Chocolate Fudge Cake

Chocolate Fudge Cake with Chocolate Cream Cheese Icing

An easy to make fudgy chocolate cake for any occasion. It's sandwiched and topped with a scrumptious chocolate cream cheese icing.
Course Afternoon Tea
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Author Choclette @ Tin and Thyme


Chocolate Fudge Cake

  • 180 g unsalted butter (softened)
  • 180 g dark muscovado sugar
  • 1 heaped tbsp golden syrup
  • pinch of sea or rock salt (I used Himalayan pink rock salt)
  • 3 large eggs (I used duck eggs)
  • 180 g spelt flour , half wholemeal, half white
  • 40 g cocoa powder
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 1 heaped tbsp yoghurt (I used 0% Skyr)
  • 2 tbsp water
  • 50 g ground almonds ( used freshly ground)

Chocolate Cream Cheese Icing

  • 200 ml double cream
  • 100 g dark chocolate (I used 90%)
  • 100 g cream cheese
  • 1 tsp cocoa powder
  • 50 g icing sugar


  1. Cream the butter and sugar together until pale in colour and fluffy in texture.

  2. Beat in the syrup and salt.

  3. Beat in the eggs, one by one. If the mixture starts to curdle add in a spoonful of the flour.

  4. Sift in the dry ingredients and stir until just incorporated. Add the yoghurt, water and ground almonds and stir again until just combined.

  5. Divide the mixture between two 20 cm (8") round silicone moulds or lined cake tins. Smooth down the tops and bake in a pre-heated oven at 180℃ for 30 minutes, or until the cakes are risen and firm to the touch or inserted skewer comes out clean.

  6. Leave to cool for ten minutes, then turn out onto a wire rack to cool completely.

Chocolate Cream Cheese Icing

  1. Melt the chocolate in a small pan over a gentle heat with half of the cream to make a ganache. Stir and set aside to cool.

  2. Whisk the remaining cream with the cream cheese, cocoa and icing powder until the mixture begins to stiffen. Stir in the chocolate ganache until combined. It should be firm enough to use at this point, but if not give it a whisk.

  3. Spread half of the mixture over one cake, sandwich with the other and top with the remaining icing.

  4. Leave plain or decorate as liked. As it was Easter, I piled a few mini eggs on top of mine.