins.
  • In your bowl, blend the cocoa powder with the boiling water so that you make a smooth paste. Set to one side and cool.
  • In a separate bowl, cream the butter and sugar together until pale and fluffy. Then combine with the chocolate paste and mix well.
  • Add the rest of the cake ingredients and beat the mixture until it becomes a smooth, thickish, batter.  Then divide the mixture equally between the two cake tins.
  • Bake in your pre-heated oven for 25-30 minutes or until well risen and springy to the touch. Leave to cool slightly and then turn out onto a wire rack.

For the chocolate ganache:

  • Break the chocolate into a heatproof bowl and add the double cream. Slowly heat over a pan of gently simmering water, stirring occasionally, until all the chocolate has melted and combined.
  • Remove the bowl from the heat and leave to cool at room temperature until it reaches a spreadable consistency.
  • Whilst the chocolate is cooling, place the jam in a bowl and gently warm. This can be done either in the microwave or in a small pan on the hob - be wary not to overheat. We just want to make it spreadable.
  • Evenly spread the jam across the base of each cake, right to the edges.
  • Once the chocolate ganache has cooled to a thick enough consistency to spread, you're ready to assemble! Using a small palette knife, take one sponge and spread a generous amount of ganache on top of the jam. Sandwich the two sponges together.
  • Finally, using your palette knife, spread the rest of the ganache over the top of the cake. Add some chocolate shavings for decoration. Enjoy!


  • If the cake mixture starts to curdle when combining all of the ingredients together, or if it seems too runny, mix in one tablespoon of self-raising flour at a time until you reach the desired consistency.
  • To ensure your chocolate ganache is nice and shiny, be careful not to overheat or 'boil' it, and avoid putting it in the fridge to cool down quicker - this will reduce the shine.
Keyword Celebration Cake, Chocolate Cake, Chocolate Fudge Cake, Simple, Tea Time