Name: Ultimate Chocolate Fudge Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 100 g milk chocolate (chopped or broken into pieces); 100 g dark chocolate 70% (bittersweet) (chopped or broken into pieces); 3 medium free range eggs; 300 ml buttermilk; 1 tsp vanilla extract; 125 g unsalted butter (softened); 275 g white caster sugar (superfine sugar) (superfine); 250 g plain white flour (all purpose flour); 2 tsp bicarbonate of soda (baking soda); 300 g milk chocolate; 100 g dark chocolate 70% (bittersweet); 450 ml double cream (heavy cream) (room temperature)

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With rich, tender chocolate sponge and a simple, elegant and deeply smooth fudge frosting, this ultimate chocolate fudge cake recipe is a real show stopper.

a slice of chocolate fudge cake on a white plate with a fork at the front.

It's perfect to make for a special birthday, celebration or gathering as it makes a glossy, delicious centrepiece.

And the best news: it's super easy to make with simple ingredients you can easily pick up in the supermarket.

side view of Ultimate chocolate fudge cake on a wooden chopping board.

To make the three sponges, you'll whisk eggs, buttermilk, vanilla, butter and sugar, then whisk in melted chocolate before folding in flour and bicarbonate of soda.

The bicarb reacting with the buttermilk is what gives the sponges great rise.

Once the sponges are baked, you'll make the fudge frosting simply by melting chocolate and then whisking cream into it until irresistibly thick glossy.

After that, it's a simple case of stack the sponges up with layers of the frosting and you're done!

I originally baked this decadent triple layer chocolate fudge cake back in 2015 in collaboration with Dr Oetker and the gorgeous Stacey Solomon. You can watch us make the cake:

Here's the full ultimate chocolate fudge cake recipe, complete with lots of photos to show you what to look for at every stage.

Ingredients

For the chocolate cake

100 g (3.5 oz) milk chocolate chopped or broken into pieces
100 g (3.5 oz) dark chocolate 70% (bittersweet) chopped or broken into pieces
3 medium free range eggs
300 ml (1¼ cup) buttermilk
1 tsp vanilla extract
125 g (9 tbsp) unsalted butter softened
275 g (1½ cups) white caster sugar (superfine sugar) superfine
250 g (1⅔ cups) plain white flour (all purpose flour)
2 tsp bicarbonate of soda (baking soda)

For the fudge frosting

300 g (10.5 oz) milk chocolate
100 g (3.5 oz) dark chocolate 70% (bittersweet)
450 ml (1¾ cups + 2 tbsp) double cream (heavy cream) room temperature

Equipment

Instructions

Preheat the oven to 180C (160C Fan, 350F).

Grease and line the bottom of 3 x 20cm (8 inch) sandwich tins.

a greased and lined large round cake tin.

Make the sponges

Put the milk chocolate and dark chocolate in a heatproof bowl. Melt in the microwave in 30 second bursts, stirring between each blast and taking care not to overheat the chocolate. When there are only a few solid pieces left, you can stop heating as they will melt from the residual heat. Set aside to cool.

Put the eggs in a large bowl.

Whisk!

Add the buttermilk, vanilla, butter and sugar.

Whisk until everything is combined.

whisked vanilla cake batter in a large clear bowl.

Add the melted chocolate.

whisked vanilla cake batter in a large clear bowl topped with melted chocolate.

Whisk again.

whisked chocolate cake batter in a large clear bowl.

Sift in the flour and bicarbonate of soda and fold together.

chocolate vanilla cake batter mixed with flour and bicarbonate soda in a large clear bowl.

Immediately divide the mixture between the three prepared tins and level off.

chocolate mouse cake batter in a large lined round cake tin.

Put the tins in the oven - you may need to use two shelves. Bake for 25-30 minutes until risen and firm to the touch.

Allow the cakes to cool in their tins for minutes before removing from the tins and transferring to a wire rack to cool completely.

2 cooked round chocolate cakes on a wire cooling rack.

Make the fudge frosting

Put the milk chocolate and dark chocolate in a heatproof bowl and melt in the microwave in the same way as before. Allow to cool until only slightly warm to the touch. This could take up to 20 minutes

Whilst whisking the chocolate, gradually pour in the cream.

whisked melted chocolate topped with cream in a large clar bowl.

Keep pouring and whisking until thick and glossy.

mixed chocolate and cream mixture in a large clear bowl.

Assemble the cake

Place the first sponge on a board.

a large round chocolate sponge cake on a wooden chopping board.

Top with one third of the fudge frosting.

a large round chocolate sponge cake on a wooden chopping board topped with chocolate fudge.

Spread just shy of the edges (it will spread more when the subsequent layers are placed on top).

a large round chocolate sponge cake on a wooden chopping board topped with chocolate fudge and spread evenly.

Put the next cake on top and top with a further a third of the fudge frosting.

Position the final cake on top, then pile on the remainder of the frosting, using your spoon of a palette knife to add attractive swirls and peaks.

a side view of a 4 tier chocolate fudge cake on a wooden chopping board.

Your cake is ready to serve. For neat slices, chill the cake for 30 minutes before serving.

a slice of chocolate fudge cake on a white plate with the full cake in the background.

Enjoy! Who will you share this delicious chocolate fudge layer cake with?

Next up, why not this matchmaker cake!

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4.4 from 10 votes

Ultimate Chocolate Fudge Cake Recipe

With tender chocolate sponge and a simple, smooth fudge frosting, this ultimate chocolate fudge cake recipe is a real show stopper.

Prep Time30

Cook Time30

Total Time1

Course: cakes and bakes

Cuisine: American

Diet: Vegetarian

Servings: 12 slices

Author: Emily Leary & Dr. Oetker