The Ultimate Easy Chocolate Fudge Cake Recipe

Introduction

Indulge in the irresistible allure of chocolate fudge cake. This dessert boasts a rich, moist, and intensely chocolatey flavor that will captivate your taste buds. Best of all, this decadent delight is surprisingly easy to make, following a foolproof preparation method. Get ready to experience pure chocolate bliss with this satisfying recipe that’s perfect for any chocolate lover!

Why You’ll Love This Chocolate Fudge Cake

• Intensely chocolatey: This recipe uses both cocoa powder and melted chocolate for a deep, rich flavor.
• Incredibly moist and fudgy: You’ll achieve the perfect melt-in-your-mouth texture every time.
• Simple, one-bowl recipe: Forget complicated steps—this chocolate fudge cake is made in one bowl for easy cleanup.
• Foolproof and forgiving: Whether you’re a beginner or a seasoned baker, this recipe guarantees success.
• Easy chocolate ganache frosting: The simple ganache provides a luxurious topping to complement the rich cake.

Ingredients

For the Chocolate Fudge Cake:

• 125g dark chocolate chips
• 100g salted butter (or unsalted butter + 1/4 tsp salt)
• 1 1/4 cups white sugar, caster/superfine preferred
• 1/4 cup vegetable or canola oil
• 1 tsp vanilla extract
• 2 eggs, at room temperature
• 1/4 cup cocoa powder
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 cup boiling hot water
• 1 tbsp coffee granules, optional

For the Chocolate Ganache Frosting:

• 1 cup heavy cream (30%+ fat)
• 250g dark chocolate chips

Notes & Substitutions

• Chocolate: For optimal flavor in your chocolate fudge cake, it’s recommended to use dark chocolate chips with a cocoa content ranging from 50-70%. You can find more information about the science behind cocoa percentages in baking chocolate. Semi-sweet or bittersweet chocolate can be substituted.
• Sugar: Caster or superfine sugar dissolves more easily, but regular granulated sugar works too. Brown sugar will add a slight molasses flavor.
• Cocoa powder: Regular cocoa powder provides a more intense chocolate flavor compared to Dutch-processed cocoa.
• Flour: While not ideal, you can use self-raising flour but omit the baking powder.
• Coffee: Coffee enhances the chocolate fudge cake’s flavor without making it taste like coffee, thanks to shared aromatic compounds. For a deeper dive, explore the science of combining chocolate and coffee. Omit if preferred, but the chocolate flavor will be less intense.
• Cream: Heavy cream (30%+ fat) is crucial for a smooth ganache. Lower fat content will result in a runny ganache.
• Room temperature ingredients: Using room temperature eggs helps create a smooth and emulsified batter.

Equipment

• Mixing bowls
• Whisk
• Spatula
• 22 cm / 9″ springform cake pan
• Parchment paper
• Cooling rack

Instructions

For the Chocolate Fudge Cake

1. Preheat your oven to 150°C (300°F) (standard) or 130°C (265°F) (fan). Grease a 22 cm / 9″ springform cake pan and line the bottom with parchment paper.
2. Melt the butter and chocolate in a heatproof bowl in the microwave, using 30-second intervals and stirring in between, until smooth.
3. Add oil, vanilla, and sugar to the melted chocolate mixture. Mix until well combined to lower the batter’s temperature.
4. Incorporate the eggs one at a time, mixing until each is fully incorporated.
5. Sift cocoa powder, baking powder, and flour (and coffee, if using) directly into the bowl. Mix until just smooth; the batter will be thin, and some small lumps are okay.
6. Add boiling hot water to the batter and mix until everything is fully incorporated.
7. Pour the batter into the prepared cake tin and bake for 1 hour or until a skewer inserted into the center comes out moist but clean. Check for doneness at 50 minutes.
8. Remove the sides from the cake pan and transfer the chocolate fudge cake to a cooling rack. Cool completely before removing the base.

For the Chocolate Ganache Frosting

1. Place chocolate chips and heavy cream in a heatproof bowl. Microwave using 30-second intervals, stirring between each, until the chocolate melts. Ensure the cream doesn’t boil.
2. Stir the mixture until the chocolate is smooth. Refrigerate for 1 to 2 hours, or until it thickens to a spreadable consistency.
3. Once the cake is completely cool, spread the ganache evenly over the top and sides. Create a textured surface using a teaspoon in a swirling motion for a decorative finish.

Pro Tips & Troubleshooting

• Avoid overmixing the cake batter to prevent a tough cake.
• Handle the chocolate fudge cake gently when warm, as it will be quite fudgy and delicate.
• Ensure the ganache reaches the perfect spreading consistency by chilling it adequately.
• Prevent a dry cake by accurately checking for doneness with a skewer.
• Don’t worry about surface cracks; they’ll disappear under the ganache frosting.

