I have been experimenting recently with a chocolate fudge cake recipe that my sister gave me years ago. I love the chocolate cake recipe that appears in many of my cake books but it does take a while to make and creates loads of washing up to do afterwards! The Chocolate mud cake recipe on this blog is also very popular with my family but it is a little on the heavy side and I’ve found isn’t ideal when I want to carve a cake! So I was looking for the ultimate, fast but tasty, not too heavy but very chocolately cake and I’ve found this old recipe seems to fit the bill perfectly.
I have been trailing the cake out at the Lindy’s Cakes workshops, and it’s been a huge hit taste and texture wise with my students, it also freezes well, it supports sugarpaste and can be carved, although I would say it’s not as easy to carve as a madeira but armed with a nice sharp knife you shouldn’t have too much of a problem.
Regards shelf life, I’ve not managed to keep this delicious cake for more than 5 days, it simply just gets eaten too quickly!! Jane, my workshop co-ordinator has also baked this recipe a few times and tells me she’s kept one for at least a week and it was still just as tasty as when it was first baked! This is easy to make and is perfect for covering in sugarpaste.
Delicious chocolate fudge cake recipe:
This makes a 20cm (8in) round cake 7.5cm (3in) deep – ideal for celebration cakes
-
- 225g (8oz) unsalted butter
- 225g (8oz) good quality chocolate
- 1 (15ml) tablespoon instant coffee
- 450g (1lb) caster sugar or soft brown sugar
- 150ml (5 fl oz) water
-
- 4 large eggs
- 35ml (1.1fl oz) vegetable oil
- 100ml (3.4 fl oz) sour cream or you can use natural yoghurt or Crème fraiche
-
- 125g (4 .5 oz) self raising flour
- 125g (4 .5 oz) plain flour
- 50g (2oz) cocoa powder
- 1/2 teaspoon (2.5ml) bicarbonate of soda
- Preheat your oven to 160 degrees C (315 degrees F, gas mark 2-3)
- Line the 20cm (8in) deep cake tin with baking parchment
- Slowly melt the butter, chocolate, coffee, sugar and water in a pan, once melted allow to cool.
- Add the eggs, oil and sour cream to the chocolate mix and stir well
- Sift all the dry ingredients into a large mixing bowl and make a well in the centre
- Pour the chocolate mixture into well and mix until thoroughly combined.
- Pour the batter into the lined tin and bake for 1 hour 45mins or until a skewer inserted into the centre of the cake comes out clean
- Leave the cake to cool in the tin
Remember all ovens are different, so do check your cake towards the end of its cooking time
Chocolate Fudge Cake - Yum Yum!!!
Looking forward to all your feedback!
Happy Baking
Lindy
Update 5/3/11 – Since publishing this post I have found the same or virtually the same recipe in a number of places
A true reflection of a classic cake recipe!
I’m wondering if I can use this in the 2 1/2 inch silverwood minis..I’m in canada…so can I use granulated sugar..and what is the difference between self-rising and plain flours? I have “cake and pastry” and “all purpose…neither have leavening added…so would I need to adjust?
Thank you!
Hi Lindy & Team,
Does this work without the coffee or does it very much alter the taste? Should I replace the coffee with something? Cocoa?
I am very allergic to coffee but would love to be able to make a perfect chocolate fudge cake!
Thanks!
Sabrina
I have been using this recipe for quite some time, its the recipe from the planet cake book. I can confirm this keeps for up to two weeks, if it can be resisted that long! I use this all the time for carved cakes and I have had no problems at all.
Hi Susan
I’ve not seen the planet cake book, so can’t check to see if it’s the same. My sister cut the recipe out of a magazine at probably about 30 years ago and where it originally came from has been lost in the mists of time!!!
I’m carving one at tomorrows wonky cake class so I’m planning to keep some of the trimmings to see how the cake lasts – I like cakes that last for 2 weeks, so lets hope you are right!!
Lindy
Hi Sabrina
I’ve made it with out the coffee, it’s still lovely. I think the coffee is there to just instensify the chocolate flavour, my chocolate mousse recipe also has coffee in it but is still fine without
Happy baking
Lindy
Hi Jane
I think this recipe would work well in the multi mini tins. You can use granulated sugar, it will just take longer to melt. Regards flours, all purpose is the equivilent of plain flour. Self raising has a raising agent in it so you will need to use all purpose plus some baking powder
Hope this helps
Happy baking
Lindy
Been doing a bit of research apparently “fudge cake” is a term from the American South used to refer to a dense, single layer chocolate cake served with or without icing, similar to a brownie, although moister with more chocolate.
