Dark Chocolate Fudge Cake

Eve 23/07/14

This tasty chocolate cake is so easy to make and is super chocolaty. Perfect for a birthday or a treat!

One word - Chocolate!

This cake may look innocent with it's milk chocolate frosting, but no! This cake is deep, dark and fudgy, for serious chocolate lovers. Why settle for 1 type of chocolate when you can have two? :D

What do we have here, you may ask. Well, we have an obscenely moist dark chocolate cake topped with a creamy, luscious milk chocolate frosting. I can't believe this is my first chocolate cake recipe on BtD, what has happened over the past year and a half?!

I love chocolate cake, especially if it is like this one; soft, moist and dark. This cake is not the sweetest in the world, I don't really like overly-sweet cakes. I think I have trained myself to like less-sweet things. I you asked me two years ago to make this cake, I probably would have doubled the sugar amount! If you like your cake to be a bit more on the sweeter side, add 30g extra caster sugar to the batter.

What makes this cake so darn moist and completely irresistible are the wet ingredients. Oil, eggs, milk and yogurt give this cake the fudge-like quality. I prefer to use oil rather than melted butter as oil is more "wet". Also, I like to use butter in a bake when it contributes to the flavour, like in vanilla cakes but because of the amount of cocoa used, you wouldn't taste the butter. 

The yogurt adds richness, the milk adds smoothness and the eggs add stability. Every ingredient has an important job to do!

Look how fudgy it is!

Cocoa powder gives the cake the rich chocolate flavour. There is nothing worse than biting into a dry, bland chocolate cake; a waste of money and time. However, if you crave a chocolate cake with plenty of flavour, this one definitely fits the bill!

Dark Chocolate Fudge Cake
Posted by Eve
Makes one 20cm cake/ serves 8-10

For the cake
  • 100ml oil, like sunflower 
  • 2 eggs
  • 125ml milk, I used semi skimmed 
  • 60g plain yogurt 
  • 1 tsp. instant coffee granules 
  • 135g self raising flour 
  • 50g cocoa powder 
  • 115g caster sugar, I used golden
  • 40g soft brown sugar

For the frosting
  • 30g butter, at room temperature
  • 65g icing sugar
  • 10g cocoa powder
  • 30ml double cream


  1. Preheat the oven to 170ºc/ 160ºc fan/ gas mark 3 and grease, line and flour a 20cm springform cake tin. 
  2. Whisk together the oil, eggs, milk, yogurt and coffee in a bowl until smooth. 
  3. Sieve together the remaining cake ingredients into a large bowl. Pour the wet ingredients into the dry ingredients and mix with a whisk or spoon until combined. Spoon into the prepared tin and level the top with a knife. Bake for 35-40 minutes until a skewer inserted comes out clean. Cool in the tin completely. 
  4. For the frosting, beat together the butter, sugar and cocoa in a large bowl until coarse but combined. Add the cream and beat until smooth. 
  5. Split the cake in half and use 1 - 2 tbsp. of the frosting to moisten the cake. Sandwich the cake together and top with the frosting in any way you like and decorate if you wish.


The cake should be stored in an air-tight container for up to 3 days in the fridge. Bring to room temperature before eating.

Dark chocolate fudge cake
1 slice with frosting ( 10 slices)


  1. Oh this cake looks really yummy! I love the look of that beautiful fudgey layer. And the sprinkles are gorgeous!

    1. Thanks very much Jessica, the fudge layer is my favourite part!


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