Lindy's Cakes Ltd

Bringing world-class sugarcraft into your kitchen

Delicious chocolate fudge cake recipe as baked by Lindy

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I have been experimenting recently with a chocolate fudge cake recipe that my sister gave me years ago.  I love the chocolate cake recipe that appears in many of my cake books but it does take a while to make and creates loads of washing up to do afterwards! The Chocolate mud cake recipe on this blog is also very popular with my family but it is a little on the heavy side and I’ve found isn’t ideal when I want to carve a cake! So I was looking for the ultimate, fast but tasty, not too heavy but very chocolatey cake and I’ve found this old recipe seems to fit the bill perfectly.

I have been trailing the cake out at our classes and it’s been a huge hit taste and texture-wise with my students, it also freezes well. It supports sugarpaste and can be carved, although I would say it’s not as easy to carve as a Madeira, but armed with a nice sharp knife you shouldn’t have too much of a problem.

Regards shelf life, I’ve not managed to keep this delicious cake for more than 5 days, it simply just gets eaten too quickly!! Jane, my class coordinator has also baked this recipe a few times and tells me she’s kept one for at least a week and it was still just as tasty as when it was first baked! This is easy to make and is perfect for covering in sugarpaste.

Delicious chocolate fudge cake recipe:

This makes a 20cm (8in) round cake 7.5cm (3in) deep – ideal for celebration cakes

Ingredients to melt

  • 225g (8oz) unsalted butter
  • 225g (8oz) good quality chocolate
  • 1 (15ml) tablespoon instant coffee granules
  • 450g (1lb) caster sugar or soft brown sugar
  • 150ml (5 fl oz) water

Wet Ingredients

  • 4 large eggs
  • 35ml (1.1fl oz) vegetable oil
  • 100ml (3.4 fl oz) sour cream or you can use natural yoghurt or Crème Fraiche

Dry Ingredients

  • 125g (4 .5 oz) self-raising flour
  • 125g (4 .5 oz) plain flour
  • 50g (2oz) cocoa powder
  • 1/2 teaspoon (2.5ml) bicarbonate of soda
  1. Preheat your oven to 160 degrees C (315 degrees F, gas mark 2-3).
  2. Line the 20cm (8in) deep cake tin with baking parchment.
  3. Slowly melt the butter, chocolate, coffee, sugar and water in a pan, once melted allow to cool.
  4. Add the wet ingredients: eggs, oil and sour cream to the chocolate mix and stir well.
  5. Sift all the dry ingredients into a large mixing bowl and make a well in the centre.
  6. Pour the chocolate mixture into well and mix until thoroughly combined.
  7. Pour the batter into the lined tin. Bake for 1 hour 45mins or until a skewer inserted into the centre of the cake comes out clean.
  8. Leave the cake to cool in the tin.

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Oven temperatures

Remember all ovens are different, so do check your cake towards the end of its cooking time.

Chocolate Fudge Cake - Yum Yum!!!
Chocolate Fudge Cake – Yum Yum!!!

A true classic cake recipe!

This cake is utterly delicious without being filled, but if you would like to be even more decadent add layers of white chocolate buttercream – sublime!

Chocolate Fudge Cake - Yum Yum!!!

Need to bake a different size?

You’ll find a full chart of ingredients for different sized cakes in my ‘Creative Colour for Cake Decorating’ book. If you need to know NOW and you don’t have my book on hand, I have a very useful blog post that tells you how to do the maths, the blog post is called: ‘How do I change cake recipe quantities?’ Hope it helps.

The next step – Decorating you chocolate fudge cake

Now you know how to bake the most utterly delicious chocolate cake, it’s time to think about how you are going to present it. Will you simply pour chocolate ganache over the top, as on my birthday cake example or will you go to town with the decoration? This chocolate fudge cake recipe is perfect for covering with sugarpaste and decorating in any which way you choose. If you are not sure where to begin why not visit our ‘Learn with Lindy‘ pages to see how we can help.

Looking forward to hearing your feedback.

Happy Baking

Lindy x

‘Bringing world-class sugarcraft into your Kitchen’

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Lindy shares her recipe for her delicious chocolate fudge cake. This lovely moist cake is perfect for carving and covering in sugarpaste.
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About Lindy Smith

Award winning, best-selling author and sugarcraft artist, who loves to design beautiful colourful cakes, inspire, teach and supply you with gorgeous products.

Reader Interactions

Comments

  1. jane says

    I’m wondering if I can use this in the 2 1/2 inch silverwood minis..I’m in canada…so can I use granulated sugar..and what is the difference between self-rising and plain flours? I have “cake and pastry” and “all purpose…neither have leavening added…so would I need to adjust?
    Thank you!

  2. Sabrina says

    Hi Lindy & Team,

    Does this work without the coffee or does it very much alter the taste? Should I replace the coffee with something? Cocoa?

    I am very allergic to coffee but would love to be able to make a perfect chocolate fudge cake!

    Thanks!

    Sabrina

  3. susan tittle says

    I have been using this recipe for quite some time, its the recipe from the planet cake book. I can confirm this keeps for up to two weeks, if it can be resisted that long! I use this all the time for carved cakes and I have had no problems at all.

  4. Lindy Smith says

    Hi Susan
    I’ve not seen the planet cake book, so can’t check to see if it’s the same. My sister cut the recipe out of a magazine at probably about 30 years ago and where it originally came from has been lost in the mists of time!!!
    I’m carving one at tomorrows wonky cake class so I’m planning to keep some of the trimmings to see how the cake lasts – I like cakes that last for 2 weeks, so lets hope you are right!!
    Lindy

  5. Lindy Smith says

    Hi Sabrina
    I’ve made it with out the coffee, it’s still lovely. I think the coffee is there to just instensify the chocolate flavour, my chocolate mousse recipe also has coffee in it but is still fine without
    Happy baking
    Lindy

  6. Lindy Smith says

    Hi Jane
    I think this recipe would work well in the multi mini tins. You can use granulated sugar, it will just take longer to melt. Regards flours, all purpose is the equivilent of plain flour. Self raising has a raising agent in it so you will need to use all purpose plus some baking powder
    Hope this helps
    Happy baking
    Lindy

  7. Lindy Smith says

    Been doing a bit of research apparently “fudge cake” is a term from the American South used to refer to a dense, single layer chocolate cake served with or without icing, similar to a brownie, although moister with more chocolate.

  8. Glynis says

    I’m assuming we can use your brilliant chart to increase/decrease ingredients for different size tins. That chart is the best thing since sliced bread!

  9. susan tittle says

    I should also mention that i used this recipe to make brownies and they came out great too!! Lindy, im pretty sure the planet cake book is Australian, but the book also has a white chocolate mud cake recipe, now that is amazing!

  11. Rhona says

    Hi Lindy, would this recipe be suitable for a cake that needs carving and will take a heavy topper? I usually use a madeira but my sister wants a chocolate cake this year. I’ve tried loads of madeira recipes but yours has always turned out the best – can I use this but add cocoa or chocolate? Any advice would be much appreciated! Thank you

  12. Angelina says

    Hi,
    I’m going to attempt this but am a bit nervous…..!!
    What chocolate should I use? I was going to use Green & Blacks but should it be cooking chocolate, dark choc or milk? Also soft brown sugar should that be light or dark? Also can you recommend a buttercream to go with this or would that just be too much?!
    Sorry for all the questions but I just want to get it right 🙂
    Thank you
    Angelina

  13. Lindys Team says

    Yes this cake is ideal for carving, freeze it first and use a very sharp knife, taking it slowly and surely.
    I would practise making this cake before you need it to make sure it can carry the weight of your heavy topper.
    I imagine it would, but don’t know what weight your topper is.

    Good luck, and happy practising.

    Marina

  16. Glynis says

    Now this is what I call a seriously great chocolate cake! I’ve just made two 6″ cakes with the mixture and could hardly wait for them to cool before I tried a bit. I’ll be taking one into work tomorrow for my cake buddies to try but the other one is staying at home.

    Just one question Lindy, when you pour the chocolate mix into the dry ingredients do you mix by machine or hand? I mixed mine in my Kenwood on a slow speed, it seemed ok but did dome a bit.

    Thanks very much indeed this is now the only chocolate cake I’ll be using :o)
    Glynis

  18. Glynis says

    Hi Marina,

    Thanks very much indeed, my cake buddies at work loved it too. I’ll mix by hand next time 🙂

    Glynis

  19. Sara says

    Hi Lindy
    I made the cake last night for the 1st time in a 8inch round tin but it sunk! Not sure why any reason i followed it to the gram/oz?? Your one on the handbag course was great, bit upset whay did i do wrong, hope you can help, i know the temp is right i have a thermometer in it my cakes don’t norm sink.

    Sara clemente-powellx

  20. Jane says

    Hello Sara,
    A couple of reasons why it may have sunk – the measurements for the ingredients weren’t right somehow, or maybe you opened the oven too early (this happened to me the last time I made it).
    Hope this helps.
    Jane

  23. Lindys Team says

    Hi again Phaedra,
    – Lindy has experimented over the years with milk chocolate cakes and find that they do not taste very much of the chocolate, hence she uses plain.
    She recommends buying a good quality dark chocolate say from Green and Blacks with a high cocoa 70% content and see how it turns out.
    Good luck.

