By Emily Leary. Last updated . Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.
Ad
Jump to Recipe
With rich, tender chocolate sponge and a simple, elegant and deeply smooth fudge frosting, this ultimate chocolate fudge cake recipe is a real show stopper.
It's perfect to make for a special birthday, celebration or gathering as it makes a glossy, delicious centrepiece.
And the best news: it's super easy to make with simple ingredients you can easily pick up in the supermarket.
To make the three sponges, you'll whisk eggs, buttermilk, vanilla, butter and sugar, then whisk in melted chocolate before folding in flour and bicarbonate of soda.
The bicarb reacting with the buttermilk is what gives the sponges great rise.
Once the sponges are baked, you'll make the fudge frosting simply by melting chocolate and then whisking cream into it until irresistibly thick glossy.
After that, it's a simple case of stack the sponges up with layers of the frosting and you're done!
I originally baked this decadent triple layer chocolate fudge cake back in 2015 in collaboration with Dr Oetker andthe gorgeous Stacey Solomon. You can watch us make the cake:
Here's the full ultimate chocolate fudge cake recipe, complete with lots of photos to show you what to look for at every stage.
Ingredients
For the chocolate cake
- 100 g (3.5 oz) milk chocolate chopped or broken into pieces
- 100 g (3.5 oz) dark chocolate 70% (bittersweet) chopped or broken into pieces
- 3 medium free range eggs
- 300 ml (1¼ cup) buttermilk
- 1 tsp vanilla extract
- 125 g (9 tbsp) unsalted butter softened
- 275 g (1½ cups) white caster sugar (superfine sugar) superfine
- 250 g (1⅔ cups) plain white flour (all purpose flour)
- 2 tsp bicarbonate of soda (baking soda)
For the fudge frosting
- 300 g (10.5 oz) milk chocolate
- 100 g (3.5 oz) dark chocolate 70% (bittersweet)
- 450 ml (1¾ cups + 2 tbsp) double cream (heavy cream) room temperature
Equipment
3 Round 20cm (8") nonstick cake tin
Instructions
Preheat the oven to 180C (160C Fan, 350F).
Grease and line the bottom of 3 x 20cm (8 inch) sandwich tins.
Make the sponges
Put the milk chocolate and dark chocolate in a heatproof bowl. Melt in the microwave in 30 second bursts, stirring between each blast and taking care not to overheat the chocolate. When there are only a few solid pieces left, you can stop heating as they will melt from the residual heat. Set aside to cool.
Put the eggs in a large bowl.
Whisk!
Add the buttermilk, vanilla, butter and sugar.
Whisk until everything is combined.
Add the melted chocolate.
Whisk again.
Sift in the flour and bicarbonate of soda and fold together.
Immediately divide the mixture between the three prepared tins and level off.
Put the tins in the oven - you may need to use two shelves. Bake for 25-30 minutes until risen and firm to the touch.
Allow the cakes to cool in their tins for minutes before removing from the tins and transferring to a wire rack to cool completely.
Make the fudge frosting
Put the milk chocolate and dark chocolate in a heatproof bowl and melt in the microwave in the same way as before. Allow to cool until only slightly warm to the touch. This could take up to 20 minutes
Whilst whisking the chocolate, gradually pour in the cream.
Keep pouring and whisking until thick and glossy.
Assemble the cake
Place the first sponge on a board.
Top with one third of the fudge frosting.
Spread just shy of the edges (it will spread more when the subsequent layers are placed on top).
Put the next cake on top and top with a further a third of the fudge frosting.
Position the final cake on top, then pile on the remainder of the frosting, using your spoon of a palette knife to add attractive swirls and peaks.
Your cake is ready to serve. For neat slices, chill the cake for 30 minutes before serving.
Enjoy! Who will you share this delicious chocolate fudge layer cake with?
Next up, why not this matchmaker cake!
