Chocolate Fudge Cake

Chocolate Fudge Cake is a rich, moist, and deeply chocolatey dessert topped with smooth fudge icing—perfect for satisfying any sweet tooth with minimal effort.

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Course: Dessert

Cuisine: American

Keyword: Chocolate Fudge Cake

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings:

Calories: 430kcal

Equipment

8-inch round cake tin
Mixing bowls
Whisk or spoon
Small saucepan
Wire rack
Baking paper (for lining the pan)

Ingredients

For the Cake:

150 ml sunflower oil plus extra for the tin
175 g self-raising flour
2 tbsp cocoa powder
1 tsp bicarbonate of soda
150 g caster sugar
2 tbsp golden syrup
2 large eggs lightly beaten
150 ml semi-skimmed milk

For the Fudge Icing:

100 g unsalted butter
225 g icing sugar
40 g cocoa powder
2½ tbsp milk a little more if needed

Instructions

Step 1: Prep and Line

Preheat your oven to 180°C (160°C fan) or 350°F. Lightly grease your cake tin and line the bottom with baking paper.

Step 2: Mix Dry Ingredients

In a large bowl, sift together the self-raising flour, cocoa powder, and bicarbonate of soda. Stir in the caster sugar.

Step 3: Add Wet Ingredients

In a separate bowl or jug, mix the sunflower oil, golden syrup, eggs, and milk. Slowly pour into the dry ingredients, whisking until smooth and lump-free.
Tip: Don’t over-mix—just enough to combine everything. This keeps the texture nice and tender.

Step 4: Bake

Pour the batter into the prepared tin. Bake for 30–35 minutes or until a skewer comes out clean. Let it cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 5: Make the Fudge Icing

Melt the butter in a small pan. Once melted, remove from heat and stir in the icing sugar and cocoa powder. Add the milk one spoon at a time until it reaches a spreadable consistency.

Step 6: Frost and Finish

Spread the fudge frosting all over the cooled cake. Go thick—it’s worth it.

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