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Epic Chocolate Fudge Cake Recipe

Fat Mum Slim /

Epic chocolate fudge cake

I recently spent the day out at my mum’s house going through her recipe collection. I don’t know if it’s because I love food and I’ve been chubby forever, but I’ve loved flicking through her recipes ever since I can remember. Doing it again all these years later made me so happy and nostalgic.

There were recipes there that have been passed down through her family, and I am so excited about working my way through them all. Lacey had a bake stall at school, so it was the perfect opportunity to get my bake on, and then promptly remove all the baked goods from our home {and temptation}.

Epic chocolate fudge cake

This chocolate fudge cake is epic simply because it is. The cake is fudgy {der!} and moist and just awesome, as chocolate fudge cake should be. The icing was declared the BEST ICING EVER by Hubby, who is a bit of an icing {frosting for those playing in the States} freak. It’s rich though, so if you want to simplify it a little bit, go with a more simple icing. I think they’re a match made in heaven, personally.

AND when I turned up to the school bake sale, the chocolate cake had already sold out… so that’s saying something.

Epic chocolate fudge cake



125g butter, softened
1 1/2 cups brown sugar
2 eggs
1 cup milk
1 1/2 cups plain flour
3 teaspoons baking powder
2/3 cup cocoa powder


1/2 cup sour cream
40g butter, softened
1 cup icing sugar, sifted
150g dark chocolate, melted


♥ Preheat your oven to 160°C, and grease a square cake tin and line with baking paper. My tin is 23cm by 23cm.
♥ Combine the flour, baking powder and cocoa powder in a bowl. In another bowl beat the butter, brown sugar, eggs and milk until combine. Add the dry ingredients and beat until combined, and then turn the mixer to medium and beat until smooth, and until the batter has changed colour {it will lighten}. Pour into your cake tin.
♥ Cook for 40 minutes, or until cooked through.
♥ Once cooked, and cooled for 10 minutes, turn out onto a cake rack to cool completely.
♥ TO MAKE THE FROSTING: Beat the sour cream, butter and icing sugar together in a bowl until combined, and fluffy. Add the melted chocolate slowly, until just combined. Ice the cooled cake, and sprinkle with 100s and 1000s.