There’s something wonderfully mischievous about a proper chocolate fudge cake. It’s not trying to be light, or delicate, or diet-friendly. It’s rich, gooey, deeply chocolatey—and it leans in. When you slice into those soft layers and that fudge icing starts to ooze just a bit at the sides? You know it’s going to be a good day.
I first made this on a grey Saturday with the heating barely working and socks layered two thick. The kitchen smelled of cocoa, melted butter, and that dark, whispery sweetness only chocolate brings. It felt like an edible hug—and honestly, I’ve been coming back to it ever since.
Why You’ll Love It
- That rich, dense crumb you only get with sour cream and cocoa
- Fudge frosting so smooth, you’ll want to eat it straight from the bowl
- It looks fancy but doesn’t ask much of you
- Perfect for birthdays, rainy days, or “just because”
- Keeps beautifully—gets fudgier overnight
- No fancy tools, no intimidating techniques
Ingredients
For the Cake:
- 400g plain flour
- 250g golden caster sugar
- 100g light brown muscovado sugar
- 50g high-quality cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 3 large eggs
- 142ml sour cream
- 1 tbsp vanilla extract
- 175g unsalted butter, melted and cooled
- 125ml corn oil
- 300ml chilled water
For the Fudge Icing:
- 175g dark chocolate (70% cocoa solids or more)
- 250g unsalted butter, softened
- 275g icing sugar, sifted
- 1 tbsp vanilla extract
How to Make It
Get the dry bits sorted
In a big bowl, whisk together the flour, both sugars, cocoa, baking powder, bicarb, and salt. Just until everything’s playing nicely.
Sort the wet
Crack your eggs into a jug, add sour cream and vanilla, and give it a whisk until smooth.
Make the dough
Melt the butter and mix it with the oil. Slowly pour this into the dry stuff, mixing gently. Then add in the egg mixture. Finally, stir in the chilled water—it’ll look loose, but trust the process.
Shape your cake
Divide the batter between two buttered 20cm cake tins. No need to obsess—just roughly even.
Wrap and steam
(Not needed here—save that for puddings.)
Cool and unwrap
Bake at 180°C (160°C fan) for 50–55 minutes. Let the cakes cool in their tins for 15 mins before turning onto a wire rack.
Finish it off
Melt your chocolate and let it cool slightly. Whip butter in a bowl until fluffy, then beat in icing sugar until airy. Stir in the chocolate and vanilla. Slather half the icing between the cakes, then go wild on top and around the edges. Smooth it out with a spatula—or your finger, I won’t judge.
Common Mistakes and How to Dodge Them
- Cake sinking in the middle? Oven too hot or you opened the door too early. Keep it steady.
- Dry crumb? Don’t overbake, and be sure your butter and oil go in at the right time.
- Lumpy icing? Sift your sugar and let the melted chocolate cool a bit before mixing.
- Uneven layers? Level the batter before baking. Or embrace the wobble—it’s rustic.
- Overmixing? Gentle folding is key. We’re not making sourdough.
Storage and Reheating
Fridge:
Store in an airtight container for up to 1 week. Let it sit at room temp before serving—it’s best soft.
Freezer:
Wrap slices in clingfilm and freeze for up to 3 months. Defrost overnight in the fridge.
Microwave:
Pop a slice in for 30–45 seconds on low power to get it slightly warm and gooey.
Oven:
Heat slices at 120°C (250°F) for 10 minutes, wrapped in foil.
Frequently Asked Questions
Is this different from a regular chocolate cake?
Oh yes. This one’s denser, richer, and more like something between cake and truffle.
Why is mine still gooey in the middle?
It likely needs more bake time. Test with a skewer—it should come out clean.
Can I make it ahead?
Absolutely. It gets even better a day or two in. Just store it well.
Can I swap the sour cream?
Greek yogurt works fine in a pinch. Just not quite as rich.
Why use two sugars?
For depth. The muscovado brings a slight molasses edge—so good with dark chocolate.
Nutrition Facts (Per Serving)
Calories: 424
Fat: 22g
Carbs: 58g
Protein: 3.8g
Sodium: 379mg
Sugar: 44g
Try More Nigella Recipes:
Nigellas Chocolate Fudge Cake
Description
This cake is rich, moist, and unapologetically chocolatey, layered with silky fudge icing that makes every slice feel like a celebration.
Ingredients
For the Cake:
For the Fudge Icing:
Instructions
- Preheat oven to 180°C. Butter and line two 20cm cake tins.
- Mix dry ingredients in one bowl, whisk eggs, sour cream, and vanilla in another.
- Mix melted butter and oil into dry mix. Add egg mixture, then water.
- Pour into tins and bake 50–55 mins. Cool in tins for 15 mins, then turn out.
- Melt chocolate and let cool. Beat butter until fluffy, add icing sugar, then chocolate and vanilla.
- Ice the cake: half between layers, half on top and sides. Smooth with spatula.
Notes
- Don’t skip chilling the water—it helps control the batter texture.
- Always sift your icing sugar for a smoother finish.
- Let the cakes cool fully before icing or it’ll melt off.
- Store iced cake at room temp if eating within 2 days.