    Marina

  24. Lindys Team says

    Hi again Phaedra,

    Caster sugar is a small granular sugar, whereas Icing Sugar is a powder.
    We recommend sticking to the caster or soft brown sugar.
    Have fun!

    Marina

  25. natalie says

    Hi lindy, as ever another fabulous recipe that works and also produces a deep cake. My question is, do you have recipes for chocolate and for vanilla gluten free cakes? ones that rise and taste good. THank you so much!

  26. kelly says

    “By Glynis on 4 February 2011 at 12:06 pm
    I’m assuming we can use your brilliant chart to increase/decrease ingredients for different size tins. That chart is the best thing since sliced bread!”

    hiya anyone got a link to this chart im always getting things mixed up when i want to make a bigger or smaller cake. thank you kelly x

  27. Layla says

    Which of Lindy’s books has the chart to increase/decrease ingredients for different size tins? I think I might need to buy the book! I tried to make a 12 inch square cake and I didn’t have much luck!

    Thank you!

  28. Honeycakes says

    Hello can you please direct to me the cake chart that is mentioned in the message below. Many thanks Cherie

    “By Glynis on 4 February 2011 at 12:06 pm
    I’m assuming we can use your brilliant chart to increase/decrease ingredients for different size tins. That chart is the best thing since sliced bread!”

  31. Lindys Team says

    Hi Natalie,
    Lindy has made Gluten free cakes before and swears by Antoinette Savill’s books that are on Amazon. Her cakes always work.
    Good luck!
    Marina

  32. Emma Simpson says

    Hi Lindy,

    Love this recipe. Lovely and moist. Been looking for a nice chocolate recipe for a friend of mine. I am making her wedding cake. This is the first time I have put s cream into a cake and wondered how long it will keep onced iced, how far in advance I can make it and best way to store. Lots of questions I know, Just really want to get it right.

    Many thanks

    Emma

  33. Lindys Team says

    Hi Emma,
    Great to hear your are enjoying the Chocolate Fudge Cake recipe.
    The cake will keep for about 2 weeks as the sour cream has been baked.
    Once you have baked it and it has cooled down, store it in an airtight container, once covered with sugarpaste store in a cardboard cake box.
    Enjoy the cake!
    Marina

  34. Jaimee says

    I’ve just made this cake and it is really yummy. I seem to be having a problem with removing it from the oven slightly too soon though. Some of my cakes have been looking slightly gooey in the centre. I always do the cake test and it comes out clean but when I slice through is when I notice. Any ideas on how I can stop this happening. Would using a thermometer help? And if so what temperature would it reach if cooked through.
    Thanks jaimee

  35. Dina Hani says

    I tried it, its delicious but I had a problem cutting it, it broke easily. Did I do something wrong?!!

  36. Lindys Team says

    Hi Jaimee.
    Glad to hear that you are enjoying the Chocolate Fudge Cake!

    Lindy suggests using a knife rather than a skewer to test if your cake is baked throughout. It has a larger surface area so will give you more of an idea.
    It may just be a case of leaving it in the oven for a bit longer.

    Good luck!

  39. Kaz says

    Hello,
    I’d like to use this cake as a top tier for a wedding cake. If I use chocolate buttercream to cover it, would you recommend using marzipan prior to covering with sugarpaste? Also, what’s your opinion on layering and filling with chocolate ganache – is it moist enough or would it be chocolate overload?!!
    Thank you in advance – Kaz

  40. Gina says

    Hi Lindy, thank you for the delicious recipe. I’ve used it twice now and produced a lovely moist cake. The top of the cake was very bubbly and crusty. I sliced it off and it was fine but wondered if I’m doing something wrong? Many thanks

  41. Marion says

    Hi, I want to make madiera or some kind of sponge cake(s) to serve 60 or more. Would like to top with white chocolate or white chocolate fudge icing. What is the best way to do it? The longer it will keep before serving the better. Ideas please.

  43. Lindys Team says

    Hi Kaz,
    We would probably not use marzipan after chocolate buttercream to go under the sugarpaste as it would be too sweet.
    Using chocolate ganache to fill and layer the cake we think would lead to chocolate overload, this cake is pretty moist already.
    Have fun doing a practise run, to see what you prefer.

    Marina

  44. Lindys Team says

    Hi Dina,
    Sorry to hear you had trouble when you cut the Chocolate Fudge Cake. Was it dry? Maybe try again and see what happens.
    Good luck!
    Marina

  46. Madeleine Witton says

    I am interested in baking a chocolate mocca fudge cake – do you have any good recipes or could I simply add some coffee powder to your gorgeous recipe?

  48. joan clarke says

    Hello Lindy, I am attempting your maderia cake today, if I manage to get it right could I freeze the cake as I have been asked to make a cake for a little girl who is 3 in a weeks time

    regards
    joan clarke

  50. Pat Cliffe says

    Hi Lindy
    I have been asked for a white chocolate cake. I was thinking about using the fudge cake recipe and substituting white chocolate, and maybe replacing the coffee with vanilla. What do you think? Or have you already tried it.

  51. Lindys Team says

    Hi Pat,
    We haven’t tried your ideas for making a white chocolate cake.
    I would give it a try and let us know how it turns out.
    Happy taste testing!

    Marina

  52. caz says

    Hi I need to make a 10inch square chocolate cake. Can you tell me how to adjust the ingredients
    Thanks a lot Caz

  53. caz says

    I think I need to look through my Lindys books again. lol I have most of them so I’m sure its in them.
    Thanks again

  54. susie says

    hi, does anyone have a good recipe for a Toffee Cake,i am struggling to find a recipe that is also firm enough to be covered in fondant. thanks. susie

  55. Lindy Smith says

    Hi Susie, here are some suggestions from our facebook fans:

    * Susan M Easton: http://www.thepinkwhisk.co.uk/2010/08/caramel-cake.html by The Pink Whisk aka Ruth Clemens would do nicely

    *Katie McElvaney: Rachel Allen does a beautiful sticky toffee pudding (cake) I use that when doing cakes and cover in sugar paste.. Just used it for my sons christening cake and it was eaten by all

    * Claire Williams: I’ve used Delias sticky toffee recipe for an 8″ cake!

  57. Catherine says

    Hi, wondered if I could get some advice please? I am planning to make a two tiered birthday cake with one layer being chocolate. I have only ever made fruit cakes for celebrations so am very nervous. I am looking for a moist cake that will last a few days until I decorate. Not sure if I should go for the mud cake recipe or fudge cake recipe. In addition I have the following questions:

    1: When covering a chocolate cake, what kind of buttercream is used before applying layer of sugarpaste?

    2: Are chocolate cakes usually split and filled with buttercream or ganache filling?
    Any advice most welcome!!

  58. Carol says

    Hi Lindy,
    Just made and tasted your chocolate fudge cake recipe. It is absolutly delicious. I normally don’t have much success with deep cakes prefering to use sanwich tins. Thankyou so much for sharing this recipe. I will certainly be using this again. I’m now off to experiment with your Maderia Cake Recipe.

    Regards,
    Carol

  59. Lindys Team says

    Hi Catherine,
    You can flavour the buttercream for the chocolate cake, some people like to add a few drops of baileys or mint to the mix and some white chocolate – Experiment and see what you like.
    You can use either cake depending on your preference. The fudge cake is lighter than the mud.
    We wouldn’t recommend splitting and filling either of these cakes as this makes them rather too rich – for our taste any way.
    Have fun experimenting!
    Marina

  60. Liz says

    When covering this cake with buttercream, do you use salted or unsalted butter? ( I’d be using dark choc for the buttercream ).

    Also do you reduce the temp for a fan oven?

    Liz

  61. Lindys Team says

    Hi Liz,
    We recommend turning down fan ovens by 20 degrees celsius.
    For the buttercream we would use unsalted butter.
    There are more details about how to make buttercream in each of Lindy’s books.
    Have fun!
    Marina

  62. Tracey says

    Hi Lindy, Firstly thank you so much for sharing your experience and wisdom, amazing books and website!
    I have successfully made two Madeira cakes recently and am so pleased with them. I am going to attempt the Chocolate Fudge cake next week but just wondered if you could tell me whether you would add glycerine to this recipe like the Madeira cake? Also I have been using your tip of wrapping several layers of newspaper round the tin and putting a waterbath in the oven, should I do this for the choc fudge cake too?
    Kind Regards
    Tracey

  63. Lindys Team says

    Hi Tracey,
    Excellent news that you have made lovely Madeira cakes.
    The chocolate fudge cake is very moist and does not need Glycerine added.
    The newspaper around the tin and the ‘waterbath’ are still advised.
    May the cake be with you!
    Marina

  64. Tracy says

    Made this cake on Thursday and it was gone by Friday – my kids loved it. I only got a small slice! I’ve got a 4 tier wedding cake to make soon. Would this cake be ok stacked if its well dowelled?

  66. Lindsay Earl says

    hi thi sounds lovely – could you tell me how to convert the quantities to make a 13inch square cake?

    Many thanks

    Lindsay

  67. Catherine says

    Marina, thank so much for your reply. I am going to make the chocolate fudge cake. I plan to use buttercream and cover with sugarpaste. This will be a second tier of a three tier cake. I am going to use the thin cake boards and dowelling. Do I buy 10″ cake board for a 10″ inch cake? I am worried that by the time I cover with sugarpaste,, there will be an over hang on the edge if that makes sense? I don’t want the cake board to be seen but if I go for 11″ then it will show.

  68. Catherine says

    Hi, I have decided to make a 12″ chocolate fudge cake and as it’s my first attempt at baking and decorating something other than rich fruit cake, I am so anxious! Before finding this great site, I looked at various others and most of them cover chocolate cake with a thin layer of marzipan and sugarpaste. I noticed that the chocolate recipies were for a chocolate torte but don’t know how different this would be to the choclate fudge cake recipe on here in terms of density. This cake is going to be the bottom layer of 3 tier stacked cake and I just don’t know what to do!!! I personally think that marzipan is too sweet with chocolate and sugarpaste. Are there going to be any lumps and bumps showing but just covering with buttercream and sugarpaste? Any advice would be greaty appreciated! I have had some great advice so far.

  69. alia khan says

    hi, can the chocolate fudge cake also be frozen/ if so how long for and can it be defrosted overnight at room temperature? thanks

  70. Lindy Smith says

    Hi Alia
    Yes it can be frozen but I wouldn’t recommend for more than a month. Defrosting overnight at room temperature sounds ideal 🙂

  72. Catherine says

    Hi, so sorry I seem to be hogging this site at the moment.. I have looked at the link for changing quantities for different cakes sizes but because I am doing a 12″ round chocolate fudge cake.. I don’t know what the baking time or temp should be. I have your book on order but it hasn’t arrived and I panicking! I

  73. alia khan says

    Thanks lindy. Ive been to two of your classes and now feel inspired to start the pme diploma. Ill be using the fudge cake for my first class. Thanks x

  74. Mama Rhu says

    Well Lindy, having tried soooo many chocolate cake recipes and having had soooo many disasters I thought I’ll give this one a go. It seems to have less yoghurt / cream proportionally and added water to the one I was using …. and OMG have just split the cake ….PERFECTION and that is a 12″ cake cooked in one go, used a water bath and I use a cardboard collar dampened around my tin. Fab just Fab …. and as for the offcuts absolutely delicious.

    HIGHLY RECOMMENDED BY MAMA RHU – this is my new chocolate cake recipe for customers….. Thank you x

  76. Lindys Team says

    Hi Catherine,
    We recommend using out Chocolate Fudge Cake recipe for these reasons:
    1 – its lush!
    2 – its dense and can support the sugarpaste.
    We don’t use marzipan as it will really sweeten the cake, so we would use buttercream instead.
    You will need to level the cake off first, then apply the buttercream and sugarpaste. You should then end up with a smooth finish.

    Sending you sweet thoughts!

    Marina

  77. alia khan says

    Hi lindy, my sort of disasterous cake was loved by everyone who ate it. Ive tried the recipe again and used butter instead of marg and full fat yoghurt and its turned out lovely. I think everyone that i used as cake tasters were very happy that the first one turned out a bit funny. Ive learnt my lesson to always read a recipe thoroughly

  78. Roseanne says

    Hi Lindy
    I ADORE your blog, website, books recipes everything!! I have made this recipe as a cake and cupcakes and its fantastic!
    I’d really like to know if it would be ok to make this cake on a Tuesday, crumb coat wednesday, cover and decorate Thursday for Friday collection and eating on Saturday??
    I’ve never spread it out so much but it would make things so much easier for me with work etc if I could do it this way.
    Really appreciate your thought.
    Thanks 🙂

  81. Lindys Team says

    Hi Catherine,

    With the 12″ round chocolate fudge cake, keep the temperature the same, just bake it for a bit longer.
    It will be lush!

    Marina

  84. Lindys Team says

    Hi Roseanne,

    Many thanks for your kind comments, so glad you like our company. I think your suggestions sound fine! Make the cake on Tuesday, it should keep very well until Saturday, and makes life much easier !

    Until next time,

    Sara

  85. Cath says

    Hi Lindy, I done this choc fudge cake with great success and was devoured by everyone. Do you think it would be possible to use the mix to make muffins/cupcakes? I would like to do them for my daughters school fair at the weekend and cupcakes seem easier for selling on a stall etc.

    Any help much appreciated. Thanks

    Cath

  88. Lindys Team says

    Hi Alison,
    I’m afraid we do not have a tried and tested white chocolate cake recipe.
    Have a surf around the net and if you come across a great one, that turns out well, let us know!
    Best wishes

    Marina

  89. Sue says

    Well,

    I tipped the “batter” into the cake tin and was sure I had made a mistake. It was almost the same consistency as a yorkshire pudding batter…

    A few hours later what looks like the best chocolate cake I’ve ever made is sitting cooling in the kitchen.

    I did cover it with a layer of foil towards the end as it looked risky of the top getting overcooked, and used the bain marie and newspaper wrapping techniques you advise on Madeira cakes. This seems to have worked well.

    The tasting will commence at my nephew’s 23th birthday party tomorrow.

    Thanks Lindy and team for another foolproof recipe.

  91. Melanie says

    I have just made this cake as a bottom tier of a naming ceremony cake. Stil cooling in the tin. The top however seems to have formed a crust. Shoud I slice this off?

  93. azlinda says

    hello I am planning to bake this cake in a 2l tefal bowl, how do i know how much quantity do i need?thanks

  95. angela ostler says

    Is this recipe ok for leaving decorated for week or so before it’s eaten. I’m off on unexpected holiday and need to make before i go. Thanks

  96. Veronika says

    Hello,
    I am making a birthday cake for my nephew next weekend. I was just wondering whether this chocolate fudge cake would keep as well as madeira cake? Does the same rule ”one week to decorate and one week to eat” apply to this chocolate cake as well?
    Thank you

  97. Lindys Team says

    Hi Veronika,
    I have made this recipe before and I apply the same rule as the Madeira one holds.
    One week to decorate and one week to eat.
    Having tried this myself, because the cake is so moist it lasts even longer.
    I hope your nephew enjoys it.
    Marina

  98. Lindys Team says

    Hi Angela,
    With the Chocolate Fudge Cake the same rule applies as for a Madeira Cake.
    One week to decorate and one week to eat.
    Tried and tested by myself, it will definitely last that long, maybe even longer.
    Happy holidays!
    Marina

  99. elaine says

    would this fudge cake be ok to coat with ganache and then cover in sugarpaste? how thick shoud i roll it as i wouldnt want the ganache showing through.

  100. Sarah says

    I made this for an aeroplane cake. I made it on Friday and immediately froze. I took it out and carved into shape on Tuesday. Covered it in layer of ganache that evening and refridgerated. On Thursday night covered that in sugarpaste and decorated. The party was Saturday and it was GORGEOUS!!! Today (Monday) still eating tasty offcuts.

  101. Lindys Team says

    Hi Elaine,

    The chocolate Fudge Cake is a very moist and strong flavoured cake already.
    If you would like to coat it with ganache then we would recommend coating it very sparingly before covering in sugarpaste.
    May the cake be with you!

    Marina

  103. Karen says

    Wow Wee! I have been looking for a chocolate cake recipe to use as I am starting up a little bake from home business and needed a chocolate cake that would withstand carving & fondant icing, taste like chocolate heaven as well as retain a light, airy, moist texture. A BIG THANK YOU – this recipe met every criteria and taste testing today in my house with 3 grown up children & neighbours went down a storm 🙂 I will not be looking any further for another recipe.

  104. Lindy Smith says

    Good to hear my recipe was such a success Karen, I’m always trying new recipes but I have to admit that this is always one I come back to – I guess it is one of my all time favourites!
    Lindy

  105. Stephanie Pinder says

    I made this cake for my daughters 4th birthday and it is absolutely DELICIOUS!!!! One of the best cakes I’ve ever tasted, strong enough to hold the ready rolled icing and everybody loved it! Thanks so much for sharing the recipe!

  106. Luppers says

    Hi Lindy

    I am planning on making this cake tomorrow for a 50th birthday party in a 13″x9″ deep tin. i have multplied the quantities by 2.5 as per your guide but am not sure how much longer im going to need to cook it for. Can you help on this please?

    Luppers

  107. Lindys Team says

    Hi Luppers,

    With a larger cake we recommend lowering the temperature so that it bakes evenly and leaving it in for longer.
    Keep checking it.
    We hope it goes well.

    Sara

  109. Sue says

    Hi Ladies,

    I’ve now made this a few times, it is my most reliable chocolate cake recipe.
    I’ve not carved it yet though – can I use it on your handbag course?
    Also, I’m planning to freeze my cake and bring it frozen to the course. I’d like to fill with an extra buttercream layer. Can I do this then freeze it?
    (sorry Lindy, I know you don’t approve of the extra buttercream layers but the cake is for my niece and thats how she likes it.

  110. Lindy Smith says

    Hi Sue
    Yes, you can use it on the handbag workshop – I’ve already carved two handbags from this cake. If you want to add extra buttercream layers, yes do this and then freeze the cake. It will be a little harder to carve Sue so make sure you bring a really sharp knife!
    Happy baking
    Lindy

  111. Julie says

    Hi, I have two cakes to do and both are to be chocolate. 1 is an 8″ square and the other is a shapped spanner cake. Both ckes are for birthdays and i just wonderdered which filling would be scrumptious. I love jam and buttercream in a vanilla maderia – what works best with this choclate fudge cake recipe?

    Thanks

    julie

  112. Jane says

    Hello Julie,
    You could use flavoured buttercream. Depending the age of the recipient (!) you could use alcohol – maybe Baileys which is lovely, or white chocolate buttercream or lemon, the possibilities are endless.
    Jane

  114. emma simpson says

    Hi Lindy,

    Made your chocolate fudge cake before and it is perfect. However, I have large wedding cake to do and was thinking of freezing some of the tiers 2 weeks before the wedding to help make things bit easier. Never frozen cakes before so a bit apprehensive. Once I defrost over night how long will it then keep and does it taste as good if frozen?

    Many thanks

    Emma

  115. Annie says

    Hi Lindy and team. I love your blog. I made this chocolate cake, I turned my fan oven down to 140, and put little bowls of water on the shelf, and the top had all cracked and risen unevenly. Is this normal? I can trim it, but I’m afraid i will have to trim off more than i really wanted to.
    Thank you

  117. Lindys Team says

    Hi Annie,
    Great to hear you are enjoying our blog.
    The cake sounds like it has turned out well.
    Yes you can trim it with a very sharp knife, it may be a good idea to freeze it first as this makes it easier to cut.
    Cheerio
    Marina

  118. sazy hewings says

    If im increasing the recepie for a 12in tin (as followed on cake chart), how long does it need to cook for?

  120. Martina Cassidy says

    Hi All at Lindy’s

    I have a problem that I can’t seem to solve regarding the chocolate fudge cake.
    Yesterday, I made an 11″ round chocolate fudge cake and it sank in the middle. I converted it using Lindy’s guide to increasing the size of cakes and wrapped newspaper around the edges of the tin and sat the cake on a layer of newspaper and placed a bain-marie on another shelf in the oven and then baked it at 160 degrees for 2 1/2 hrs, checking the cake after 1 3/4 hrs. As the cake was cooking I noticed that the sides rose quite high and stayed this way for about 1 3/4 hrs.
    All was going well until the 2 hrs mark. When I checked the cake again the edges where starting to over bake and the centre was still gooey and starting to sink. Finally after the 2 1/2 hrs the centre was cooked but the edges where over cooked and comming away from edge of the tin.
    After the cake cooled down it looked like the edges where over cooked and the middle was sunken.
    So I made it again and the same thing happened…..
    Can you tell me what I am doing wrong? I have read all your FAQ’s on making the perfect maderia and on the chocolate fudge cake and followed all the tips that you give so I am baffled as to what’s gone wrong.
    Can you help?
    Many thanks
    Martina

  121. Lindys Team says

    Hi Martina,
    With regards to your chocolate fudge cake we recommend lowering the temperature of the oven by 20 degrees and cooking for a little longer.
    I personally have a fan oven and it likes to bake at 20-30 degrees lower than most recipes.
    I hope this solves your issues.
    Hope it is a sweet success.
    Marina

  123. Menka says

    Loved this recipe…the cake turned out moist and the best compliment I guess was that it all all gone by the nexy day!

    Just having some problems with the fondant. I live in India, and the weather conditions make it difficult to work with fondant at times. When I do use fondant on my cakes, I have a layer of buttercream underneath it. If placed in the fridge, the fondant starts to sweat and I cant leave it out due to the buttercream melting.

    Also when I use fondant on cupcakes, I usually have a buttercream swirl on the cupcake and then add my fondant decoration, but the fondant decoraton startes to sweat….why is this? And what can I do to make sure the fondant doesnt sweatand look like its melting?

    Menka

  124. Lindys Team says

    Hi Menka,
    In hot climates we have learnt that the only way to work with sugarpaste/fondant is to work in an air conditioned room and also store the cakes there.
    Keep the faith!
    Marina

  125. Jane says

    Hi Lindy,

    I am going to have a go at your chocolate fudge cake recipe, but was just wondering about the oven temperature. It says 160 degs, so presumably on a fan oven that would be 140 degs? However, on looking at another of your recipes, the chocolate mud cake one, the temperature there also says 160 degs, but further down the recipe you say ‘I use a fan oven at 160 degs’, you didn’t knock the temp down by 20 degs.

    So, do I do the fudge cake recipe at fan140 degs or fan160 degs? I have had soooo many disasters with cakes I can’t afford (and my nerves won’t stand it!!) to experiment anymore!!

    Thanks.
    Jane

  126. Lindys Team says

    Hi Jane,
    I always cook the chocolate fudge cake at 20 degrees lower than recommended as my oven in a fan. Keep an eye on the cake towards the end as it may need baking for a little longer.
    I usually bake mine for about 15 mins longer.
    This cake is gorgeous!
    Have fun!
    Marina

  127. Deborah says

    Hi Lindy

    I have just started making cakes and found your site it wonderful, in your madiera cake do you need to put the lemon in ? as i made one last night and put in vanilla essence and not the lemon it turned out well , i did make a hole in the middle like you say and the top was level after baking. im going to make the chocolate cake very soon so fingers crossed.

  128. Lindys Team says

    Hi Deborah,
    We are glad to hear you are enjoying Lindy’s blog of cake wisdom!
    The Madeira cake does not need the lemon and we are pleased that adding vanilla essence instead worked out just as successful.
    Keep up the good work!
    Marina

  129. helen mccabe says

    Hi Lindy

    I use your Madeira cake recipe for most of my cakes and absolutely love it. I love the fact that it comes out with only a slight dome as a result of scooping out the middle of the mixture in the baking tin. I have made your chocolate cake without success, on both occasions when sliced through the middle it was like a block of chocolate, can you advise me what I could be doing wrong. Met you at NEC this year and was truly inspired by your books and products.

  130. Jane says

    Hello Helen,
    The Chocolate Fudge Cake is meant to be a dense moist cake, but it sounds like you may not have cooked it for long enough. Test with a skewer in several places around the cake.
    Jane

  131. Cecilia says

    Hi Lindy. Please help. I have read and read but nothing works so as a last resort I am asking you.

    I do not know if it is me. I bake other cakes with no problem but the madiera is incredibly dense and dry and tasteless even though I add lemon and cook with a tray over the top etc etc. My son always complains about the taste of these type of cakes. I do not like using sugar syrup as even just a small brushing does not soak into the madiera as you say but instead stayys on the edge of the cake and makes the outside layer soggy instead. No matter how many times I try this cake it is terrible. It all rises fine etc and I take it out and cover it to cool to prevent drying and wrap it etc and put it in airtight containers. All to no avail. Please can you suggest a better cake for carving that is also edible. I have tried the chocolate mud cake too. That is not quite so bad but it is still pretty dry. I have tried the american butter cake which seems a lot better but can also be a bit dry. Cecilia

  132. Hilary says

    I’m really looking forward to making the chocolate fudge cake as the top tier of my daughter’s wedding cake ( the rest to be chocolate and vanilla cupcakes on a tiered stand). I’ve seen how to adjust the ingredients for a 6 inch round tin, but can you give me an idea of cooking time please? I’m hoping to do a trial run very soon!

  133. Shona says

    Hi,
    I would love to bake this cake in a 8″ (2″ deep) – what quantities do I need to do this and for how long do I cook. I cannot figure out the Quanities using the “How do I change cake recipe quantities?” page.
    Can you Help.
    Thanks a million
    Shona

  134. Lindys Team says

    Hi Cecilia,

    Have you added the water in a dish/bowl to the oven to keep the air moist?
    Have you added the glycerin to the right amount? 1/4 teaspoon per egg?
    The chocolate fudge cake can be carved, however it is not as dense as the madeira and makes the task a little more difficult.

    Let us know how you get on with the dry madeira.
    Best wishes,
    Marina

  135. Laura says

    Best chocolate cake ever and have baked a fair few!! I doubled this up for a 10″ square cake and it was brilliant and moist. What was even better was that it rose a little so got to cut off some trimmings to share with the kids whilst I decorated!! It kept for at least a week (may have gone on longer but even this massive size didn’t last). Delicious. THANK YOU!!!!!!!

  137. Lindys Team says

    Dear Shona

    This recipe is for an 8″ (3″ deep) round cake. If you need it to be 2″ deep, I would suggest cutting it to this height once it has been cooked and rested.

    Hope this helps.

    Happy Baking!

    Zoe

  138. Lindys Team says

    Dear Hilary

    I would think a 6″ cake is going to take around 45 mins – 1 1/2 hours. The cake is cooked when a skewer inserted into the middle comes out clean.
    Remember all ovens are different.

    Good luck!

    Zoe

  139. Samantha says

    Another success from your blog. 3 out of 3 of the cakes I’ve tried have now
    all been great!! Now to turn it into an Xbox 360 for hubby’s birthday. Am
    looking forward to eating the surplus bits.

    Which is the best book to start with for a good selection of cake recipes?
    Time to spread my wings a little bit further.

  141. Alison says

    Hello everyone, I made this cake last night and it was fab. I now want to make it as a birthday cake and change the size to a 9 inch square. I have read how to change the quantities for this size but was wondering if anyone else has done a 9 inch square version and if so how long did you increase the cooking time?

    Also I am going to ice it with ready to roll icing but have not done this before either, does anyone have any tips about getting the corners right when icing a square cake with ready to roll icing and also is a thin layer of buttercream the best thing to put on the cake first to help it stick? I was a bit worried about using choc buttercream in case I rip the icing by mistake and it makes a mess!

    Thanks in Advance, ally x

  142. Julia says

    I just made this for the first time and although i covered it quite early on it when cooked it had quite a hard crust on top. Ive never had this with any sponge cake before. is it normal?

    Thanks.

  143. Lindys Team says

    Dear Julia

    Lindy’s chocolate fudge cake does form a crust on it. You can easily carve the top off to make it level once the cake has settled for a day.

    This is one of my favourite recipes so I hope you enjoy eating it!

  144. Laura says

    Hi, I was just wondering if using a chocolate ganache filling instead of a chocolate buttercream, would it keep out of the fridge for the same length of time? ie a week for baking a week for eating? thanks. 🙂

  145. Deborah Knight says

    I made this recipe yesterday for a giant cupake, wowie wowie, absolutely brilliant recipe for a giant cupcake, copied the fudge recipe exactly used two giant cupcake tins one went into the bottom fan oven at 130 degrees the bottom bit of cake went into my convection oven at 150 degrees, top bit of cake took about an hour to cook and bottom of cake took 2 hours. Just cut into them today to put into my chocolate candy melt cupcake base eaten the left overs it is absolutely gorgeous thank you so much I now want to make the white chocolate version apparently that is delicious too thank you so much Lindy and her team for making my life that little bit easier not having to bake hundreds of recipes to find the right one, THIS is THE right one yum

  146. Deborah Knight says

    hi I have just used the exact Lindy’s fudge cake ingredients for a giant cupcake, it has come out absolutely brilliant, what was fun was the fact I had to trim the cake to put in the candy melt shell and oh had to eat the trimmed off bits delicious apparently planet cake book have a white chocolate mud cake will try that next Lindy you really are brilliant

  147. Jane says

    Hello Ally,
    I made a 12″ square chocolate fudge cake last night and it too about 2 1/2 hours. It can depend greatly on your oven.
    Ready to roll icing I find quite difficult to work with, it is quite thin too. You would need to cover your cake with a thin layer of buttercream before covering with the sugarpaste. If you should rip the icing you can always cover with a flower or two!
    Jane

  148. Jane says

    Hello Laura,
    Yes, chocolate ganache can be used the same and buttercream. Sorry don’t have a recipe for Red Velvet cake – can any of our bloggers help?
    Jane

  149. Jane says

    Hi. I always us Lindy’s chocolate fudge cake recipe as it tastes fabulous but have a problem with the top cracking on it and hardening when cooled. Am I cooking it too quick, or can you suggest anything to stop this from happening. Thank you.

  150. Lindys Team says

    Hi Jane,
    The cracking of the top always happens. We usually slice the top off to even it and eat the spare bits!
    Happy baking!
    Marina

  151. Amy says

    Hi Lindy and team.
    I am making a celebration cake and one of the tiers needs to be dairy free. Is it okay to substitute the butter in this recipe (and in your madeira recipe) for a dairy free spread like Vitalite, and the sour cream in this recipe for Oatly cream substitute? I expect it will still work, but will it still have the same ‘shelf life’?
    Thank you.

  152. Jane says

    Hello Amy,
    You can substitute Oatly cream for sour cream, but not sure about the Vitalite because of the water content. Try going onto the Oatly website, they may have some ideas and recipes you could use.
    Jane

  153. Sarah says

    I have made this cake many times and love it! I have been make it for others as well for celebration cakes. When it comes to doing two or three tier cakes I have a problem, my oven is very small and I can only bake one cake at a time. I am wondering if it’s ok to make one big batch and let the mixture sit while I wait for the first cake to bake. If im doing three tiers it can be up to 6 hrs before I put the last one in. And should I leave it out or refrigerate it?
    Any help would be great.
    Thanks

  154. Alison says

    Hi,
    Thankyou very much for this recipe!
    Was very hard to find a great recipe on the internet until I stumbled across your site
    I too have eaten all the crusty bits from the top of this cake but have yet to cut into it and try the middle, but from the taste of the outside I can say it isgoing to be absolutely delicious!
    It was very easy to carve and is definitely dense enough to use fondant on the top.
    Thanks again!

  156. Chioma says

    Hi Lindy,
    I would like to try out this chocolate cake recipe, but I do not have access to baking/cooking chocolates other than the snickers/mars type chocolates. Can I use only cocoa powder and still have a good result? Have you tried that? Can you advice what quantity of cocoa and sugar to use to make up for not adding the chocolates?

  157. Chioma says

    Another question please. For the chocolate fudge cake, do you add glycerine? and would you have to put a bowl of water in the oven while baking?

  158. Charlotte says

    Hi,

    I am definitely going to make this cake (again!) this weekend but was thinking about making it into cupcakes, how long should I bake them for do you think? And at the same temperature?

    Thanks x

  159. Jane says

    Hello Charlotte,
    You can make this recipe into cupcakes – I’d give them 15 mins and then check them. Keep the temperature the same.
    Jane

  161. Clare says

    I am making my own tiered wedding cake. Could you tell me how long a 10inch and a 12inch will need to cook for? Will I need to adjust the temperature of the oven?

    Clare

  162. Lindys Team says

    Hello Sarah,

    Thank you for your enquiry.
    Lindy does not store mix for baking later but has heard of others doing it, however it may result in a flatter cake.
    We hope you enjoy the recipe.

    Marina

  163. zoe says

    Linda can you help! i am making a corset cake today (first one) would this recipe be ok to use as the mix i use for cupcakes think going to be to soft so breasts will sink into body. also how long would you cook mix for going to be about inch thick on baking tray and then two pyre bowls 0.5l. was just going to double all ingredients to make twice amount think should be enough. please help Zoe x

  164. Lindys Team says

    Hi Clare

    I have attached a link to Lindy’s blog where she discusses baking the perfect madeira cake, there are lots of tips, and altering the recipe for different tin sizes!http://www.lindyscakes.co.uk/2009/12/17/baking-the-perfect-madeira-cake/

    We do not give times for baking the cakes, as this will vary depending on the oven and also the cake tins you are using!
    Hope this answers your query!
    Good luck with the cakes, and let us see a photo of the cake when you are finished, we’d love to see it!
    Fiona

  165. Lindys Team says

    Hi Chioma

    The chocolate does not need to be baking or cooking chocolate, and bar of dark chocolate will do, although Lindy prefers to use a bar with a high cocoa percentage!
    Good luck!

  167. Lindys Team says

    Hi

    Our advice would be to make the cupcakes out of the same cake recipe as the cake will be made from, this will hopefully keep everything in place!

    Good Luck
    Fiona

  169. Jane says

    Hello Hazel,
    I usually store it in my larder (or somewhere cool) covered in greaseproof and foil – to be honest it doesn’t last very long in our house as it is delicious!
    Jane

  170. Rowena says

    I made this yesterday. Used half caster and half soft brown sugar. I can’t get over how delicious it is. Will definitely be making this again!

  171. Mandy says

    Just baked this for a cake for my husbands 40th birthday on Saturday. I had brilliant results from the maderia cake so can’t wait to decorate this. It smells wonderful! Many thanks.

  172. Mary says

    Hi,
    Would the choolate fudge cake be good to carve a fire engine cake?
    And would it be able to hold 2 layers of 2mm thick sugarpaste?
    Thanks
    |Mary

  173. Lindys Team says

    Hi Mary

    Yes, the chocolate fudge cake is a good cake to carve so should make a great fire engine, and it would be firm enough to hold the sugarpaste.

    Hope the fire engine is appreciated!
    Fiona

  174. Nichola says

    Hi Lindy,
    I need to make a 9″ chocolate cake that is going to be the bottom tier of a two tier cake. Would you recommend this cake over the chocolate mud cake? I.e. is it ok to carve?

    Also, your recipe is for an 8″, what would the quantities be for a 9″?

    Would you half this cake and fill with buttercream/ganache? or is it best serve as one layer?

  175. Lindys Team says

    Hi Nichola

    The chocolate fudge cake is a lovely recipe and tastes great! It is also ok to carve.

    To upscale the quantities for a 9″ use the instructions on our blog post:-http://www.lindyscakes.co.uk/2009/07/27/how-to-i-change-a-cake-recipe-quanities/

    This cake does not need a filling but you can fill it if you wish.

    Good luck!

