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Frosted Chocolate Fudge Cake


Serves 6-8 people


  • 115g /4oz plain chocolate, chopped into small pieces
  • 175g/ 6oz/3/4 cup unsalted butter or margarine, softened
  • 200g/7oz/ generous 1 cup light muscovado sugar
  • 5ml/ 1 tsp vanilla essence
  • 3 eggs, beaten
  • 150ml / ¼ pint/2/3 cup Greek-style yogurt
  • 150g / 5oz/1 ¼ cups self-raising flour
  • icing sugar and chocolate curls, to decorate


  • 115g /4 oz plain dark chocolate, chopped into small pieces
  • 50g 2oz/ ¼ cup unsalted butter
  • 350g/ 12oz/ 2 ¼ cups icing sugar
  • 90m1/ 6 tbsp Greek-style yogurt


  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease two 20 cm/8 in round sandwich cake tins and line the base of each with non-stick baking paper. Melt the chocolate.
  2. In a mixing bowl, cream the butter or margarine with the sugar until light and fluffy. Beat in the vanilla essence, then gradually add the beaten eggs, beating well after each addition.
  3. Stir in the melted plain chocolate and yogurt evenly. Fold in the flour with a metal spoon.
  4. Divide the mixture between the prepared tins. Bake for 25-30 minutes or until the cakes are firm to the touch. Turn out and cool on a wire rack.
  5. Make the frosting. Melt the chocolate and butter in a saucepan over a low heat. Remove from the heat and stir in the icing sugar and yogurt. Mix with a rubber spatula until smooth, then beat until the frosting begins to cool and thicken slightly. Use about a third of the mixture tosandwich the cakes together.
  6. Working quickly, spread the remainder over the top and sides. Sprinkle with icing sugar and decorate with chocolate curls.

Recipe source: The Chocolate Bible

Recipe Code: 20170023-B

Image source:https://www.errenskitchen.com

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