This is a big, rich chocolate cake that doesn’t ask much of you. There’s no butter to soften and no creaming, because the fat comes from oil and the softness comes from yoghurt.
You whisk the wet ingredients, tip in the dry ones along with 500g of chocolate chips, and stir until it just comes together. Into a 20cm tin and it’s in the oven for an hour.
The icing is 2 ingredients melted together in the microwave, and you make it while the cake bakes so it’s cooled and ready when the cake is.
Why You’ll Love It
It’s a one-bowl cake with no mixer, which is most of the appeal. The yoghurt and oil combination is what keeps it fudgy rather than dry, and it’s more forgiving than a butter cake if you’re not a confident baker. There’s 500g of chocolate chips through the batter plus a chocolate icing on top, so it’s not a subtle cake. It cuts into 12, which makes it a good one for a birthday or taking somewhere.
Handy Tips
Don’t overmix once the flour’s in, stop as soon as it’s just combined and leave the lumps alone, because overmixing is what makes a cake tough. Line the tin as well as oiling it, since an hour is a long bake and a cake this heavy does not want to stick. Start checking with a skewer at the hour mark rather than assuming, ovens vary and this is a deep cake. And make the icing while the cake bakes so it has time to cool down and thicken, warm icing on a warm cake just runs off.
Make It Your Way
How thick you go with the icing is the main call. Spread it while it’s still slightly loose for a smooth top, or let it firm up more and go for a thicker layer. You can also leave the cake plain and serve slices warm with ice cream instead, which turns it into more of a pudding than a cake.
How to Store It
Keep it in an airtight container for up to 3 days. It’s a moist cake so it holds up well, and the icing acts a bit like a lid over the top. If your kitchen is warm, the fridge will keep the icing firm, just let a slice sit out for a few minutes before you eat it.
Other Recipes You’ll Love
Chocolate Fudge Cake
Prep Time 20 minutes 
Cook Time
1 hour 
Total Time 1 hour 20 minutes 
Ingredients
Equipment
Method
- Preheat your oven to 180°C (356°F), fan-forced.
- In a bowl, whisk together the eggs, yoghurt, and oil until it’s smooth and creamy. This is the base of our cake, yum!
- Add the self-raising flour, sugar, cocoa powder, baking soda, and those delicious chocolate chips. Stir it all together until just combined – don’t overmix!
- Pour your chocolatey batter into a 20 cm lined and oiled cake tin. Smooth out the top and get it ready for baking.
- Bake in the oven for 1 hour, or until a toothpick comes out clean. Your kitchen will smell amazing!
- While the cake is baking, let’s make some icing! In a microwave-safe bowl, heat the cream and dark chocolate chips for 1 minute. Stir until it’s silky smooth, then let it cool. It’s going to be the perfect topping!
- Once your cake and icing are cool, spread the icing generously on top. Go ahead, be as generous as you like – more chocolate never hurt anyone!
Nutrition
Video
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FAQs
Can I use milk chocolate chips in the icing?
You can, and it’ll be sweeter and softer set than the dark version. The recipe uses dark chocolate chips for the icing on purpose, because the cake itself is already sweet and the dark chocolate stops it being too sweet.
Can I make it in a different tin?
It’s set up for a 20cm round tin, and the 1 hour bake goes with that. A wider tin gives you a shallower cake that cooks faster, so start checking well before the hour.
Can I use Greek yoghurt instead of natural?
Yes. It’s thicker, so the batter will be a little heavier, but it works fine and you won’t notice much difference in the finished cake.
Made this 3 times loved by all
Love this easy delicious recipe ❤️
Easy to make
lovely morish
Moist
This recipe is amazing, easy and delicious. I will make this my go to recipe for sure. Thought it would be too sweet but not at all, love it
Moist and more-ish
So happy you loved it Denise.
What type of oil?
Hi Michelle, use a neutral-flavoured oil like vegetable or canola oil.
What size cake tin do you use?
Hi Lisa. It’s 20 cm. I’ve updated the recipe so it’s clear :).
Baking soda, is that baking powder or bi carb soda?
It’s bi carb soda.
Is it really 500g if choc chips?
Yes, 500g is right.
Can you use Maple syrup instead of sugar?
You can try swapping in maple syrup, but you’d want to cut back on the yoghurt a little to balance the extra liquid. Haven’t tested that swap in this recipe myself, let me know how it goes if you do.
Can l know what type of cream in chocolate icing
It’s thickened cream. I’ve updated the recipe.
Can you replace the yoghurt with milk?
I wouldn’t. The yoghurt is doing the work with the baking soda and keeps the cake soft, milk is much thinner. I haven’t tried it that way myself.