Comments on: Chocolate Fudge Cake with the BEST Chocolate Frosting ever!

By: Megan

Megan — Thu, 07 Aug 2025 17:10:44 +0000

In reply to Sarah. Can I please ask if you can put food colouring in the frosting? :)

By: Ciara

Ciara — Tue, 05 Aug 2025 20:20:47 +0000

Absolutely love this recipe, it never fails to impress! I receive endless compliments when I make it, it is definitely my go to chocolate cake! I want to make it this weekend for my son’s birthday but I was hoping to add some orange zest to it, would two oranges be enough to use? Thanks in advance 😊

By: Jane's Patisserie

Jane's Patisserie — Tue, 29 Jul 2025 08:12:52 +0000

In reply to Katie. The best substitute is actually double cream for a replacement, as evaporated milk and condensed milk are quite different x

By: Katie

Katie — Tue, 29 Jul 2025 07:56:51 +0000

Can I substitute the evaporated milk in the frosting with condensed milk?

By: Jane's Patisserie

Jane's Patisserie — Thu, 17 Jul 2025 14:13:02 +0000

In reply to El. Exactly how a chocolate fudge cake should be

By: El

El — Fri, 11 Jul 2025 14:33:47 +0000

It’s good, but let’s be honest with the sugar to flour ratio and the butter and chocolate being melted it’s a fancy brownie

By: Emma

Emma — Thu, 19 Jun 2025 12:55:24 +0000

Amazing recipe, the cake was delicious, everybody loved it. Will definitely bake it again, thank you.

By: Laura

Laura — Wed, 04 Jun 2025 20:34:24 +0000

I will make this cake over and over for any family birthdays – it’s ALWAYS a hit. So moist and rich and just the best choccy cake recipe I’ve used. Still eating it a few days later and it’s stayed so fresh

By: Jane's Patisserie

Jane's Patisserie — Tue, 06 May 2025 08:20:02 +0000

In reply to Sarah. Yes, it can be frozen! X

By: Sarah

Sarah — Thu, 17 Apr 2025 15:40:34 +0000

Hi
Chocolate Fudge Cake
I have made this cake but would like to make again but it would need to be made in advance .
I see you can freeze the sponge but is it also possible to make the icing in advance and freeze this ?

By: Lil

Lil — Wed, 16 Apr 2025 06:20:17 +0000

Hiya, looking to make this for my son’s bday, I don’t have a stand mix for the icing.. would a hand held whisk be ok or would you recommend I make a different icing? Also I tend to just use ‘normal’ chocolate when baking ..so like normal eating dark chocolate, but do you recommend using cooking chocolate for your recipes? ..as I’m pretty sure there’s more sugar in eating chocolate which I probably should consider - thank you

By: Jane's Patisserie

Jane's Patisserie — Wed, 26 Mar 2025 08:13:13 +0000

In reply to Sunshine. I would just place them carefully into a cake box or tin, with parchment in between the layers. They are soft sponges so chilling them to handle may make this easier x

By: Sunshine

Sunshine — Tue, 25 Mar 2025 21:23:57 +0000

In reply to Dawn. Hi, can I make the sponges the night before decorating? How should I store it please?

By: Anna

Anna — Wed, 26 Feb 2025 16:35:40 +0000

In reply to Jess. To convert an 8 inch tin recipe to 6 inch you multiply the ingredients by 0.56 x