Carnation Chocolate Fudge Cake

Americans know a thing or two about chocolate fudge cakes so this is a take on a U.S. recipe, with the easiest, fudgy frosting you’ve ever seen!
Ingredients
Serves: 12
  • 175g self-raising flour
  • 2½ tbsp cocoa powder
  • 1tsp bicarbonate of soda
  • 150g caster sugar
  • 2 eggs
  • 150ml corn oil
  • 150ml milk
  • 2tsp vanilla extract
  • 125g dark chocolate (70% cocoa solids)
  • 397g can Carnation Caramel
  • 1tbsp icing sugar

You will also need...

2 x18cm sandwich cake tins, base-lined with baking parchment
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • 20 mins
    total prep time

    25 mins
    ready to serve in

Each serving typically contains

  • Calories 397 20%
  • Sugars 34.3g 38%
  • Fat 20.5g 29%
  • Saturates 6.2g 31%
  • Salt 0.57g 9%

of an adult's guideline daily amount*
* GDAa are guidelines. Personal requirements vary depending on age, gender, weight and activity levels.

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  1. 1. Preheat the oven to 180°C, (160°C for fan ovens) Gas Mark 4.
  2. 2. Sieve the flour, cocoa and bicarbonate of soda into a bowl and stir in the sugar. In a separate bowl, whisk the oil, milk, eggs, half the vanilla and a tablespoonful of caramel until smooth. Then mix into the flour mixture (it will be quite runny – that’s fine!).
  3. 3. Pour the cake mix into the tins and bake for about 20-25 minutes until springy. Cool the cakes in their tins and then turn out onto a cake rack.
  4. 4. Melt the chocolate then beat in the rest of the caramel and vanilla, beat well until smooth and glossy. Sieve in the icing sugar mix again.
  5. 5. Put one half of the cake onto a plate and spread with a few dollops of icing on top. Sandwich with the other half. Spread over the rest of the icing – on top or top and sides – it’s up to you!

Discussion Board

  • Polkalady
    November 03, 2013
    This cake is amazing and super moist, thank you for sharing the recipe. I have a charity event where I was asked to bake this cake but I'm traveling 4 days before the event and was wondering if I can freeze the cake after cooling and icing?

    Carnation says:
    Hi Lina, the chocolate fudge cake freezes beautifully but it is better to ice it once it has been defrosted.. Make sure you cool it completely then wrap it up tightly and freeze. You can make up the topping and ice it just once you get there. Its much easier to transport undecorated.
  • suzyb
    September 26, 2013
    Made this for the first time yesterday and put a picture on a social website all my friends
    Asked me to save a bit and my kids loved it
    I added some fudge bits on top too
  • Cazamundo
    September 13, 2013
    Hi,

    I want to make this cake using 9" tins. Do you suggest I use same quantities of ingredients or use 1 and half times?

    Carnation says:
    Hi Carolyn, if you make this recipe in the 9" tin it will be thinner. 1 and half times the recipe should work well but be aware the cooking times will change!
  • JKD
    September 09, 2013
    I have made this many time now and it is a massive hit with anyone who tries it. I like to warm it slightly and serve with vanilla ice cream. A winning recipe!!!
  • Fifi
    June 19, 2013
    I made this for my husband and everyone who tried it has since asked for one. It's awesome tasting and v easy to make. I'm going to try it as cupcakes today....yum!
  • Cakes by Claire
    June 16, 2013
    I made this last night, looks fabulous, my fiance has yet to try it so hope it tastes as good as it looks, It took longer as I didn't have the Carnation Caramel to hand so just made the caramel with the can of condensed milk that I did have. Fab recipe though, if Fiance likes it then will be definately making it again. :)
  • mrsshambo
    June 13, 2013
    I am coeliac and I made this with gluten free flour.It was the yummiest!! Gluten free flour leaves an aftertaste (at least I think so)..but the cake is so richly chocolaty that it isnt a problem..also none of my family realised that it was G/F until they saw me eating it!! YUM!!

