Nigella’s Chocolate Fudge Cake

Totally decadent chocolate cake for special occassions



For the Cake

For the Fudge Icing


Preheat the oven to 180 degrees C./ Gas Mark 4

Butter and line 2 x 20cm sandwich tins

In a large bowl, mix together the flour, cocoa, baking powder, bicarb, salt and sugars.

In another bowl whisk together the eggs, sour cream and vanilla, until blended.

In another bowl (large bowl) beat together the melted butter and oil- until blended, then add the water. Add the dry ingredients all at once and beat on a low speed.

Add the egg mixture and ensure everything is well blended.

Divide the mixture between your two prepared tins and place in the oven for 50-55 minutes. Until a cake tester comes out clean.

Place on a wire rack in the tins for 15 minutes, then turn out and cool completely before icing.

To make the icing

Melt the chocolate- in the microwave, 2-3 minutes. Or in a bowl sitting over a pan of boiling water.

In another bowl beat the butter until soft and creamy add the sieved icing sugar until well blended and light and fluffy. Add the vanilla and slightly cooled melted chocolate. Blend well.

Putting it together

If your cakes rise unevenly when baked, you may want to slice off any ‘bumps’ on one of the cakes this will be used for the bottom part of the sandwich.

Put about a quarter of the icing mixture on top of one cake and sandwich together.  Ice the top and sides of the joined cakes spreading smoothly.


Cake keeps well for a couple of days, cover well and store a cool place, or the refrigerator if the weather is hot.

It will remain moist.