Print this ultimate chocolate fudge cake recipe
Print Recipe
4.8 from 9 votes
Ultimate Chocolate Fudge Cake Recipe
With tender chocolate sponge and a simple, smooth fudge frosting, this ultimate chocolate fudge cake recipe is a real show stopper.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: cakes and bakes
Cuisine: American
Diet: Vegetarian
Servings: 12 slices
Author: Emily Leary & Dr. Oetker
Ingredients
For the chocolate cake
- 100 g (3.5 oz) milk chocolate chopped or broken into pieces
- 100 g (3.5 oz) dark chocolate 70% (bittersweet) chopped or broken into pieces
- 3 medium free range eggs
- 300 ml (1¼ cup) buttermilk
- 1 tsp vanilla extract
- 125 g (9 tbsp) unsalted butter softened
- 275 g (1½ cups) white caster sugar (superfine sugar) superfine
- 250 g (1⅔ cups) plain white flour (all purpose flour)
- 2 tsp bicarbonate of soda (baking soda)
For the fudge frosting
- 300 g (10.5 oz) milk chocolate
- 100 g (3.5 oz) dark chocolate 70% (bittersweet)
- 450 ml (1¾ cups + 2 tbsp) double cream (heavy cream) room temperature
Equipment
3 Round 20cm (8") nonstick cake tin
Instructions
Preheat the oven to 180C (160C Fan, 350F).
Grease and line the bottom of 3 x 20cm (8 inch) sandwich tins.
Make the sponges
Put the milk chocolate and dark chocolate in a heatproof bowl. Melt in the microwave in 30 second bursts, stirring between each blast and taking care not to overheat the chocolate. When there are only a few solid pieces left, you can stop heating as they will melt from the residual heat. Set aside to cool.
Put the eggs in a large bowl and whisk.
Add the buttermilk, vanilla, butter and sugar. Whisk until everything is combined.
Add the melted chocolate and whisk again.
Sift in the flour and bicarbonate of soda. Fold together,
Immediately, divide the mixture between the three prepared tins and level off.
Put the tins in the oven - you may need to use two shelves. Bake for 25-30 minutes until risen and firm to the touch.
Allow the cakes to cool in their tins for minutes before removing from the tins and transferring to a wire rack to cool completely.
Make the fudge frosting
Put the milk chocolate and dark chocolate in a heatproof bowl and melt in the microwave in the same way as before. Allow to cool until only slightly warm to the touch. This could take up to 20 minutes
Whilst whisking the chocolate, gradually pour in the cream, whisking until thick and glossy.
Assemble the cake
Place the first sponge on a board and top with one third of the fudge frosting, spreading just shy of the edges (it will spread more when the subsequent layers are placed on top).
Put the next cake on top and top with a further a third of the fudge frosting.
Position the final cake on top, then pile on the remainder of the frosting, using your spoon of a palette knife to add attractive swirls and peaks.
Your cake is ready to serve. For neat slices, chill the cake for 30 minutes before serving.
Video
Nutrition
Calories: 669kcal | Carbohydrates: 69g | Protein: 8g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 158mg | Potassium: 319mg | Fiber: 4g | Sugar: 45g | Vitamin A: 919IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 4mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!
This was a commissioned post for Dr. Oetker in 2015 and was revised and reshot in 2022.
Pin this ultimate chocolate fudge cake recipe
More super chocolatey recipes to try
Triple Chocolate Baileys Trifle Recipe
This is aTriple chocolate Baileys trifle: a dark chocolate flourless sponge basecoveredin thick Baileys Original Irish Creaminfused milk chocolate ganache and topped with chocolate and Baileys whipped cream.
Get the recipe
Mary Berry's Chocolate Roulade Recipe (Great British Bake Off)
This deliciously chocolatey and satisfying chocolate roulade recipe is flour-free, which means it has an extremely light texture that's further helped with the whipped eggs.
Get the recipe
Jaffa Cake Cupcakes Recipe
These Jaffa Cake cupcakes are a celebration of the humble Jaffa Cake: chocolate sponge, a layer of orange jelly and a dark chocolate topping.
Get the recipe
Raw Vegan Chocolate Recipe
You'll love how easy it is to make this incredibly delicious raw vegan chocolate recipe, packed with hidden fruit and nuts.
Get the recipe
Avocado Yogurt Chocolate Mousse Recipe
A wonderfully unique avocado chocolate mousse made with made with creamy yogurt and dark chocolate makes for a healthier treat with a unique taste.
Get the recipe
Have you got my book?
'This is a great kids cookery book. Emily is a star' - Simon Rimmer
'The book I'd like to force into any mother's kitchen' - Prue Leith
"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner
'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc
Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.
.