    Carnation says:
    Hi Pat! Fantastic - so glad it works well with gluten free flour - as it is an oil based recipe it stays nice and moist and we think this is why it works well with the gluten free flour. Happy Days!
  • nessa8080
    June 03, 2013
    Made this at the weekend for the first time... It won't be the last!!! Absolutely deeeeeelish!!!! One point I would like to make is that I personally think there needs to be more mixture if using 2x7" tins - personally, I'd be more inclined to either use smaller tins, or double the mixture. I'm used to my cakes being a lot deeper than these turned out.
  • Laceabelle
    May 28, 2013
    Can these be made into cupcakes?

    Carnation says:
    We think this recipe should work ok for cupcakes but we haven't tested it so couldn't say how many it would make.. Bake for about 20 mins at the same oven temp. Best of luck! Or you could try our Smartie cupcakes instead?
  • sugarbunny180
    May 27, 2013
    This is by far the best chocolate cake I have ever baked, However my icing is always quite runny, I cant see this being normal as the picture suggests it is quite thick and could be spread easily whereas mine just runs, what am I doing wrong? It still tastes beautiful but I would like it to be a bit thicker so looks neater. please somebody help? Thanks!

    Carnation says:
    Hi Chloe, if you leave it to cool slightly before you spread it that should work. Or otherwise you can add another 25g icing sugar.
  • Anniemac
    May 23, 2013
    Wow!! Having attempted several chocolate cake recipes - I had given up on finding a good recipe until I came across this one. It is both easy and fab! Thank u Carnation!

    Carnation says:
    Hi Aine, you're very welcome!
  • Talula
    May 20, 2013
    HI.can i substitute corn oil for another oil? I live in australia and i don't think we have corn oil.

    Carnation says:
    Hi Emily, yes you can use an unflavoured oil such as sunflower or ground nut oil? Happy baking!
  • Jen
    May 15, 2013
    Fantastic cake - I will never need another choc cake recipe ! I used it for my daughters birthday cake which I iced traditionally, so what to do with the leftover fudge topping but ice and decorate biscuits with it - yum !!

    Carnation says:
    Top tip Jenny! So glad you like the recipe - its in our top 10 most popular on the website!
  • sam
    May 14, 2013
    Can you please,if the dark chocolate is an eating chocolate or cooking chocolate for icing

    Carnation says:
    Hi Sam, we always use dark eating chocolate for everything in our recipes - it just tastes better!
  • Cakelover
    May 13, 2013
    This cake is very good and moist cake . Liked by all the family and friends.
  • Pam
    April 22, 2013
    Can I get a copy of this recipe in US ingredients?

    Carnation says:
    Hi Pamela, try these conversions...
    • 6oz self-raising flour
    • 2½ tbsp cocoa powder
    • 1tsp bicarbonate of soda
    • 5½oz caster sugar
    • 2 eggs
    • 5½oz corn oil
    • 5½oz milk
    • 2tsp vanilla extract
    • 4½oz dark chocolate (70% cocoa solids)
    • 14oz can Carnation Caramel
    • 1tbsp icing sugar
  • Shellym
    March 30, 2013
    Made this cake it was fab. Light, moist sponge and the choc fudge icing was really good. Will defo make again. Well worth a make.
  • Dogg
    March 11, 2013
    I have forgotten to buy corn oil, can I use anything in its place. Please help!

    Carnation says:
    Hi Adam, corn oil can be replaced for an unflavoured oil such as groundnut or even vegetable oil - but make sure its not old or been open for too long or you will taste it in the cake!
  • Chinny
    March 09, 2013
    Wow, did you know this cake is even moister on the second day?! I need to make a really big one now - 2 x 8" square tin. Would I double or triple the recipe FOR EACH TIN & how long would it take to cook?

