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Home Sweet

Easy Chocolate Fudge Cake

By:Nagi
Published:23 Nov '18Updated:21 Sep '21
883 Comments
Recipe v Video v Dozer v

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!

Easy Chocolate Fudge Cake being cut

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…. 🙂 )

Close up of slice of Easy Chocolate Fudge Cake, ready to be eaten

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!

How to make easy Chocolate Fudge Cake

↑↑↑ 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.

How to make Chocolate Ganache

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!

  • Chocolate Salted Caramel Tart

  • Everyday Chocolate Cake – try it decorated with Mirror Glaze!

  • Chocolate Mousse

  • Chocolate Cream Pie (outrageous!!!)

  • Chocolate Self Saucing Pudding

  • Flourless Chocolate Cake

  • Chocolate Brownies and Outrageous Nutella Brownies

Overhead photo of Easy Chocolate Fudge Cake with Chocolate Ganache frosting

WATCH HOW TO MAKE IT

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Close up of Easy Chocolate Fudge Cake

Easy Chocolate Fudge Cake

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins
Cake
Western
4.98 from 177 votes
Servings12 - 16
Tap or hover to scale
Print
  • 1088
Recipe video above. This cake is rich, very chocolatey and super moist! It's based on a brownie / mud cake recipe - but with a bit of extra rise so it's not as dense and gooey. This recipe is easy and it's virtually foolproof - it is VERY forgiving! It's not very tall because it's so rich and it's a single layer 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:

1. Chocolate - use any dark or semi-sweet chocolate for best results - flavour, texture, colour. I use chips or melts for everyday purposes, but for company I use good quality block chocolate and chop it myself into fine little pieces (see Chocolate Ganache recipe for directions).
Milk chocolate and white chocolate will not set firmly enough because they are softer chocolates. Follow the Chocolate Ganache recipe to make milk or white chocolate ganache for this cake. 
Don't use eating chocolate - it doesn't melt properly and is too thick for batter.
2. Sugar - Normal white / granulated sugar works ok too. Even brown sugar works
3. Cocoa - Ordinary, unsweetened cocoa powder is what I usually use. To give it an even deeper chocolate flavour, use good quality Dutch processed cocoa powder.
4. Self raising flour can be substituted in place of plain flour + baking powder.
5. Coffee - a touch of coffee brings out the chocolate flavour but doesn't make the cake taste like coffee. Because I don't use coffee granules for day to day purposes, I usually do not have it on hand so I don't use it most of the time. The other option is to use a hot cup of coffee in place of the water - same quantity (1 cup / 250 ml).
6. Cream - you must use cream with 30%+ fat in order for the ganache to set. Heavy / thickened cream is ideal. Low fat will not work. Some pouring creams (ie not whippable) are lower fat and also will not work.
7. Handling: Because the cake is so fudgy, it's delicate so handle gently. The cake is more delicate when warm (as all cakes are) so don't try to remove the base until it's completely cool. If you don't have a springform pan, just cool the cake in the pan.
8. Ganache -  pourable when warm, thickens to a spreadable consistency when 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 then mix.
9. Different Measures in Different Countries: Measuring cups and teaspoons differ slightly between America, Canada and most of the rest of the world. For most recipes, the difference is not enough to affect the outcome. However, for baking recipes it can mean the difference between success and an epic fail.
Every baking recipe on my site is cooked using each Imperial and US measurements, and this one is no exception. It works as written regardless of what country you are in (except Japan, see note below). As noted in post, it is  actually quite forgiving because it's so moist and fudgey. 
Japan: If you are in Japan, please ensure you weigh the flour, sugar etc. Do not use Japanese measuring cups, they are too small.
10. Easy Chocolate Fudge Cake Nutrition per slice assuming this serves 12. This is a VERY big slice!

Nutrition Information:

Calories: 473cal (24%)Carbohydrates: 48g (16%)Protein: 5g (10%)Fat: 29g (45%)Saturated Fat: 18g (113%)Cholesterol: 72mg (24%)Sodium: 53mg (2%)Potassium: 318mg (9%)Fiber: 2g (8%)Sugar: 31g (34%)Vitamin A: 540IU (11%)Vitamin C: 0.2mgCalcium: 136mg (14%)Iron: 1.3mg (7%)
Keywords: Chocolate Fudge Cake
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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!

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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}

Dozer golden retriever dog chocolate ganache on head

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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883 Comments

  1. Myra Foster-Smith says

    May 21, 2022 at 4:57 am

    Can I double this recipe and make a 2 layer cake?

