Sam’s easy chocolate fudge cake

Sam’s easy chocolate fudge cake

Lucy's Bakes
5 mins
Cooking time
45 mins
Jacqui Melville

My son Sam has baked since he was small, and for him, nothing comes close to a chocolate fudge cake. Because of that he has made many and this is his perfected cake with his own fudge icing – bravo Sam, we love this one! For extra decadence, top with ganache icing, but brush the cooled cake first with melted apricot jam so that the icing does not break the cake.


Quantity Ingredient
60g cocoa powder
300g caster sugar
250g water, boiling
125g butter, at room temperature
225g self-raising flour
5g bicarbonate of soda or baking powder
5g vanilla extract
2 eggs

Sam’s chocolate fudge icing

Quantity Ingredient
100g butter
60g cocoa powder, plus extra to decorate
250g icing sugar, sifted
water, to thin


  1. Preheat the oven to 180°C. Line a 20 cm deep cake tin with baking paper.
  2. Put the cocoa, sugar and boiling water into a mixing bowl and whisk with an electric hand whisk until smooth.
  3. Add the rest of the ingredients and beat with the whisk until smooth.
  4. This will be a batter mixture in texture. Pour into the prepared tin.
  5. Bake for 45 minutes or until springy to the touch or when a cocktail stick inserted in the centre comes out clean.
  6. Turn out onto a wire rack, remove the paper and leave to cool.
  7. To make the icing, melt the butter and cocoa in a saucepan then add the icing sugar and just enough water to loosen the icing so it is really thick and spreadable (you may need several spoonfuls of water). Pile it on the top of the cake and spread over the top and sides so there is a really thick layer all over. Leave to set. Decorate with white chocolate buttons or dust cocoa powder before serving.


  • This recipe is vegetarian and nut-free.


  • Top with chocolate buttons while the fudge icing is still warm and they will ‘melt’ into place!

What the the testers say

  • KAJAL MISTRY – ‘Soooo easy to make and absolutely delicious! There's no need for the icing if you find it too chocolatey. Simply serve warm with fresh cream or a scoop of vanilla ice cream.'

    BRENDAN CROFT – ‘It smelt amazing when cooking and the icing was thick and fantastic. I served it to friends for a birthday party with ice cream and fizzy Champagne.’

    GEMMA HEDGES – ‘You could top it with raspberries and serve it with chocolate sauce for a pud – it’s easy and delicious, I can’t say more.’
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