Delia Smith Chocolate Fudge Cake

The smell of melting chocolate always reminds me of Sunday afternoons growing up — when Mum would put the kettle on and the whole house smelled like cocoa and comfort. Her go-to? Delia Smith’s Chocolate Fudge Cake. She swore by it. “No one else writes a recipe quite like Delia,” she’d say, tapping the cookbook with a wooden spoon in hand. And to be fair, she was right.

This Delia Smith Chocolate Fudge Cake is one of those recipes that brings back warmth with every bite. Moist, rich, deeply chocolatey — the kind of cake that doesn’t just satisfy a craving, it wraps around your soul like a cosy jumper. It’s got that perfect fudgy texture, thanks to boiling water and a sneaky spoonful of coffee, and it finishes with a ganache so glossy you’ll want to dive in face first. Let’s get baking, shall we?

Ingredients List

Cake Batter:

• 125g (4 oz) dark chocolate chips — go for at least 70% cocoa solids.
• 100g (7 tbsp) salted butter — or use unsalted with a pinch of salt. Room temp is key.
• 1¼ cups caster sugar — superfine sugar melts better in the mix.
• ¼ cup neutral oil (vegetable or canola) — keeps things ultra moist.
• 1 tsp vanilla extract
• 2 eggs, room temperature — cold eggs can seize the batter.
• ¼ cup cocoa powder
• 1 cup plain/all-purpose flour
• 1 tsp baking powder
• 1 cup boiling hot water
• 1 tbsp coffee granules (optional) — trust me, this brings out the chocolate like magic.

Ganache:

• 250g (8 oz) dark chocolate chips
• 1 cup thickened cream (30%+ fat) — don’t skimp on this, or your ganache will sulk.

How to Make It

1. Preheat your oven to 150°C (300°F) or 130°C (265°F) for fan ovens. Grease and line a 22cm (9-inch) springform tin.
2. In a heatproof bowl, add the butter and chocolate chips. Microwave for 3 bursts of 30 seconds, stirring each time until melted and smooth.
3. Stir in the oil, vanilla, and sugar. This helps cool the chocolate mix down — otherwise, you’ll end up with sweet scrambled eggs.
4. Crack in the eggs one by one, mixing gently after each.
5. Sift the cocoa powder, flour, baking powder (and coffee granules if using) right into the bowl. Stir until just smooth. The batter will be thin — that’s a good thing.
6. Pour in the hot water. It looks dodgy at first, but keep stirring — it comes together into a glossy batter.
7. Pour the batter into your tin. Bake for 50–60 minutes. Start checking at 50. A skewer should come out with a few moist crumbs, not raw batter.
8. Let the cake cool completely in the tin. It will crack on top — that’s normal. Once cooled, remove from the tin and set on a wire rack.
9. For the ganache, melt chocolate and cream together in the microwave (same 3×30-second bursts). Stir until silky and dreamy.
10. Let it chill in the fridge for 1–2 hours until spreadable. Then frost the cake with swirling motions. (Pro tip: a teaspoon makes perfect rustic waves.)

Distraction alert: I once tried making this while chatting with a friend on the phone. Forgot the baking powder entirely. The result? Chocolate paving slab. Still ate it.

Common Mistakes

Why did my cake crack so much on top?
Totally normal for this recipe! It settles under the ganache. Don’t panic — it’s part of its rustic charm.

Why is my cake dry?
Overbaking is the usual suspect. Check with a skewer at 50 minutes, not just by eye.

Can I skip the coffee?
You can — but it deepens the chocolate flavour brilliantly. It won’t taste like coffee, I promise.

Why is my ganache runny or split?
You may have overheated the cream or not chilled it long enough. Chill until spreadable, like peanut butter. I’ve made this mistake when rushing before a dinner party. Never again.

Storage and Reheating Tips

Fridge:
Store covered in the fridge for up to 3–4 days. The ganache sets beautifully. Let it come to room temp before serving for the best texture.

Freezer:
Wrap slices or the whole cake tightly in clingfilm and foil. Freeze for up to 3 months. Thaw overnight in the fridge.

What to Serve With It

• Vanilla ice cream — The contrast of cold and warm is pure joy.
• Fresh raspberries — A pop of tartness lifts the richness.
• Espresso or red wine — Either will cut through the chocolate and elevate the whole experience.

FAQ Section

Can I make this gluten-free?
Yes — use a good 1:1 gluten-free flour blend. Avoid coconut or almond flour unless you know how to tweak moisture.

Can I make this ahead of time?
Absolutely. It tastes even better the next day after the flavours settle.

Can I use milk chocolate instead of dark?
You can, but it’ll be much sweeter and less intense. I’d dial down the sugar a touch if you go that route.

How do I make the ganache thicker faster?
Pop it in the freezer for 10–15 minutes, stirring halfway through. Keep an eye on it so it doesn’t over-chill and go clumpy.

Try More Recipes:

• Delia Smith Cheesecake No Bake
• Delia Smith Salmon En Croute
• Delia Smith Blackberry And Apple Jam
• Delia Smith Chocolate Roulade