Quick Chocolate Fudge Cake

A true winner at birthdays and dinner parties, our Quick Chocolate Fudge Cake recipe promises to impress every single time. With a light and moist chocolate sponge and the easiest fudgey icing you’ve ever seen, your guests won't be able to resist asking for the recipe! Our quick fudge cake recipe is easy to follow, and whether you whip it up for a celebration or a family treat, it’s sure to be a hit!
Serves: 12
  • 175g self-raising flour
  • 2½tbsp cocoa powder
  • 1tsp bicarbonate of soda
  • 100g caster sugar
  • 50g light soft brown sugar
  • 2 eggs
  • 150ml corn or sunflower oil
  • 150ml milk
  • 2tsp vanilla extract
  • 125g dark chocolate (70% cocoa solids)
  • 397g can Carnation Caramel

You will also need...

2 x 18cm (7”) sandwich tins, base lined with baking parchment
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    15 mins PT15M

    Cook time
    25 mins PT25M

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Each serving typically contains

  • Energy 1661kJ 397kcal 20%
  • Fat 20.5g 29%
  • Saturates 6.2g 31%
  • Sugars 34.3g 38%
  • Salt 0.57g 9%

of an adult's Reference Intake (RI)*
Energy per 100g: 1542kJ/369kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. Preheat the oven to 180°C, 350°F, Gas Mark 4.
  2. Sift the flour, cocoa and bicarbonate of soda into a bowl and stir in the sugar. In a jug measure the oil and milk, then add the eggs, one teaspoon of vanilla and mix together with a fork until combined. Beat two tablespoons of the caramel until smooth and whisk into the egg and oil mixture. Combine the wet with the dry ingredients and mix well. The cake mix will be quite wet. Pour the mixture into the tins and bake in the centre of the oven for 20-25 minutes until springy to the touch.
  3. Cool the cakes in their tins and then turn out onto a wire rack. Remove the baking paper and cool completely.
  4. Melt the chocolate in short bursts in the microwave, stirring until smooth. Add the remaining caramel and vanilla to the chocolate and beat well until smooth and glossy. Sift in the icing sugar and combine thoroughly.
  5. Place one-half of the cake onto a plate, spread with a generous amount of the frosting and top with the other sandwich half. Spread the remaining frosting over the top of the cake and down the sides to cover completely. Leave to set and cut into slices.
  6. If you're making this chocolate fudge cake recipe for a birthday, why not get a little creative? Buy decorative icing pens to write your own personal message, or add an elegant touch with some edible icing flowers.

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