Let me take you back to one dreary Sunday afternoon, the kind where the rain taps against the windows like a gentle reminder to slow down. I was in a worn hoodie, socks pulled up to my knees and an old, flour-dusted copy of Nigella Bites splayed open on my kitchen table. That’s when I first met Nigella’s Chocolate Fudge Cake.
This isn’t just a chocolate cake. It’s not the sort of tidy, polite little sponge you’d find at a prim tea party with your great aunt. No, this is the kind of cake that pulls you into its dense, unapologetically rich, dark embrace. It’s a cake that knows it’s decadent and revels in it. Moist, with a glossy, almost truffle-like frosting that glides on like silk. You don’t eat this cake. you sink into it.
Nigella once described her cooking as the “pursuit of pleasure”, and this fudge cake might be her manifesto in baked form. It’s indulgent without apology, sweet but not cloying and rich enough to make you close your eyes after the first bite and whisper, ’Oh. Oh my god.’
Nigella Fudge Cake Recipe
Ingredients Needed
You know what I love about this cake? The ingredients feel like a shopping list for happiness. You’re not measuring in teaspoons of joy. you’re heaping it in.
For The Cake
- 400g plain flour (about 3⅓ cups)
- 250g golden caster sugar (or just regular caster if that’s what you’ve got)
- 100g light brown sugar (soft, like a hug from your favorite person)
- 50g cocoa powder (use the good stuff. you’ll taste the difference)
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 3 large eggs
- 142ml sour cream (trust me, this changes the game)
- 1 tbsp vanilla extract
- 175g unsalted butter (melted and cooled. like your nerves after the first bite)
- 125ml corn oil (it helps make it incredibly moist)
- 300ml chilled water
For The Fudge Icing
- 175g dark chocolate (min. 70% cocoa solids-the kind you buy for ’emergencies’ and end up eating anyway)
- 250g unsalted butter (yes, a whole block. it’s worth it)
- 275g icing sugar (sifted or risk the dreaded lumps)
- 1 tbsp vanilla extract
Equipment Needed
This isn’t a cake that demands fancy equipment or artisanal copper pans. It wants to be made in your kitchen, just as it is.
- Two 20cm (8-inch) round cake tins. springform if you’ve got ’em
- Mixing bowls (at least two, unless you enjoy washing halfway)
- Electric mixer or a good old-fashioned whisk (I’ve done it both ways)
- Sieve (especially for the cocoa and icing sugar. don’t skip this!)
- Rubber spatula (for scraping every last glorious bit of batter)
- Cooling rack (or a clean dish towel on the counter-no judgment)
- Small saucepan and heatproof bowl (for melting the chocolate-double boiler style)
Instructions To Make Nigella Lawson’s Fudge Cake
If baking were a love language, this recipe would be a sonnet.
1. Prep your tins.
Butter and line the bases of your cake tins with parchment. This cake is clingy, in the best way, so give it no excuse to stay behind.
2. Preheat your oven.
180°C (350°F) should do it. Let the warmth fill the room. You’re about to do something wonderful.
3. Mix the dry stuff.
In a big bowl, whisk together the flour, sugars, cocoa, baking powder, bicarb and salt. It’ll look like a dry chocolatey cloud. don’t inhale too hard (trust me).
4. Whisk the wet ingredients.
In another bowl, beat the eggs, sour cream and vanilla. In a jug, stir together the melted butter and oil with the chilled water. Slowly whisk that into your egg mixture.
5. Combine it all.
Add the wet to the dry, little by little, whisking gently until smooth. It’ll be dark, glossy and luscious. don’t be surprised if you pause just to stare.
6. Pour and bake.
Divide the batter evenly between your tins. Bake for 45-50 minutes or until a skewer comes out clean-ish (a few moist crumbs are fine. it’s fudge cake, after all).
7. Cool completely.
Let the cakes rest in the tins for 10 minutes, then turn them out onto a rack. Try not to poke them too much. It’s tempting-I know.
8. Make the frosting.
Melt the chocolate gently, then set it aside to cool slightly. Beat the butter until fluffy, then gradually add the icing sugar. Beat in the vanilla and melted chocolate. You’ll end up with a frosting so velvety, it might make you emotional.
9. Assemble with love.
Place one cake on a stand or plate. Spread a thick layer of frosting on top, then crown it with the second cake. Smother the whole thing in that chocolate cloud. Use swirls and swoops. make it look like something out of a fairytale.
What I Learnt
Honestly? I learned that sometimes, excess is beautiful. Not everything needs to be lean or ’light’ or restrained. This cake reminded me that baking isn’t just a means to an end. it’s a process, a meditation, a kind of soft rebellion against everything rushed and utilitarian.
I also learned that sour cream is magic. I’d been skeptical but it lends a subtle tang and incredible moisture that makes the cake feel like it’s been touched by divine forces. And the icing? Don’t rush it. Let the butter come to room temperature, let the chocolate cool-but not too much. and beat it until it sings.
Oh and one more thing: cake for breakfast is entirely acceptable the day after. That’s not a tip, that’s a life lesson.
FAQs
Can I Use A Different Type Of Chocolate For Nigella’s Fudge Cake?
Absolutely! You can switch up the chocolate if you’re after a different vibe. I’ve used dark chocolate before when I wanted something a bit richer, but milk chocolate works beautifully too if you’re after something sweeter. Just remember, the type of chocolate affects the texture and sweetness, so adjust accordingly!
What Can I Do If I Don’t Have Self-raising Flour For The Fudge Cake?
I’ve totally been in that boat! If you’re out of self-raising flour, just mix regular flour with a little baking powder – about 1 1/2 teaspoons of baking powder for every 150g of plain flour. It’s an easy hack that works every time.
Can I Make Nigella’s Fudge Cake In Advance?
Definitely! In fact, I’d argue it gets better with time. I’ve made it the day before and let it sit at room temperature overnight. The fudge layers just sort of set perfectly, and the cake is extra moist the next day. If you’re planning ahead, this is your move!
