Ultimate Chocolate Cake with Fudge Icing…


Everyone strives to find the perfect chocolate cake. I’ve made plenty over the years and a fair few of them have been pretty awful or really dry. I’m still trying to find the absolute ultimate recipe but I made this one last week and it came pretty close! With a bit of extra topping and 2-3 minutes less in the oven it would be perfection! The recipe is a River Cottage recipe from a brochure I got free in the newspaper but all the recipes have been amazing! You can find the recipe here but I will paste it below as well!


Just a few notes before the recipe! I would recommend keeping an eye on the cake while it cooks I used a timer and mine was completely cooked at the end of the timer so perhaps set your timer 5 minutes less in case your cake cooks quickly! This will allow you to carefully check the cake to make sure it doesn’t over bake! Also the recipe calls for two quantities of the fudge icing and recommends slicing the cakes in half and using multiple layers of icing. I baked two separate cakes and only used 1 quantity of fudge icing (I didn’t have enough eggs for two!), half on top and half in the middle. This was plenty for me but for a really rich fudgey cake use two quantities as suggested in the recipe! As a final note, this cake is amazing warmed a little in the microwave with ice cream! Delicious!


Serves 12-16

25g cocoa powder

25g drinking chocolate powder

200g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

Good pinch of sea salt

175g unsalted butter, cut into small pieces and softened

100g light soft brown sugar

100g caster sugar

4 eggs

150ml buttermilk (or 75ml whole milk mixed with 75ml plain yoghurt)

100g ground almonds

For the filling and topping

2 x quantities chocolate fudge icing

50g plain chocolate, finely grated


23cm round loose-bottomed cake tin or 2 x 20cm sandwich tins, 5cm deep, sides well greased and baselined with baking parchment


Preheat the oven to 180C/gas 4. Put the cocoa powder and drinking chocolate powder into a small bowl. Add 50ml freshly boiled water, mix to a paste and set aside. Sift the flour, baking powder, bicarbonate of soda and salt together and set aside.

In a large mixing bowl, using either a wooden spoon or a hand-held electric whisk, beat the butter to a cream. Add both the sugars and the cocoa paste. Continue beating until light and very creamy. Add the eggs, one at a time, adding 1 tbsp of the flour with each and beating thoroughly before adding the next.

Then fold in the remaining flour with the buttermilk little by little – dry, wet, dry, wet – until you have a very soft, creamy mixture. Finally, carefully fold in the ground almonds. Spoon the mixture into the prepared tin(s), spreading it out lightly and evenly with the back of the spoon. Bake in the oven, allowing 45–50 minutes for a cake in a 23cm tin and 35–40 minutes for cakes in deep 20cm sandwich tins.

Leave the cake(s) in the tin(s) for 10 minutes before turning out and placing on a wire rack to cool completely. When cold, cut the 23cm cake into 3 layers, or each of the 20cm cakes into 2 layers. Sandwich the layers together with the chocolate fudge icing, saving sufficient to cover the top. Finish with a sprinkling of grated chocolate. It will keep for 5–6 days in an airtight tin.

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Fudge Icing Ingredients

150g of Plain or Dark Chocolate broken into pieces

75g Unsalted Butter (diced)

2tbsp milk

3 egg yolks

150g Icing Sugar (sifted, its important you sift it to make the topping smooth)

Fudge Icing Method

1. Put the chocolate, butter and milk in a heatproof bowl and melt over a pan of barely simmering water until the chocolate and butter have melted. The mix should be warm but not hot.

2. Remove the bowl from the heat and beat until smooth.

3. Add the egg yolks one at a time beating until well combined.

4. Finally add the sugar a third at a time beating thoroughly to achieve a smooth consistency.



7 Comments on “Ultimate Chocolate Cake with Fudge Icing…”

  1. petit4chocolatier says:

    This is over the top delicious!!

  2. afifahcookie says:

    This looks so tempting! Yum~ Hmm, if I were to use 3cm deep cake pans, would it be okay??

    • bex89r says:

      If you only have 3cm deep cake pans I would recommend baking four thinner cakes! The danger of over filling a 3cm tin is the cake will rise very high in the middle like a dome making it near impossible to sandwich two cakes together without cutting the top off. So I’d recommend four 3cm cakes and reduce the baking time as the thinner the cake the faster it will cook! Hope this helps! x

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