Sticky Chocolate Fudge Loaf Cake

I can’t bake cakes. I’ve always been very clear about this. That is until I made the lemon drizzle cake. The lemon drizzle cake is so amazingly good, I’ve eaten about a million of them since baking that first one and they always, always work!

This got me thinking. I can make a banana bread. And indeed bread. All loaf shaped. The Lemon drizzle was loaf shaped. Just to see, for science you’ll understand, I decided to have a go at a Chocolate Fudge Loaf Cake. It went rather well! If you too can only make loaf shaped cakes and would like to have a go at my very moist and sticky Chocolate Fudge Loaf Cake, here’s how.

Ingredients

For the cake:

  • 170g Butter
  • 170g Caster sugar
  • 130g Self raising flour
  • 40g Cocoa powder
  • 3 eggs

For the Fudge Icing:

  • 3 Heaped tbsp. Cocoa powder
  • 75g Butter
  • 150g Chocolate
  • 1tsp Vanilla essence
  • 200g Icing sugar

Chocolate Fudge Loaf Cake Ingredients

How to Make a Sticky Chocolate Fudge Loaf Cake

Because I’m terrible at cake, I’ve tried to keep it quite like the one successful cake I’ve made. One day I may brave changes. But for now, my Chocolate Fudge Loaf Cake basic recipe is the same as the sponge to the lemon drizzle just with cocoa instead of lemon zest.

So, firstly, preheat the oven to 180 degrees and lightly grease a loaf tin.

Cream together the butter and sugar in a large mixing bowl before adding the eggs one at a time. Stirring in before adding the next. It will look curdled and horrible. Totally normal.

butter sugar and eggs mixed together

Next, I mix the flour and cocoa powder together in a bowl making sure they come to 170g. Sieve into the butter mixture in 3 lots. So, sieve some in, fold together until combined. Then repeat. I could probably just eat it like this if I’m being honest with you.

Chocolate Fudge Loaf Cake Mixture in mixing bowl

Once it’s all smooth and well mixed pour into the loaf tin and bake for around 40 minutes. Check at 35 and go from there.

Once baked, leave to cool before preparing the icing. I leave it in its tin and put it in the fridge.

baked Chocolate Fudge Loaf Cake, in tin

When you are ready, place the butter, vanilla essence and chocolate in a small saucepan and place over a low heat. Stir constantly until the chocolate has all melted and it’s a smooth mixture. Seriously, look how deliciously sticky it looks!

Mix for Fudge icing, melting in pan

Remove from the heat and sieve in the cocoa and icing sugar. Mix together well. If you find it’s too thick, add a little milk and stir again, adding more if you need to. But, a little can make a big difference so be sure to only add tiny bits at a time. If it’s too runny add a little extra icing sugar instead.

Spread onto the top of your chocolate cake and leave to set before tipping it out of the tin and eating.

There you have it, Chocolate Fudge Loaf Cake. Now I’m off to think of other things to make in my loaf tin

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Chocolate Fudge Loaf Cake
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

One of the easiest cakes I've ever made. But still fantastic!

Course: Cake
Cuisine: British
Servings: 10 Slices
Calories: 300 kcal
Author: Donna
Ingredients
For the cake:
  • • 170g Butter
  • • 170g Caster sugar
  • • 130g Self raising flour
  • • 40g Cocoa powder
  • • 3 eggs
For the Fudge Icing
  • • 3 Heaped tbsp. Cocoa powder
  • • 75g Butter
  • • 150g Chocolate
  • • 1tsp Vanilla essence
  • • 200g Icing sugar
Method
For the cake
  1. Preheat the oven to 180 degrees and lightly grease a loaf tin
  2. Cream together the butter and sugar in a large mixing bowl
  3. Add the eggs one at a time and mix in throughly
  4. Sieve in the flour and cocoa and fold in well
  5. Pour into the loaf tin, spread evenly and bake for 35-40 minutes
  6. Set to one side to cool in the tin
For the icing
  1. Melt the butter, vanilla and chocolate together in a saucepan over a low heat
  2. Once smooth add the cocoa and icing sugar
  3. Mix together well
  4. Add milk if too tough and more icing sugar if too runny
  5. Spread over cake and leave to cool
  6. Tip out of loaf tin and serve

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