    Carnation says:
    Hi Clare, sounds like you're becoming a real professional! We haven't tested this in a larger tin - but as a guess we suggest to double the recipe and bake for about 35 minutes, test then continue to bake until its springy to the touch! Let us know how you get on!
  • Sophs
    March 07, 2013
    Hi I'm going to make this for my partners birthday as he's a real chocoholic!!! How long will it keep in an air tight container? And does the icing always need to be made fresh or can I do it in the morning before the cake is eaten in the evening,if kept in an air tight container? Thanks xx

    Carnation says:
    Hi Sophie, happy birthday to your partner! It should keep fine for atleast 3 days - as always the fresher the better but absolutely fine to do the icing on the morning before! Happy Baking :)
  • Em
    March 06, 2013
    I have made this cake several times now, I even used the recipe to make my son a dinosaur cake for his birthday. The kids loved it (and so did the mum's). Making it again for mother's day :-) (a treat to myself
  • Galanthis
    March 03, 2013
    I couldn't find Carnation caramel at the supermarket. However, I did buy a can of condensed milk instead. Can I use the recipe for caramel from the Classic Banoffee Pie recipe page, and use that to make this chocolate fudge cake? Thank you!

    Carnation says:
    Hi Adeline, unfortunately we're not sure this will work, also you will end up with too much caramel this way. Instead we suggest you use the condensed milk as a straight replacement - it will be slightly less caramelly/fudgy but still gorgeous! Once you've melted the icing ingredients together and added the icing sugar - leave it to cool until its thicker and this should be easier to spread over the cooled cake. Happy Baking!
  • lindyloo
    February 28, 2013
    Cake turned out great, how far in advance can i make the fudge?

    Carnation says:
    Hi Linda, as always best to make as fresh as possible - but the iced cake will keep quite happily for 2-3 days in an airtight container. Or you can freeze the sponges and then ice it when you need it. Happy Baking!
  • Cat
    February 16, 2013
    Love this but me and my boyfriend aren't fans of dark chocolate, I tried it as normal the first time round but find icing too bitter.
    The second time I made it I used galaxy chocolate with the caramel, it tasted soooo good! With 2 adults and 1 toddler in the house the entire cake was devoured in 24 hours, just about to bake another.
    Thanks for such thorough videos, it makes baking so much easier for an undomestic goddess like me! xox

    Carnation says:
    Hi Cat! Sounds divine! You're very welcome - nothing like seeing someone cook to add a little inspiration - sounds like you've mastered it!
  • Simone1324
    February 14, 2013
    I have lots of birthdays this month can I freeze this cake?

    Carnation says:
    Hi Simone, yes you can freeze it (always best fresh but it does save time to have one ready to go!). Wrap it well and defost slowly - keeps for about 2 months in the freezer.
  • Fossy
    February 12, 2013
    My Little girl wants chic fudge cake for her upcoming birthday party and this looks absolutely yum... Can you tell me how far in advance I can make it? (Will it keep for a couple of days?)

    Carnation says:
    Hi Fiona, it will keep for a couple of days (if you can resist it!) but our advice is to freeze the sponges and then defrost them when you need them (takes about 3-4 hours at room temp). Then ice them fresh... Many Happy Returns to your daughter! :0)
  • li li
    January 25, 2013
    Planning on making this looks yummy!! :-)
  • Missy
    January 11, 2013
    Nice recipe but its too chocolatey

    Carnation says:
    Hi Misbah, is it possible to be too chocolatey?? ;)
  • Sonnies
    January 04, 2013
    This looks delicious and I'm going to try make it tomorrow - what size eggs are needed please?

    Carnation says:
    Hi Sonya, this recipe is very forgiving so you can use medium or large eggs. This cake fast becoming a real favourite on the website - good choice! Happy baking!
  • Debbie
    December 30, 2012
    I made 4 different chocolate fudge cakes with different ingredients and let the family do the taste test - this recipe won hands down - or I should say up as everybody wanted more.
  • Helen
    December 20, 2012
    This is the best choc fudge cake ever...made it so many times now ....wonderful
  • Mels mum
    November 29, 2012
    Could this be made in a 7 inch square tin instead of 7" sandwich tin?

    Carnation says:
    Hi Jinni, yes absolutely fine - it will just be even deeper! Yum! Make sure it springs back when you touch the sponge to make sure its baked.
  • Lydia
    November 14, 2012
    I was bored one day at home and had all of these ingredients in my kitchen, so I made this cake and it was a huge success!!
  • julia
    September 29, 2012
    This is the best of the best chocolate cakes!!! I've made it 4 times in a week and everyone simply loved it!! The cake is so moist and the icing... well there are no words to describe it!! I just love this recipe!!