I’m assuming we can use your brilliant chart to increase/decrease ingredients for different size tins. That chart is the best thing since sliced bread!
I should also mention that i used this recipe to make brownies and they came out great too!! Lindy, im pretty sure the planet cake book is Australian, but the book also has a white chocolate mud cake recipe, now that is amazing!
Yes definately Glynis
Hi Lindy, would this recipe be suitable for a cake that needs carving and will take a heavy topper? I usually use a madeira but my sister wants a chocolate cake this year. I’ve tried loads of madeira recipes but yours has always turned out the best – can I use this but add cocoa or chocolate? Any advice would be much appreciated! Thank you
Hi,
I’m going to attempt this but am a bit nervous…..!!
What chocolate should I use? I was going to use Green & Blacks but should it be cooking chocolate, dark choc or milk? Also soft brown sugar should that be light or dark? Also can you recommend a buttercream to go with this or would that just be too much?!
Sorry for all the questions but I just want to get it right
Thank you
Angelina
Yes this cake is ideal for carving, freeze it first and use a very sharp knife, taking it slowly and surely.
I would practise making this cake before you need it to make sure it can carry the weight of your heavy topper.
I imagine it would, but don’t know what weight your topper is.
Good luck, and happy practising.
Marina
Excellent news that you make brownies out of this recipe.
Any left???!
Marina
Hi Angelina,
Any good quality chocolate with 50% or more cocoa can be used, a higher content is even better. It doesn’t have to be cooking chocolate.
We recommend using light soft brown sugar instead of dark.
Buttercream would be fine with this cake.
See the link below for more ideas about buttercream.
http://www.lindyscakes.co.uk/Blog/2010/05/13/buttercream-flavours/
Hope this helps.
Marina
Now this is what I call a seriously great chocolate cake! I’ve just made two 6″ cakes with the mixture and could hardly wait for them to cool before I tried a bit. I’ll be taking one into work tomorrow for my cake buddies to try but the other one is staying at home.
Just one question Lindy, when you pour the chocolate mix into the dry ingredients do you mix by machine or hand? I mixed mine in my Kenwood on a slow speed, it seemed ok but did dome a bit.
Thanks very much indeed this is now the only chocolate cake I’ll be using
)
Glynis
Hi Glynis,
When you pour the chocolate mix into the dry ingredients we recommend mixing this by hand.
Glad to hear you enjoyed this cake.
Marina
Hi Marina,
Thanks very much indeed, my cake buddies at work loved it too. I’ll mix by hand next time
Glynis
Hi Lindy
I made the cake last night for the 1st time in a 8inch round tin but it sunk! Not sure why any reason i followed it to the gram/oz?? Your one on the handbag course was great, bit upset whay did i do wrong, hope you can help, i know the temp is right i have a thermometer in it my cakes don’t norm sink.
Sara clemente-powellx
Hello Sara,
A couple of reasons why it may have sunk – the measurements for the ingredients weren’t right somehow, or maybe you opened the oven too early (this happened to me the last time I made it).
Hope this helps.
Jane
what would you need to alter to make this a milk choc fudge cake?
also is caster sugar the same as icing sugar? thx!
Hi again Phaedra,
- Lindy has experimented over the years with milk chocolate cakes and find that they do not taste very much of the chocolate, hence she uses plain.
She recommends buying a good quality Milk chocolate say from Green and Blacks with a fairly high cocoa content and see how it turns out.
Good luck.
Marina
Hi again Phaedra,
Caster sugar is a small granular sugar, whereas Icing Sugar is a powder.
We recommend sticking to the caster or soft brown sugar.
Have fun!
Marina
Hi lindy, as ever another fabulous recipe that works and also produces a deep cake. My question is, do you have recipes for chocolate and for vanilla gluten free cakes? ones that rise and taste good. THank you so much!
