Dark Chocolate Fudge Cake Recipe

Name: Dark Chocolate Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 200 g self raising flour; 25 g cocoa powder; 175 g butter; 175 g soft brown sugar; 1 orange, rind of, grated; 100 g dark chocolate; 3 tablespoons boiling water; 3 eggs; apricot jam; For the fudge coating; 100 g icing sugar; 25 g cocoa powder; 37 g butter; 2 tablespoons water; 50 g caster sugar

Servings: persons

For the cake
200 g self raising flour
25 g cocoa powder
175 g butter
175 g soft brown sugar
1 orange, rind of, grated
100 g dark chocolate
3 tablespoons boiling water
3 eggs
apricot jam
For the fudge coating
100 g icing sugar
25 g cocoa powder
37 g butter
2 tablespoons water
50 g caster sugar

1
For the cake:
2
Sieve the flour and cocoa powder and set aside.
3
Cream the butter and sugar together until soft and light, stir in the orange rind.
4
Break chocolate into a bowl (I recommend that you use 70% cocoa solid minimum), add boiling water and stir until the chocolate is melted and well blended.
5
Lightly whisk the eggs and gradually beat into the butter and sugar mixture.
6
Beat in the melted chocolate, and then fold in the flour/cocoa mixture with a metal spoon.
7
Spoon the mixture into two greased and lined tins and bake at 180/350/Gas 4 for 25-30 minutes, until cake shrinks away from the sides of the tin.
8
Allow to cool slightly in tins, and then turn out on wire rack. When cold, slice each cake horizontally to make 4 layers. Using a thin layer of jam, sandwich all layers of the cake together.
9
Fudge coating:
10
Sift icing sugar and cocoa and set aside.
11
Put the butter, water and caster sugar into a saucepan and heat gently, stirring to dissolve the sugar. Bring to a simmer.
12
Pour the hot mixture into the sieved icing sugar/cocoa mixture; mix together until its thick enough to coat the back of a spoon.
13
Pour coating quickly over the cake; smooth over the sides. Leave to set before serving.

1257

kcal

Calories

Fat

145

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.

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: For the cake, 200 g self raising flour, 25 g cocoa powder, 175 g butter, and more.

Yes, Dark Chocolate Fudge Cake 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!

Dark Chocolate Fudge Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions