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Fudgy Chocolate Layer Cake

A decadently rich chocolate cake that will satisfy the sweetest tooth.

Image of Fudgy Chocolate Layer Cake

75g (3 oz) plain chocolate, broken into pieces
200 ml (7 fl oz) milk
250g (9 oz) dark muscovado sugar
75g (3 oz) butter, softened
2 eggs, beaten
tsp vanilla essence
150g (5 oz) plain flour
25g (1 oz) cocoa
1 tsp bicarbonate of soda


100g (4 oz) butter, softened
200g (7 oz) icing sugar
100g ((4oz)plain chocolate, melted
1 tbsp milk
grated chocolate, to decorate


Serves: 10


1. Preheat, oven to 180C/350F/ gas 4. Grease and line two 20 cm sandwich tins.

2. Put the chocolate, milk and 75g (3 oz) muscovado sugar into a saucepan. Heat gently until the chocolate and sugar have melted. Allow to cool.

3. In a large mixing bowl, beat the butter and remaining sugar together until pale and creamy. Gradually beat in the eggs, vanilla essence and the chocolate milk.

4. Sift together the flour, cocoa and bicarbonate of soda. Gently fold into the cake mixture, using a figure-of-eight action to incorporate as much air as possible.

5. Turn into the prepared tins and bake for 30-35 minutes. Turn out onto a wire rack and leave to cool completely.

6. For the icing, beat the butter and sugar together. Gradually mix in the melted chocolate and milk.

7. Sandwich the cakes together with a third of the icing. Use the remainder to coat the top and the side. Sprinkle with chocolate and serve.

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