Easy Chocolate Fudge Cake Recipe

Introduction

This easy chocolate fudge cake is rich, moist, and intensely chocolaty—a perfect treat for any chocolate lover. Despite its decadent taste, it’s simple to make with common pantry ingredients and a luscious ganache topping.

Ingredients

• 125g (4 oz) dark chocolate chips
• 100g (7 tbsp) salted butter (or unsalted butter plus 1/4 tsp salt)
• 1 1/4 cups white sugar (caster or 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 plain flour (all-purpose)
• 1 tsp baking powder
• 1 cup boiling hot water
• 1 tbsp coffee granules (optional)
• 1 cup heavy cream (30%+ fat)
• 250g (8 oz) dark chocolate chips

Instructions

1. Step 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 it with parchment paper.
2. Step 2: Melt the butter and 125g dark chocolate chips in a heatproof bowl by microwaving for 3 intervals of 30 seconds, stirring between each until smooth.
3. Step 3: Add oil, vanilla extract, and sugar to the melted chocolate mixture. Stir well to combine and help cool the batter slightly.
4. Step 4: Beat in the eggs until fully incorporated.
5. Step 5: Sift cocoa powder, baking powder, flour, and coffee granules (if using) directly into the bowl. Mix until the batter is smooth but still thin; a few small lumps are fine.
6. Step 6: Carefully add the boiling hot water and stir until fully combined.
7. Step 7: Pour the batter into the prepared cake tin and bake for about 1 hour. Check at 50 minutes by inserting a skewer; it should come out moist but mostly clean. The surface may crack but will settle after cooling.
8. Step 8: Remove the cake from the oven and cool in the pan briefly, then remove the sides and transfer to a wire rack until completely cool before removing the base.
9. Step 9: For the ganache, place 250g dark chocolate chips and the cream in a heatproof bowl. Microwave in 3 intervals of 30 seconds, stirring until smooth. Do not let the cream boil.
10. Step 10: Chill the ganache in the refrigerator for 1 to 2 hours until it thickens to a spreadable consistency.
11. Step 11: Spread the ganache over the cooled cake, covering the top and sides. Use a teaspoon with swirling motions for a textured finish.

Tips & Variations

• Using caster or superfine sugar helps the sugar dissolve better for a smoother batter.
• Add a tablespoon of strong coffee or espresso powder to deepen the chocolate flavor.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
• Allowing the batter to cool slightly before adding eggs prevents curdling.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. Leftover ganache can also be refrigerated and gently warmed before reuse.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, simply add 1/4 teaspoon of salt to the recipe when using unsalted butter to maintain the right flavor balance.

Why is the batter thin and lumpy?

The batter will naturally be thin because of the boiling water and oil. A few small lumps from the cocoa or flour are normal and won’t affect the finished cake’s texture.

Easy Chocolate Fudge Cake Recipe

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★★★★★

4.5 from 126 reviews

• Author: Noah
• Total Time: 1 hour 20 minutes
• Yield: 8–10 servings 1x

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Description

This Easy Chocolate Fudge Cake is a rich, moist, and deeply chocolatey dessert perfect for any occasion. Made with a combination of melted dark chocolate, cocoa powder, and a hint of coffee for depth, it’s baked low and slow to achieve a fudgy texture. Finished with a smooth, thick chocolate ganache, this cake is both decadent and satisfying, ideal for chocolate lovers seeking a simple yet impressive homemade treat.

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Ingredients

Scale 1x2x3x

For the Cake

• 125g (4 oz) dark chocolate chips
• 100g (7 tbsp) salted butter (or unsalted butter + 1/4 tsp salt)
• 1 1/4 cups white sugar (caster or 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 plain/all-purpose flour
• 1 tsp baking powder
• 1 tbsp coffee granules (optional)
• 1 cup boiling hot water

For the Ganache

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

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Instructions

1. Preheat Oven: Set your oven to 150°C (300°F) standard or 130°C (265°F) fan-forced. Grease a 22 cm / 9″ springform cake pan and line it with parchment or baking paper to prevent sticking.
2. Melt Butter and Chocolate: Place the butter and 125g dark chocolate chips in a heatproof bowl. Microwave in 3 increments of 30 seconds on high, stirring between each interval until fully melted and combined.
3. Add Oil, Vanilla, and Sugar: Stir in the oil, vanilla extract, and sugar, mixing well. This step cools the batter down to prevent cooking the eggs in the next step.
4. Add Eggs: Crack in the eggs and beat the mixture until completely combined and smooth.
5. Sift Dry Ingredients: Sift together the cocoa powder, baking powder, flour, and optional coffee granules directly into the wet mixture. Fold the ingredients together until smooth; a few small lumps are acceptable. The batter will be thin.
6. Add Boiling Water: Carefully pour in the boiling hot water and mix until fully incorporated. This helps intensify the chocolate flavor and create a moist texture.
7. Bake the Cake: Pour the batter into the prepared cake tin and bake for approximately 1 hour. Begin checking at 50 minutes by inserting a skewer; it should come out moist but clean. Expect the cake surface to crack, which will settle after cooling and frosting.
8. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan. Once cooled, remove the springform sides and transfer the cake to a cooling rack. Cool fully before removing the base for decorating.
9. Make Ganache: Place 250g dark chocolate chips and 1 cup heavy cream in a heatproof bowl. Microwave in 3 increments of 30 seconds, stirring between each, until the chocolate is melted but the cream does not boil.
10. Thicken Ganache: Stir the ganache until smooth and glossy. Refrigerate for 1 to 2 hours until it thickens to a spreadable consistency similar to peanut butter.
11. Frost the Cake: Spread the chilled ganache evenly over the cake’s top and sides. Use a teaspoon to create swirling textured patterns for a rustic, elegant finish.

Notes

• Use a good quality dark chocolate chips to enhance the flavor.
• Caster or superfine sugar dissolves better, leading to a smoother batter.
• The coffee granules are optional but add depth to the chocolate flavor.
• Ensure eggs are at room temperature for better batter integration.
• Do not overbake; the center should be moist to maintain fudge-like texture.
• The cracks on the cake surface are normal and will not affect the taste.
• Cool the cake completely before removing the base to avoid breakage.
• Ganache must not come to a boil; gentle heating prevents separation.
• Refrigerate ganache for thickness but allow to soften slightly for easy spreading.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: Western

Keywords: chocolate fudge cake, easy chocolate cake, fudgy cake, chocolate ganache, rich chocolate dessert, homemade chocolate cake