A very chocolatey, moist Chocolate Fudge Cake that is similar to chocolate mud cake, but not as dense. Made with both melted chocolate and cocoa, AND topped with chocolate ganache, this one is sure to satisfying your chocolate cravings!
Super easy to make, very forgiving, no stand mixer or beater. Just one bowl and a wooden spoon!
Chocolate Fudge Cake
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.
Duh.
Creative writing isn’t my forte, is it?? Hey – I’m a food blogger. Not a writer! 😂
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, including my own everyday Chocolate Cake. Call it a Chocolate Fudge MUD CAKE if you want!! (Bit too much of a mouthful for me…. 🙂 )
Why I love this fudge cake 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:
-
It’s intensely chocolatey – thanks to the use of both melted chocolate AND cocoa powder.
-
Beautifully moist and fudgy – hence the name!
-
Terrific flavour. It truly tastes of chocolate which, as odd as it sounds, is actually rarer than you might think.
-
You just need a wooden spoon. No stand mixer, no electric beater.
-
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. Cream + chocolate, melt, mix, cool. No beating!
-
Everyone goes mad over this. Chocolate on chocolate. Enough said!
How to make this fudgy moist cake
You would be forgiven for thinking you’re making a brownie when you start making this Chocolate Fudge Cake. Because that is in fact where the roots of this cake recipe is drawn from.
Did you know… The reason you see hot water in chocolate cake recipes is because it makes the cocoa “bloom”, making the cake taste more like chocolate!
↑↑↑ Crackage is normal! It’s kind of like that crinkly top of brownies – because this cake has lift in it from baking powder, it “bursts” through the crinkly top. But don’t worry, the cracks are less prominent once it cools (because it sinks a bit) and it’s completely hidden under Chocolate Ganache!
Difference between chocolate fudge cake and 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.
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.
Chocolate Ganache Frosting
I’m of the opinion that if we’re going to make a Fudgy Chocolate Cake, let’s really drive home the decadence and chocolate flavour by frosting it with chocolate ganache.
If you’re new to Chocolate Ganche, you’re going to really love this. Rather than beating icing sugar and butter for ages and ages like we do with Chocolate Buttercream, Chocolate Ganache is made simply with cream and chocolate that’s heated until the chocolate melts.
When hot, it’s a chocolate sauce you want to pour over everything.
When it cools, it has the consistency of peanut butter. Easy to spread and swirl on your cakes or cupcakes, and everything in between.
My everyday Chocolate Cake is beautifully moist and it’s the one I make most often.
But I figure we all need a blow out Chocolate Cake in our repertoire too. And this Easy Chocolate Fudge Cake is my blow-out Chocolate Cake recipe. It is rich. It is chocolatey. It is moist and fudgy. And I absolutely love it.
I hope you consider trying it! – Nagi x
Get your chocolate fix!
-
Everyday Chocolate Cake – try it decorated with Mirror Glaze!
-
Chocolate Cream Pie (outrageous!!!)
WATCH HOW TO MAKE IT
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Easy Chocolate Fudge Cake
Ingredients
- 125g / 4 oz dark chocolate chips (Note 1)
- 100g / 7 tbsp butter , salted (or unsalted butter + 1/4 tsp salt)
- 1 1/4 cups white sugar , caster / superfine best (Note 2)
- 1/4 cup oil (vegetable, canola)
- 1 tsp vanilla extract
- 2 eggs , at room temperature
- 1/4 cup cocoa powder (Note 3)
- 1 cup flour , plain / all purpose (Note 4)
- 1 tsp baking powder
- 1 cup boiling hot water
- 1 tbsp coffee granules , optional (Note 5)
Ganache
- 1 cup heavy / thickened cream , 30%+ fat (Note 6)
- 250g / 8 oz dark chocolate chips (Note 1)
Instructions
- Preheat oven to 150C/300F (standard) or 130C/265F (fan). Grease a 22 cm / 9" springform cake pan and line with parchment / baking paper.
- Melt butter and chocolate: Place butter and chocolate in a heatproof bowl. Microwave 3 x 30 seconds on high, mix in between, until melted. Mix.
- Oil, vanilla & Sugar: Add oil, vanilla and sugar, mix to combine (this brings down batter temp).
- Eggs: Add eggs and mix until combined.
- Dry Ingredients: Sift cocoa, baking powder and flour (and coffee, if using) directly into the bowl. Mix until smooth, batter will be thin. Some small lumps is ok.
