Chocolate Fudge Sheet Cake with Ganache Frosting

Soft and moist chocolate cake topped with silky ganache frosting, this Chocolate Fudge Sheet Cake is a real crowd pleaser recipe.

This chocolate fudge cake is delicious as it is, or try heating up a slice in the microwave for 10 seconds and serve with vanilla ice cream for a warm, melted chocolate dessert. Yum!

Chocolate Fudge Sheet Cake

Reasons to love this Chocolate Fudge Sheet Cake

  • It’s so quick and easy. I’ve got a newfound love for sheet cakes. Just pour the mixture into the tin, bake and then spread on the frosting. No layering or technical decorating skills needed for this recipe.
  • The textures are perfect. There is only one word to describe the sponge texture..moist! The ganache frosting is silky smooth and melts-in-the-mouth. These textures really are a match made in heaven.
  • The chocolate flavour is intense. Adding a smidge of coffee powder and boiling water (trust me it works!) to the sponge mixture intensifies the chocolate flavour. For ganache frosting, I suggest using dark chocolate with 50-60% cocoa solids so that the ganache is rich and decadent but not too bitter.
Chocolate Fudge Sheet Cake

Recipe success tips

Here are my top tips for baking this Chocolate Fudge Sheet Cake:

  • Use the correct sized baking tin. I used a Sainsbury’s traybake tin that was 32cm length, 22cm width and about 5cm deep. Changing the baking tin size will change the baking time, the smaller the tin the longer the baking time and vice versa.
  • Don’t worry if the sponge cracks on top. This is to be expected and won’t change the taste or texture at all 🙂
  • For the ganache, make sure the cream is piping hot. You need to make sure the cream is hot enough to melt the dark chocolate but not boiling otherwise it will burn. Keep the heat on low and stir continuously until the cream almost starts to bubble up.
ganache frosting

Chocolate Fudge Sheet Cake with Ganache Frosting

Soft and moist chocolate cake topped with silky ganache frosting, this Chocolate Fudge Sheet Cake is a real crowd pleaser recipe!
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine Baking
Servings 15

Ingredients
  

Chocolate cake

  • 250 g Self-raising flour 
  • 300 g Caster sugar
  • 80 g Cocoa powder
  • 2 teaspoons Espresso powder
  • 2 teaspoons Vanilla extract
  • 250 ml Whole milk
  • 2 large Eggs at room temperature
  • 100 ml Sunflower oil
  • 250 ml Boiling water

Chocolate ganache frosting

  • 350 g Dark chocolate 50-60% cocoa solids
  • 350 g Double cream

Instructions
 

  • Preheat oven to 180°C / 350°F / Gas mark 4.
  • Line a 32cm legnth traybake tin with greaseproof paper. 
  • In a large bowl stir together flour, sugar, cocoa and espresso powder. 
  • Add the vanilla extract, milk, eggs and sunflower oil and beat together until smooth.
  • Slowly pour in the boiling water bit by bit, mixing in-between, until the mixture is smooth and glossy.
  • Pour into the baking tin and bake for 25-30 minutes until the cake has risen and a toothpick inserted into the middle comes out almost clean with only a few crumbs.
  • Leave to cool for 20 mins in the baking tin, then transfer to a cooling rack and leave to cool completely. 
  • Meanwhile finely chop the dark chocolate into very small chunks and place in a bowl.
  • Heat the double cream in a saucepan set over a low flame. Stir continuously until the cream is piping hot and has almost reached boiling point.
  • Pour the cream over the chocolate and stir together until the chocolate has melted and the ganache is smooth and glossy. Cover and leave for 1 hour at room temperature to cool and thicken.
  • Use a palette knife or spoon to spread the ganache over the top of the cake.

Notes

Store the cake at room temperature, in an airtight container, for up to 3 days. 
Keyword Cake, Chocolate, ganache

More cake recipes to try

Better For You Banana Bread
This Better For You Banana Bread recipe is high in protein, low …
Christmas Morning Scones
Filled with cranberries, and flavoured with orange zest and almond extract, these …

Better For You Banana Bread

This Better For You Banana Bread recipe is high in protein, low in fat and free from refined sugars. It’s a delicious lighter alternative to this classic bake!
Better For You Banana Bread

What makes this Banana Bread recipe better for you?

