Chocolate Cake With Fudge Icing Recipe

Name: Chocolate Cake With Fudge Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 oz dark chocolate, chopped; 3/4 cup butter, softened; 3/4 cup brown sugar; 3 large eggs, room temperature; 1/2 cup all-purpose flour; 1/4 cup cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 cup buttermilk; None None Icing; 2 1/2 cups powdered sugar; 1/3 cup cocoa powder; 2 tbsp butter, melted; 1/4 cup milk; None None Strawberries, to serve; None None Whipped cream, to serve

Servings: persons

7 oz dark chocolate, chopped
3/4 cup butter, softened
3/4 cup brown sugar
3 large eggs, room temperature
1/2 cup all-purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 cup buttermilk
None None Icing
2 1/2 cups powdered sugar
1/3 cup cocoa powder
2 tbsp butter, melted
1/4 cup milk
None None Strawberries, to serve
None None Whipped cream, to serve

1
Preheat oven to 350u00b0F. Lightly grease and line an 8 inch round cake pan with parchment paper.
2
Place chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon 4-5 minutes until melted and smooth. Cool 5 minutes.
3
In a large bowl, beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition. Add melted chocolate and beat well.
4
Sift together flour, cocoa powder, baking powder and baking soda and fold into wet ingredients a little at a time, alternating with buttermilk, until just combined. Spoon into pan and smooth surface.
5
Bake 40-45 minutes until a skewer inserted in the center of the cake comes out clean. Cool in pan 5 minutes before turning out onto a wire rack to cool completely.
6
To make icing, sift combined powdered sugar and cocoa together into a large bowl. Stir in butter and enough milk to make a smooth, spreadable consistency. Spread over the top and sides of cooled cake. Serve with whipped cream and strawberries.

1477

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 7 oz dark chocolate, chopped, 3/4 cup butter, softened, 3/4 cup brown sugar, 3 large eggs, room temperature, and more.

Yes, Chocolate Cake With Fudge Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cake With Fudge Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions