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Chocolate Fudge Cake – The Baking Duck

Chocolate Fudge Cake

Now everyone loves chocolate cake but why not step up your chocolate cake game with this Chocolate Fudge Cake.

Two super rich chocolate sponges sandwiched together with a velvet smooth chocolate buttercream and a rich chocolate ganache.


I always use every piece of chocolate ingredient I can find because we all want that super rich chocolate cake and you have to use both cocoa powder and melted chocolate when making chocolate cake.

A secret ingredient I use when I make chocolate cake is coffee and that because it brings out taste of the chocolate and just adds a punch but does not overload the cake with that coffee taste.


I added chocolate ganache to the top as I wanted to have some drips coming down the side of my cake. I then finished off with some swirls of buttercream and of course fudge because well its a fudge cake!

This cake was so rich and decedent and worth every single calorie.


Chocolate Fudge Cake

Course Dessert
Cuisine British
Keyword Cakes, chocolate, chocolate fudge cake, fudge cake
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 18 people


  • 50 g Cocoa Powder
  • 1 tbsp Coffee cooled
  • 3 Eggs large
  • 50 ml Milk
  • 175 g Self-Raising Flour
  • 1 tsp Baking Powder
  • 175 g Unsalted Butter
  • 175 g Caster Sugar
  • 1 tsp Vanilla Extract
  • 100 g Milk Chocolate Melted


  • 200 g Egg Whites
  • 900 g Icing Sugar
  • 1.36 kg Unsalted Butter
  • 100 g Milk Chocolate Melted
  • 3 tbsp Cocoa Powder


  • 300 ml Double Cream
  • 300 g Milk Chocolate


  • Mini Fudge Pieces
  • Fudge Pieces



  • Pre-heat the oven to 180 degrees/Gas 4. Grease two 6 inch deep sandwich tins then line the base of each tin.
  • Cream the butter and sugar together until fully combined. Add the vanilla extract, coffee and eggs then combine again.
  • Fold in the flour, baking powder, cocoa powder and the melted milk chocolate.
  • Divide the cake mix equally between the prepared tins and level the surface.
  • Bake in the pre-heated oven for about 25-30 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger.
  • Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.


  • Measure egg whites and icing sugar into a bowl. Using the paddle attachment, beat on medium/high for 5 minutes until it is white and glossy.
  • Set mixer to medium, gradually add butter making sure all combined before adding next piece.
  • Once all the butter is incorporated then beat for 5-10 minutes on medium/high until light and fluffy.
  • Then add in the vanilla extract, cocoa powder and melted chocolate and fold in until fully incorporated.


  • Heat your double cream up in the microwave* for 2 minutes or until its warm.
  • Once your cream is warm, add in your chocolate and mix it up until all the chocolate is melted. Once all mixed in, leave to cool.
  • Once your cakes are cooled, put one on a cake board. Pipe some buttercream on top of it making a wall around the middle of the cake.
  • Add some ganache into the middle of the buttercream wall then put the next sponge on top.
  • Add a decent amount of ganache on top of the sponge then use a palet knife to spread it around so it starts dripping down the sides.
  • Once you have done your ganache, swirl on some buttercream and sandwich it between fudge pieces.
  • Once your done, add your mini fudge pieces to the middle of the cake.


* I did mine for about 30 seconds at a time. 

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