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
Scale
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.
