Moist Chocolate Fudge Cake

    1 hour 15 minutes

    I love a good moist cake and this fudge cake has the best texture. I like it with a caramel icing for contrast but you could also do chocolate.

    236 people made this

    Makes: 1 cake

    • 2 1/4 cups plain flour
    • 2 teaspoons bicarb soda
    • 1/2 teaspoon salt
    • 125g butter
    • 2 1/2 cups packed brown sugar
    • 3 eggs
    • 1 1/2 teaspoons vanilla essence
    • 90g dark chocolate, melted
    • 1 cup sour cream
    • 1 cup boiling water
    • 125g butter
    • 1 cup packed brown sugar
    • 1/4 cup (65ml) milk
    • 1 3/4 cups icing sugar

    Preparation:25min  ›  Cook:40min  ›  Extra time:10min cooling  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C.
    2. Sift together the flour, bicarb soda and salt. Set aside.
    3. In a large bowl, beat 125g butter and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate. Stir in half the sour cream and then half the dry ingredients to the butter mixture until well blended.
    4. Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.
    5. Bake in a greased 23x40cm cake tin for 35 minutes. Let cool ten minutes before icing.
    6. Caramel Icing

    7. Melt 125g butter in a saucepan. Stir in 1 cup brown sugar and boil about 2 minutes. Stir in 1/4 cup (65ml) milk and bring to a boil. Place saucepan in cold water and stir in the icing sugar. Continue stirring until smooth. Spread over still warm cake.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (206)


    This cake was so bad, we thre the four seperate ones we made for my daughters paw patrol birthday cake and bought a ready made one. As with the above review, it had to be baked for an hour and the taste was horrible, barely any chocolate at all. STAY AWAY from this recipe!  -  30 Apr 2016


    I made this cake and took it to work, everyone loved it. I made the cake exactly as the recipe except I had to cook it for about an hour and ten, at 35 minutes it was still runny. Maybe that temperature was for two tins not one. I also thought the caramel icing might be a bit much so I split the cake and did a fresh cream icing.  -  02 Dec 2014


    I've made quite a few chocolate cakes from scratch and this rates up there as one of the best(flourless chocolate cake is the best-I am a HUGE chocolate lover!) I took others advice and used more unsweetened chocolate-more like 6 ounces(I used Ghirardelli-spend a little extra on a better quality chocolate-it makes a difference) and I only used 2 cups brown sugar- and also I used 1/2 cup sourcream and a 1/2 cup heavy cream instead of one full cup of sourcream. I baked in two 9inch pans for 43 minutes. I used buttercream fudge frosting from this site and it was soo yummy. Always make chocolate cake a day or two in advance because chocolate cake taste better with age-the great chocolate flavors come out.  -  18 Jun 2006  (Review from Allrecipes USA and Canada)