- Hot water: Add hot water. Mix until incorporated.
- Bake: Pour into the cake tin and bake for 1 hour or until a skewer inserted into the centre comes out moist but clean. Check at 50 minutes. The surface will crack (sometimes badly!) but sill subside when it cools and gets covered with frosting so don't stress!
- Cool: Remove sides from the cake pan and transfer to a cooling rack to cool. Cool completely before carefully handling to remove base (Note 7).
Ganache (Note 8)
- Place chocolate and cream in a heatproof bowl. Microwave 3 x 30 seconds, mixing in between, until chocolate melts. DO NOT let cream come to boil.
- Stir chocolate until smooth. Refrigerate for 1 to 2 hours 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.
Recipe Notes:
Nutrition Information:
Chocolate Fudge Cake recipe published May 2016. Recipe slightly updated November 2018 with improved cake texture and a more streamlined process. New photos, new video, new words!
Let them eat cake! 10 classic cake recipes
LIFE OF DOZER
I shooed him outside thinking that brown smear on his head was 💩
Turns out it was ganache 😂 It was driving him crazy trying to figure out a way to get to it! {PS No I never give him chocolate! I have no idea how it got there}
Jessica says
Always get rave reviews when I make this. Such a simple recipe too. Worked well doubling the recipe to make a 2 layer cake.
Janine says
Hello Nagi. Thank you for another winning recipe! I made this tonight for company and it turned out so well. Very fudgy and super moist. I will definitely be adding this to my repeat recipes. Thanks again!
Caryl Higgins says
Hi Do you think this would carve well for a novelty cake?
Debra May Jones says
It is a wonderful cake. Would it convert to gluten free do you think?
Lover of everything Recipe tin eats!! says
Hi Nagi,
Could this cake be used to stack? Or would it fall apart?
JO says
Hey Nagi,
Was wondering how do I tweak the recipe for a 6-inch cake pan. Please help! <3
Janu says
I made this cake today and it tasted so good.The recipe is easy to follow too, the only change i made was to reduce the sugar. However, my cake is breaking apart and crumbling. What could be the reason?
AshleyJ says
Hi Nagi, your recipe was wonderful, it became my number 1 chocolate cake recipe instantly, so thank you!!! Do you think I can freeze them in pieces? It is a big cake and I am not able to eat them all, nor do I have someone I can share them with. It would be a pity to let them go bad..
EvilO says
My 11 year old made it and it was moist and decadent. Loved it!
Nagi says
That’s amazing EvilO!!!! N x
Phuong says
I like the recipe but my cake came out extremely thin in the 22cm round tin .
It was only 3cm thick ?
Sarah Clarke says
Mine too!
Annie says
Made this twice in the last two day for my husband and son’s birthdays… it was soooooo good that they’ve requested me to use this recipe only when making chocolate cake… a definite crowd pleaser and so easy to make. Thanks Nagi!
Atieno Jalang'o says
Awesome
Cristin says
OH MY! This was the best cake I have EVER made, It is moist and decadent. It smelled so good that our family had to try it before dinner. It will be my go to cake recipe every time now.
Ranu says
Hi Nagi! Roughly how many kilos/pounds of cake will the recipe for 15 make? Just to plan the quantities and pans.
Nancy Alexander says
This is the best chocolate cake recipe I have ever used – so, so moist!! I doubled quantity and used large rectangular pan and decorated – absolutely perfect!
Aisha says
good day. thank you for sharing your lovely recipes. was wondering if one could print out the recipe
Nagi says
Sure can Aisha, click the print button in the recipe card and a printable version will pop up for you 🙂 N x
Isabelle says
Hi Nagi! Can I bake this recipe in an 8 inch springform pan instead? Will it overflow or need more time to bake?
Nagi says
That will be fine Isabell, it will be taller and may need slightly longer to cook. N x
Marie says
Decadent but absolutely delicious. Easy recipe to make.
JJ says
Hi Nagi. Can I double the recipe and make it a 2-layer cake?
Nagi says
You can JJ, you’ll need to cook it in two separate cake tins though. N x
Piyo Piyo says
Hi Nagi! I made this cake last week. It was really like what you said – easy to make with minimal tools, forgiving (which I definitely appreciate with my crazy unpredictable oven) and taste awesome!!!!! It was so good that my hubby, who wants to control diet, can’t stop eating at supper. ;). Thank you so much for this great recipe and tips. Love it!!!