    Zoe

  176. Mary says

    Hi,
    i tried the chocolate fudge cake recipe this evening. I used a 9inch 3inch deep cake tin, so multiplied the cake quantities in 1.25.
    The cake looked overcooked in the top and was very waterish in the bottom, so i took the cake out half way though and cut the top part, put the cake back to the oven.
    The cake took more than 3 hours to cook at 160C. Then when i took it out and left to cool in the tin, the cake sank in the middle.

    Planning to make the cake in a 8inch square tin this tuesday. WHat should i do differetly this time?

    Thanks,
    Mary

  177. Jane says

    Hello Mary,
    The chocolate fudge cake cooks with a crusty top, so if you are covering in sugarpaste you would carve the top off. This is probably why you thought it was overcooked on the top. The reason it sank in the middle was because you took it out of the over before it had set and was cooked. This time leave it for the specified cooking time before checking it.
    Good Luck!
    Jane

  178. Kelly says

    I made this tonight with gf flour. It was lovely and moist but had a slight aftertaste of the veg oil. Any tips to avoid this? Thanks.

  179. Michelle says

    Hi somewhere on your site I read that with a Madeira Lindy advises to bake and decorate a week before its due to be cut. Am I correct in thinking this and would you advise the same for this chocolate fudge cake? Thank you

  180. Mary says

    Hello Jane,
    thanks for your reply. I made the cake again for my son’s birthday. Came out great. I made the cake last tuesday , had the birthday on saturday and still the cake is fresh as new. Thanks for the great recipe.
    Mary

  181. Lindys Team says

    Hi Michelle

    Lindy always allows her madeira cakes to settle before decorating them, at least for 12 hours, and then the cake can be decorated up to a week before you want to cut it.The same is true for the chocolate fudge cake.

    Fiona

  182. Candy says

    Hi, I’ve used this recipe for a 5in spherical cake, with enough batter left over for a tray of cupcakes. Very yummy. Everyone is asking for the recipe!

  183. Lindy Smith says

    Hi Kelly
    Try using differnt types of gluten free flour as they all have different tastes and textures. I love using buckwheat flour in my cakes (traditionally used in Russia to make blini’s) it’s almost grey to look at but in a chocolate cake you can’t see the colour. I’m not a fan of rice flour or mixes that contain it as it has an strange after taste.
    Hope that helps
    Happy baking
    Lindy

  184. Colin says

    I have made this cake numerous times for celebrations and with great pleasure,as it’s so easy and tastes truly awesome!
    They have been decorated in different ways and I’ve used your conversion chart for various tin sizes.
    I get people texting and calling my wife after parties asking about it,it makes me chuckle!

    I only accept compliments on making it,so I thought I’d better write in and thank you personally!

    ps. for those none too happy with the crusty top,flip the tasty beast over,you have a perfect top to decorate and a yummy crunchy bottom surprise!

    Also,I wrap folded newspaer around the tin for an even bake! 🙂

  185. Shona says

    When it says 1 tbsp instant coffee, does that mean 1 tbsp of the granules or make a cup of coffee and use 1 tbsp of the liquid?

  186. Lindys Team says

    Hi Shona

    1 tablespoon of coffee granules should be added to the sugar, chocolate, butter and water.

    Good luck with the cake – we hope you enjoy it!!
    Fiona

  187. Heather Ellis says

    Hi
    I love this recipe and always use it if making a chocolate cake, always using an 8″ tin and it always come s out lovely.
    My niece has asked me to do her wedding cake, with this recipe. She want s 3 tiers, the bottom being 12″ then 10″ and the top being 8″ birdcage cake, which in itself is the equivalent of 3 cakes on top of each other. My question is, is it substantial enough for tiering and would you also tier the birdcage cake.

    Many thanks

    Heather

  188. Lindy's team says

    Hi Heather

    If you are using Lindy’s chocolate fudge cake recipe then, yes it will be okay to tier as long as you use dowels.

    Sometimes sponge recipes are not substantial enough to hold the weight but all Lindy’s recipes can be used with dowels.

    The birdcage cake will be fine on top, again with dowels underneath to support it.

    Hope this helps and good luck with your cake.

    Kind regards
    Susie

  189. Heather Ellis says

    Hi susie, thank you for putting my mind at rest, just one more question please, because the birdcage cake is 3 x 8 inch cakes on top of each other, would you put a board and dowels between each

    Many thanks Heather

  191. Rebecca Schembri says

    I’m trying out this recipe and I’m sure it’ll be great!

    Just a quick question, what crumb coating can I use with his cake? As I think chocolate ganache would be too much

  192. Jennifer says

    This cake tastes like heaven, but I am having a slight problem with it falling apart! I made this in an 8 inch tin and baked it for 1hr 45 minutes at 140○C in a fan oven. When I tried to carve the cake to top just fell off. Is it possible that I should have taken it out sooner, please help!

  193. Catherine says

    Used this recipe for my own birthday cake and it was absolutely gorgeous, baked on a Tuesday, crumb coated Wednesday, iced and decorated Thursday and was so fresh and moist by the Friday evening, everyone loved it

  194. Chris Clark says

    This is a gorgeous moist chocolate cake, made the quantity in a 10″ tin and came out perfect, flipped it and split into 3 layers,

  195. elaine says

    I to find this cake great! if i wish to fill the centre-then i cook it in two pans about 1 1/2 – 2 inches high-makes it easier to ‘put together’.It also takes less cooking time and ensures the cake is cooked properly.

  196. Charlotte says

    Hi, I love this cake and it has always worked really well for me. I need to make a white chocolate cake and was wonder if I could just omit the dark chocolate for white chocolate in this recipe?? Thank you xxx

  199. Lindys Team says

    Hi Jennifer

    The Chocolate fudge cake always has a crispy/crumbly top. If you want to slice the top off then I suggest you put it back in the tin (raising the bottom up if you need) to keep the rest of the cake firm while you slice.

    Hope this works for you.

    Kind regards
    Susie

  200. Lindys Team says

    Hi Charlotte

    Yes, I would think you could change the dark chocolate for white chocolate, but this would make the cake very sweet. We haven’t tried it here so can’t offer any more suggestions.

    Susie

  201. lauren says

    I made this cake last night but the edges have gone really crusty 🙁 it was still runny in the middle at 1hr 30 mins so gave it another 15. My skewer came out clean this time but the outside is hard. Is this normal? Or have I overbaked it? Maybe I should’ve split it & used 2 tins. Now my dilemma is do i bake it all over again? I’d hate to have an unhappy customer

  202. Lindys Team says

    Hi Lauren

    Chocolate Fudge cake always has a crusty top so you are not doing anything wrong. Just slice the top off if you don’t like the crust.

    Kind regards
    Susie

  203. Maureen says

    Hi Lindy

    I made this cake last night and it has come out beautifully, just a little crumbly on the outside but nothing major. I just wanted to ask does this freeze well?

  205. Becs says

    Hi, Is this cake OK to be stored in an airtight container, or should it be refrigerated if you use crème fraiche?? Thanks

  206. Natalie says

    Hi Lindy,

    Can this chocolate cake be use for a topsy turvy cake? I want to do 2 tiers so is it solid enough to stack and carve? I am going to dowel and board the bottom layer so it should help support the top. Do you think this will work without sinking or collapsing?

    Thanks,

    Natalie

  207. Lindys Team says

    Hi Rebecca

    This cake can be stored in an airtight container if it is not covered in sugarpaste. A cake with sugarpaste on should be stored in a cardboard box.

    Happy Baking!

    Zoe

  208. Emma Smith says

    Hi Lindy,

    I’ve just bought the set of topsy turvy tins from Lakeland and need to do a chocolate wedding cake with them. Do you think your recipe will work with tins that are much deeper in one end than the other? I had a go with a different recipe at the weekend and it was dreadful! Cake not cooked in the middle, sank when I took it out and the top had overcooked so much it had split really badly! Hope you can help,

    Emma

  209. Mercedes says

    Hi,

    I am going to bake this cake but in a 30cm square tin instead of a 20cm round. I have multiplied every ingredient x 3, following the advice in Lindy’s website, but the amount of sugar seems too much, 1350 g of sugar! Is that correct?

    Thanks for your advice!
    Mercedes

  210. Angela says

    Hi,

    I love this chocolate cake and will use it for my friends wedding cake (my first wedding cake request). I’m finding this blog very useful for the hints and tips. I just wanted to clarify for the newspaper around the tin is this true you put newspaper actually around the outside of the tin in the oven doesn’t the paper burn? Sorry maybe a bit silly but i get a bit paranoid. Also i have been cheating on my trials using the Betty Crocker pots for the buttercream but for the actual day I’d like to do my own. do you have any recommendations on reciepe as the ones i have are not very strong in flavour as most just use cocoa powder.
    Thanks!

  212. Lindys Team says

    Hi Angela

    Yes, you tie the newspaper around with string.

    Lindy’s buttercream recipe uses:
    110g unsalted butter, 350g icing sugar, 1-2tbsp milk or water, a few drops of vanilla extract or alternative flavouring.

    If you are making a chocolate buttercream, you could add melted chocolate instead of cocoa powder.

    Good luck!

    Zoe

  213. Mercedes says

    Hi again,

    I forgot to ask. The instructions say bake at 160 degrees C. Does that apply to a fan oven or in that case it would be 140 degrees C?