Serving, Storage & Variations

• Serving Suggestions: Serve your chocolate fudge cake with a scoop of vanilla ice cream, fresh berries, or a light dusting of cocoa powder.
• Storing Your Cake: Store at room temperature for up to 3 days or in the refrigerator for up to a week.
• Freezing Instructions: Wrap tightly in plastic wrap and foil to freeze slices or the entire cake for up to 2 months.
• Cake Variations: Bake the batter in cupcake liners for chocolate fudge cupcakes or divide it into multiple cake pans for a layered cake.
• Frosting Alternatives: Try cream cheese frosting, vanilla buttercream, or a simple glaze for a different flavor profile.

Nutrition

Here’s a quick look at the nutritional information per serving of this chocolate fudge cake:

FAQ

• Can I make this chocolate fudge cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free blend. Ensure the blend contains xanthan gum for structure.
• Can I bake this recipe as cupcakes? Absolutely! Reduce the baking time to approximately 18-22 minutes, checking for doneness with a toothpick.
• How do I adjust the recipe for different pan sizes? If using a smaller pan, the baking time may increase. For a larger pan, it might decrease.
• Can I use milk chocolate instead of dark? Yes, but the flavor will be sweeter and less intense. The chocolate fudge cake will still be delicious!
• How long does chocolate fudge cake last? It will last for about 3 days at room temperature or up to a week if stored in the refrigerator.

Conclusion

Indulge in the delightful simplicity and irresistible taste of this chocolate fudge cake. Its rich, moist texture and intense chocolate flavor make it a guaranteed hit for any occasion. So, gather your ingredients, follow the easy steps, and treat yourself to a slice of homemade happiness. Happy baking!

The Ultimate Easy Chocolate Fudge Cake Recipe

Indulge in this ultimate easy chocolate fudge cake recipe, featuring a moist, rich chocolate cake topped with a decadent, spreadable dark chocolate ganache. Perfect for any celebration, this recipe simplifies baking a show-stopping dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 10 slices

Calories 500 kcal

Equipment

• oven
• Springform cake pan (22 cm / 9″)
• Parchment / baking paper
• Heatproof bowl
• Microwave
• Skewer
• Cooling rack
• Teaspoon

Ingredients

  

Cake Ingredients

• 125g / 4 oz dark chocolate chips Note 1
• 100g / 7 tbsp butter salted (or unsalted butter + 1/4 tsp salt)
• 1 1/4 cups white sugar caster / superfine best (Note 2)
• 1/4 cup oil vegetable, canola
• 1 tsp vanilla extract
• 2 eggs at room temperature
• 1/4 cup cocoa powder Note 3
• 1 cup flour plain / all purpose (Note 4)
• 1 tsp baking powder
• 1 cup boiling hot water
• 1 tbsp coffee granules optional (Note 5)

Ganache Ingredients

• 1 cup heavy / thickened cream 30%+ fat (Note 6)
• 250g / 8 oz dark chocolate chips Note 1

Instructions

 

Cake Instructions

• Preheat oven to 150C/300F (130C/265F fan) and prepare a 22cm/9″ springform pan by greasing and lining with parchment paper.
• In a heatproof bowl, microwave butter and 125g/4oz chocolate chips for three 30-second intervals, mixing after each, until melted and smooth.
• Stir in the oil, vanilla extract, and sugar into the melted chocolate mixture.
• Incorporate the eggs into the mixture, mixing until fully combined.
• Sift cocoa powder, baking powder, flour, and optional coffee granules into the bowl, then mix until the batter is smooth, allowing for a few small lumps.
• Pour in the hot water and mix until it is fully incorporated into the batter.
• Pour the batter into the prepared pan and bake for 1 hour, or until a skewer inserted in the center comes out moist but clean, checking at 50 minutes.
• Remove the cake pan sides and transfer the cake to a cooling rack, ensuring it cools completely before carefully detaching the base.

Ganache Instructions

• Combine 250g/8oz chocolate chips and cream in a heatproof bowl, then microwave in three 30-second bursts, stirring between each, until melted and smooth, taking care not to boil the cream.
• Stir the ganache until smooth, then refrigerate for 1 to 2 hours until it reaches a spreadable, peanut butter-like consistency.
• Spread the thickened ganache over the top and sides of the cooled cake, using a teaspoon to create a textured, swirling pattern.

Notes

Note 1: Use good quality dark chocolate chips for best flavor. Note 2: Caster/superfine white sugar is recommended for a finer texture. Note 3: Cocoa powder enhances the chocolate flavor. Note 4: Plain/all-purpose flour works best for this recipe. Note 5: Coffee granules are optional but deepen the chocolate flavor without tasting like coffee. Note 6: Heavy/thickened cream with 30%+ fat is crucial for the ganache consistency. Note 7: Ensure the cake is completely cool before handling the base to prevent breakage. Note 8: The ganache will need to be refrigerated for 1-2 hours to reach a spreadable consistency. Also, don’t worry if the cake surface cracks during baking; it will subside upon cooling and be covered by frosting.