“By Glynis on 4 February 2011 at 12:06 pm
I’m assuming we can use your brilliant chart to increase/decrease ingredients for different size tins. That chart is the best thing since sliced bread!”
hiya anyone got a link to this chart im always getting things mixed up when i want to make a bigger or smaller cake. thank you kelly x
Which of Lindy’s books has the chart to increase/decrease ingredients for different size tins? I think I might need to buy the book! I tried to make a 12 inch square cake and I didn’t have much luck!
Thank you!
Hello can you please direct to me the cake chart that is mentioned in the message below. Many thanks Cherie
“By Glynis on 4 February 2011 at 12:06 pm
I’m assuming we can use your brilliant chart to increase/decrease ingredients for different size tins. That chart is the best thing since sliced bread!”
The chart is here: http://www.lindyscakes.co.uk/Blog/2009/07/27/how-to-i-change-a-cake-recipe-quanities/
Hi Layla,
The chart is in Cakes to Inspire and Desire: http://www.lindyscakes.co.uk/CakestoInspireandDesire.htm with 3 additional charts detailing different flavour cake quantities per size/shape tin you need.
Keep practising!
Marina
Hi Natalie,
Lindy has made Gluten free cakes before and swears by Antoinette Savill’s books that are on Amazon. Her cakes always work.
Good luck!
Marina
Hi Lindy,
Love this recipe. Lovely and moist. Been looking for a nice chocolate recipe for a friend of mine. I am making her wedding cake. This is the first time I have put s cream into a cake and wondered how long it will keep onced iced, how far in advance I can make it and best way to store. Lots of questions I know, Just really want to get it right.
Many thanks
Emma
Hi Emma,
Great to hear your are enjoying the Chocolate Fudge Cake recipe.
The cake will keep for about 2 weeks as the sour cream has been baked.
Once you have baked it and it has cooled down, store it in an airtight container, once covered with sugarpaste store in a cardboard cake box.
Enjoy the cake!
Marina
I’ve just made this cake and it is really yummy. I seem to be having a problem with removing it from the oven slightly too soon though. Some of my cakes have been looking slightly gooey in the centre. I always do the cake test and it comes out clean but when I slice through is when I notice. Any ideas on how I can stop this happening. Would using a thermometer help? And if so what temperature would it reach if cooked through.
Thanks jaimee
I tried it, its delicious but I had a problem cutting it, it broke easily. Did I do something wrong?!!
Hi Jaimee.
Glad to hear that you are enjoying the Chocolate Fudge Cake!
Lindy suggests using a knife rather than a skewer to test if your cake is baked throughout. It has a larger surface area so will give you more of an idea.
It may just be a case of leaving it in the oven for a bit longer.
Good luck!
This recipe also makes great cupcakes, I tried it at the weekend and they are lovely!
Excellent to hear they taste great Glynis.
Hello,
I’d like to use this cake as a top tier for a wedding cake. If I use chocolate buttercream to cover it, would you recommend using marzipan prior to covering with sugarpaste? Also, what’s your opinion on layering and filling with chocolate ganache – is it moist enough or would it be chocolate overload?!!
Thank you in advance – Kaz
Hi Lindy, thank you for the delicious recipe. I’ve used it twice now and produced a lovely moist cake. The top of the cake was very bubbly and crusty. I sliced it off and it was fine but wondered if I’m doing something wrong? Many thanks
Hi, I want to make madiera or some kind of sponge cake(s) to serve 60 or more. Would like to top with white chocolate or white chocolate fudge icing. What is the best way to do it? The longer it will keep before serving the better. Ideas please.
Hi Gina,
It sounds like you are making a perfect Chocolate Fudge Cake.
The top should be crusty!
Enjoy eating it!
Marina
Hi Kaz,
We would probably not use marzipan after chocolate buttercream to go under the sugarpaste as it would be too sweet.
Using chocolate ganache to fill and layer the cake we think would lead to chocolate overload, this cake is pretty moist already.
Have fun doing a practise run, to see what you prefer.
Marina
Hi Dina,
Sorry to hear you had trouble when you cut the Chocolate Fudge Cake. Was it dry? Maybe try again and see what happens.
Good luck!
