This is a naughty chocolate fudge birthday cake that is decadent and moist. The batter is all made in one bowl and results in the most gorgeous, rich and moist chocolate cake all together with a decadent frosting. You will start off by mixing together the wet ingredients, the great thing about this recipe is that you will mix the wet ingredients and the dry ingredients and the dry ingredients and you don’t have to worry about anything else you can do all this by hand.

Into a measuring jar add oil, milk, golden syrup/ maple syrups/ honey and 3 eggs. Mix the ingredients together making sure the eggs are broken and well mixed in the mixture. This cake batter will result in a super rich and moist cake that will stay soft for days. In a mixing bowl, sift self-raising flour, bicarbonate soda and cocoa powder then add in granulated sugar and fold them together then create a well in the centre.

Pour the wet ingredients into the well and using a hand whisk, mix everything together until you have a smooth batter with no lumps. Prepare two baking tins lined with parchment paper and evenly distribute the batter into the pans. Bake in a 350F/ 180C oven for 30 to 35 minutes just until they are nice and risen.

Once baked and out of the oven let the cakes cool down completely and move to the frosting. Into a mixing bowl, add cream cheese and softened butter then beat them together with an electric mixer until very light and fluffy. Sieve in icing sugar and cocoa powder then fold everything in with a spatula.

Place the cooled cake over a cake stand take a generous amount of the frosting and pop it on top of the cake. Spread it across the cake place the second layer on top and cover the top and sides of the cake with the remaining frosting. Top the cake with more dollop of chocolate or sprinkles then slice and enjoy.

Try this gorgeous chocolate cake confection and tell us about it.


  • 1¼ cups (200g/ 7Oz) self-raising flour
  • 4 Tbsp cocoa powder
  • 1 teaspoon bicarbonate soda
  • 150g/ 5.3Oz caster sugar
  • 3 eggs, beaten
  • 150 ml sunflower oil
  • 150 ml semi-skimmed milk
  • 2 Tbsp golden syrup

For the Coating and filling:

  • 100g/ 3.5Oz unsalted butter
  • 450g/ 15.8Oz cream cheese
  • 325g/ 11.4Oz icing sugar
  • 50g cocoa powder, sifted
  • 2 tbsp rainbow sprinkles, to serve


  1. Preheat oven to 180°C(fan)/390°f/gas mark 6. Grease and line two 20cm (8 inch) round tins.
  2. Sieve the flour, cocoa and Bicarbonate of soda into a bowl. Add the sugar and mix well. Make a well in the centre and add the syrup, eggs, oil, milk and golden syrup. Beat well with a whisk until smooth.
  3. Divide the mixture into the two round tins and bake for 25 – 30 minutes until risen and firm to the touch. Remove from oven and leave to cool before turning out onto a cooling rack.
  4. To make the icing, place the butter in a bowl and beat until soft along with the cream cheese. Gradually sift and beat in the icing sugar and cocoa powder.
  5. The icing should be fluffy and spreadable. If the cake has risen a little too high then use a serrated knife to even off the top. Place one half on a cake stand and spread half the icing over, almost out to the edges.
  6. Top with the other cake round and then with the remaining icing. Sprinkle, dollop the cake with chocolate ganache, add more chocolate on top of the cake and serve.