easy chocolate fudge cake

Easy chocolate fudge cake

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This is an easy chocolate fudge cake that’s made with self-raising flour and cocoa powder. It’s quick to make and can be decorated in any way you like.

easy chocolate fudge cake

  • 225 g self-raising flour
  • 50 g cocoa powder
  • 350 g light brown sugar
  • 225 g butter
  • 4 eggs
  • 100 g butter
  • 300 g icing sugar
  • 75 g cocoa powder
  • 3-4 tbsp hot water

Easy chocolate fudge cake


  • 1 cup butter (softened)
  • 2 cups sugar
  • 3 eggs, separated and at room temperature
  • 1 teaspoon vanilla extract or almond extract (or use both)

1 hr and 45 mins

Cook time: 1hr and 45 mins

Baking time: 30 – 40 minutes

Prep time: 10 minutes (optional)

Serves: 10

This recipe makes enough fudge cake to serve 10 people. You can make more if you have a bigger pan, or smaller if you have a smaller pan.


  • 2 cups of flour, sifted
  • 1/2 cup sugar, divided (you may substitute with sweetener)
  • 2 teaspoons baking powder, sifted
  • 1/4 teaspoon salt
  • 2 large eggs beaten and at room temperature, or 3 yolks from pastured eggs if you prefer your fudge a little more eggy

225g/8oz self-raising flour

Self-raising flour is a type of flour that contains baking powder. It’s not the same as plain flour, so don’t be fooled by its name. Instead of using plain or all-purpose white flour for your cakes and biscuits, you can use self-raising instead.

Self-raising flour is used for cakes and biscuits where the leavening power of baking powder helps to produce light but still fluffy results without having to spend time beating egg whites or cream into stiff peaks—you’ll get those same results with just one tablespoon of baking powder in each cup of self-rising cornmeal!

50g/2oz cocoa powder

This is where the cocoa powder comes in. It adds a rich chocolate flavour, which will also make your cake taste better and be moist. You can use milk or dark cocoa powder—either way, it’ll be delicious!

350g/12½oz light brown sugar

Light brown sugar is a less refined form of white granulated sugar, and it has a slightly darker color than regular granulated. It’s also known as unrefined cane juice or molasses.

Light brown sugar can be used in recipes that call for granulated white sugar, but you’ll want to reduce the amount by half if you’re making chocolate fudge cake because light brown sugar contains more moisture than regular granulated white sugar.

225g/8oz butter, softened

  • Beat the butter and sugar together until pale and creamy.
  • Add the eggs one at a time, beating well after each addition, then finally add the vanilla extract, salt and baking powder. Stir in the flour mixture alternating with spoonfuls of hot water (about 3 tablespoons per cup) until smooth but not too stiff to pipe.*
  • Pour into prepared pan**4

4 eggs, lightly beaten

  • Beat the eggs until frothy.
  • Add sugar, vanilla extract and melted butter to the eggs and beat until smooth.

For the easy chocolate fudge icing

To make the icing, simply mix together the melted butter and brown sugar in a bowl until it’s smooth. Add in your vanilla extract, cream cheese, unsweetened cocoa powder and salt to taste. Stir well to combine everything evenly.

Spread over your cooled cake then chill for 30 minutes before slicing into halves for serving!

100g/3½oz butter, softened

  • Place the butter in a mixing bowl and use a spatula to blend it into soft but not melted state. This will make it easier for you to mix everything together later on.
  • Add all other ingredients except chocolate chips, stir well until combined then fold in chocolate chips (this helps prevent any grainy bits).

300g/10½oz icing sugar, sifted

Sifting icing sugar before use is important to avoid lumpy fudge cake. If you don’t have a sieve or whisk, you can use a clean tea towel or cheesecloth instead.

To sift the icing sugar:

  • Spread the icing sugar on a baking sheet and let it stand for 30 minutes to 1 hour, until the surface has turned slightly dry (this will help prevent lumps from forming).
  • Afterward, use your fingers to break up any clumps lying on top of each other; this will make them easier for your whisk/sieve/cheesecloth to collect into one mass later on when mixing with cocoa powder in step 4 below!

75g/2½oz cocoa powder, sifted

  • Sift the cocoa powder. This is a crucial step, as you will be left with a lumpy mixture if you don’t sift your cocoa powder first.
  • Measure out 75g/2½oz of unsweetened cocoa powder into a bowl and add 2 tbsp of boiling water to dissolve it. If there’s any lumps still left in your mess, give it another quick stir before adding any more water—it’s best to avoid having to deal with an unmelted lumps than deal with them later on if possible!

3-4 tbsp hot water

3-4 tbsp hot water

The amount of water depends on the consistency you want the icing to be. If you want a thinner icing, add more water; if you want a thicker icing, add less water. You can also adjust the consistency by adding cocoa powder instead of hot water—this will make your fudge cake taste more chocolatey!

That was quick!

  • 1. Prepare the cake: Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan or spray with nonstick cooking spray. In a large bowl, beat together the butter and sugar until light and fluffy, about 2 minutes. Beat in egg yolks one at a time until well incorporated after each addition (about 3 minutes total).
  • 2. Add the flour, cocoa powder and salt; mix well just until combined (lumps are okay). Fold in chocolate chips by hand or with an electric mixer on low speed if you prefer smoother results over lumpy ones! Pour batter into prepared pan and bake 45 to 50 minutes or until toothpick inserted comes out cleanly when inserted into center of cake; don’t overbake!
  • ) Make icing: Melt chocolate chips in microwave on high power for 30 seconds at a time stirring between intervals until melted completely smooth consistency similar to brownie mix but drizzled over cooled fudge layer will create beautiful glossy finish which adds extra yumminess factor too! Spread evenly over top of cake before serving immediately because frosting will melt quickly if left sitting out too long.”


That’s it! You have your easy chocolate fudge cake. It’s a super quick and simple recipe with no flour, no eggs or butter needed which makes it perfect for beginners. The icing is also super simple so if you want to add some extra flair then go ahead and make that too!

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