Chocolate Fudge Cake

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A moist cake with a wonderfully fudgy crumb, the icing on the cake (literally), is a chocolate fudge frosting

This post is sponsored by Natura Sugars.

The internet is not short of chocolate cake recipes, there are so many different variations … from mud cakes to chocolate chiffon cakes, chocolate cakes range from super dense and fudgy to light and airy.

I have shared a few chocolate cake recipes on here, but this is an essential addition to your chocolate cake repertoire. The crumb of the cake is fudgy whilst still having a distinct crumb. What contributes to this wonderful texture is the use of Natura Sugars Dark Muscavado Sugar. The sugar has a gorgeous rich, sticky texture which really adds to the depth of dark flavours in the cake.

I love keeping this as a two tier cake, with a single layer of frosting in between. This is a wonderful fudge frosting which is not overly sweet, whilst complementing the chocolatiness of the sponge without overpowering it.

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar.


  • 100g salted butter 
  • 100g dark chocolate (70% cocoa solids) 
  • 250g cake flour
  • 1 teaspoon baking powder 
  • 2 teaspoons bicarbonate of soda 
  • ¬Ĺ teaspoons salt 
  • 280g Natura Sugars Dark Muscavado Sugar 
  • 50g cocoa powder 
  • 1 teaspoon vanilla essence
  • 200ml black coffee 
  • 250ml buttermilk 
  • 2 jumbo eggs


  1. Preheat the oven to 180 degrees Celcius. Butter two deep 20cm cake tins and line the basis with baking paper.
  2. Put the butter and chocolate into a small heatproof bowl in the microwave and melt, heating on bursts of 30 seconds to prevent the chocolate burning. Set aside.
  3. Sift the cake flour, baking soda, baking powder and salt together.
  4. Add in the muscavado sugar and whisk together. Make sure to break up any clumps in the muscovado sugar.
  5. Mix the coffee with the cocoa, whisking to remove any lumps.
  6. Whisk the two eggs to break them up, then add in the buttermilk, vanilla essence, coffee mixture and the chocolate mixture to the dry ingredients. Mix together.
  7. Divide the batter evenly between the tins and bake for 25-30 minutes or until a skewer inserted in the middles comes out clean.
  8. Allow to cool in the tins for 10 minutes before inverting onto a wire rack to cool completely.


  • 350g salted butter
  • 150g Natura Sugars Demerara Icing Sugar 
  • 70g cocoa powder 
  • 90g sour cream 
  • 200g dark chocolate (70% cocoa solids), melted and cooled


  1. Place the butter into a large bowl and beat on medium speed for 5 -8 minutes or until very creamy.
  2. Add in the icing sugar and mix until fully combined.
  3. In a jug, mix together the cocoa powder with 75ml of boiling water, stirring until smooth.
  4. Mix in the sour cream and then pour into the butter mixture.
  5. Add in the melted chocolate and beat for 2-3 minutes until smooth and silky.
  6. Place in the fridge for about 15 minutes to set up, before frosting the cooled cake.
  7. To assemble the cake, put one of the sponges onto a serving platter and top with a layer of frosting or buttercream. Put the second sponge on top and spread the remaining frosting or buttercream over the top and sides of the cake.

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