If you have a sweet tooth and a craving for something rich and indulgent, this Easy Chocolate Fudge Cake Recipe is about to become your new best friend in the kitchen. It’s an irresistibly fudgy, deeply chocolatey cake that feels like a warm hug from the inside out. With simple ingredients and straightforward steps, this cake packs incredible flavor and a moist texture that will wow both family and friends. Whether it’s a special celebration or a comforting treat on any ordinary day, this recipe delivers all the chocolatey goodness you can dream of.
Ingredients You’ll Need
These ingredients are quick to gather and each one plays a vital role in creating a luscious cake with fantastic texture and robust chocolate flavor. From the rich dark chocolate to the light fluffiness given by baking powder, every component is essential.
- 125g / 4 oz dark chocolate chips: This adds a deep, intense chocolate foundation to the cake’s rich flavor.
- 100g / 7 tbsp butter (salted or unsalted + salt): Butter brings moistness and creaminess, while salt enhances the chocolate notes.
- 1 1/4 cups white sugar (caster or superfine): Superfine sugar dissolves smoothly, lending sweetness without grittiness.
- 1/4 cup oil (vegetable or canola): Oil helps keep the cake moist without weighing it down.
- 1 tsp vanilla extract: Vanilla adds warmth and depth to balance the chocolate.
- 2 eggs (room temperature): Eggs bind the batter and give it structure while helping it rise.
- 1/4 cup cocoa powder: Cocoa powder intensifies the chocolate flavor and gives the cake its beautiful color.
- 1 cup flour (plain / all-purpose): Flour provides the backbone for the cake’s crumb.
- 1 tsp baking powder: This is the secret to keeping the cake light and perfectly risen.
- 1 cup boiling hot water: Hot water dissolves coffee granules and intensifies the chocolate notes, plus ensures a thin, silky batter.
- 1 tbsp coffee granules (optional): Coffee enhances chocolate flavor without tasting like coffee, adding a lovely depth.
- 1 cup heavy cream (30%+ fat): For whipping into a luscious topping that beautifully complements the cake.
- 250g / 8 oz dark chocolate chips: Melted into the cream, this turns your frosting into a glorious fudge topping.
How to Make Easy Chocolate Fudge Cake Recipe
Step 1: Preparing Your Pan and Oven
Start by preheating your oven to 150C (300F) for a standard oven or 130C (265F) if you have a fan oven. Grease a 22 cm (9-inch) springform pan and line it with parchment paper. This will ensure your cake bakes evenly and releases easily once done.
Step 2: Melting Butter and Chocolate
Place your butter and 125g dark chocolate chips in a heatproof bowl. Microwave in three 30-second bursts on high, stirring well between each interval until everything is silky smooth and fully melted. This rich combo forms the cake’s decadent base.
Step 3: Combining Oil, Vanilla, and Sugar
Add the oil, vanilla extract, and sugar to your melted chocolate mixture. Stir until fully combined. This step cools the batter slightly and ensures your sugar dissolves beautifully, helping the cake remain moist.
Step 4: Adding Eggs
Crack in your room temperature eggs one at a time, mixing thoroughly after each addition until the batter is smooth and homogenous. The eggs create structure while keeping the texture velvety.
Step 5: Sifting Dry Ingredients
Directly sift the cocoa powder, flour, baking powder, and optional coffee granules into the bowl with your wet ingredients. Mix gently until the batter is smooth but still a bit thin. Small lumps won’t hurt the final cake.
Step 6: Incorporating Hot Water
Slowly pour in the boiling hot water and stir until everything is just combined. This step helps bloom the cocoa and coffee flavors, deepening the chocolate intensity while making the batter wonderfully silky.
Step 7: Baking the Cake
Pour the batter into your prepared cake pan, then place it into the oven. Bake for approximately one hour, checking around 50 minutes with a skewer inserted into the center. The skewer should come out moist but not wet, promising a fudgy interior. Don’t worry if the surface cracks—it will settle once cooled and covered with frosting.
Step 8: Cooling the Cake
Once baked, remove the cake from the oven and carefully release the sides of the springform pan. Transfer the cake to a cooling rack and let it cool completely before handling further. Cooling fully is key for easy removal of the base and tidy presentation.
Step 9: Preparing the Fudge Frosting
While your cake chills, whip the heavy cream until soft peaks form. Gently melt the remaining 250g of dark chocolate chips (using the microwave in short bursts or a double boiler), then fold into the whipped cream. This luscious fudge frosting adds irresistible creaminess and amplifies the chocolate bliss.
Step 10: Assembling
Spread the fudge frosting evenly over the cooled cake. For extra flair, let it set slightly before serving to achieve a beautifully glossy finish. This finishing touch turns a fantastic chocolate cake into an unforgettable indulgence.
How to Serve Easy Chocolate Fudge Cake Recipe
Garnishes
Adding simple garnishes can elevate your Easy Chocolate Fudge Cake Recipe dramatically. Sprinkle a light dusting of cocoa powder or powdered sugar for a classic look, or scatter fresh raspberries or mint leaves on top to provide a pop of color and a fresh contrast to the rich chocolate.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of raspberry coulis. If you want to keep it cozy, a dollop of fresh whipped cream or a cup of strong coffee makes the perfect companion for that fudgy richness.
