Chocolate Fudge Loaf Cake

Fitwaffle's Chocolate Fudge Loaf Cake

Chocolate Fudge Loaf Cake

A super rich, moist and indulgent chocolate cake with thick, fudgy chocolate icing. The ultimate cake for chocolate lovers!
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Course: Dessert
Cuisine: British
Keyword: cake, chocolate, chocolate cake, Loaf Cake
Prep Time: 20 minutes
Cook Time: 55 minutes
Cooling time: 5 hours
Total Time: 6 hours 15 minutes
Servings: 12 slices


For the cake:

  • 225 g unsalted butter softened
  • 200 g granulated sugar
  • 4 large eggs room temp
  • 80 ml buttermilk room temp
  • 1 tsp instant coffee dissolved in 1 tsp of hot water
  • 125 g plain flour
  • 65 g cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt

For the icing:

  • 110 g icing sugar sifted
  • 125 g unsalted butter
  • 250 g dark chocolate chips or chocolate broken into chunks
  • 200 ml double cream
  • 1/4 tsp salt


For the cake

  • Preheat the oven to 180C/160C (fan) and line a 3lb loaf with with non-stick baking paper
  • In a large mixing bowl, using an electric hand whisk, beat the butter until creamy, then whisk in the granulated sugar until light and fluffy
  • Whisk in each egg one at a time, making sure they're fully combined each time
  • In a small mug, dissolve the instant coffee in 1 teaspoon of hot water, stirring until no coffee granules remain, then mix it with the buttermilk until fully combined and pour it into the mix
  • Sift in the plain flour, cocoa powder, baking powder and salt, then fold these in using a wooden spoon or a rubber spatula until just combined
  • Scoop the mix into your prepared loaf tin and smooth it out evenly
  • Bake in the oven for 50-60 minutes or until a toothpick inserted into the centre comes out clean. Let the cake cool fully before making the icing

For the icing

  • Place all the ingredients for the icing in a medium saucepan and melt on a low heat, stirring constantly until the butter and chocolate have melted and everything is fully combined
  • Pour the mix into a medium mixing bowl and let it cool to room temperature, then cover it with cling film and refrigerate for at least 1 hour. The icing should thicken to a firm, yet spreadable consistency

For the drip

  • Take out about 3 tablespoons of the icing and place it in a microwave-safe bowl or ramekin. Microwave this on a medium heat until melted and smooth
  • Place the melted icing in a piping bag fitted with a small round nozzle or cut a hole in the piping bag about 2mm wide
  • Drip the icing nice and slowly around the edge of the cake. Apply more pressure to the piping bag for longer drips and less for shorter ones. See the video for a little extra guidance

Add the icing

  • Smooth the remaining chilled icing over the cake using a palette knife, the back of a spoon or you could always pipe it on. The choice is yours - Now it's ready to serve. Enjoy!


  • Store in an airtight container in the fridge for up to 4 days. (This cake needs to be stored in the fridge because the icing contains double cream - Feel free to bring is back to room temperature before eating if you prefer)
  • You can use heavy cream in place of double cream for the icing
  • The icing may need longer than 1 hour in the fridge to reach your desired consistency. If it's too stiff to spread, let it sit at room temperature until it becomes spreadable again
  • Oh and you can't taste the coffee, I promise!
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