Chocolate Fudge Cake

Nov 6, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Easy

Two tender cocoa sponges made with brown sugar and golden syrup, sandwiched and swirled with a rich fudge icing of melted dark chocolate, butter and cocoa. It is often served slightly warm with cream or vanilla ice cream, pub-style. Makes 12 servings in about 2 hr 40 min.

Prep 35 min

Cook 30 min

Cooling 1 hr 5 min

Total 2 hr 40 min

Servings 12

Ingredients

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servings

¾ cup (175 g)unsalted butter, softened, for the sponge
1 cup (200 g)light brown sugar
1 ½ tbsp (30 g)golden syrup
3 (150 g)eggs, large, room temperature
1 tsp (5 ml)pure vanilla extract, for the sponge
1 ⅔ cups (200 g)all-purpose flour
9 tbsp (50 g)unsweetened cocoa powder, for the sponge
1 ½ tsp (6 g)baking powder, about 1 1/2 tsp
½ tsp (3 g)baking soda, about 1/2 tsp
1 pinchfine salt
⅔ cup (150 ml)whole milk, room temperature, for the sponge
5 ½ oz (150 g)dark chocolate, 60 to 70% cacao, chopped
½ cup (125 g)unsalted butter, softened, for the fudge icing
2 cups (250 g)powdered sugar, sifted
4 tbsp (20 g)unsweetened cocoa powder, sifted, for the fudge icing
3 tbsp (45 ml)whole milk, warm, for the fudge icing
1 tsp (5 ml)pure vanilla extract, for the fudge icing

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Instructions

Heat the oven to 350°F (175°C). Grease the two cake pans and line the bottoms with parchment.
Beat the sponge butter, light brown sugar and golden syrup with a mixer until light and fluffy, about 4 minutes. Beat in the eggs one at a time, then the vanilla extract.
Sift the all-purpose flour, sponge cocoa powder, baking powder, baking soda and fine salt together. Fold into the batter in three additions, alternating with the sponge milk, until smooth.
Divide the batter evenly between the pans and level the tops.
Bake until risen, springy to the touch and a skewer pushed into the center comes out clean, 25 to 30 minutes.
Cool in the pans 10 minutes, then turn out onto a rack and cool completely, about 45 minutes.
Make the fudge icing: melt the dark chocolate in a heatproof bowl set over barely simmering water, or in the microwave in 20-second bursts, stirring until smooth. Cool until just warm, about 10 minutes.
Beat the icing butter until creamy, then beat in the powdered sugar and icing cocoa powder on low speed. Add the melted chocolate, warm milk and vanilla extract and beat until smooth, glossy and spreadable, about 2 minutes.
Set one sponge upside down on a plate and spread with one third of the fudge icing. Top with the second sponge, flat side up, then swirl the rest of the icing over the top and sides with a palette knife. Let it set 15 minutes before slicing.

Tips

If the icing turns too firm to spread, beat in another 1 to 2 tsp (5 to 10 ml) warm milk.
For the pub-style warm slice, microwave a piece 10 to 15 seconds and serve with cream or vanilla ice cream.
Weigh the batter into the pans so both layers bake in the same time.
Good with freshly brewed coffee.

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Recipe FAQ

How long does it take to make chocolate fudge cake?

Plan on 35 minutes of prep and 30 minutes of cooking, plus 1 hour 35 minutes to rise and rest. The recipe makes 12 servings.

How should I store chocolate fudge cake?

Keep covered in a cool room up to 2 days, or refrigerate up to 4 days and bring to room temperature before serving. Freeze unfrosted layers up to 2 months.

Can I make chocolate fudge cake ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp pure vanilla extract, for the sponge (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with freshly brewed coffee.

Variations

Chocolate fudge cupcakes: divide the batter among 18 lined muffin cups, bake 18 to 20 minutes, and pipe half the icing on top.
Orange-zest version: add 1 tbsp (6 g) finely grated orange zest to the sponge batter and 1 tsp (2 g) to the icing.
Mocha fudge cake: dissolve 2 tsp (4 g) instant espresso powder in the warm icing milk.
Traybake: bake in a lined 9 x 13-inch (23 x 33 cm) pan for 28 to 32 minutes and spread half the icing over the top.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

441 Calories / serving

23.0g Fat

57.6g Carbs

5.2g Protein

41.1g Sugar

Whole recipe (12 servings): ~5292 cal · 276g fat · 691g carbs · 62g protein · 493g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.