  • High in protein. This recipe uses wholegrain spelt flour (I used Craggs & Co) , which is naturally high in protein. Each has nearly 6g of protein.
  • Refined sugar free. Mashed bananas and a little maple syrup make this banana bread naturally sweet. I have also added 70% dark chocolate chunks, because you know who doesn’t love chocolate 😉To make this recipe even healthier, you can emit the chocolate chunks or swap them for chopped nuts.
  • Low in fat. Swapping butter for greek yoghurt (I used FAGE Total 5% Greek Yoghurt) adds moisture but also reduces fats. Each slice has less than 3g saturated fat.
Chocolate chip Banana Bread

How to make this Banana Bread

  1. Stir together the dry ingredients. Combine the flour, cinnamon, baking powder and salt.
  2. Mash the bananas. Use really ripe blackened bananas, and mash them up with a fork or electric whisk.
  3. Add the wet ingredients to the bananas. Mix in the greek yoghurt, vanilla extract, eggs and maple syrup.
  4. Fold in the dry ingredients and dark chocolate chunks.
  5. Transfer to a loaf tin and decorate with a sliced banana.
  6. Bake for 40-50 minutes. The banana bread will rise and be a lovely golden brown colour.
Chocolate chip Banana Bread

How to line a loaf tin

Unlike square baking tins, loaf tins can be a little tricky to prep.

I’ve found that the best way is to first lightly grease the tin all over with a little butter. Then cut a piece of greaseproof paper that is long enough to line the base and long sides of the tin, with enough paper hanging over the edges to help lift the cake out. This way the loaf cake will have straight, neat edges and bake more evenly.


More banana bread recipes you’ll love


Better For You Banana Bread

This Better For You Banana Bread recipe is high in protein, low in fat and free from refined sugars.
It's a delicious lighter alternative to this classic bake!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert, Treat
Cuisine Baking
Servings 10
Calories 187 kcal

Ingredients
  

  • 200 g Wholegrain spelt flour I used Craggs & Co
  • 1.5 teaspoons Baking powder
  • Pinch of Salt
  • 2 teaspoons Ground Cinnamon
  • 2 Medium very ripe bananas
  • 100 g Greek yoghurt I used Fage Total 5% Greek Yoghurt
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Good quality maple syrup I used Billington's Amber Maple Syrup
  • 2 Large eggs at room temperature
  • 100 g Good quality dark chocolate chopped into chunks
  • (Optional) 1 Medium banana used to decorate the top

Instructions
 

  • Preheat the oven to 180°C / 350°F / Gas mark 4.
  • Line a 2lb loaf tin with greaseproof paper (see notes above).
  • In a large bowl stir together the flour, baking powder, cinnamon and salt. Set aside.
  • In a separate bowl mash the bananas until smooth.
  • Add the yoghurt, vanilla extract, eggs and maple syrup to the mashed banana and mix through until combined.
  • Now add the dry ingredients and chocolate chunks, and fold together until combined. 
  • Spoon the mixture into the loaf tin and spread it out evenly.
  • (Optional) Slice a banana in half lengthways and arrange on top. 
  • Bake in the centre of the oven for 40-50 minutes. The banana bread should have risen, be golden brown in colour and a toothpick instead in the middle should come out clean.
  • Leave to cool for 10 minutes in the baking tin, then turn the banana bread out onto a cooling rack and leave to cool for 20 minutes.
  • Slice into 10 and serve slightly warm.

Notes

Store your Better For You Banana Bread in an airtight container, at room temperature, for up to 3 days.
Nutritional Information (per serving)
  • Calories: 187
  • Carbs: 28.9g
  • Of which sugar: 11.8g
  • Fat: 5.1g
  • Sat fat: 2.6g
  • Protein: 5.7g
 
Keyword Banana bread

Christmas Morning Scones

Filled with cranberries, and flavoured with orange zest and almond extract, these easy-to-make scones capture the flavour and aroma of Christmas Morning. Serve them warm, straight from the oven, with clotted cream, champagne jam and a side of pressies!

Christmas morning scones

How to make perfectly light and crumbly scones

Scones are so simple to make, but there are a few tips and tricks that will guarantee you light and crumbly scones every time.

