Fudgy chocolate cake

An irresistible combo made with soured cream to make it extra moist and doubly delicious!

  • Prep:20 mins
    Cook:1 hrs
  • Easy

Nutrition per serving

  • kcal 532
  • fat 33g
  • saturates 13g
  • carbs 51g
  • sugars 35g
  • fibre 4g
  • protein 7g
  • salt 0.8g


  • 150ml sunflower oil, plus extra for the tin
  • 100g dark chocolate, broken into chunks
  • 200g self-raising flour
  • 200g light muscovado sugar
  • 6 tbsp cocoa powder
  • 100ml soured cream
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp instant coffee, dissolved in 1 tbsp hot water
  • 1 Cadbury Flake, crumbled, to decorate
  • 100g butter, softened
  • 85g icing sugar
  • 50g cocoa powder, sifted
  • 1-2 tbsp milk


  1. Heat oven to 160C/140C fan/gas 3. Oil a 23cm round cake tin, then line the base with baking parchment.

  2. Whizz the chocolate into small pieces in a food processor. Tip the flour, sugar, cocoa, oil, soured cream, eggs, vanilla, dissolved coffee and 100ml hot water into a large mixing bowl. Whisk everything together with electric beaters until smooth, then quickly stir in the whizzedup chocolate bits. Pour the batter into the tin and bake for 50 mins-1 hr until risen and springy to the touch. Transfer to a wire rack and leave to cool.

  3. To make the icing, beat the butter in a large bowl until light and fluffy. Add the icing sugar, cocoa and a drop of milk, and beat until creamy. Beat in more milk, if necessary, to loosen the icing to a spreadable consistency. Spread the icing over the top of the cake and sprinkle with crumbled Flake. The cake can be kept in an airtight container for 1-2 days.

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