Easy Chocolate Fudge Cake Recipe

Introduction

This easy chocolate fudge cake is a rich, moist treat perfect for any chocolate lover. With a luscious ganache frosting and a simple preparation, it’s ideal for both beginners and experienced bakers craving something indulgent.

Ingredients

• 125g / 4 oz dark chocolate chips
• 100g / 7 tbsp butter, salted (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 plain/all-purpose flour
• 1 tsp baking powder
• 1 cup boiling hot water
• 1 tbsp coffee granules (optional)
• 1 cup heavy/thickened cream (30%+ fat)
• 250g / 8 oz dark chocolate chips (for ganache)

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 or baking paper.
2. Step 2: Melt butter and 125g chocolate chips in a heatproof bowl by microwaving for 3 intervals of 30 seconds on high, stirring in between until smooth.
3. Step 3: Add oil, vanilla extract, and sugar to the melted chocolate mixture and mix well to combine, which will also slightly cool the batter.
4. Step 4: Beat in the eggs until fully incorporated.
5. Step 5: Sift together cocoa powder, baking powder, flour, and coffee granules (if using) directly into the bowl. Mix gently until smooth; a few small lumps are okay.
6. Step 6: Stir in the boiling hot water until the batter is fully combined and thin.
7. Step 7: Pour the batter into the prepared cake pan. Bake for about 1 hour, checking at 50 minutes by inserting a skewer into the center—it should come out moist but clean. The surface may crack but will settle after cooling and frosting.
8. Step 8: Let the cake cool completely in the pan on a wire rack. Once cooled, carefully remove the sides and then the base from the pan.
9. Step 9: For the ganache, combine 250g chocolate chips and the cream in a heatproof bowl. Microwave in 3 intervals of 30 seconds, stirring between, until the chocolate is melted. Do not let the cream boil.
10. Step 10: Stir the ganache until smooth. Refrigerate for 1 to 2 hours until it thickens to a spreadable consistency similar to peanut butter.
11. Step 11: Spread the ganache evenly over the cooled cake, covering the top and sides. Use a teaspoon in swirling motions to create a textured finish.

Tips & Variations

• Using superfine sugar helps the sugar dissolve easily, creating a smoother cake texture.
• If you don’t have coffee granules, you can omit them or substitute with instant espresso powder for a subtle flavor boost.
• For extra richness, try using bittersweet chocolate chips for both the batter and ganache.
• Let the cake sit overnight if possible, as the flavors deepen and the texture becomes even fudgier.

Storage

Store the chocolate fudge cake covered in the refrigerator for up to 4 days. Bring it to room temperature before serving for the best texture. Leftover cake can also be frozen, well wrapped, for up to 2 months. Thaw in the fridge overnight and allow to warm slightly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened cocoa powder?

Yes, unsweetened cocoa powder works best for a rich chocolate flavor. Just ensure to use sweetened ingredients like sugar to balance bitterness.

Is it necessary to use boiling water in the batter?

Yes, the boiling water helps bloom the cocoa powder and creates a thinner batter that results in a moist, fudgy cake texture.

Easy Chocolate Fudge Cake Recipe

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★★★★★

4.9 from 130 reviews

• Author: Noah
• Total Time: 1 hour 20 minutes plus 1-2 hours chilling time
• Yield: 8 servings 1x

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Description

This Easy Chocolate Fudge Cake is a rich, decadent dessert featuring a moist chocolate base baked to perfection and topped with a luscious dark chocolate ganache. Perfect for chocolate lovers, this recipe uses simple ingredients and straightforward steps to achieve a fudgy texture with a smooth, creamy frosting that’s sure to impress at any occasion.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 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/superfine recommended)
• 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

Ganache Ingredients

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

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Instructions

1. Preheat and prepare pan: Preheat your oven to 150°C (300°F) for standard or 130°C (265°F) for fan ovens. 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 intervals of 30 seconds on high, stirring between each until fully melted and combined.
3. Add oil, vanilla, and sugar: Stir in the vegetable or canola oil, vanilla extract, and white sugar into the melted mixture. Mix well to combine and slightly cool the batter.
4. Incorporate eggs: Add the eggs to the batter and mix until fully combined and smooth.
5. Add dry ingredients: Sift cocoa powder, baking powder, flour, and optional coffee granules directly into the batter. Stir gently until smooth, but a few small lumps are acceptable. The batter will be thin.
6. Add hot water: Carefully pour in the boiling hot water and mix until fully incorporated, resulting in a loose batter.
7. Bake the cake: Pour the batter into the prepared cake pan. Bake for about 1 hour or until a skewer inserted into the center comes out mostly moist but clean. Start checking at 50 minutes. Expect the surface to crack; this will settle after cooling and ganache frosting.
8. Cool the cake: Remove the sides of the springform pan and transfer the cake on its base to a cooling rack. Let it cool completely before removing the cake base to avoid breaking.
9. Prepare the ganache: Place 250g dark chocolate chips and 1 cup heavy cream in a heatproof bowl. Microwave in 3 intervals of 30 seconds on high, stirring well between each until the chocolate is melted and mixture is smooth. Avoid boiling the cream.
10. Thicken ganache: Refrigerate the ganache for 1 to 2 hours until it thickens to a spreadable consistency similar to peanut butter.
11. Frost the cake: Spread the thickened ganache evenly over the top and sides of the cooled cake. Use a teaspoon in swirling motions to create a textured, rustic finish.

Notes

• Use caster or superfine sugar for better blending and texture.
• Coffee granules enhance the chocolate flavor but are optional.
• Let the cake cool completely before removing from the base to maintain its shape.
• Be careful not to boil the cream when melting chocolate for ganache to avoid graininess.
• Surface cracks in the cake are normal and will be covered with ganache.

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

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