Marina
Hi Marion,
Lindy tends to use either white chocolate buttercream, recipe in her ‘cakes to inspire and desire‘ book or ‘celebrate with a cake‘ book, or white chocolate ganache, recipe in her ‘bake me i’m yours cupcake celebration‘ book.
regards madeira cakes Lindy has a 2 week rule :
The first week to bake and decorate, the second week to eat.
For other recipe ideas visit the recipe section on this blog
Hope this helps.
Marina
I am interested in baking a chocolate mocca fudge cake – do you have any good recipes or could I simply add some coffee powder to your gorgeous recipe?
Hi Madeleine,
I would experiment with the coffee and the Chocolate Fudge Cake until you get the flavour you are looking for.
Marina
Hello Lindy, I am attempting your maderia cake today, if I manage to get it right could I freeze the cake as I have been asked to make a cake for a little girl who is 3 in a weeks time
regards
joan clarke
Hi Joan,
Maderia is perfect for freezing.
Wait for it to cool, wrap it in foil and then in a plastic bag before freezing.
Marina
Hi Lindy
I have been asked for a white chocolate cake. I was thinking about using the fudge cake recipe and substituting white chocolate, and maybe replacing the coffee with vanilla. What do you think? Or have you already tried it.
Hi Pat,
We haven’t tried your ideas for making a white chocolate cake.
I would give it a try and let us know how it turns out.
Happy taste testing!
Marina
Hi I need to make a 10inch square chocolate cake. Can you tell me how to adjust the ingredients
Thanks a lot Caz
I think I need to look through my Lindys books again. lol I have most of them so I’m sure its in them.
Thanks again
hi, does anyone have a good recipe for a Toffee Cake,i am struggling to find a recipe that is also firm enough to be covered in fondant. thanks. susie
Hi Susie, here are some suggestions from our facebook fans:
* Susan M Easton: http://www.thepinkwhisk.co.uk/2010/08/caramel-cake.html by The Pink Whisk aka Ruth Clemens would do nicely
*Katie McElvaney: Rachel Allen does a beautiful sticky toffee pudding (cake) I use that when doing cakes and cover in sugar paste.. Just used it for my sons christening cake and it was eaten by all
* Claire Williams: I’ve used Delias sticky toffee recipe for an 8″ cake!
Hi Caz,
Here is a link to Lindy’s blog about changing quantities: http://www.lindyscakes.co.uk/Blog/2009/07/27/how-to-i-change-a-cake-recipe-quanities/
I hope this helps.
Marina
Hi, wondered if I could get some advice please? I am planning to make a two tiered birthday cake with one layer being chocolate. I have only ever made fruit cakes for celebrations so am very nervous. I am looking for a moist cake that will last a few days until I decorate. Not sure if I should go for the mud cake recipe or fudge cake recipe. In addition I have the following questions:
1: When covering a chocolate cake, what kind of buttercream is used before applying layer of sugarpaste?
2: Are chocolate cakes usually split and filled with buttercream or ganache filling?
Any advice most welcome!!
Hi Lindy,
Just made and tasted your chocolate fudge cake recipe. It is absolutly delicious. I normally don’t have much success with deep cakes prefering to use sanwich tins. Thankyou so much for sharing this recipe. I will certainly be using this again. I’m now off to experiment with your Maderia Cake Recipe.
Regards,
Carol
Hi Catherine,
You can flavour the buttercream for the chocolate cake, some people like to add a few drops of baileys or mint to the mix and some white chocolate – Experiment and see what you like.
You can use either cake depending on your preference. The fudge cake is lighter than the mud.
We wouldn’t recommend splitting and filling either of these cakes as this makes them rather too rich – for our taste any way.
Have fun experimenting!
Marina
When covering this cake with buttercream, do you use salted or unsalted butter? ( I’d be using dark choc for the buttercream ).
Also do you reduce the temp for a fan oven?
Liz
Hi Liz,
We recommend turning down fan ovens by 20 degrees celsius.
For the buttercream we would use unsalted butter.
There are more details about how to make buttercream in each of Lindy’s books.
Have fun!
Marina
Hi Lindy, Firstly thank you so much for sharing your experience and wisdom, amazing books and website!
I have successfully made two Madeira cakes recently and am so pleased with them. I am going to attempt the Chocolate Fudge cake next week but just wondered if you could tell me whether you would add glycerine to this recipe like the Madeira cake? Also I have been using your tip of wrapping several layers of newspaper round the tin and putting a waterbath in the oven, should I do this for the choc fudge cake too?
