If you have a serious sweet tooth and love the rich, velvety texture of chocolate, then you are going to adore this Easy Chocolate Fudge Cake Recipe. It’s a wonderfully indulgent dessert that manages to be both incredibly moist and decadently fudgy, with layers of rich chocolate flavor wrapped in a luscious ganache. Whether you’re a seasoned baker or just starting out, this is one of those recipes that feels like a special treat but is surprisingly straightforward to make. From the first forkful, this cake won’t just satisfy your chocolate cravings—it will completely captivate you and your guests.
Ingredients You’ll Need
These ingredients are wonderfully simple and easy to find, yet each one plays a unique role in creating the perfect balance of texture, moisture, and rich flavor in your Easy Chocolate Fudge Cake Recipe.
- Dark chocolate chips: Using quality dark chocolate chips brings a deep, intense cocoa flavor and ensures smooth melting for both the batter and the ganache.
- Butter, salted or unsalted: Adds moisture and richness, while a bit of salt enhances the chocolate’s sweetness and depth.
- White sugar, caster or superfine: Dissolves quickly to provide balanced sweetness without graininess.
- Vegetable or canola oil: Keeps the cake tender and moist without making it greasy.
- Vanilla extract: Elevates the chocolate notes with a hint of warmth and complexity.
- Eggs at room temperature: Bind the ingredients together and add structure while keeping the crumb soft.
- Cocoa powder: Intensifies the chocolate flavor and contributes to the cake’s rich color.
- Plain or all-purpose flour: Provides the foundation for the cake’s structure, allowing it to hold its fudgy texture.
- Baking powder: Ensures just enough rise without sacrificing density.
- Boiling hot water: Helps bloom the cocoa powder and dissolve the coffee granules for a deeper chocolate flavor.
- Coffee granules (optional): A small boost that enhances the chocolate’s richness subtly without tasting like coffee.
- Heavy or thickened cream: Essential for creating the smooth, spreadable ganache that finishes the cake beautifully.
How to Make Easy Chocolate Fudge Cake Recipe
Step 1: Preparing the Pan and Oven
Start by preheating your oven to 150°C (or 300°F for a standard oven). Greasing a 22 cm (9-inch) springform cake pan and lining it with parchment paper ensures that your cake will release easily after baking. This sets the stage for an even baking process and a neat, flawless finish.
Step 2: Melting Butter and Chocolate
Combine the butter and dark chocolate chips in a heatproof bowl, then microwave in 30-second bursts, stirring each time until fully melted and smooth. This mixture forms the luscious, fudgy core of the cake, making every bite melt in your mouth.
Step 3: Mixing Oil, Vanilla, and Sugar
Next, stir the vegetable oil, vanilla extract, and sugar into the melted chocolate and butter mixture. This step cools down the batter slightly and balances the richness with the needed sweetness and flavor depth.
Step 4: Incorporating Eggs
Beat in the eggs one at a time until fully combined. Eggs add structure and moisture, creating that perfect fudgy yet sturdy crumb that sets this cake apart.
Step 5: Adding Dry Ingredients
Sift the cocoa powder, flour, and baking powder directly into the batter (along with coffee granules if you’re using them). Mix until the batter is smooth but don’t worry about a few tiny lumps—they won’t affect the texture and ensure a moist finish.
Step 6: Stirring in Hot Water
Add boiling hot water to the batter and stir gently to combine. This might make the batter a bit thin, but it helps activate the cocoa, enhancing the richness of the chocolate without drying out the cake.
Step 7: Baking the Cake
Pour the batter into your prepared cake pan. Bake for about one hour, or until a skewer comes out with just a few moist crumbs attached—this means the cake is perfectly fudgy inside. Don’t be alarmed if the surface cracks while baking; it softens once the cake cools and ganache is applied!
Step 8: Cooling the Cake
Once baked, remove the sides of the springform pan to cool the cake on a wire rack. Completely cool before carefully removing the base to maintain its shape and prevent crumbling.
Step 9: Making the Ganache
Heat the dark chocolate chips and cream together in 30-second microwave intervals, stirring until the chocolate melts smoothly into the cream. Let the ganache cool and thicken in the fridge until it has a spreadable consistency similar to peanut butter.
Step 10: Decorating with Ganache
Spread the thick ganache generously over the top and sides of the cake. Use a spoon in swirling motions to add texture and a beautiful homemade look to your masterpiece—you’ll love how glossy and rich your Easy Chocolate Fudge Cake Recipe looks at this stage!
How to Serve Easy Chocolate Fudge Cake Recipe
Garnishes
A sprinkle of flaky sea salt, a handful of fresh raspberries, or even some toasted nuts on top can add a delightful contrast to the smooth, fudgy cake. These simple touches elevate the flavors while keeping the experience approachable and fun.
Side Dishes
Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for a classic pairing. Alternatively, fresh fruit or a drizzle of caramel sauce adds a fresh, indulgent twist that’s perfect for impressing guests.
