Quick Dessert

Quick chocolate cake with caramel fudge swirl

Name: Quick, easy moist chocolate cake recipe with caramel fudge swirl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 200g self-raising flour; 170g brown sugar; 125g salted butter, softened; 50g cocoa powder; 2 eggs; 1 tsp vanilla bean paste; 90g dark (70%) chocolate, chopped; Vanilla ice cream, to serve; 90g dark (70%) chocolate, finely chopped; 30g salted butter, chopped; 100g pure icing sugar, sifted; 40.00 ml boiling water; 80ml caramel sauce

Rate now

20m

Quick chocolate cake with caramel fudge swirl

Jump to recipe

by Lucy Nunes

Delicious Team

May 02, 2025

This is your speed-dial for a decadent chocolate fix, ready on the table in 40 minutes. Last-minute morning tea, dinner party or midnight craving… it’s there for you.

Recipe note: You’ll need a 23cm x 33cm, 3cm-deep baking tray.

1 1/3 cups (200g) self-raising flour
3/4 cup (170g) firmly-packed brown sugar
125g salted butter, softened
1/2 cup (50g) Dutch cocoa
2 eggs
1 tsp vanilla bean paste
90g dark (70%) chocolate, chopped
Vanilla ice cream, to serve

Frosting

90g dark (70%) chocolate, finely chopped
30g salted butter, chopped
100g pure icing sugar, sifted
2 tbs boiling water
1/3 cup (80ml) caramel sauce (we used Bonne Maman)

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 23cm x 33cm, 3cm-deep baking tray and line base and sides with baking paper.
2.

Place the flour, sugar, butter, cocoa, eggs, vanilla and ⅔ cup (160ml) water in a stand mixer fitted with the whisk attachment. Whisk on low speed until combined. Increase speed to high and whisk for 2 minutes, or until mixture is smooth and paler in colour, wiping down side of bowl halfway through. Stir through the chopped chocolate. Spread into prepared pan and bake for 18 minutes, or until a skewer inserted in centre comes out clean. Stand cake for 5 minutes on a wire rack to cool slightly.
3.

Meanwhile, make the frosting. Melt the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (don’t let base base of bowl touch the water). Set bowl aside, then gradually stir in the sifted sugar and the boiling water, stirring until smooth.
4.

Spread cake with icing and then, using a small teaspoon, dollop spoonfuls of caramel on top and swirl caramel through the chocolate frosting.
5.

Serve warm or at room temperature, cut into squares with a scoop of ice cream.