Creative Ways to Present
Slice your cake into generous wedges and serve on elegant plates with a drizzle of warm chocolate sauce or caramel. For parties, you can also cut it into small squares and top each with a piece of candied orange peel or a sprinkle of sea salt for a delightful balance of sweet and savory.
Make Ahead and Storage
Storing Leftovers
You can store leftover cake covered tightly with cling film or in an airtight container at room temperature for up to two days. Keeping the cake sealed prevents it from drying out while maintaining its fudgy texture.
Freezing
To freeze, wrap the cake (unfrosted) tightly in plastic wrap and then aluminum foil to protect it from freezer burn. It freezes beautifully for up to three months. Thaw overnight in the fridge before frosting and serving.
Reheating
If you like your chocolate cake slightly warmed, gently heat a slice in the microwave for 10 to 15 seconds. This softens the fudge topping and enhances the gooey chocolate experience like fresh from the oven.
FAQs
Can I use milk chocolate instead of dark chocolate in this Easy Chocolate Fudge Cake Recipe?
You can substitute milk chocolate if you prefer a sweeter, less intense chocolate flavor. Just keep in mind that the cake will be less rich and fudgy, but still delicious.
Is it necessary to add coffee granules?
The coffee granules are optional but highly recommended. They intensify the chocolate flavor without adding a coffee taste, making your cake even more decadent.
Can I make this cake gluten-free?
Yes, you can replace regular flour with a gluten-free all-purpose blend, ensuring it contains xanthan gum or a similar binder. Baking powder should be gluten-free as well.
What if I don’t have a springform pan?
A regular 9-inch cake pan will work fine. Just be extra careful when removing the cake by lining the pan well with parchment paper for easy lifting.
How long does the cake stay fresh?
If stored properly at room temperature in an airtight container, the cake is best enjoyed within two days. Refrigerating can extend it slightly but may affect the texture.
Final Thoughts
This Easy Chocolate Fudge Cake Recipe is truly a treasure—simple enough for a weeknight project but impressive enough for any celebration. Its luscious texture and deep chocolate flavor bring so much joy, whether you’re baking for loved ones or treating yourself. I encourage you to give it a go and discover your new favorite chocolate indulgence!
Print
Easy Chocolate Fudge Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 12 to 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Chocolate Fudge Cake is a rich, moist, and deeply chocolatey dessert perfect for any occasion. Made with a combination of dark chocolate chips, cocoa powder, and coffee granules to enhance the chocolate flavor, this cake is baked low and slow to achieve a dense, fudgy texture. Topped with a luscious dark chocolate ganache made from heavy cream and chocolate chips, it’s an indulgent treat that’s simple to prepare and sure to satisfy any chocolate lover.
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 / 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
Ganache
- 1 cup heavy (thickened) cream (30%+ fat)
- 250g / 8 oz dark chocolate chips
Instructions
- Preheat oven and prepare pan: Preheat your oven to 150°C (300°F) standard or 130°C (265°F) fan. Grease a 22 cm (9 inch) 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 intervals of 30 seconds on high, stirring in between until fully melted and smooth. Mix well.
- Add oil, vanilla, and sugar: Stir in the oil, vanilla extract, and sugar to the melted mixture. This helps cool the batter slightly and combine flavors.
- Incorporate eggs: Add the eggs one at a time, mixing well after each addition until the batter is smooth and combined.
- Add dry ingredients: Sift together the cocoa powder, baking powder, flour, and coffee granules (if using) directly into the wet mixture. Gently mix until the batter is smooth and thin with slight lumps acceptable.
- Mix in hot water: Carefully add the boiling hot water to the batter, mixing until fully incorporated. The batter will be quite loose, which contributes to the fudgy texture.
- Bake the cake: Pour the batter into the prepared cake tin. Bake for about 1 hour, or until a skewer inserted into the center comes out moist but clean. Check doneness at 50 minutes. The surface may crack, which is normal and will soften when cooled and frosted.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for a few minutes. Then remove the sides of the springform pan and transfer the cake onto a cooling rack until completely cooled. Once cool, carefully remove the base of the pan.
- Prepare ganache topping: Heat the heavy cream in a small saucepan over medium heat until just about to boil. Remove from heat and pour over the 250g dark chocolate chips in a bowl. Let sit for a couple of minutes, then stir gently until smooth and glossy. Allow to cool slightly until thickened but pourable.
- Frost the cake: Spread the ganache evenly over the cooled cake surface. Let set before serving to achieve a rich, shiny finish.
Notes
- Use good quality dark chocolate for best flavor and texture.
- Caster sugar is recommended for smooth batter, but regular granulated sugar can be used if needed.
- Cocoa powder intensifies chocolate flavor; use natural or Dutch-processed as preferred.
- Coffee granules are optional but enhance the chocolate depth without adding noticeable coffee taste.
- Make sure eggs are at room temperature to blend evenly.
- The cake surface may crack during baking; this is normal and will not affect taste or texture.
- Allow the cake to cool completely before removing from the base to avoid breakage.
- Ganache should be poured once it reaches a thick but pourable consistency for best results.
