Ultimate chocolate fudge cake recipe

  • Serves 28
  • 15 mins to prepare and 40-45 mins to cook, plus cooling
  • 335 calories / serving
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The ultimate indulgence, this heavenly fudge cake is made with buttermilk for a deliciously moist consistency and it's coated in a rich, intensely chocolatey icing.  

  1. Preheat the oven to gas 4, 180°C, fan 160°C and grease 2 x 20cm (8in) sandwich tins and line the bases with baking paper.
  2. Melt the cooking chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water, then set aside to cool.
  3. In a large bowl, sift the cocoa, flour, baking powder, bicarbonate of soda and a pinch of salt, then stir in the ground almonds.
  4. Using an electric stand, or hand-held mixer, cream together the butter and brown sugar until very light and fluffy. Add the vanilla to the eggs. With the whisk running very slowly, add the egg mixture to the butter and sugar, adding 1 tbsp of the flour mixture during the process to prevent curdling, then add the melted chocolate and buttermilk.
  5. Very gently fold in the remaining flour mixture and divide the cake batter between the tins. Bake on the centre shelf for 30-35 minutes, or until risen and firm to the touch. Leave the cakes to cool slightly in the tin before turning out on to cooling racks. Once cold, remove the baking paper and slice each cake in half horizontally through the middle.
  6. To make the icing, melt the chocolate as before. Set aside to cool slightly, then beat together with the butter. Using a palette knife, spread evenly to sandwich the layers together and cover the top of the cake. Dust with the icing sugar, if you wish.

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  • Ingredients

  • For the cake

  • 100g (3 1/2oz) Green & Black’s Organic Dark Cooking Chocolate, broken into pieces
  • 100g (3 1/2oz) Green & Black’s Organic Cocoa Powder
  • 175g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 100g (3 1/2oz) ground almonds
  • 200g (7oz) unsalted butter, softened, plus extra for greasing
  • 275g (9oz) soft light brown sugar
  • 1 tsp vanilla extract
  • 3 large free-range eggs, lightly beaten
  • 150ml (5fl oz) buttermilk
  • For the icing

  • 200g (7oz) Green & Black’s Organic Dark Cooking Chocolate, broken into pieces
  • 200g (7oz) Green & Black’s Organic Milk Chocolate, broken into pieces
  • 250g unsalted butter, softened
  • icing sugar, for dusting (optional)
  • Energy 1390kj 335kcal 17%
  • Fat 24g 35%
  • Saturates 13g 66%
  • Sugars 18g 20%
  • Salt 0.3g 4%

of the reference intake
Carbohydrate 24g Protein 5g Fibre 2.5g


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