    Thanks !

  214. Lindys Team says

    Hi Natalie

    Yes, Chocolate Fudge Cake should be strong enough to support another tier. Most of Lindy’s recipes are good for stacking.

    Good luck.
    Susie

  215. Lindys Team says

    Hi Emma

    Lindy always bakes a round cake and then carves it to the shape desired so we have no experience with the Lakeland tins.

    Try going on their website and see if they have any tips to offer.

    Kind regards and good luck.
    Susie

  216. Lindys Team says

    Hi Mercedes

    This is 160 normal oven, but think it should be okay 160 for a fan oven as well. It depends on your oven, but we have all tried baking this cake at various temperatures and it seems to come out ok.

    Good luck.
    Susie

  217. Mary noonan says

    Hi Lindy, you had a query from Emma about the Lakelnd topsy turvy tins for this cake. I baked it in the 8″ topsy turvy exactly to your recipe and it turned out perfect.

  218. Pam says

    I am confused a bit. Is this recipe just for 1 pan? I am also reading the chocolate cake recipe in Lindy’s cake decorating bible and it says for a 9 ” square tine that I would need 12 eggs. Is that right and for 1 tin only? I’d be making 2 pans , so that would be 2 dozen eggs? Help please with both of these situations would be greatly appreciated!
    Thank you,

  220. Lindys Team says

    Hi Pam

    Yes this recipe is just for one pan. It is quite a deep cake so could be sliced in half.

    http://www.lindyscakes.co.uk/2011/02/02/lindys-chocolate-fudge-cake-recipe/

    On Lindy’s Blog there is a recipe for Chocolate Fudge cake which uses 4 eggs for an 8″ round tin.

    If you need to convert your cake quantities try clicking on the link below for some useful tips.

    http://www.lindyscakes.co.uk/2009/07/27/how-to-i-change-a-cake-recipe-quanities/

    Good luck
    Susie

  221. kerrie garland says

    Hi Lindy
    Im wanting to make an 8inch and 6inch for a 2 layer celebration cake – chocolate cake and Im unsure whether to make your chocolate fudge cake or the choclate cake in your cake decorating bible book -they are both different. which do you recommend out of the two with a good chocolate flavour, moist and that will give me a nice high sided cake.
    Thanks

  222. Lindys Team says

    Hi Kerrie

    I would make the chocolate fudge cake as it is very moist and tastes delicious. They both make an approx 3″ deep cake.

    Happy Baking!

    Zoe

  223. Michelle says

    My cake has been in the oven for just over an hour and I’ve just realised that I forgot to put the soured cream in. Will it still be ok? I wanted to be able to carve the cake and I know the soured cream helps. Am I gong o be left with a chocolate brownie?

  225. Joanne says

    Hi Lindy & Team

    Im going to use your Chocolate Fudge Cake recipe for a celebration cake to sit at the top of a tower of cupcakes for a 21st this Saturday. I looked at your conversion chart and I was going to use half the recipe as recommended to make a 6inch round cake but then I read on and see that you recommended making the full mix and using leftover cake batter to make cupcakes – can you tell me if you have tried this with the Chocolate Fudge recipe and how the timings should be adjusted for a 6 Inch cake and cupcakes.

    Thanks

    Joanne 😀

  226. novicebaker mum says

    I have a 12 x 10 cake tin I’d like to make this cake in ready for carving into the digger cake I want to make my sn for his 4 birthday can you possible tell me if the measurements you’ve listed here will fill this easily or what measurements of the ingredients I need if not please 🙂

  229. Lindys Team says

    Hi Joanne

    As this recipe is for an 8″ tin, try baking for an hour and 15 mins for the 6″ tin and then keep checking with a skewer to see if it is cooked. It really does depend on your oven.

    Good luck.
    Susie

  231. Sarah says

    Hi, I am making 7 tiers of cupcakes with a small cake at the top for a wedding. This is my favorite recipe for doing decorated cakes. But when I tried to use this recipe for cupcakes they were way too crusty on top. Usually I don’t mind cutting off the crusty top for a cake but I can’t really do this for cupcakes. I am wondering if you have any tips for avoiding this? Or can recommend a recipe to try instead?
    Thanks 🙂

    Sarah

  232. Lindys Team says

    Hi Sarah

    You could try these recipes for chocolate cupcakes:-

    http://www.lindyscakes.co.uk/2011/08/16/chocolate-and-raspberry-cupcake-recipe/
    http://www.lindyscakes.co.uk/2009/06/22/chocolate-mud-cake-recipe/

    Alternatively, Lindy has a chocolate cherry mud recipe in her “Bake Me I’m Yours Cupcake Celebration” book. Here is a link to it on our online shop:-
    http://www.lindyscakes.co.uk/shop/-Bake-me-I-m-yours…..cupcake-celebration-by-Lindy-Smith.html

    Happy Baking!
    Zoe

  233. Karen Marston says

    I am making this cake today (Tuesday) for my daughter’s birthday on Saturday. Is it best to freeze it or keep it in the fridge and when should I buttercream it?
    Thanks,
    Karen

  234. Lindys Team says

    Hi Karen

    If you make your cake today (Tuesday) then it should be okay to keep in an airtight container in a cool room until you want to buttercream it. This can be done on the day or the day before.

    Once it has been buttercreamed then it needs to be stored in a cake box.

    Good luck with your cake.

    Kind regards
    Lindy’s Team

  236. Lisa says

    Hi – I’ve just started baking this cake (double quantity for a 10 inch square tin) for my son’s birthday. I’m suddenly worried that the sugar quantity is right – seems very large amount! Also, any clues as to baking time required for this size cake? Many thanks

  237. lisa says

    hi there

    i was wondering if i omit the cocoa powder and replace the dark/milk chocolate with white chocolate would the recipe still work the same? i have made the recipe to the t and it is absolutely fab the best by far and is now my fav choc cake that i will use again and again!

    thanks

  238. Lindys Team says

    Hi Lisa,
    Its great to hear that you are loving this recipe.
    If swapping the dark/milk chocolate for white, the cake may turn out extremely sweet, so you may need to take this into account and reduce the amount of sugar in the recipe.
    This is not something we have done, and therefore we cannot guide you any further.
    If you do swap the chocolate, we would love to hear how it turns out.
    Keep on baking!
    Marina

  239. Sophie says

    Hi 🙂
    I’m going to try and make this cake for a friends birthday coming up but it’s in a Friday night and I work in the week. How do I go about freezing and defrosting this cake? Also do you have a preference over castor sugar and brown sugar? Is there much difference in taste?

  240. Lindys Team says

    Hi Lisa

    Thanks for your query – hopefully you have had a successful cake as you said you were baking it at that time. Your question didn’t come through immediately though, which is why it wasn’t answered until today.

    This cake does have a lot of sugar in it so you are probably right with your quantities. As regards baking time, I would start at about 2 hours and keep checking it with a skewer.

    Good luck
    Susie

  241. Lindys Team says

    Hi Sophie

    To freeze the cake, wrap it in greaseproof paper, then tinfoil and lastly put in a plastic bag. To de-frost, take out a few hours before. If you are decorating it, you can do this while it is still slightly frozen.

    This cake should still be ok a couple of weeks afterwards so if you make it during the week, you shouldn’t need to freeze it. Keep in airtight container until you want to decorate it and then store in a cake box.

    The recipe says, castor sugar or soft brown sugar so it is really up to you. I am not sure it would change the taste much, but we usually use castor sugar.

    Kind regards
    Lindy’s team

  242. Shenaz says

    Hi Lindy,

    I’m due to bake a celebration cake this week. A little boys birthday cake in the shape of a dinosaur. I wanted to bake it in a Pyrex bowl..? I think its the 6″ bowl, Is it wise to use this recipe for that, as they wanted a chocolate fudge cake..?

    Thanking you in advance x

  243. Lindys Team says

    Hi Shenaz

    Chocolate Fudge Cake is fine for making a dinosaur cake, as it is quite solid and will stand up to being carved and having sugarpaste put on top. Not sure what size bowl you will need though as Lindy hasn’t made a dinosaur cake.

    Good luck.
    Lindy’s Team

  244. Maureen says

    Hi Lindy

    Iv made this cake a few times and its a delicious cake – everyone agrees. I made it last week as the top tier of an Angry Birds birthday cake for my grandson and covered it in chocolate ganache and then sugarpaste, needless to say it didnt last very long 🙂 Anyway what I wanted to ask is how I would up the recipe slightly to make it a bit deeper. I have been asked to make an Everton cake next week and wanted to make the 8″ cake but need a bit more depth to it. Thanks for your help.

  245. Lindys Team says

    Hi Maureen

    I would use 1 1/4 or 1 1/2 times the quantities (depending on how deep you want the cake).

    Here is a link to changing recipe quantities which may be of help to you.

    Happy Baking!

    Zoe

  246. elle b says

    Quick question: do I really need to add coffee? Im allergic to it and hate the taste so I really dont want to use it for my birthday cake, is there anything I can substitute it for?