  1. Use cold butter. This is the secret to getting those lovely flaky layers. Use it straight from the fridge, and then rub it into the flour.
  2. Don’t careful not to overwork the dough. Mix the ingredients together until the dough has just come together. The less you work the dough the more crumbly and light the scones will be.
  3. Scones like to snuggle. Once you’ve stamped out your scones, place them on a baking tray right next to each other so they are just about touching. This will help them rise more evenly and higher.
Christmas morning scones

More Christmas recipes you’ll love


Christmas Morning Scones (makes 8-10)

Ingredients


450g self-raising flour
150g unsalted butter, cold from the fridge
80g caster sugar
Pinch of salt
2 medium eggs, cold from the fridge
Splash of milk
150g cranberries
Zest of 1 orange
1 teaspoon almond extract

Method

  1. Preheat the oven to 200°C and line a large baking tray with greaseproof paper. ⠀
  2. In a jug, whisk together the eggs, milk and almond extract. Set aside for now.
  3. Chop the cold butter up into cubes and add to a large bowl along with the flour. Use your hands to rub the butter into the flour until it resembles fine breadcrumbs.
  4. Now stir in the caster sugar, salt and orange zest.
  5. Pour in half of the egg mixture and use your hands to work the mixture into a dough. The dough should come together and leave the bowl clean. If you find that the dough is too crumbly and isn’t coming together just pour a little bit more of the egg mixture in.⠀
  6. Now add the cranberries and press them into the dough.
  7. Lightly flour a surface. Use your hands to press out the dough until it’s about 1.5 inches thick.
  8. Use a 2-3 inch cookie cutter to stamp out the scones. You will need to bring the leftover dough together again to get 8-10 in total.⠀
  9. Place the scones on the baking tray right next to each other so that they are just touching. Brush the tops with the leftover egg mixture.⠀
  10. Bake for 10-12 minutes until risen and golden brown. ⠀
  11. Best served warm with clotted cream and jam!

Your Christmas Morning Scones will keep at room temperature, in an airtight container, for up to 2 days.

Sticky Toffee Banana Bread

Transform a classic banana bread into a showstopper bake with this delicious Sticky Toffee Banana Bread recipe!

The soft, moist and light banana sponge is topped with a swirly layer of sticky toffee sauce. For the final touches I’ve scattered over butterscotch pieces and dried banana chips.

Sticky toffee banana bread

How to make Sticky Toffee Banana Bread

  1. You’ll start by making the banana loaf cake
    The sponge mixture replaces white caster sugar with light brown sugar to lock in moisture and give a lovely caramel undertone to the cake. Mashed bananas are folded into the mixture before transferring to a loaf tin and baking in the oven.
  1. As the cake cools, you’ll move on to the sticky toffee sauce
    Butter, sugar and cream are all that’s needed to make the sauce. Just be careful when heating the mixture as it will get really hot! Once the mixture has boiled for a few minutes, you’ll pop the sauce in the fridge to set and firm up. The result is a smooth but thick texture, that you can spread on top of the cake.
  1. Then it’s the final touches
    I used butterscotch pieces and banana chips to decorate the cake, but you could also use fudge pieces or even white chocolate chips would be delicious!
Sticky toffee banana bread

How to line a loaf tin

Unlike square baking tins, loaf tins can be a little tricky to prep.

I’ve found that the best way is to first lightly grease the tin all over with a little butter. Then cut a piece of greaseproof paper that is long enough to line the base and long sides of the tin, with enough paper hanging over the edges to help lift the cake out. This way the loaf cake will have straight, neat edges and bake more evenly.

More loaf cake recipes you’ll love


Sticky toffee banana bread recipe (makes 10-12 slices)

Ingredients

For the banana bread:
150g unsalted butter
120g light brown sugar
2 large eggs, at room temperature
220g self-raising flour
2 ripe medium-sized bananas, roughly 120g each

For the toffee sauce:
50g light brown sugar
35g unsalted butter
50ml double cream

For the decoration:
Mini butterscotch or fudge pieces
Dried banana chips

Method

Preheat the oven to 180°C / 350 F. Line a medium-sized 2lb loaf tin with greaseproof paper.

