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Easy Chocolate Fudge Cake Recipe

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4.2 from 14 reviews

This Easy Chocolate Fudge Cake is a rich, moist, and intensely chocolatey dessert perfect for any occasion. Featuring a tender crumb infused with cocoa and coffee, and topped with a luscious dark chocolate ganache, this cake delivers decadent flavor with a wonderfully fudgy texture. With simple ingredients and straightforward steps, it’s an accessible recipe for both beginners and experienced bakers alike.

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 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 Topping:

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

Instructions

  1. Preheat and Prep: Preheat your oven to 150°C (300°F) for standard ovens or 130°C (265°F) if using a fan oven. Grease a 22 cm (9-inch) springform cake pan and line it with parchment paper to prevent sticking.
  2. Melt Butter and Chocolate: Place the butter and 125g dark chocolate chips in a heatproof bowl. Microwave on high in 3 intervals of 30 seconds, stirring well between each, until fully melted and smooth.
  3. Add Oil, Vanilla, and Sugar: Mix in the oil, vanilla extract, and sugar to the melted chocolate and butter mixture. Stir well to combine and slightly cool the batter.
  4. Incorporate Eggs: Add the two eggs and mix until fully combined and smooth.
  5. Add Dry Ingredients: Sift together the cocoa powder, baking powder, plain flour, and coffee granules (if using) directly into the wet mix. Stir gently until smooth. The batter will be thin, and small lumps are acceptable.
  6. Blend in Hot Water: Pour the boiling hot water into the batter and mix until thoroughly incorporated. This creates a thin batter ideal for a fudgy texture.
  7. Bake the Cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 1 hour, or until a skewer inserted into the center comes out moist but clean. Check at 50 minutes. The surface may crack heavily but will settle after cooling and frosting.
  8. Cool Down: Once baked, remove the cake sides from the springform pan and transfer the cake base to a wire rack to cool completely before handling to remove the base.
  9. Prepare Ganache: Place 250g dark chocolate chips and 1 cup heavy cream in a heatproof bowl. Microwave in 3 intervals of 30 seconds, stirring well between sessions until the chocolate melts and the mixture is smooth. Avoid boiling the cream.
  10. Chill Ganache: Refrigerate the ganache mixture for 1 to 2 hours until it thickens to a spreadable consistency resembling peanut butter.
  11. Frost the Cake: Spread the chilled ganache evenly over the top and sides of the cooled cake. Use a teaspoon to swirl the frosting to create a textured, rustic finish as shown in photos.

Notes

  • Note 1: Use a good quality dark chocolate for both the cake and ganache to enhance richness.
  • Note 2: Caster or superfine sugar dissolves better for a smoother batter.
  • Note 3: Cocoa powder adds depth of chocolate flavor and should be sifted to avoid lumps.
  • Note 4: Plain or all-purpose flour is recommended for the right texture; do not substitute with self-raising flour.
  • Note 5: Coffee granules are optional but help intensify the chocolate flavor without making it taste like coffee.
  • Note 6: Heavy or thickened cream should have at least 30% fat content for a silky ganache.
  • Note 7: Allow cake to cool completely before removing the base to prevent breakage.
  • Note 8: Do not boil the cream when melting the ganache ingredients to maintain a smooth finish.

Find it online: https://cookedbysarah.com/easy-chocolate-fudge-cake-recipe/