The Tale Behind My Slightly Over-the-Top Double Chocolate Fudge Cake

Look, I’ve never pretended to be one of those fancy patisserie folks with their perfect piping and whatnot, but this double chocolate fudge Cake? It’s something special I whip up when a straight-up chocolate craving hits (which, let’s be honest, is way too often). First time I baked it, I accidentally dropped half a bag of chocolate chips into the bowl and just rolled with it—best “mistake” I ever made. This Cake‘s been at family birthdays, Tuesday night movie snacks, and even consoled me after a football match loss (not getting into that, but yeah, chocolate helps).

Anyway, if you can boil water and not burn toast, I promise you can bake this. Maybe not flawless—and isn’t that half the fun?

Why You’ll Absolutely Want to Make This (Again and Again)

I make this when I’m pretty sure only chocolate can fix a mood, or when my cousin says she’s “just stopping by” and shows up with hungry kids in tow. My family goes mad for this, probably because it’s so rich you almost need a spoon. Or a nap. And honestly, (don’t spread this around) but I sometimes sneak a piece for breakfast. Cake‘s basically bread, right?

Sometimes getting the middle all fudgy but not raw was my arch-nemesis; got it sorted now though! Just takes a bit of patience – and resisting the urge to crank up the temp (which I’ve… done. Regret.).

Here’s What You’ll Need (And What I Switch Up Sometimes)

200g dark chocolate (70% is lush, but use milk choc if that’s your jam—my mum swears by Dairy Milk, and, well, it’s fine!)
175g unsalted butter (or, honestly, margarine in a pinch, but flavor isn’t quite the same)
200g light brown sugar (granulated works if that’s all you have)
3 large eggs
120g plain flour (self-raising works; Cake’s just fluffier)
40g cocoa powder (I sometimes use that cheap supermarket kind, no shame)
1 tsp vanilla extract (but I forgot this once and survived)
Pinch of salt
100g chocolate chips—I use half dark, half white when feeling fancy
Optional: a handful of walnuts or pecans (if you’re feeling posh—or need to use up the bag before they go stale)

So, How Do You Actually Make It?

First off, set your oven to 175°C (350°F) and line a 20cm round baking tin with baking paper. Or just grease it and hope for the best. (I’ve gone both routes.)
Melt butter and chocolate together in a biggish bowl—either over simmering water or cheat with the microwave. (Just do short bursts… unless you like cleaning burnt chocolate out of a bowl. Don’t ask.)
Stir in the brown sugar until it looks (sort of) glossy—kinda grainy is normal. This is where I usually sneak a taste.
Crack in the eggs, whisking each one in so it all smooths together. Don’t panic if it splits, it sorts itself out later. Probably.
Toss in the flour, cocoa, and salt. Fold in gently (if you stir the living daylights out of it, it’ll get tough—learned that the hard way!)
Add vanilla and then—yes—stir through those chocolate chips. Don’t worry if you lose count, more is fine.
Batter’s ready! Pour it straight in the tin. Bake for about 28-35 minutes—it’s done when the edges look set but the middle’s still got a wobble. Underbaked is better than dry, trust me.
Cool in the tin, or cool on a rack if you’re impatient and don’t mind a crack or two. (Once I tried serving this right out the oven… not my finest moment.)

Notes Form the Wilds of My Kitchen

I always think it tastes better the next day, though usually there’s not much left by then.
Once, I tried it with coconut oil instead of butter—not bad, just a bit too coconut-ty for my lot.
If you don’t have baking paper, a light smearing of oil and a dusting of flour works well enough.

Random aside—if you get chocolate everywhere (up to the elbow, in my case), it washes out easy from cotton. Synthetics… not so much. Learned that one the hard way!

Some Variations Worth a Try

Swapped the flour for ground almonds once—actually, I find it works better if you use half and half. All almond gets a bit dense, but tasty.
Chucked in dried cherries once, which turned out better than the time I tried orange zest (not a fan, maybe it’s just me).
Tried making it gluten-free once by using a store-bought mix—not the worst, but kinda crumbly. Could use a better recipe for that if anyone’s got one?

Bits You Probably Already Have (And Workarounds!)

A 20cm cake tin (or go rogue and use a square brownie pan—just keep an eye on baking time)
Mixing bowl (I used a big saucepan once—don’t recommend, unless you like things sliding around)
Wooden spoon or hand mixer if you’re fancy (honestly, a fork will do in a pinch)
Microwave or stove-top for melting stuff; both have their perils

If by Some Miracle You Need to Store It

Keep it in an airtight container, and it’ll stay fudgy for 3-4 days (apparently). But honestly, in my house it never lasts more than a day, so… can’t vouch for it long-term.

How I Serve It (And a Weird Family Tradition)

A scoop of vanilla ice cream is classic—my dad, though, always asks for a slice with a glass of cold milk, which feels a bit retro but actually really works. At birthday parties, we sometimes drizzle warm Nutella over the top, but that’s a bit extra. Or not, depends how you see it.

Pro Tips I Earned the Hard Way

I once tried rushing the ‘cooling’ step—regretted it because the cake broke into four pieces. Still delicious, just had to call it “deconstructed.”
Don’t skimp on the salt—a pinch sounds small but it’s what makes the chocolate pop.
If you bake it till a toothpick comes out totally clean, you’ve gone too far. Aim for a tiny bit of goo left—makes all the difference.

Questions I’ve Actually Been Asked (and Some I Wish Wasn’t)

Can I make this without eggs? Kinda! I’ve swapped in mashed banana (half a big one per egg) for my vegan neighbour. Doesn’t rise as much, but still tasty. There’s a proper guide here if you’re curious.
What’s the best cocoa powder? That’s the million-dollar question. Honestly, just avoid the weird supermarket economy packets if you can. If you want to splurge, get the Dutch-processed style—they talk about it more over at Sally’s Baking Addiction.
Can I freeze leftovers? Supposedly yes, but we never have enough left to test this. If you do, wrap it up tight in foil, then into a bag.
What about making cupcakes? Oh, absolutely. Just check them at 16-18 mins, might bake a bit quicker.
Does this cake work as a layer cake? It can, but it’s so fudgy that it’s tricky to stack. Actually, I find it works better if you slightly underbake individual layers, chill them, then stack—messy but epic. Or just go single layer and double the topping!

Now, if you’re feeling brave, grab a cuppa (or a glass of milk, shout out to Dad), whack on a playlist, and get baking. If you have stray chocolate chips lurking in a forgotten bag, toss ’em in. Cake, like life, is a bit better for not being too neat and tidy.

Oh, and if you bake this and suddenly want to tell me about it (good or bad), I’ll read it over at Food52—found loads of inspiration there too, honestly!