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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Add Eggs: Crack in the eggs and beat the mixture until completely combined and smooth.
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.
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.
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.
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.
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.
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.
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