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Chocolaty Fudge Cake

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“The recipe for this outrageous cake comes from the 2007 cookbook, I'm Dreaming of a Chocolate Christmas -- A chocoholic's dream-book! Preparation time does not include the 2 hours for the icing to chill, the 2 hours for the baked cake to chill, & it doesn't include the 1 hour needed to chill the fully assembled cake, but the resulting taste treat is . . . Well, it is what it is, & I know of 4 chocoholics who were definitely not disappointed!!”
1hr 45mins
1 cake

Ingredients Nutrition


  1. FOR THE HEAVY FUDGE ICING ~ In a medium saucepan over medium-high heat, combine brown sugar, cream chocolate & butter, stirring to dissolve sugar & melt the chocolate & butter.
  2. Adjust heat to medium-low & simmer for 25 minutes, stirring frequently, until thickened & smooth.
  3. Remove from heat & pour into a baking sheet with sides, using a spatula to spread the fudge evenly.
  4. Refrigerate for 2 hours or until chilled thoroughly.
  5. FOR THE CHOCOLATY FUDGE CAKE ~ Preheat oven to 325 degrees F, & lightly coat two 9" round cake pans with some of the melted 2 teaspoons butter.
  6. Line the bottom of the pans with parchment or wax paper, then lightly coat the paper with more melted butter.
  7. Into a sifter, combine flour, baking soda & salt, then sift these dry ingredients onto another large piece of parchment or wax paper.
  8. Melt the chocolate & the remaining 8 ounces of butter EITHER in the top of a double boiler (for 5 1/2 to 6 minutes) OR in a medium glass bowl in a microwave (for 2 to 2 1/2 minutes),then stir until smooth.
  9. Combine granulated sugar & eggs in a bowl & mix thoroughly until slightly thickened & pale yellow in color.
  10. Add melted chocolate & slowly mix to combine.
  11. Add dry ingredients & carefully mix just until incorporated.
  12. Scrape down the sides of the bowl, then add the buttermilk & vanilla & mix to combine.
  13. Immediately divide batter into the 2 prepared pans, spreading evenly with a rubber spatula.
  14. Bake on center rack of the oven 28 to 30 minutes or until a tookpick inserted into the center of each layer comes out clean.
  15. Remove from oven & cool in the pans at room temperature for 15 minutes.
  16. Invert cake layers onto plates & carefully peel the paper away from the bottom of each layer.
  17. Refrigerate the cake layers, uncovered, for at least 2 hours before assembling.
  18. When ready to assemble the cake, transfer the chilled fudge to an electric mixer bowl & beat on high for 2 minutes or until lighter in color (a very mellow chocolate brown) & slightly fluffy.
  19. Remove cake layers from refrigerator & use an icing spatula to evenly & smoothly spread 2 1/2 cups of the icing over the top & sides of one of the inverted layers.
  20. Place the 2nd layer, flat side down, onto the iced layer & gently press it into place.
  21. Evenly & smoothly spread the remaining icing onto the top & sides of the cake.
  22. Refrigerate the cake for at least 1 hour before slicing & serving.
  23. To slice the cake, heat the blade of a serrated knife under hot running water & wipe dry before cutting each slice, then serve immediately.
  24. If any is left over (or if it was made not more than 3 days ahead of time), put it in a tightly sealed plastic container & refrigerate.

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