Chocolate Fudge Cake


  • Dry ingredients: 3/4 cup maida, 3/8 cup cocoa powder, 1/4 tsp baking soda, 1/2 tsp baking powder, salt to taste
  • Wet ingredients: 3/4 cup caster sugar, 3/8 cup oil, 1/2 cup curd(beaten), 1/4 tsp vanilla extract
  • For Buttermilk: 1/4 cup milk, 1/2 tsp vinegar or lime juice
  • For Frosting: 1/2 cup butter, 1 cup icing sugar, 3/4 cup cocoa powder, 1 cup melted dark chocolate, 1/2 cup warm cream


  1. Gently mix milk & vinegar & keep aside. This will be used as buttermilk later.
  2. Sift all dry ingredients in a bowl & keep aside.
  3. Preheat your oven at 180 degree celsius in parallel.
  4. For wet ingredients, take caster sugar & oil & whisk well.
  5. Take curd, vanilla extract & mix well.
  6. Now, add dry ingredients in batches alternate with buttermilk in between and mix well. The batter is ready.
  7. Pour batter into a greased tin with parchment paper. Bake this at 180 degree celsius for 35 minutes.
  8. Meanwhile, let’s prepare frosting for the cake. For this, take butter & beat well.
  9. Sift icing sugar & cocoa powder & mix well.
  10. Add melted chocolate & warm cream into this & beat the mixture well. Your frosting is now ready. Keep this in fridge for 20 mins.
  11. Once your cake is ready, take out and let it cool for 10–15 mins.
  12. For assembly, de-mould the cake from tin & place on a cake stand.
  13. Cut cake into two from center & keep the other layer aside.
  14. On the base layer, apply frosting generously throughout. Put the other layer on top, upside down & apply frosting again. Cover the cake throughout with frosting. Decorate as you like.
  15. Place cake into fridge for a 1–2 hours to let it set to be ready for consumption.


Make sure all your ingredients are at room temp. before you start baking.

For frosting, whisk/beat all items using an electric beater preferably. This will make your frosting smooth in texture which would take a while longer if done using hand whisk.

Chocolate chunks can also be added to the batter for enhance taste at last step before baking.

1/3 cup nutella along with 1/3 cup melted dark chocolate can also be used for frosting to add that hazelnut taste to your cake.



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