    Thanks 🙂

  248. Shona says

    I love this cake – made a double recipe to do a treasure chest cake for my 5 year old’s birthday last year. Anyway, I am doing cakes for my husband’s 40th next week and it’s basically going to be a selection of mini-cakes on a tiered cake stand (mini lemon cake, brownies and a square gingerbread on top as these are his 3 favourite cakes). I would like to include some mini-chocolate fudge cakes, but not sure how well they would turn out due to the hard/crumbly top of the cake. I could do them either in mini-cake tin (similar to a muffin pan but with straight sides) or in a square tin with dividers to make mini-squares (or just make a big square and chop it up). Have you ever tried mini-versions of this and how did it turn out?

  249. Suzi says

    Hi there, used the maderia recipe loads of time and always perfect! Now going to try the choc fudge one, should I still scoop the inside of the tin towards the edges as with the maderia? And from the looks of it am I right in thinking it’ll take roughly the same amount of tie to cook as the maderia?!!!

    Many thanks!”!!

  250. Lindys Team says

    Hi Shona

    This recipe will work with mini cakes. I have used the mixture in muffin tins before and they worked out fine.

    Good luck with your cakes

    Zoe

  251. Lindys Team says

    Hi Suzi

    The mixture of the chocolate fudge cake is more runny than the madeira so it is hard to scoop out the middle.

    An 8″ round takes approx 1 hr 45 mins to cook.

    Hope you enjoy this cake – it is one of my favourites!

    Zoe

  254. Mrs M says

    Hi
    I have used this recipe to make a 6″ ball cake. I want to cover it with yellow sugarpaste to make a sun cake. Have you got a recipe for chocolate buttercream? I can’t use ganache as it is being donated to a summer fete so its not possible to guarantee that it will be kept cool before its eaten. I’ve been struggling for a while to find a chocolate buttercream that tastes good and is the right consistency. do you think a vanilla buttercream could work?

  255. Sophie Khan says

    I tried this recipe this evening, tasting a little from what ive levelled off and tastes lovely. But i used my usual pan spray and this cake is the only one thats ever stuck, both tins. Plus I dont know why but it was super hard on top even though i stuck to exact temp settings and bakes like i always do. Going to pop in freezer and carbe tomorrow. Any tips on how to stop it getting so solid on top?

  256. val says

    Hi my cupcake chocolate icing that I use is 300g butter in mixer till soft then sift in 300g icing sugar and mix for at least five minutes. I have already melted 200g of 52% chocolate in a bowl over water in pan and let cool before adding to mixer.continue in mixer till well combined. Has never failed yet. I have my chocolate cake in oven in a pirex bowl for a novelty cake so will update on success. Did Madeira cake in bowl which turned out fine but wanted a tastier recipe hence the chocolate cake.

  257. Lindys Team says

    Hi Sophie

    Not sure why your cake is sticking with the pan spray, but we don’t use this so can’t comment. We usually line our cake tin with parchment/greaseproof paper.

    This cake is usually quite hard on top so you are not doing anything wrong. Just slice off the top and it should be okay inside.

    Hope this helps.

    Lindy’s Team

  259. kay wenn says

    I wonder if you could suggest a suitable filing for this recipe… choc or vanilla buttercream ..?

    Thankyou
    Kay

  262. Lindys Team says

    Hi Nicola

    We use dark chocolate because of the high cocoa content. Milk chocolate may make the cake too sweet. You could always experiment with a small batch and maybe cut out some of the sugar, but most recipes use dark chocolate as this is less sweet and produces a better cake.

    Good luck
    Lindy’s team

  263. Nathalie says

    Hi,

    Sorry for the late comment on here, I stumbled across the recipe when I did a Google search.

    I’d like to make a Handbag cake using this recipe, will the baked result work ok for this style of cake?

    Many thanks for your help!

    Nat x

  264. Rachel says

    Hita, i love your page as i am a beginner and Find it all very helpful. Thanks in advance.
    The recipe asks for 4 large egos, how many eggs would it be if it was size m
    Xxxxx Rachel

  265. Lindys Team says

    Hi Nat

    Either madeira cake or the chocolate fudge cake will be fine to decorate. It is a very dense cake which will hold the sugarpaste.

    Good luck.
    Lindy’s Team

  266. Lindys Team says

    Hi Rachel

    It is really best to use the size stated in recipes if you are unsure. Not sure how many medium eggs you would need.

    Sorry we can’t help.
    Lindy’s Team

  268. Rachel says

    Hiya again, im just about to start tris recipe and do not have sour cream, yoghurt or créeme fraiche. Can i use normal whipping cream.

    Thanks again

  269. Jessica says

    I was super excited to make this recipie!! I finally gathered all the ingredients today and was very upset tonight because the cake came out so very dry!! I’m wondering if it’s because I used different pans? Instead of a 8″ round 3″ deep I used a 9″ round and 1 1/2″ deep pan…I baked it for 1 hour 45 minutes at 315 degrees….should I have baked for less? HELP!!

  270. Lindys Team says

    Hi Rachel

    Hopefully your cake has turned out beautifully with the whipping cream. The sour cream/yoghurt gives it a slightly different flavour but we haven’t tried whipping cream. I am not sure if it will be too runny.

    Let us know how you got on.

    Kind regards
    Lindy’s Team

  271. Lindys Team says

    Hi Jessica

    This cake usually has a crusty top but should be moist inside. Sometimes, the cake is best left for a couple of days in an airtight container so it has time to moisten.

    You could put a tray of water in your oven whilst you are baking which lets off a steam to keep your cake moist. Some people wrap their tins in newspaper whilst baking.

    Hope it turns out better next time.

    Kind regards
    Lindy’s Team

  273. Vikki says

    Hi

    I’m planning to make this cake for my wedding cake, it’s going to be tiered and I was planning to times the recipe by 1.75 for a 12″ round tin for the bottom tier, the rest I’ve got worked out, just wondered if you thought that was enough for the size tin?

    Thanks
    Vikki

  275. Shelley says

    Hi, can I just start off by saying that I rarely comment on these types of pages. However, I have just served this cake and it was delicious! By far the best choc fudge cake I have ever made. It was so moist!

    I was sceptical while making it, as the wet ingredients quantity looked far too much, but how wrong could I be. It rose over and above my deep tin, and had a lovely chewy crust on top. I decorated it by smothering in chocolate spread (didnt have time to make a chocolate frosting) and then I added cadburys chocolate fingers around the edge).

    It’s always nerve wracking cutting into a cake for the first time but this even looked moist and chocolately, as well as tasted delicious! You must try this

    Thank you for this recipe, I can’t wait to make it again.

  276. Rachel says

    ONG, this is the best chocolate recipe ever, i did find sour cream in the end. Thank you so much. Xxxxxx im now going to try doing cupcakes. Thanks xxxx keep up the good work

  277. Karen Whybrow says

    Hi, I use this recipe all the time and get great feedback from family & customers. I am considering using locally windmilled flour, which only comes as plain flour – if I replace the Self Raising with the equivalent plain flour – how much bicarbonate of soda would I need to use to ensure the cake still rises?

    Many thanks

  278. Susanna says

    Hi, I’m planning on making this for a friends birthday? Is it ok to use a loose bottomed tin or will the mix be too runny? Thanks.

  283. Kirstie says

    Hi! I’m going to try this recipe today! Should all the ingredients be at room temperature? Including the soured cream? Thank you in advance!

  284. Lindys Team says

    Hi Kirstie

    I think that any recipe will tell you if ingredients need to be at room temperature so in this case I don’t think it matters. The butter is melted anyway so that wouldn’t matter.

    Hope your cake turns out okay.

    Kind regards
    Lindy’s Team

  285. Dima says

    I tried this cake for my husband’s birthday. I was a bit worried it wouldnt be thick enough to cut it and decorate it with sugarpaste.
    And the result was AMAZING!!!! It is by far the best chocolate cake i have ever tasted! So intense flavour!
    I filled it with chocolate buttercream and coated it with white chocolatr buttercream. Then, we served it with vanilla ice cream.
    Thanks for sharing this recipe!
    Dima

  286. James says

    I just want to say that this cake is amazing and so easy to make.

    I am making this cake as part of my wedding cake. I want to be the 12″ layer and already know that I have to use 2 and a half times the mix. I am now really unsure how long to cook the cake for and do I still use the same temperature.

    Any help will be really useful.

    James

  287. Carla says

    Hiya, I’m a MASSIVE fan of your madeira cake, it is now my complete go to recipe for weddings, birthdays, holidays, Saturdays… It is perfect! Thank you 🙂

    I am making a wedding cake for mid September and the bride is after 3 tiers of chocolate cake with raspberry buttercream, I was just wondering which chocolate cake recipe you’d recommend for this?! … Id be after 4″ deep tiers, & if possible something which could easily be cut into 3! Also whether you had a good raspberry buttercream recipe you could share?

    Any hints/tips/info would be greatly appreciated!

    Thanks in advance 🙂

    Carla x

  289. Lindys Team says

    Hi James

    Yes, use the same temperature but keep checking your cake with a skewer to check whether its cooked through. The skewer should come out clean once baked.

    Good luck

    Kind regards
    Lindy’s Team