Chocolate Fudge Loaf Cake
*This page may contain affiliate links
This chocolate fudge loaf cake is rich, moist, and topped with a thick, fudgy chocolate icing. Easy to make and perfect for chocolate lovers!
Why You’ll Love This Chocolate Fudge Loaf Cake
If you love deep, rich, and indulgent chocolate cake, this chocolate fudge loaf cake is a must-try. It’s soft, moist, and packed with intense chocolate flavour, thanks to a combination of cocoa, dark chocolate, and a hint of coffee.
The thick, fudgy icing is the star of the show, creating a smooth and decadent finish that complements the cake beautifully. Whether you’re making it for a special occasion or just want a chocolatey bake, this recipe never disappoints.
What Makes This Recipe Special?
This cake is incredibly rich and moist, with buttermilk ensuring a soft texture and coffee enhancing the chocolate flavour. The icing is thick, glossy, and packed with melted dark chocolate, giving it a smooth, fudgy consistency.
Since it’s baked in a loaf tin, it’s easy to slice and serve, making it perfect for sharing or enjoying throughout the week.
Equipment You’ll Need
To make this chocolate fudge loaf cake, you’ll need:
- 9×5-inch (23x13cm) loaf tin – For an even, well-shaped loaf.
- Mixing bowls – To prepare the cake batter and icing.
- Electric whisk or stand mixer – To cream the butter and sugar.
- Sieve – To sift the dry ingredients.
- Spatula or wooden spoon – For folding the ingredients.
- Saucepan – To melt the icing ingredients.
- Piping bag (optional) – For adding the drip decoration.
Why This Recipe Works So Well
- Super Moist Texture: Buttermilk and butter make this cake soft and rich.
- Deep Chocolate Flavour: Cocoa, dark chocolate, and a touch of coffee intensify the flavour.
- Thick, Fudgy Icing: The icing is glossy, smooth, and indulgent.
- Perfectly Sized: A loaf cake is easy to slice and store for later.
Ingredients for Chocolate Fudge Loaf Cake
For the Cake:
- 225g (1 cup) unsalted butter, softened
- 200g (1 cup) granulated or caster sugar
- 4 large eggs, room temperature
- 80ml (⅓ cup) buttermilk, room temperature
- 1 tsp instant coffee dissolved in 1 tbsp hot water
- 125g (1 cup) plain flour (all-purpose flour)
- 65g (¾ cup) cocoa powder
- 1 tsp baking powder
- 1 tsp salt
For the Icing:
- 110g (¾ cup) icing sugar (powdered sugar), sifted
- 125g (½ cup) unsalted butter
- 250g (9 oz) dark chocolate chips or chocolate chunks
- 200ml (¾ cup) double cream (heavy cream)
- ¼ tsp salt
How to Make Chocolate Fudge Loaf Cake
Step 1: Preheat the Oven and Prepare the Tin
Preheat your oven to 180°C (160°C fan) / 350°F. Line a 9×5-inch (23x13cm) loaf tin with non-stick baking paper.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter with an electric whisk until creamy.
Add the sugar and whisk until the mixture is light and fluffy.
Step 3: Add the Eggs and Buttermilk
Whisk in the eggs, one at a time, making sure each one is fully incorporated before adding the next.
In a small mug, dissolve the instant coffee in 1 tbsp of hot water, then mix it into the buttermilk. Pour this into the cake batter and whisk until combined.
Step 4: Sift in the Dry Ingredients
Sift in the plain flour, cocoa powder, baking powder, and salt.
Using a spatula or wooden spoon, fold the dry ingredients into the wet ingredients until just combined.
Step 5: Bake the Cake
Scoop the batter into the prepared loaf tin and smooth the top evenly.
Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs.
Let the cake cool completely in the tin before adding the icing.
How to Make the Fudgy Icing
Step 6: Melt the Icing Ingredients
In a medium saucepan, heat the butter, dark chocolate, double cream, icing sugar, and salt over low heat, stirring constantly until smooth.
Step 7: Chill the Icing
Pour the melted icing into a mixing bowl and let it cool to room temperature.
Cover with cling film and refrigerate for at least 1 hour, or until the icing is thick but still spreadable.
How to Decorate the Cake
Step 8: Make the Chocolate Drip
Take 3 tablespoons of the icing and place it in a microwave-safe bowl. Heat until melted and smooth.
Transfer to a piping bag fitted with a small round nozzle (or snip a small hole in a piping bag).
Slowly pipe drips around the edge of the cake, applying more pressure for longer drips and less for shorter ones.
Step 9: Add the Icing
Smooth the remaining chilled icing over the cake using a palette knife or the back of a spoon.
Slice and serve!
Why This Recipe is Perfect for Any Occasion
This chocolate fudge loaf cake is great for celebrations, afternoon tea, or when you want a rich, chocolatey dessert.
Since it stays moist for days, it’s also perfect for making ahead and enjoying throughout the week.
Tips for the Best Chocolate Fudge Loaf Cake
- Use Room Temperature Ingredients: This ensures even mixing and a smooth batter.
- Don’t Overmix: Overmixing can make the cake dense—fold gently until just combined.
- Cool the Cake Before Icing: Warm cake will melt the icing and cause it to slide off.
- Chill the Icing Before Spreading: This helps create a thick, spreadable consistency.
- Use Good-Quality Chocolate: High-quality dark chocolate makes a smoother, richer icing.
Serving Suggestions
This fudge loaf cake is delicious on its own, but here are a few ways to enhance it:
- With Fresh Berries: Raspberries or strawberries balance the richness.
- With a Drizzle of Extra Melted Chocolate: For even more indulgence.
- Serve it slightly warmed with some cream
Storage Tips
- Store in an airtight container at room temperature for up to 3 days.
- Keep in the fridge for up to 5 days—bring to room temperature before serving.
- Freeze slices for up to 2 months—defrost at room temperature before eating.
Watch My Step-by-Step Video
Want to see exactly how it’s done? Watch my full tutorial on the Fitwaffle Kitchen YouTube channel.
For more chocolate-loaded bakes, follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle.
Other Recipes to Try
If you loved this chocolate fudge loaf cake, check out these other rich and indulgent desserts from Fitwaffle Kitchen:
- Small Batch Fudgy Brownies: Thick, rich, and packed with chocolate.
- No-Bake Snickers Cheesecake: A creamy, caramel-filled cheesecake with Snickers chunks.
Both are easy, delicious, and perfect for chocolate lovers!
Chocolate Fudge Loaf Cake
Ingredients
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
Instructions
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!
Notes
- 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!
Is double cream also called heavy cream?
I just read further down in your comments that it is the same thing.