Paul Hollywood’s Chocolate Fudge Cake

A chocolate lover’s dream made easy

Introduction

If you love chocolate cake, you have to try this one. Those words come straight from the cake‑loving legend Paul Hollywood himself, and they’re not empty hype. Paul has spent years perfecting the balance of texture, flavour, and richness that turns an ordinary dessert into a moment of pure indulgence. Whether you’re just starting out or you’ve already sliced a few cakes this year, this recipe takes the mystery out of chocolate cake and lets you hand‑pick every level of taste and moisture.

You’ll find that the technique is plain as day—just a simple mixer, a few ordinary kitchen tools, and some time. No commercial cocoa powders or fancy chocolate bars; all you need is a box of dark chocolate and a handful of pantry staples. The result? A deceptively dense, glossy fudge cake that tastes like it was baked in a pastry‑school oven.

Meal Profile

With an easy label you might wonder what that actually means. For this recipe:

• All the heavy lifting is in whisking until the batter looks pale and airy.
• Baking occurs in a standard pre‑heated oven at a moderate 160 °C (fan) – no guesswork about temperature increments.
• The frosting is a quick chocolate ganache‑buttercream mash, no tempering required.

Ingredient Highlight

Below is the full ingredient slate you’ll need. Feel free to prep them ahead of time or measure as you go. Note that the recipe uses 3 × 20 cm loose‑bottomed sandwich tins; if you don’t have tins, standard 9‑inch (23 cm) round tins will work but yield a round cake.

- 175 g soft margarine, plus extra for greasing
- 225 g light soft brown sugar
- 200 g caster sugar
- 3 large free‑range eggs
- 1 tsp vanilla extract
- 250 g plain flour
- 125 g cocoa powder
- 1½ tsp baking powder
- ½ tsp fine salt
- 375 ml soured cream
FOR THE CHOCOLATE FROSTING:
- 150 g dark chocolate, broken into small pieces
- 100 g cocoa powder
- 100 ml just boiled water
- 225 g unsalted butter, softened
- 6 tbsp icing sugar
- 3 × 20 cm loose‑bottomed sandwich tins

Why Each Ingredient Matters

Step‑by‑Step Instructions

Below is the method broken into numbered steps, exactly as Paul recommends. Take your time on each part, but you’ll see how quickly the oven will finish the work.

Step 1
Using a stand mixer fitted with the whisk attachment or electric hand mixer, beat the margarine and sugars together until the mixture is pale and fluffy – this will take around 5 minutes. Scrape down the sides of the bowl with a spatula and whisk again.

Step 2
In a separate bowl, beat the eggs with the vanilla extract. With the mixer still running on a low‑medium speed, slowly pour the beaten eggs into the mixture.

Step 3
Sift the flour with the cocoa powder, baking powder and salt. Stir a large spoonful into the whisked mixture, then mix in a large spoonful of the soured cream. Repeat until all the flour and soured cream are incorporated. Beat until you have a smooth batter.

Step 4
Heat the oven to 160 °C fan/gas 4. Grease 3 × 20 cm loose‑bottomed sandwich tins and line the bases with baking paper. Divide the batter equally among the prepared tins. Bake for 25‑30 minutes until the cakes are risen and slightly shrunk away from the sides of the tin. Leave to cool in the tins before transferring to a wire rack to cool completely.

Step 5
To make the frosting, melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl is not in contact with the water. Stir until smooth, then set aside to cool. In another bowl, mix the cocoa powder with the boiling water to make a thick paste.

Step 6
In a large bowl, beat the butter until soft and fluffy, then add the icing sugar and whisk until pale and fluffy. Add the melted chocolate and cocoa paste and beat until the frosting is smooth.

Step 7
To assemble the cake, put one cake layer on your serving plate and spread with a quarter of the frosting. Put a second cake layer on top and spread with another quarter of the frosting. Position the final cake layer on top and cover the top and sides with the remaining frosting. Leave the frosting to set before cutting the cake.

Serving Suggestions & Variations

Classic Presentation

• Slice into elegant, thick wedges using a serrated knife.
• Dress with a dusting of extra cocoa powder or shaved white chocolate for a decorative finish.
• Serve immediately with a coffee‑like espresso or a cold glass of milk.

Quick Variations

Pairings

Conclusion

Paul Hollywood’s Chocolate Fudge Cake proves that a colourfully rich, moist chocolate cake can be achieved in a short amount of hands‑on time and with a handful of simple ingredients. The secret lies in:

1. Preparation: Butter and sugar must be whipped until pale so the bake will be airy.
2. Leavening & Moisture: Soured cream provides the tender character that feels “fudge‑like.”
3. Cocoa Power: The combination of cocoa powder in the batter and chocolate in the ganache yields an intense flavour that doesn’t overwhelm the other aromatics.
4. One‑Sided Assembly: Layering with a generous yet measured spread of frosting keeps the cake from feeling ignominiously sticky.

By following the steps faithfully, a beginner can achieve crisp edges while preserving an inviting crumb inside. The result is a confection that doesn’t just taste sweet—it’s a show‑stopper. Grab your tins, grease them lovingly, and honour Paul’s joy for chocolate with this easy, indulgent masterpiece. Happy baking!

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