Kind Regards
Tracey
Hi Tracey,
Excellent news that you have made lovely Madeira cakes.
The chocolate fudge cake is very moist and does not need Glycerine added.
The newspaper around the tin and the ‘waterbath’ are still advised.
May the cake be with you!
Marina
Made this cake on Thursday and it was gone by Friday – my kids loved it. I only got a small slice! I’ve got a 4 tier wedding cake to make soon. Would this cake be ok stacked if its well dowelled?
Absolutely Tracy – dowelled well it’ll be perfect
hi thi sounds lovely – could you tell me how to convert the quantities to make a 13inch square cake?
Many thanks
Lindsay
Marina, thank so much for your reply. I am going to make the chocolate fudge cake. I plan to use buttercream and cover with sugarpaste. This will be a second tier of a three tier cake. I am going to use the thin cake boards and dowelling. Do I buy 10″ cake board for a 10″ inch cake? I am worried that by the time I cover with sugarpaste,, there will be an over hang on the edge if that makes sense? I don’t want the cake board to be seen but if I go for 11″ then it will show.
Hi, I have decided to make a 12″ chocolate fudge cake and as it’s my first attempt at baking and decorating something other than rich fruit cake, I am so anxious! Before finding this great site, I looked at various others and most of them cover chocolate cake with a thin layer of marzipan and sugarpaste. I noticed that the chocolate recipies were for a chocolate torte but don’t know how different this would be to the choclate fudge cake recipe on here in terms of density. This cake is going to be the bottom layer of 3 tier stacked cake and I just don’t know what to do!!! I personally think that marzipan is too sweet with chocolate and sugarpaste. Are there going to be any lumps and bumps showing but just covering with buttercream and sugarpaste? Any advice would be greaty appreciated! I have had some great advice so far.
hi, can the chocolate fudge cake also be frozen/ if so how long for and can it be defrosted overnight at room temperature? thanks
Hi Alia
Yes it can be frozen but I wouldn’t recommend for more than a month. Defrosting overnight at room temperature sounds ideal
Hi Catherine
Put your cake on a 10in hardboard cake board. The cake rest on the board and the sugarpaste cover the edges
Have fun
Hi, so sorry I seem to be hogging this site at the moment.. I have looked at the link for changing quantities for different cakes sizes but because I am doing a 12″ round chocolate fudge cake.. I don’t know what the baking time or temp should be. I have your book on order but it hasn’t arrived and I panicking! I
Thanks lindy. Ive been to two of your classes and now feel inspired to start the pme diploma. Ill be using the fudge cake for my first class. Thanks x
Well Lindy, having tried soooo many chocolate cake recipes and having had soooo many disasters I thought I’ll give this one a go. It seems to have less yoghurt / cream proportionally and added water to the one I was using …. and OMG have just split the cake ….PERFECTION and that is a 12″ cake cooked in one go, used a water bath and I use a cardboard collar dampened around my tin. Fab just Fab …. and as for the offcuts absolutely delicious.
HIGHLY RECOMMENDED BY MAMA RHU – this is my new chocolate cake recipe for customers….. Thank you x
So pleased to hear it was such a success – the recipe is one of my long term favourites
Hi Catherine,
We recommend using out Chocolate Fudge Cake recipe for these reasons:
1 – its lush!
2 – its dense and can support the sugarpaste.
We don’t use marzipan as it will really sweeten the cake, so we would use buttercream instead.
You will need to level the cake off first, then apply the buttercream and sugarpaste. You should then end up with a smooth finish.
Sending you sweet thoughts!
Marina
Hi lindy, my sort of disasterous cake was loved by everyone who ate it. Ive tried the recipe again and used butter instead of marg and full fat yoghurt and its turned out lovely. I think everyone that i used as cake tasters were very happy that the first one turned out a bit funny. Ive learnt my lesson to always read a recipe thoroughly
Hi Lindy
I ADORE your blog, website, books recipes everything!! I have made this recipe as a cake and cupcakes and its fantastic!
I’d really like to know if it would be ok to make this cake on a Tuesday, crumb coat wednesday, cover and decorate Thursday for Friday collection and eating on Saturday??
