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Frosted Chocolate Fudge Cake

Image of Frosted Chocolate Fudge Cake

115g/4oz plain chocolate, chopped into small pieces
175g/6oz/ cup unsalted butter or margarine, softened
200g/7oz/generous 1 cup light muscovado sugar
5ml/1 tsp vanilla essence
3 eggs, beaten
150ml/ pint/ ⅔ cup Greek-style yogurt
150g/5oz/1 cups self-raising flour
Icing sugar and chocolate curls, to decorate


115g/4 oz plain dark chocolate, chopped into small pieces
50g/2oz / cup unsalted butter
350g/12oz/2 cups icing sugar
90ml/6 tbsp Greek-style yogurt


Serves: 8


1. Preheat oven to 190C/375F/Gas 5. Lightly grease two 20 cm/8 in round sandwich cake tins and line the base of each with non-stick baking paper. Melt the chocolate.

2. In a mixing bowl, cream the butter or margarine with the sugar until light and fluffy. Beat in the vanilla essence, then gradually add the beaten eggs, beating well after each addition.

3. Stir in the melted plain chocolate and yogurt evenly. Fold in the flour with a metal spoon.

4. Divide the mixture between the prepared tins. Bake for 25-30 minutes or until the cakes are firm to the touch. Turn out and cool on a wire rack.

5. Make the frosting. Melt the chocolate and butter in a saucepan over a low heat. Remove from the heat and stir in the icing sugar and yogurt. Mix with a rubber spatula until smooth, then beat until the frosting begins to cool and thicken slightly. Use about a third of the mixture to sandwich the cakes together.

6. Working quickly, spread the remainder over the top and sides. Sprinkle with icing sugar and decorate with chocolate curls.

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