Dark Chocolate Fudge Cake

    1 hour 5 minutes

    This is sure to become a family favourite for those celebrations. Add a thick fudge icing to make this cake that absolute indulgence.

    19 people made this

    Serves: 12 

    • 2 cups (250g) plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 1/2 cup (120ml) hot water
    • 110g unsweetened chocolate (70% dark chocolate)
    • 1/2 cup (100g) white sugar
    • 115g butter
    • 1 1/4 cups (250g) white sugar
    • 3 eggs
    • 2/3 cup (160ml) milk
    • 1 teaspoon vanilla essence

    Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Grease and flour two 22cm round cake tins.
    2. Sift flour, bicarbonate of soda and salt together 3 times into a bowl then set aside.
    3. In a small saucepan heat water, chocolate and 1/2 cup sugar, stirring constantly for 2 minutes. Remove from heat and cool to lukewarm.
    4. Cream butter and sugar until light and fluffy. Add 3 eggs, one at a time, beating thoroughly after each egg. Add half of flour mixture and beat until smooth. Add milk and remaining flour mixture alternately in 2 parts. Beat smooth after each addition.
    5. Add vanilla to the chocolate mixture. Blend well.
    6. Divide batter into the two cake tins. Bake for 35 to 40 minutes or until a skewer inserted into the cake comes out clean.

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    Reviews and Ratings
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    Reviews in English (8)


    Pretty good. Easy ingredients and didn't make much of a mess. I substituted 3 tbs cocoa powder and 1 tbs veg oil for each ounce of unsweetened baking chocolate. Make sure to check both pans when baking for doneness: one of mine got a little dry.  -  28 Jun 2005  (Review from Allrecipes USA and Canada)


    This cake has good chocolate flavor and a nice texture. I always make a three layer cake so I decreased the baking time by five minutes. As always, the better the quality of the ingredients you use, the better the flavor of the cake.  -  11 Feb 2011  (Review from Allrecipes USA and Canada)


    I halved the recipe and it made 10 perfect little cupcakes that were moist and full of rich chocolatey flavour! Because I made cupcakes I reduced the baking time to 15min, also for the three eggs I just used one, since I wasn't going to try and use 1 1/2 ;p I also reduced the amount of sugar slightly and it was still plenty sweet  -  16 Nov 2010  (Review from Allrecipes USA and Canada)