I’ve never spread it out so much but it would make things so much easier for me with work etc if I could do it this way.
Really appreciate your thought.
Thanks
Excellent news Alia, I’m glad they all enjoyed your second attempt.
Marina
Excellent news Alia,
We are pleased to hear your cake tastes enjoyed your second Chocolate Fudge Cake.
May the cake be with you!
Marina
Hi Catherine,
With the 12″ round chocolate fudge cake, keep the temperature the same, just bake it for a bit longer.
It will be lush!
Marina
Hi Lindsay,
Here is our blog post about changing quantities – http://www.lindyscakes.co.uk/Blog/2009/07/27/how-to-i-change-a-cake-recipe-quanities/
This will help you work out the correct amounts for the 13″ square cake you are looking to bake.
The Chocolate Fudge Cake is devine and it making me hungry thinking about it!
Take care,
Marina
This recipe looks fab – I’m definitely going to try it for my next cake!
Hi Roseanne,
Many thanks for your kind comments, so glad you like our company. I think your suggestions sound fine! Make the cake on Tuesday, it should keep very well until Saturday, and makes life much easier !
Until next time,
Sara
Hi Lindy, I done this choc fudge cake with great success and was devoured by everyone. Do you think it would be possible to use the mix to make muffins/cupcakes? I would like to do them for my daughters school fair at the weekend and cupcakes seem easier for selling on a stall etc.
Any help much appreciated. Thanks
Cath
It’s perfect as cupcakes Cath
hello,
i was wondering if you have a white chocolate cake recipe
Hi Alison,
I’m afraid we do not have a tried and tested white chocolate cake recipe.
Have a surf around the net and if you come across a great one, that turns out well, let us know!
Best wishes
Marina
Well,
I tipped the “batter” into the cake tin and was sure I had made a mistake. It was almost the same consistency as a yorkshire pudding batter…
A few hours later what looks like the best chocolate cake I’ve ever made is sitting cooling in the kitchen.
I did cover it with a layer of foil towards the end as it looked risky of the top getting overcooked, and used the bain marie and newspaper wrapping techniques you advise on Madeira cakes. This seems to have worked well.
The tasting will commence at my nephew’s 23th birthday party tomorrow.
Thanks Lindy and team for another foolproof recipe.
Hi Sue,
Well done, sounds like it was a great success, and i’m sure it will taste delicious.
Many thanks for your comment.
Marina
I have just made this cake as a bottom tier of a naming ceremony cake. Stil cooling in the tin. The top however seems to have formed a crust. Shoud I slice this off?
Hi Melanie,
Yes slice the top of the cake off and remove the crust.
It will be delicious!
Happy baking!
Marina
hello I am planning to bake this cake in a 2l tefal bowl, how do i know how much quantity do i need?thanks
Hi Azlina,
This cake is divine!
To work out the quantities you will need please look at this linked page – http://www.lindyscakes.co.uk/Blog/2009/07/27/how-to-i-change-a-cake-recipe-quanities/
Best wishes
Marina
Is this recipe ok for leaving decorated for week or so before it’s eaten. I’m off on unexpected holiday and need to make before i go. Thanks
Hello,
I am making a birthday cake for my nephew next weekend. I was just wondering whether this chocolate fudge cake would keep as well as madeira cake? Does the same rule ”one week to decorate and one week to eat” apply to this chocolate cake as well?
Thank you
Hi Veronika,
I have made this recipe before and I apply the same rule as the Madeira one holds.
One week to decorate and one week to eat.
Having tried this myself, because the cake is so moist it lasts even longer.
I hope your nephew enjoys it.
Marina
Hi Angela,
With the Chocolate Fudge Cake the same rule applies as for a Madeira Cake.
One week to decorate and one week to eat.
Tried and tested by myself, it will definitely last that long, maybe even longer.
Happy holidays!
Marina
would this fudge cake be ok to coat with ganache and then cover in sugarpaste? how thick shoud i roll it as i wouldnt want the ganache showing through.
I made this for an aeroplane cake. I made it on Friday and immediately froze. I took it out and carved into shape on Tuesday. Covered it in layer of ganache that evening and refridgerated. On Thursday night covered that in sugarpaste and decorated. The party was Saturday and it was GORGEOUS!!! Today (Monday) still eating tasty offcuts.