There is something deeply satisfying about pulling a warm, dark cake out of the oven on a quiet afternoon. My Chocolate Fudge Cake recipe uses simple pantry staples to create a dessert that feels like a special occasion treat without the fuss.
This bake strikes a balance between a dense brownie and a fluffy sponge, using both melted chocolate and cocoa powder. It is the kind of recipe I turn to when I need a guaranteed win that satisfies every chocolate craving.
What Makes This Chocolate Fudge Cake a Keeper
The texture is incredibly moist and stays fresh for days, unlike some cakes that dry out overnight. I appreciate that it doesn’t require a stand mixer, so the cleanup is minimal and quick.
The glossy ganache topping transforms this simple bake into a bakery-quality centerpiece. It sets into a lovely peanut butter consistency that makes swirling it onto the cake effortless and satisfying.
You can easily dress this up with fresh berries or keep it simple with a tall glass of cold milk. It is a forgiving batter that works beautifully even if you are new to baking from scratch.
If you enjoyed this easy bake, my The Best One Bowl Banana Bread brings that same satisfying warmth to your kitchen. For a creamier dessert option, the Zesty Basque Cheesecake Recipe has become a regular in my meal rotation.
Your Chocolate Fudge Cake Shopping List
Here are the simple ingredients you will need to get started:
- White sugar: Provides the necessary sweetness and helps create a tender crumb structure.
- Butter: I use salted butter for richness, but unsalted with a pinch of added salt works just as well.
- Coffee granules: Optional, but highly recommended to intensify the chocolate flavor without adding a coffee taste.
- Dark chocolate chips: These are melted down to form the rich base of the cake and the ganache.
- Cocoa powder: Adds a deep, savory chocolate note to the batter.
- Vegetable oil: Keeps the cake moist for longer than butter alone would.
- Baking powder: Gives the batter just enough lift to prevent it from being too heavy.
- Eggs: Use room temperature eggs to ensure they emulsify properly with the oil and butter.
- Vanilla extract: Enhances the overall flavor profile of the bake.
- Boiling hot water: Essential for blooming the cocoa powder and creating a smooth batter.
- Heavy cream: Mixed with chocolate to create the silky ganache topping.
- All-purpose flour: The structural base for the cake; you can also use plain flour.
My Method for Chocolate Fudge Cake
Let’s get baking with this simple step-by-step process:
- Begin by preheating your oven to 150°C (300°F) for a standard oven or 130°C (265°F) if using a fan setting. Grease a 22 cm (9 inch) springform cake pan thoroughly and line the bottom with parchment paper to ensure your Chocolate Fudge Cake releases easily later.
- In a heatproof bowl, combine the butter and the dark chocolate chips designated for the cake. Microwave this mixture in 30-second bursts, stirring well between each interval, until everything is completely melted and smooth.
- Add the vegetable oil, vanilla extract, and sugar to the chocolate mixture, stirring until well combined. This addition will help lower the temperature of the batter before you add the eggs, preventing them from scrambling.
- Whisk in the eggs one at a time until they are fully incorporated into the mixture. Sift the cocoa powder, baking powder, and flour directly into the bowl (along with the coffee granules if using) and mix until the batter is smooth, though a few small lumps are fine.
- Pour in the boiling hot water and mix gently until the liquid is fully incorporated. The batter will appear quite thin at this stage, but this extra moisture is exactly what ensures the final result is fudgy and soft.
- Pour the batter into your prepared tin and bake for approximately 1 hour, or until a wooden skewer inserted into the center comes out moist but clean. Check the cake around the 50-minute mark, as ovens can vary, and don’t worry if the top cracks slightly; the frosting will cover it.
- Allow the cake to cool in the pan for a while before removing the sides and transferring it to a wire rack to cool completely. It is important to handle it gently, as the fudgy texture makes it slightly more delicate than a standard sponge.
- For the ganache, microwave the cream and remaining chocolate chips in 30-second intervals, stirring until smooth. Let the ganache sit at room temperature or in the fridge until it thickens to a spreadable consistency, then swirl it generously over the cooled cake.
My Best Tips for Perfect Chocolate Fudge Cake
Do not skip the boiling water step, as it blooms the cocoa powder to unlock a deeper, more intense chocolate flavor. This simple addition is the secret behind the dark color and rich taste of this Chocolate Fudge Cake.
Be careful not to overbake the cake, or you risk losing that signature moist texture. I always start checking ten minutes early because a slightly under-baked center is better than a dry one.
If your ganache becomes too stiff in the fridge, microwave it for just ten seconds to bring it back to a silky consistency. It should feel like soft peanut butter when you spread it over the cake.
How to Serve This Chocolate Fudge Cake
I find that a slice of this cake pairs beautifully with a dollop of unsweetened whipped cream to balance the sweetness. The cool cream cuts through the rich, dark chocolate intensity perfectly.
For a warm dessert, microwave a slice of Chocolate Fudge Cake for 15 seconds and serve it with vanilla bean ice cream. The ganache melts slightly, creating an instant hot fudge sauce effect.
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Print
Chocolate Fudge Cake
- Total Time: 1 hr 10 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich, moist chocolate fudge cake made in one bowl and topped with a silky ganache.
Ingredients
- 1 tsp vanilla extract
- 1/4 cup cocoa powder
- 100g butter, salted (or unsalted + pinch of salt)
- 1 1/4 cups white sugar
- 1 cup boiling hot water
- 1 tsp baking powder
- 1 cup heavy / thickened cream (30%+ fat)
- 2 eggs, room temperature
- 1 tbsp coffee granules (optional)
- 1 cup all-purpose flour
- 1/4 cup vegetable oil
- 125g dark chocolate chips (for cake)
- 250g dark chocolate chips (for ganache)
Instructions
- Preheat oven to 150°C (300°F) standard or 130°C (265°F) fan. Grease a 22cm/9-inch springform pan and line with parchment paper.
- In a heatproof bowl, melt the butter and 125g of chocolate chips in the microwave in 30-second bursts, stirring until smooth.
- Stir in the oil, vanilla extract, and sugar until combined.
- Add the eggs and mix until fully incorporated.
- Sift in the cocoa powder, baking powder, flour, and coffee granules (if using). Mix until smooth; small lumps are okay.
- Add the boiling hot water and mix until the batter is uniform. It will be thin.
- Pour into the prepared pan and bake for 55-60 minutes, or until a skewer inserted comes out moist but clean. Check at 50 minutes.
- Cool in the pan briefly, then remove sides and transfer to a wire rack to cool completely.
- For the ganache, combine cream and 250g chocolate chips in a bowl. Microwave in 30-second intervals until melted and smooth.
- Let ganache thicken in the fridge or at room temperature until spreadable, then frost the cake.
Notes
Store leftovers in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 min
- Cooling Time: 1 hr
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 slice
- Calories: 473
- Sugar: 31g
- Sodium: 53mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 72mg
Keywords: chocolate fudge cake recipe, easy chocolate cake, homemade dessert, moist chocolate cake