Rita's chocolate fudge cake

    1 hour

    This is a dense and moist chocolate cake, reminiscent of fudge. Enjoy as is without icing, or for a truly decadent treat, ice with your favourite chocolate buttercream or ganache.

    26 people made this

    Serves: 12 

    • 250ml water
    • 225g unsalted butter
    • 110g cooking chocolate, chopped
    • 250g plain flour
    • 400g caster sugar
    • 1/2 teaspoon bicarbonate of soda
    • 120ml soured cream
    • 2 eggs
    • 1 teaspoon vanilla extract

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm tube cake tin. In small saucepan, heat butter, chocolate and water until chocolate melts and mixture is smooth, stirring constantly. Set aside to cool.
    2. Sift together into a large bowl the flour, sugar and bicarb. In a small bowl, beat egg slightly and combine with soured cream and vanilla. Stir into flour mixture. Pour in the cooled chocolate mixture. Beat at low speed for 5 minutes until completely combined and the consistency of double cream.
    3. Pour cake mixture into prepared tin. Bake in the preheated oven for 45 to 60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.

    Cake tins

    Instead of the tube cake tin, you can use 2 (23cm) round cake tins or 2 (20cm) round cake tins. Adjust baking time as needed.

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    Reviews & ratings
    Average global rating:

    Reviews in English (24)


    Very easy to make...I doubled the portions to make a double layer cake. Awesome!!!!!  -  05 Jan 2013


    This cake was very moist and tasty, though I feel it could use more chocolate than what was given on the recipes, maybe 2 oz. But, delicious! I used a chocolate glaze on top, too with powdered sugar, very tastey!  -  23 May 2002  (Review from Allrecipes US | Canada)


    Very easy to make. I ommitted the sour cream and only put in 1 cup of sugar as I couldn't get bitter chocolate only the normal dark kind, but it rose beautifully and tasted great.  -  13 Sep 2003  (Review from Allrecipes US | Canada)