Decadent Midnight Fudge Cake

This Decadent Midnight Fudge Cake is a rich, deeply chocolatey dessert with a soft, moist crumb and a smooth, glossy fudge finish. It tastes indulgent without being heavy, making it perfect for late evenings, celebrations, or when you want a proper chocolate fix. The recipe is straightforward and beginner friendly, with simple steps and reliable results. Total time is around 90 minutes from start to finish.

Ingredients

For the chocolate sponge

• 225 g unsalted butter, softened
• 225 g caster sugar
• 4 large eggs, at room temperature
• 200 g self-raising flour
• 25 g cocoa powder
• 1 tsp baking powder
• 2 tbsp whole milk
• 1 tsp vanilla extract

For the midnight fudge icing

• 200 g dark chocolate, finely chopped
• 150 ml double cream
• 50 g unsalted butter
• 2 tbsp icing sugar, sifted

For the tins

• Butter, for greasing
• Baking parchment

How to Make Decadent Midnight Fudge Cake

Prepare the oven and tins

Preheat the oven to 180°C or 160°C fan. Grease two 8 inch round cake tins and line the bases with baking parchment. Set aside while you prepare the batter.

Mix the cake batter

Place the softened butter and caster sugar into a large bowl. Beat together until pale and creamy. Add the eggs one at a time, mixing well after each addition. Sift together the flour, cocoa powder, and baking powder, then fold into the mixture gently. Stir in the milk and vanilla extract until the batter is smooth and evenly mixed.

Bake the cakes

Divide the batter evenly between the prepared tins and level the tops. Bake for 25 to 30 minutes until the cakes are risen and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack and allow to cool completely.

Make the fudge icing

Place the chopped dark chocolate into a heatproof bowl. Heat the double cream and butter gently in a small saucepan until just beginning to steam, then pour over the chocolate. Leave for one minute, then stir until smooth and glossy. Add the icing sugar and mix until fully combined. Allow the icing to thicken slightly before using.

Assemble the cake

Place one sponge on a serving plate. Spread a generous layer of fudge icing over the top. Add the second sponge and cover the top and sides with the remaining icing, smoothing it with a palette knife. Leave to set for a few minutes before slicing.

Tips for the Best Midnight Fudge Cake

Why is my cake dry?

Overbaking is the most common reason. Check the cake a few minutes early and remove it as soon as it is just cooked through.

How do I get a deeper chocolate flavour?

Use good quality dark cocoa powder and chocolate with at least 60 percent cocoa solids for a richer taste.

Can I make the icing thicker?

Let the fudge icing cool for a little longer at room temperature. It will naturally firm up as it stands.

How do I keep the cake neat when icing?

Make sure the sponges are completely cool before icing. A warm cake will cause the icing to melt and slide.

Serving Suggestions

• Serve with a dollop of softly whipped cream
• Pair with fresh raspberries or strawberries
• Enjoy with a cup of strong coffee or black tea

Storage

Room temperature

Store the cake in an airtight container at room temperature for up to 2 days, away from direct heat.

Refrigerator

Keep refrigerated for up to 4 days. Allow slices to come to room temperature before serving for the best texture.

Freezing

The unfrosted sponge layers can be frozen for up to 3 months. Wrap well in cling film and foil. Defrost fully before icing.

Nutrition

• Calories: 410 kcal
• Carbohydrates: 42 g
• Protein: 6 g
• Fat: 25 g
• Saturated fat: 15 g
• Sodium: 180 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I make this cake in advance?

Yes, you can bake the sponges a day ahead and store them wrapped at room temperature. Ice the cake on the day of serving for best results.

Can I use milk chocolate instead of dark chocolate?

You can, but the cake will be much sweeter. Dark chocolate gives the best balance and depth of flavour.

What size tin works best?

Two 8 inch round tins are ideal. You can use 7 inch tins, but the cakes will need a slightly longer baking time.

Can I turn this into a three layer cake?

Yes, divide the batter between three smaller tins and reduce the baking time. Keep a close eye on the cakes as they bake faster.