Easter Fudge Chocolate Cake

Cuts into 12 slices.

  • 175g unsalted butter, softened, plus extra to grease
  • 150g plain flour
  • 50g cocoa powder
  • 1 tsp baking powder
  • a pinch of salt
  • 150g light muscovado sugar
  • 3 medium eggs, beaten
  • 250ml soured cream
  • 1 tsp vanilla extract

For The Icing & Decoration:

  • 100g plain chocolate (at least 70% cocoa solids), finely chopped
  • 150g unsalted butter, softened
  • 125g cream cheese
  • 175g icing sugar, sifted
  • 50g chocolate curls lightly crushed
  • foil-covered chocolate eggs to decorate
  1. Preheat the oven to 180°C (160°C fan oven) mark 4. Grease and line a 20.5cm (8in) round springform tin.
  2. Sift the flour, cocoa powder, baking powder and salt into a large bowl.
  3. Using an electric mixer or electric beaters, beat together the butter and muscovado sugar in a separate bowl until pale and fluffy. This will take about 5 minutes.
  4. Gradually add the beaten eggs, mixing well after each addition. Add a little of the flour mixture if the butter mixture looks like curdling. In one go, add the remaining flour mixture, the soured cream and vanilla extract, then fold everything together gently with a metal spoon.
  5. Spoon into the prepared tin and bake for 40–50 minutes until a skewer inserted into the centre comes out clean. Cool in the tin.
  6. To make the icing, melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally, then remove the bowl from the heat and leave to cool for 15 minutes.
  7. In a separate bowl, beat the butter and cream cheese with a wooden spoon until combined. Beat in the icing sugar, then the cooled chocolate. Take care not to over-beat the mixture – it should be fudgey, not stiff.
  8. Remove the cake from the tin, cut in half horizontally and use some icing to sandwich the layers together. Transfer to a cake stand, then ice the top and sides, smoothing with a palette knife. Decorate with crushed curls and chocolate eggs.


Recipes and photographs are from the Good Housekeeping Cookery Book: The Cook’s Classic Companion with Photographs by Gareth Morgans, Lucinda Symons, Philip Webb and Myles New. Published in hardback by Pavilion and available from all good booksellers, RRP £30.