Start by making the banana loaf cake. 
  1. In a bowl mash the bananas together with a whisk or fork until the mixture is lump-free. Set aside.
  2. In a separate bowl, beat the butter and sugar together until pale and creamy.
  3. Now mix in the eggs, one at a time, adding two tablespoons of flour with each egg to stop the mixture from curdling.
  4. Add the remaining flour and mashed bananas, and fold the mixture together until fully combined.
  5. Transfer the mixture to the loaf tin and spread it out into an even layer.
  6. Bake for 45-50 minutes, until the cake has risen, is golden on top and a skewer inserted in the middle comes out clean.
  7. Leave to cool for 15 minutes in the baking tin before turning out onto a cooling rack.
Now make the sticky toffee sauce
  1. Place the sugar and butter in a small-sized saucepan. Gently heat, stirring occasionally with a spatula, until both have fully melted and there are no lumps.
  2. Pour in half of the cream and stir the mixture together until combined. Repeat with the remaining cream.
  3. Now turn the heat up to medium and bring the mixture to a boil. Let the mixture boil for roughly 3-5 minutes, stirring occasionally so that it doesn’t burn. The toffee should thicken and turn a lovely golden colour.
  4. Turn off the heat and pour the toffee into a jar or bowl (be careful as it will be really hot!).
  5. Leave at room temperature for 15 minutes, and then place in the fridge for 1 hour to firm up.
Now it’s time to decorate!
  1. Take the toffee sauce out of the fridge and give it a good stir to loosen it up. You may need to let it sit at room temperature for 10 minutes to soften up.
  2. Spoon the toffee sauce on top of the banana bread and use a palette knife or spoon to spread it out and create a swirly pattern.
  3. Scatter the butterscotch pieces on top and finish by dotting the banana chips down the middle of the cake.

Your Sticky Toffee Banana Bread will keep in the fridge, in an airtight container, for up to 3 days.

Mini Double Chocolate Fudge Cakes

These mini double chocolate fudge cakes are rich, indulgent and very cute. Who doesn’t LOVE chocolate fudge cake!?

Each mini cake has three layers of chocolate fudge sponge and is decorated with milk chocolate and white chocolate buttercream. They’re finished with a scattering of cuteeeee Zillionaire sprinkles from Cake Angels. I made these cakes for my husband’s birthday this year, so decided to add a candle in each as well!

Mini double chocolate fudge cakes

Chocolate fudge cake ingredients

There are a few surprising ingredients in the cake mixture. You might read them at first and think surely not that can’t be right! Well, let me explain…

Using sunflower oil instead of butter – chocolate fudge cakes are meant to be super moist and well…fudgy! The oil will help to keep the cake moist, which is particularly important as the cake uses quite a bit of cocoa powder, which can dry cakes out.

Adding espresso powder – will not taste the coffee, promise! Adding a bit of espresso powder which enhance the chocolate flavour, making the cake more rich and intense.

Adding boiling water – the boiling water will help dissolve the cocoa powder and technically talking this will help it “bloom”. Blooming helps to bring out as much flavour as possible from the cocoa.

chocolate fudge cake mixture

How to make chocolate fudge cake

Making a chocolate fudge cake has never been easier! You’ll just need one large bowl, an electric mixer and a measuring jug.

  1. First, stir the dry ingredients together.
  2. Then add the wet ingredients into the dry and mix.
  3. Pour in the boiling water, and continue to mix.
  4. Then mix on high speed for about a minute until all ingredients are combined and the mixture is smooth.

Don’t panic if the mixture is very runny and thin. It’s meant to be this way! Check out the photo below.

chocolate fudge cake mixture

Baking the cakes

You’ll need two 12-hole baking tins for these mini-cakes. I used Lakeland’s loose-based baking tin, it’s non-stick and works like a dream.

Divide the mixture equally between the baking tins. You’ll need to do this quickly, as the mixture is so thin that it might leak out the bottom! To be safe, place the baking tins on a piece of greaseproof paper to protect your worktop.

Then pop the cakes in the oven for roughly 30-35 minutes. They most likely will dome and rise a little unevenly, but that’s okay. Once they’re cool just slice the tops off so that you have nice flat top cakes. Plus you get to eat the leftovers!

cake mixture in baking tin
baked chocolate cakes

How to decorate the cakes and create a “two-tone” effect

These mini chocolate fudge cakes sandwiched together with milk chocolate buttercream AND white chocolate buttercream. These dream combo!

The cakes are layered with alternative buttercream flavours. On the top, I decided to pipe “two-tone” buttercream dots around the edge. You don’t need any fancy divided piping bags to create a “two-tone” buttercream effect. I would suggest using the largest piping bag you can find to make it a little easier though.