    Carnation says:
    Wow Julia sounds like you have it completely mastered - can you remember the recipe by heart? : )
  • sarah
    September 18, 2012
    This is really easy to make. I didn't have any corn oil so I used vegetable oil instead but it still tasted delicious!
    Very easy to make and looks really impressive when it has been iced.
  • oooffie
    September 14, 2012
    I have made this cake countess times. It is the nicest chocolate fudge cake ever. I have made so many different variations of this cake and I am making a three tier version of this for someones 18th. People are so impressed.
  • Samantha1614
    September 11, 2012
    What is corn oil and can this be substituted with other oils?

    Carnation says:
    Hi Samantha, corn oil is made from corn or maize and yes you can use other oils - using something like groundnut or even vegetable oil works fine. Happy baking!
  • bigbunny
    September 11, 2012
    I made twice the mixture and used it for a 10" and 6" round 2 tiered birthday cake. I didnt put the fudge in the middle as it had so much decoration on it I thought it would be sweet enough - it worked beautifully

    Carnation says:
    Hi Kathy - wow that sounds amazing! Yum!
  • kimmyp
    September 06, 2012
    This is a fab cake, quick and easy and my family and friends love it. Really easy to dress it upfor a special occasion too. does anyone know if it can be frozen either completed or just the sponge?

    Carnation says:
    Hi Kim, we have never frozen the whole cake but we know that the sponge freezes fine so suggest this is the best way and make up the frosting when ready to serve.
  • DaMorgaz
    September 03, 2012
    this is the best cake ever to make!!!!! it is very easy to make! i made this for my catering exam and they LOVED it :D
  • olimolly
    August 25, 2012
    I love this recipe I've made 4 times.

    Carnation says:
    Hi Olivia - we love it too!
  • tiggy
    August 11, 2012
    This is the best fudge cake I have made, so easy but so impressive, would reccomend to anyone.
  • Tracie B
    July 16, 2012
    This is the first cake I have EVER made - needless to say I needed to buy all the utensils and ingredients!!! It was a complete success and I was so proud of myself!! So easy to do and much tastier than shop bought cakes! Thanks Carnation!
  • kaz
    July 13, 2012
    Just made this cake today for my step daughters birthday it is so easy to make I have been making this receipe for at least two years and it it never fails. I won a cake competition at work with this receipe and turned it into a halloween cake. Give it a go it is worth the effort.
  • Flossie1969
    July 01, 2012
    I've made this twice before and about to make it a third time! Absolutely delicious! So easy to make and it's the best chocolate fudge cake recipe I've come across! I tend to decorate the top with sugarpaste hearts or coloured sugar discs, especilaay if I've made it for a friends birthday!
  • denny
    July 01, 2012
    i have just made this fudge cake how easy is it and tastes great what a great recipe will be making this again
  • Soph
    June 29, 2012
    The best chocolate fudge cake! I made this as a present for a friend and all i can do is think about it, can`t wait to bake this again but for me! :) I added extra milk as i live at high altitude and it was perfectly moist and fudgey.
  • Deeddee
    June 03, 2012
    I've made this twice before in one tin and both turned out well...Once it it cut in half, I turned the top over to give the cake the flat top it should have...I'm just about to make another one in two tins for the first time!
  • Deeddee
    June 03, 2012
    I've made this twice before in one tin and both turned out well...Once it it cut in half, I turned the top over to give the cake the flat top it should have...I'm just about to make another one in two tins for the first time!
  • i don't have :)
    May 25, 2012
    can i make this in one baking tin pls?
  • Firefly
    May 15, 2012
    I've made this about 4 times now, once as a Choc fudge cake, and 3 times as a Choc Orange fudge cake! Generally, people say it's the nicest chocolate fudge cake they've ever eaten, and last time, someone commented that it was so light, it tasted like air!! LOVE this recipe, and it's just so easy to do :)