Chocolate Fudge Cake is one of those recipes that delivers big flavor without requiring fancy techniques or hard to find ingredients. The batter comes together quickly with butter, sugar, eggs, and a mix of flour, ground almonds, and cocoa powder. What really makes this cake special is the frosting, a smooth blend of dark chocolate and sugar syrup that hardens just enough to slice cleanly.
I usually make this when I want something chocolatey that feels a bit more special than brownies but does not demand hours in the kitchen. The almonds add a subtle nuttiness that keeps each bite interesting.
About the Recipe
This recipe balances ease and elegance. You do not need a stand mixer or any complicated folding techniques. The ground almonds work with the flour to create a tender crumb that stays moist for days, and the cocoa powder gives the cake a deep chocolate flavor that is not too sweet. The frosting is where this recipe shines.
By simmering sugar and water to a light syrup consistency, then whisking in chopped dark chocolate, you get a glossy coating that sets firm enough to slice but still tastes creamy. It is a cake that looks polished but does not require professional skills.
Why you will love this recipe
The texture is what keeps me coming back to this cake. It is soft and dense without being heavy, and the almond powder adds a gentle richness that butter alone cannot achieve. The frosting cools to a smooth, glossy finish that slices cleanly, so each piece looks neat on the plate. I appreciate how forgiving the recipe is.
If your eggs are slightly larger or you mix the batter a bit longer, the cake still turns out well. The ingredients are pantry staples, and the method is simple enough that you can bake it on a weeknight if you start early. Because the frosting uses real dark chocolate, the flavor is clean and satisfying.
Cooking Tips
Use room temperature butter and eggs so the batter blends smoothly without lumps. When you test the cake with a knife, make sure it comes out completely clean. A few moist crumbs mean it needs another five minutes. For the frosting, simmer the sugar syrup gently and watch for the one string consistency, which means a thin thread forms when you lift the spoon.
Do not rush the cooling step. The cake needs to be completely cool before you frost it, or the chocolate will slide off. I always let mine sit on the wire rack for at least an hour.
Serving and Storing Suggestions
This recipe makes about eight to ten slices, depending on how you cut it. Total time from start to finish is around ninety minutes, including baking and cooling. Serve the cake at room temperature with a cup of tea or coffee. You can store it in an airtight container at room temperature for up to three days, or refrigerate it for up to a week.
The frosting stays glossy and firm even after a day or two. If you refrigerate the cake, let it sit out for twenty minutes before serving so the texture softens.
Similar Recipes
- Classic Chocolate Cake
- Chocolate Almond Torte
- Simple Vanilla Sponge Cake
- Dark Chocolate Brownies
- Moist Carrot Cake
Nutrient Benefits
Eggs provide protein and help bind the cake structure, while almonds add healthy fats, fiber, and a bit of vitamin E. Dark chocolate contains antioxidants and a small amount of iron. Cocoa powder is low in sugar and brings minerals like magnesium. While this is a dessert and not a health food, using real butter and dark chocolate means you are working with whole ingredients rather than processed substitutes. Portion control makes any treat fit into a balanced diet.
Chocolate Fudge Cake
Ingredients
- 150 gms Caster Sugar
- 150 gms Butter (unsalted)
- 3 to 4 Eggs (medium)
- 1/4 cup Maida (Plain Flour)
- 1/4 cup Almonds (powdered)
- 3 tbsp Cocoa Powder (plus extra)
- 1/2 tsp Baking Powder
- 100 ml Milk
For the Frosting:
- 100 gms Caster Sugar
- 350 to 400 gms Dark Chocolate (chopped)
Instructions
- Grease a 19cm cake tin and bottom lined with parchment paper. Keep aside until required.
- Mix the butter and sugar in a bowl.
- Whisk well until pale and fluffy.
- Break the eggs into the bowl.
- Add the flour, almonds, cocoa, baking powder and salt.
- Add the milk and mix well until smooth.
- Dust the edges of the cake tin with cocoa and pour the mixture.
- Place the tin into a preheated oven at 180C and bake for 40 minutes.
- Remove and cool for 5 minutes.
- Remove the cake and invert onto a wire rack.
- Allow it to cool completely.
- To make the frosting, heat sugar in a large pan.
- Pour 400 ml of water and simmer until it has a one-string consistency.
- Remove from flame.
- Add teh chocolate and whisk well until smooth and chocolate has fully melted.
- Keep aside to cool completely.
- Spread the frosting all over the cake.
- Garnish as desired.
- Allow it to set and cut into slices.
Tip: To check if the cake is done, insert a knife in the center and if it comes out clean then it is done.
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Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, but skip any additional salt in the recipe. Salted butter can make the cake taste slightly saltier, so taste your batter before baking if you want to adjust.
What does one string consistency mean for the sugar syrup?
When you dip a spoon into the syrup and lift it, a thin thread should form between the spoon and the pan. It means the syrup has thickened enough to coat the chocolate smoothly.
Can I make this cake in advance?
Without a doubt. Bake the cake a day ahead, wrap it in plastic wrap, and frost it the next day. It stays moist and the flavors deepen slightly after a day.
Do I need to use dark chocolate for the frosting?
Dark chocolate gives the best flavor and a glossy finish. Milk chocolate will make the frosting sweeter and softer, so it may not set as firmly.
Why does the recipe call for ground almonds?
Ground almonds add moisture and a subtle nutty flavor. They also make the crumb more tender without adding extra butter or oil.
1 comment
Yummy chocolate fudge 🙂