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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

EPIC CHOCOLATE FUDGE CAKE

Ingredients

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

Icing

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

Method

♥ 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.

  • I wish someone would hurry up and invent lick-a-vision!

    • My Romance Addiction

      Lol I agree

  • Yum!

  • Oh gosh that looks so yum!

  • Janet Jordan

    Thank you so much for this recipe! I just made it, and it is delicious!!

  • My Romance Addiction

    I am going to have to try this, my saliva glands are working overtime just from reading this article 🙂

  • Kathryn Galloway

    I can’t eat sour cream – it doesn’t sit right with me. Any suggestions with waht I could use instead?

    • A reader on Facebook was going to try it with cream. I suggested adding half the quantity suggest for sour cream, and seeing how that worked, otherwise a chocolate buttercream would be delicious. 🙂

      • Kathryn Galloway

        I also googled it and someone says natural yogurt is a good alternative. I used greek/ natural yogurt in my chocolate muffins so I may give it a go.
        Great easy recipe. Thanks!

  • JillyJilly

    Looks delicious 🙂

  • It looks yummy – every pound I would gain from eating this would be worth it 😀

    x M.

    http://nevermindnm.blogspot.com/

  • Soured cream in icing? Huh. Never tried it. Will try anything once in the pursuit of epic-ness 😉 Thanks hun x

  • Claudine Smith

    This might be my go to kids birthday cake now! So easy and so tasty 🙂

  • Tash Jay

    Uh oh, I have all these ingredients…

  • Lucy @ Bake Play Smile

    Yum!! This looks amazing!!

  • Michelle

    Do you pretty please have a thermomix version?

  • Janine

    I can’t get the icing fluffy

    • The icing sugar, butter and sour cream didn’t get fluffy?

      • Janine

        yes that’s right I have no clue what I did wrong? how long should
        it take to get fluffy? I was beating for ages as well.

  • Swah

    Oh goodness me this looks absolutely incredible! I’ll have to give it a try x

  • A nice one and all from the pantry, Telle. You can never have too much choccy cake. x

  • Jen Balnaves

    I made this today in my Thermomix. Cake was delightful. Icing was a flop but that didn’t matter as the cake was yumm!
    Just add cream if you need it moistened.
    Thank you Chantelle.

    • I’m struggling to figure out why the icing didn’t work. Mine was easy. I just use the homebrand full-fat sour cream. What did you use?

      • Jen Balnaves

        Ha ha… My reason is that I don’t have a beater!!!
        My Thermomix was in the dishwasher and so I made the icing by hand…hence the flop!
        Still tasted special though.
        I just poured it over the cake and added a dollop of cream.
        Deliciously unhealthy.

  • Suzan

    If I made this the night before, should I put the cake in the fridge or leave it in a container at room temperature?

    • I always leave mine out, unless it’s summer and then I put it in.

      That’s before icing though. If you’ve put the icing on, put it in the fridge.

  • Nyree Thomas

    OMG! The icing is to die for and the cake isn’t a bad second behind it. Here come the kilos. ………

  • Joke Abbenhuis-Verburg

    Is there any way you could tell me what the cups would be in grams and ml. I’d love to make it but do not know how
    much a cup is 🙁

  • [email protected] eeniemeeniemineymum.com

    Ohhhhh yeah baby. I just made this for a reception class party we are going to this morning with my twins and holy mother of pearl the amount of icing I spooned into my mouth before putting it on the cake is obscene. SOOOOOOOOO yummy. Looks really good, can’t wait to eat the actual cake!

@Fatmumslim