Easy steps to create the “two-tone” effect

  1. Fill one side of the piping bag with one buttercream, being careful not to touch the other side.
  2. Fill the other side with the other buttercream
  3. Push the buttercream down the piping bag using your hands, so that you remove all the air bubbles and the buttercream has started to come through the nozzle.
  4. Test the buttercream on a piece of greaseproof first. You may need to pipe a few dots until both buttercream types start to show through.
Decorating chocolate cakes
two-tone chocolate buttercream

Mini Chocolate Fudge Cake Recipe (makes 8 mini cakes)

Ingredients

For the sponge cakes:

250g self-raising flour
300g golden caster sugar
80g cocoa powder
2 teaspoons baking powder
2 teaspoons espresso powder
2 teaspoons vanilla extract
250ml semi-skimmed milk, at room temperature
2 large eggs, at room temperature
100ml sunflower oil
250ml boiling water

For the chocolate buttercream:

200g unsalted butter, at room temperature
200g icing sugar
50g milk chocolate
20g cocoa powder
50g white chocolate

For the decoration:

Cute chocolate sprinkles – I used Cake Angels Zillionaire Sprinkles, they’re super cute and also have salted fudge pieces in them… YUM!
Birthday candles

Method

Preheat the oven to 180ºC, and lightly grease two 12 hole mini cake baking tins. I used Lakeland’s loose-based baking tin, it’s non-stick and works like a dream!

Start by making the cakes.

  1. In a large bowl combine the dry ingredients: flour, sugar, cocoa, baking powder and espresso powder. Use a whisk or fork to stir the ingredients together until well combined.
  2. Now add the wet ingredients into the bowl: vanilla extract, milk, eggs and sunflower oil. Use an electric mixer set to medium speed to beat all ingredients together until smooth.
  3. Reduce the speed and carefully pour in the boiling water bit by bit. Don’t worry if the mixture looks very runny, once baked the cake will be super fudgy and moist.
  4. Once all the boiling water has been added, turn the speed up to high and beat for 1 minute to add air to the mixture (little bubbles should start to form on top!).
  5. Spoon the mixture evenly between the baking tins. You’ll need to do this quickly, as the mixture is so thin that it might leak out the bottom! To be safe, place the baking tins on a piece of greaseproof paper to protect your worktop.
  6. Bake for 18-20 minutes until the cakes have risen and are no longer shiny on top. Leave the cakes to cool.

Once the cakes are cool, make the buttercream.

  1. Melt the white chocolate and milk chocolate in separate bowls in the microwave until smooth. Set aside and leave to cool.
  2. Beat the butter with an electric mixer until soft, pale and free of any lumps. Sieve the icing sugar into the bowl and beat again until you have a smooth plain buttercream.
  3. Spoon half of the plain buttercream into the bowl with the cooled, melted milk chocolate. Now add the cocoa powder and beat together until you have smooth milk chocolate buttercream.
  4. Spoon the remaining plain buttercream into the bowl with the cooled, melted white chocolate and beat together until smooth.

Now it’s time to decorate!

  1. If the cakes have domed or risen unevenly, use a sharp knife to slice off the tops so that you have flat cakes to stack and decorate.
  2. Take one of the cakes and spread a layer of milk chocolate buttercream on top. Place a second cake on top and spread a layer of white chocolate buttercream on top. Now place a third cake on top and spread a thin layer of milk chocolate buttercream on top.
  3. Repeat for the remaining 7 cakes. You should have 8 mini three-layer cakes in total.
  4. Fit a piping bag with a star nozzle. Carefully spoon the leftover milk chocolate buttercream into one side of the piping bag. Now spoon the leftover white chocolate buttercream into the other side of the piping bag. Use your hands to push the buttercream down the piping bag.
  5. Holding the piping bag upright, pipe dots of buttercream on top of the cakes. The buttercream should be “two-tone” meaning both buttercream flavours and colours show through.
  6. Finish the cakes with a scattering of chocolate sprinkles, and if you’re celebrating a special occasion, push a candle into the middle of each cake. Enjoy!

Store the cakes at room temperature in an airtight container for up to 5 days.


More cake recipes you will love

Chocolate Fudge Sheet Cake with Ganache Frosting
Soft and moist chocolate cake topped with silky ganache frosting, this Chocolate …
Better For You Banana Bread
This Better For You Banana Bread recipe is high in protein, low …