What better accompaniment for a cup of tea than this rich chocolate fudge cake.

Yield: Serves: 12- 16


  • 400g/14oz plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon bread soda
  • 50g/2oz cocoa powder
  • 225g/8oz caster sugar
  • 100g/3.5oz brown sugar
  • 3 eggs
  • 140g/5oz sour cream
  • 100ml/3.5fl oz sunflower oil
  • 2 teaspoons vanilla extract
  • 180g/6oz butter, melted

For the chocolate buttercream

  • 250g/9oz butter softened
  • 250g/9oz icing sugar
  • 2 teaspoons vanilla extract
  • 200g/7oz dark chocolate


  1. Sieve flour, baking powder, bread soda and cocoa powder together in a bowl. Add brown sugar and caster sugar, then mix.
  2.  Beat eggs and add sour cream, sunflower oil, vanilla extract and mix well. Add the melted butter to the egg mixture.
  3. Add the egg mixture to the flour in the bowl and mix all ingredients well together. Divide the mixture between two 20cm lined tins.
  4. Bake at 180ºC/350ºF/gas mark 4 for approximately 20-30 minutes depending on your oven. The cake should be firm when lightly pressed. Remove from oven and allow to cool.
  5. To make the buttercream icing: beat butter, icing sugar and vanilla extract together in a bowl until light and fluffy.
  6. Melt chocolate by placing in a glass bowl over hot water. Add to the butter mixture and mix well.
  7. When the fudge cakes have cooled, spread the buttercream icing between the two halves and sandwich together. Serve with whipped cream.