A very chocolatey moist fudge cake that is very similar to chocolate mud cake. It is really easy to make and no stand mixer or beater required! It is extremely forgiving, and the chocolate ganache frosting is to die for…..Watch how easy this is to make in my cooking video!
I may be disowned as an Australian for saying this, but I’m not the hugest fan of classic Chocolate Mud Cake. I find it too dense and doughy, and it gets stuck to the roof of my mouth. It’s very……erm…..mud-like.
Creative writing definitely isn’t my forte, is it? 😉
So this isn’t a classic Chocolate Mud Cake because it has a bit of lift in it, but it is still way fudgier and mud-cake like than 99% of other chocolate cakes. Call it a Chocolate Fudge MUD CAKE if you want!! (Bit too much of a mouthful for me…. 🙂 )
Difference between Fudge Cake and Chocolate Mud Cake
I had someone on Instagram asking me what the difference is between Fudge Cake and Mud Cake so I thought I’d explain!! Chocolate mud cake is so dense that it cuts cleanly with perfect edges and virtually no crumbs. The texture is different to brownies in that when it is sliced, the knife comes out cleanly (other than the frosting!).
In contrast, fudge cakes have more of a cake-like texture, like what you see in the close up of the slice at the top of this post.
Why I Love This Recipe So Much
I know there are a LOT of chocolate cake recipes “out there”. But here’s why I love this Easy Chocolate Fudge Cake so much:
- You just need a wooden spoon. No stand mixer, no electric beater.
- No need to wait until the melted chocolate cools. Yes, I have a very deliberate step I do which eliminates the need to cool the melted chocolate before adding the egg. 🙂 (And yes, I’m that impatient!)
- It’s virtually foolproof. I’ve cooked it on high for shorter periods of time, and low for longer. I’ve had to dash out of the house before it was fully cooked and left it in the oven (turned off) to finish cooking. And it always works out. Why? Because it’s so fudgey, it is actually hard to overcook so it becomes dry and it is not meant to rise very much so you don’t have to worry about that part either!
- The Chocolate Ganache Frosting is crazy easy too. Just pour hot cream over chocolate, set aside to melt, mix with a spoon, then refrigerate. No beating!!
- Everyone goes mad over this. The homeless guy at the dog park ate 2/3 of a whole cake in 2 days. I was gob smacked!!!
Everyone needs a classic Chocolate Cake in their repertoire. And this Easy Chocolate Fudge Cake is my back pocket chocolate cake recipe. I hope you consider trying it! – Nagi x
PS I seriously contemplated not sharing this video. Because there are extreme very unflattering close ups of my Baby Hands!!!
PPS I also share my little trick for how I line cake pans in this video. i.e. My lazy EASY way. 😉
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- 8.5 oz / 240g dark chocolate, preferably 70% cocoa, broken into pieces (Note 1)
- 1 3/4 cup / 385g caster sugar / superfine sugar (Note 1a)
- 9 oz / 250g / 2 sticks unsalted butter
- 1 1/4 cups / 312 ml milk (low or full fat)
- 1/4 cup / 63 ml oil (vegetable, canola)
- 2 eggs
- 1/2 cup / 45g cocoa powder
- 1 tsp baking powder
- 1 3/4 cups / 265g plain flour
- 2 tbsp coffee granules, optional
- 1 cup / 250 ml heavy whipping cream (Note 2)
- 8 oz /250g dark melting chocolate chips (US: semi sweet chocolate chips)
Preheat oven to 160C/320F (fan forced / convection) / 180C/350F (no fan) (Note 3). Butter or spray a 22 - 25cm/9 - 10” spring form cake tin and line with parchment / baking paper. (Note 4)
Combine sugar, butter, half the milk and chocolate in a saucepan over medium low heat. Stir until the butter and chocolate has melted and sugar is dissolved. Do NOT let it simmer or boil!
Pour the chocolate mixture into a bowl. Whisk in oil and remaining milk.
Whisk in eggs in until combined.
Sift cocoa, baking powder, flour and coffee directly into the bowl. Whisk until smooth - some small lumps is ok.
Pour into the cake tin and bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. The surface will crack (sometimes badly!) but sill subside when it cools and gets covered with frosting so don't stress!
Remove sides from the cake pan and transfer to a cooling rack to cool.
Place chocolate in a bowl.
Place cream in a saucepan over medium high heat. When it is about to start simmering, remove it - don't let it come to a boil! Pour cream over the chocolate, shake the bowl to submerge all the chocolate under the cream. Cover bowl with a plate and set aside for 5 minutes.
Stir chocolate with a spoon until smooth. Refrigerate for 45 minutes to 1 hour or until thickened to a spreadable consistency like peanut butter.
Spread over the cake - tops and sides. Use a teaspoon in a swirling motion to achieve the textured surface you see in the photos.
1. I use Nestle Plaistow 70% Cocoa dark cooking chocolate. But any dark chocolate from the baking aisle will work just fine! Don't use eating chocolate - it doesn't melt properly.
1a. Normal white / granulated sugar works ok too.
2. You must use HEAVY cream / THICKENED cream for this, not pouring cream. The cream needs to have 35% fat or more in order to ensure the ganache sets.
3. Fan forced / convectional ovens are those with a fan inside that circulates the air which allows things to cook faster and more evenly. Conventional ovens are those without fans which means the heat needs to be slightly higher.
4. You can also use a 28cm x 18cm cake pan OR 2 x 22cm/9" cake pans.
5. The chocolate ganache is pourable when warm, thickens to a spreadable consistency when mostly cooled (which is what you want to frost this cake) and when refrigerated for a few hours, hardens to a chocolate truffle consistency. If you leave it in the fridge for slightly too long i.e. too hard to spread, just microwave for 10 seconds to soften.
6. DIFFERENT COUNTRIES: This recipe is actually quite forgiving because it's so moist and fudgey so as long as you don't get the measurements way out, it will come out well. I am in Australia and have made this cake using both Imperial measurements (used by most of the world) and US measurements and I could not tell the difference. For example, 2 sticks of butter (8oz) does not equal 250g (which is 8.8oz), however, the recipe still works perfectly (also helps that US cups is slightly smaller than Aus cups).
Did you know…..
This section is for the food nerds – and for everyone who has tried a cookie or other baking recipe from a blog in a different country that failed miserably (me, me!).
Cups and teaspoon measures differ from country to country. Australia and most of the world (Europe, NZ, Asia except Japan) uses metric cups which are slightly different in size to US cups.
For most recipes on my site, the difference in sizes are not large enough to affect the recipe. However, for baking recipes, it usually does matter. So for baking recipes, I always test them using Australian and US measures (cups, tablespoons, teaspoons etc).
I am currently in the US – specifically, visiting Kevin from Kevin is Cooking in San Diego (so much FUN!) – and I made this cake yesterday in Kevin’s kitchen to ensure it worked with American measures. For example, using 2 sticks of butter instead of exactly 250g of butter which is 8.8oz. The reason it works so perfectly despite measurement differences is because:
a) as mentioned above, this recipe is quite forgiving; and
b) the weight difference between 2 sticks of butter and 250g of butter is almost the same as the difference between US and Australia cups.
The difference in measures is also the reason why I provide weight measures for some ingredients – because some countries in the world measure most ingredients by weight rather than volume.
So you can have confidence that this recipe will work wherever you are in the world!
Easy Chocolate Fudge Cake Nutrition per slice assuming this serves 12. This is a VERY big slice!