Name: Easy Chocolate Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 tbsp cocoa powder; 175 g self raising flour; 1 tsp bicarbonate of soda; 150 g caster sugar; 2 large eggs (free range); 2 tbsp golden syrup; 150 ml half fat milk; 150 ml sunflower oil; 100 g unsalted butter; 40 g cocoa powder; 230 g icing sugar; 2 1/2 tbsp half fat milk

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Easy Chocolate fudge cake, a decadent and indulgent dessert beloved by chocolate enthusiasts worldwide, embodies the epitome of sweet indulgence. With its rich cocoa flavour, dense and moist texture and creamy frosting it is an iconic treat. Truly it has earned its place as a timeless favourite on dessert menus and in home kitchens alike.

At first glance, the chocolate fudge cake captivates with its irresistible allure, its dark and glossy exterior hinting at the lusciousness within. With each bite, the velvety crumb melts on the tongue, releasing an explosion of deep, bittersweet chocolate flavour that envelops the senses in pure bliss.

The allure of chocolate fudge cake lies is two fold. Firstly its taste and secondly in its ability to evoke a sense of nostalgia and comfort. Whether enjoyed warm from the oven with a scoop of vanilla ice cream or savoured alongside a steaming cup of coffee on a chilly afternoon, this indulgent dessert conjures memories of childhood birthdays, family gatherings, and moments of celebration.

For many, the chocolate fudge cake represents more than a dessert—it is a symbol of love, joy and family. Its presence at special occasions and milestone celebrations serves as a sweet reminder of life’s simple pleasures and the importance of savouring every moment.

While the origins of chocolate fudge cake may be shrouded in mystery, its enduring popularity is undeniable. From its humble beginnings in home kitchens to its status as a beloved dessert in bakeries and restaurants around the world, the cake continues to captivate hearts and taste buds with its irresistible charm.

Whether enjoyed as a decadent treat for a special occasion or simply as a way to satisfy a craving for something sweet, easy chocolate fudge cake holds a special place in the hearts of dessert lovers everywhere. Its timeless appeal and rich, indulgent flavour ensure that it will remain a beloved favourite for generations to come.

When most people see a chocolate cake, the diet goes out of the window. This cake recipe is ready within 50 minutes and perfect anytime of the year. The soft delicate sponge with the smooth chocolaty icing not only on top but between the layers. Whether your celebrating a birthday, anniversary or just because you fancy it, this cake always satisfies.

Easy Chocolate Cake

This is a cake I make most weeks as they never last long.

4.70 from 92 votes

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Course: Cake, Snack

Cuisine: American

Keyword: Chocolate, Chocolate Cake, Dairy, Eggs

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: Slices

Calories: 444kcal

Ingredients

2 tbsp cocoa powder
175 g self raising flour
1 tsp bicarbonate of soda
150 g caster sugar
2 large eggs free range
2 tbsp golden syrup
150 ml half fat milk
150 ml sunflower oil
100 g unsalted butter
40 g cocoa powder
230 g icing sugar
2 1/2 tbsp half fat milk

Instructions

Brush 2 seven inch diameter (18cm) sandwich tins with a little sunflower oil or a soft butter and then line with parchment/greaseproof paper.
Turn on the oven to 180C/350/Gas Mark 4.
Add the caster sugar to a large mixing bowl and then sieve the cocoa powder, flour and bicarbonate of soda to remove any lumps. Stir everything together to combine.
175 g self raising flour, 1 tsp bicarbonate of soda, 150 g caster sugar, 2 tbsp cocoa powder
Using the spatula, create a shallow hole in the middle of the dry ingredients and then add the eggs, syrup, milk and oil to it. I fold everything together with a spatula and then use an electric whisk. Blend everything together until they are no dry ingredients lumps and the texture is lovely and smooth.
2 large eggs, 2 tbsp golden syrup, 150 ml half fat milk, 150 ml sunflower oil
Pour the mixture evenly between the two lined trays and pop on the middle shelf. After 25 minutes, test the cake, it should have risen well and be firm but not solid.
Remove from the oven leaving to cool slightly before transferring out onto a wire cooling tray and put to one side while you make the icing.
Add the butter to a mixing bowl and either with a wooden spoon or preferably an electric whisk, beat until lovely and soft.
100 g unsalted butter
Add the icing sugar and sieved cocoa powder to the butter and beat until smooth.
230 g icing sugar, 40 g cocoa powder
Add the milk a little at a time whilst constantly whisking until the icing is soft, fluffy and easy to spread.
2 1/2 tbsp half fat milk
You now how two options; Spread the icing over both cakes and serve them as single layer cakes or spread icing over one cake and then place the second cake on top and spread the remaining icing.