Creative Ways to Present
Try slicing the cake into small squares for a party platter, or layer it with whipped cream and strawberries to turn it into an elegant trifles dessert. Wrapping individual pieces in parchment paper tied with twine makes for charming gifts too!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Easy Chocolate Fudge Cake Recipe well covered in an airtight container at room temperature for up to two days, or in the fridge for up to a week to maintain freshness and texture.
Freezing
This cake freezes beautifully. Wrap it tightly in plastic wrap and then foil before placing it in the freezer. It can be stored for up to three months—perfect for making ahead for special occasions or just treating yourself later.
Reheating
To enjoy the cake after freezing, thaw it in the fridge overnight. Bring slices to room temperature before serving, or warm briefly in the microwave for a few seconds to revive its moist, fudgy goodness.
FAQs
Can I use milk chocolate instead of dark chocolate?
While milk chocolate will work, it will make the cake sweeter and less intensely chocolaty. Dark chocolate is recommended for that signature fudgy richness.
Is it necessary to add coffee granules?
Coffee enhances the depth of the chocolate flavor but is completely optional. If you don’t have any, the cake will still be deliciously chocolatey.
Why does the cake surface crack during baking?
The cracking is normal due to the fudgy texture and baking temperature. Don’t worry—it will soften once cooled and covered with ganache, keeping your cake moist and beautiful.
Can I substitute butter for oil or vice versa?
This recipe uses both to combine moisture and richness. Omitting either could affect the texture, so best to follow the recipe for perfect results.
How long will the ganache hold up at room temperature?
Ganache spread over the cake can stay at room temperature for a few hours during serving but should be refrigerated for longer storage to keep it firm and fresh.
Final Thoughts
This Easy Chocolate Fudge Cake Recipe is truly one of those rare gems that brings remarkable chocolate indulgence without requiring hours of complicated steps. I can’t wait for you to try making it and enjoy every single bite that’s rich, fudgy, and decadently smooth. Once you bake this, it’s bound to become your go-to dessert for celebrations or simply to brighten an ordinary day. Happy baking!
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Description
This Easy Chocolate Fudge Cake is a rich, moist dessert featuring a deeply chocolaty sponge topped with a smooth, thick chocolate ganache. With simple ingredients and straightforward steps, it’s perfect for chocolate lovers seeking a decadent homemade cake.
Ingredients
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 sugar 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
Ganache
- 1 cup heavy / thickened cream (30%+ fat)
- 250g / 8 oz dark chocolate chips
Instructions
- Preheat and Prepare Pan: 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 to prevent sticking.
- Melt Butter and Chocolate: Combine butter and 125g dark chocolate chips in a heatproof bowl. Microwave on high for 3 intervals of 30 seconds each, stirring between intervals until fully melted and smooth.
- Add Oil, Vanilla, and Sugar: Stir in vegetable oil, vanilla extract, and sugar. Mixing at this stage helps bring down the batter temperature for the next step.
- Incorporate Eggs: Add the two eggs and beat until well combined to maintain a smooth batter.
- Add Dry Ingredients: Sift together cocoa powder, flour, baking powder, and optional coffee granules (if using) directly into the bowl. Mix gently until smooth; the batter will be thin and may have some small lumps.
- Add Hot Water: Carefully add the boiling hot water and mix until fully incorporated. This thins the batter for a moist cake texture.
- Bake the Cake: Pour the batter into the prepared pan and bake for 1 hour or until a skewer inserted into the center comes out moist but clean. Check doneness around 50 minutes. The surface may crack, which is normal and will settle after cooling.
- Cool the Cake: Remove the cake from the oven, release the sides of the springform pan, and transfer the cake to a cooling rack. Allow it to cool completely before removing the base of the pan for handling.
- Prepare Ganache: Place 250g dark chocolate chips and 1 cup heavy cream in a heatproof bowl. Microwave in 3 x 30-second bursts, stirring between each, until the chocolate is melted and the mixture is smooth. Avoid boiling the cream.
- Thicken Ganache: Stir the ganache until smooth, then refrigerate for 1 to 2 hours until it thickens to a spreadable consistency similar to peanut butter.
- Frost the Cake: Spread the ganache over the top and sides of the cooled cake using a teaspoon. Use swirling motions to create a textured finish as shown in photos for a beautiful, rustic appearance.
Notes
- Note 1: Use high-quality dark chocolate chips for best flavor and melting texture.
- Note 2: Caster or superfine sugar dissolves more easily, giving a smoother cake texture.
- Note 3: Cocoa powder adds depth to the chocolate flavor.
- Note 4: All-purpose flour is preferred; cake flour will yield a lighter texture.
- Note 5: Coffee granules are optional but enhance the chocolate flavor.
- Note 6: Use a cream with at least 30% fat for a smooth, rich ganache.
- Note 7: Cooling completely before handling prevents the cake from breaking apart.
- Note 8: Do not let the cream boil when melting chocolate to avoid splitting the ganache.
