Very easy recipe for this amazing Chocolate Fudge Cake

Published Saturday, Oct 11 2014, 11:40 BST  |  By  |  Add comment
We were pretty blown away when we saw this amazing-looking chocolate fudge cake, but despite its impressive finish, you don't have to be a Mary Berry to make it as it takes just 30 minutes to prepare!

Decorated with bite-sized chocolate treats and slathered in a yummy icing, this is a great cake to make when you want to wow people. And if you're not entertaining, it's National Chocolate Week 13 – 19 October, so just celebrate with this beauty.

Chocolate fudge cake

© Tate & Lyle


  • For the cake:
  • 75g (3oz) cocoa
  • 9 tablespoons boiling water
  • 150g (5oz) unsalted butter, softened
  • 110g (4oz) Lyle's Golden Syrup
  • 315g (11oz) golden caster sugar
  • 4 large eggs
  • 75ml (3 floz) milk
  • 250g (9oz) plain flour, sifted
  • 1½ rounded teaspoon baking powder
  • For the filling, icing & decorations:
  • 150g (5oz) dark chocolate 70% cocoa solids, broken into pieces
  • 150ml (5floz) double cream
  • 1 tablespoons golden syrup
  • 8 chocolates
  • You will also need 2 x 20cm (8”) deep sandwich tins, greased and the bases lined with parchment paper.


1 Preheat the oven to 180°C/160°Fan/Gas 4.

2 In a large bowl mix the cocoa and water together with a wooden spoon until smooth, then add the butter, golden syrup, caster sugar, eggs and milk. Mix again, then sift over the flour and baking powder to make a thick batter.

3 Spoon the mixture into the cake tins and bake on the middle shelf of the oven for 30 minutes or until risen - a fine skewer should come out clean when inserted in the centre of the cakes.

4Leave to cool for 10 minutes, then turn out onto a wire rack and discard the parchment.

5 For the filling and icing, combine the chocolate, cream and golden syrup in a heatproof bowl set over a pan of simmering water until melted, for about 5 minutes. Stir constantly, then remove from the heat and leave to cool and thicken to a spreading consistency.

6 Sandwich the cakes together with about half of the chocolate cream, arrange on a plate, then use a palette knife to spread the rest decoratively over the top. Decorate with the chocolates and serve.

Prep Time

30 minutes

Cook Time

30 minutes

Nutrition Information

Serves 8 - 10

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