Easy Chocolate Fudge Cake

prep 10 mins cook 50–55 mins
  • 250 g (8 oz) plain dark chocolate, broken into pieces
  • 250 g (8 oz) butter, plus extra for greasing
  • 4 eggs, beaten
  • 125 g (4 oz) caster sugar
  • 225 g (7½ oz) self-raising flour, sifted
  • 175 g (6 oz) plain dark chocolate, broken into pieces
  • 150 ml (¼ pint) single cream

Grease a 20 x 30 cm (8 x 12 inch) baking tin and line the base with baking paper. Put the chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water (don't let the bowl touch the water) and stir over a low heat until melted. Leave to cool for 5 minutes.

Meanwhile, using an electric hand-held whisk, whisk together the eggs and sugar in a bowl for 5 minutes until thick. Beat in the cooled chocolate mixture and fold in the flour.

Spoon the mixture into the prepared tin and bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 45–50 minutes until risen and firm to the touch. Leave to cool in the tin for 10 minutes, then turn out on to a wire rack to cool completely, removing the paper from the base.

Meanwhile, make the icing. Put the chocolate in a saucepan with the cream and heat gently, stirring, until the chocolate has melted. Leave to cool for 1 hour until thickened to a pouring consistency, then spread over the cake. Leave to set for 30 minutes before serving.

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