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Chocolate fudge cake

My recipe decorated for Easter time with mini eggs. Double layered with a delicious rich chocolate fudge icing

  • Serves5-6
  • 55 mins
  • 180°C/fan 160°C/gas mark 4


  • Sponge
  • 50g cocoa powder
  • 6 tbsp boiling water
  • 3 large eggs
  • 50mL milk
  • 175g gluten free self raising flour
  • 1 tsp gluten free baking powder
  • 100g softened butter
  • 275g caster sugar
  • Chocolate fudge icing
  • 150g dark chocolate
  • 75g butter


1 Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line with greaseproof paper the sides of two cake tins roughly a 20cm tin.

2 Blend the cocoa and boiling water in a large bowl. Add the remaining sponge ingredients and beat until the mixture has become a smooth, thickish batter. This can be easily done with an electric hand whisk. Divide the cake mix equally between the prepared tins and level the surface.

3 Bake in the pre-heated oven for about 25-30 minutes or until well risen and a skewer inserted into the cetnre comes out clean. Leave to cool in the tins for a few minutes before turning out. Peel off the parchment and finish cooling on a wire rack.

4 To make the icing, melt the chocolate gently in a bowl set over a pan of hot water, stirring occasionally. Add the butter and stir until the icing has the consistency of thick pouring cream.

5 Stand the wire rack on a baking tray to catch any drips. Sandwich the cakes together with icing in the middle and use a small palette knife to smooth the icing over the top of the cake.

6 Allow to time for the icing to cool and set. Decorate how you desire. Keep in a cool place until ready to serve.