    Reply
    • Nagi says

      May 21, 2022 at 1:23 pm

      You could make 2 layers Myra but this is a very rich cake and will be quite heavy as two layers. I would suggest this one for a two layer cake: https://www.recipetineats.com/chocolate-cake/ N x

      Reply
  2. Maria Ahmed says

    May 14, 2022 at 11:07 pm

    5 stars
    hey nagi jus wanted to ask if i could use the same batter to make cupcakes (want this for a bake sale)

    Reply
    • Nagi says

      May 15, 2022 at 5:48 pm

      This one is better for cupcakes Maria! https://www.recipetineats.com/best-easy-chocolate-cupcakes/ N x

      Reply
  3. Felicity says

    May 1, 2022 at 7:58 pm

    Hi Nagi, I followed the recipe except I reduced sugar to 200g, it turned out quite dense but my baking powder is definitely fresh. Should I up the powder to 1.5tsp? Also if I use a 20cm diameter cake tin should I adjust temp and cooking time? Thank you!

    Reply
    • Nagi says

      May 2, 2022 at 5:47 pm

      Hi Felicity – when you reduced the sugar by almost 1/3 you changed the hydration rate of the batter which is why it was dense and this is a pretty fudgy cake anyway. I don’t recommend changing the sugar quantity or baking in a smaller pan as that will affect the outcome! N x

      Reply
      • Felicity says

        May 3, 2022 at 10:23 am

        Thanks Nagi I will try again with the full sugar amount 😊

        Reply
  4. Elouise says

    April 30, 2022 at 8:41 am

    The cake was delicious but mine didn’t seem to rise much!
    I’ve tried another one of your cake recipes and the same thing happened. Am I doing something wrong? I noticed that a lot of your cake recipes use baking powder instead of other rising agents – could I use bicarb soda or self raising flour instead? I don’t seem to have much luck with cakes with baking powder!

    Reply
    • Nagi says

      May 1, 2022 at 11:52 am

      It is probably your baking powder Elouise! It loses effectiveness in the pantry over time – try it with a fresh container of baking powder and see how you go! N x

      Reply
  5. Bec says

    April 22, 2022 at 9:32 pm

    My almost 4yr old requested ‘Nagi’s double fudge chocolate cake’ for his bday coming up. Always bakes perfectly and so delicious! We baked the layers today and they’re in the freezer ready for his party. Best choc cake ever!!

    Reply
    • Nagi says

      April 29, 2022 at 10:49 am

      It’s a great one to have in the freezer!! N x

      Reply
  6. Anastasia says

    April 4, 2022 at 2:19 am

    5 stars
    I made this for my birthday, and it’s the best chocolate cake I’ve ever had!

    Reply
    • Nagi says

      April 4, 2022 at 7:04 pm

      Woo hoo!! I’m happy you enjoyed it Anastasia! N x

      Reply
  7. Joanne says

    March 26, 2022 at 7:12 pm

    4 stars
    Is this cake stable enough to make a 3 layer celebration cake?

    Reply
    • Nagi says

      March 27, 2022 at 1:06 am

      Yes Joanne! N x

      Reply
  8. AriNa says

    March 14, 2022 at 9:52 am

    How do we store the cake? Does it need to be refrigerated

    Reply
    • Nagi says

      March 14, 2022 at 3:00 pm

      You only need to refrigerate if you live in a hot climate! N x

      Reply
  9. Madi says

    March 7, 2022 at 4:28 am

    Hi Nagi,
    I would like to do these as cupcakes. How long should I bake them for?
    Thanks

    Reply
    • Nagi says

      March 7, 2022 at 1:01 pm

      I suggest this recipe Madi https://www.recipetineats.com/best-easy-chocolate-cupcakes/ N x

      Reply
      • Madi says

        March 9, 2022 at 9:43 am

        Thank you!

        Reply
  10. Nilisa says

    March 5, 2022 at 11:13 pm

    5 stars
    Wow, so easy and delicious. I made this for my 9yr old daughters birthday cake. Everyone had a 2nd piece. Will definitely be my go to chocolate cake from now on. Thank you for developing and sharing this with us all 💜.

    Reply
  11. Steven says

    February 26, 2022 at 5:57 am

    Delicious cake! It was easy to prepare with the exception of the ganache which was a little stiff and not really peanut butter consistency after an hour and a half in the fridge. I used the hot coffee in place of just water. Very good suggestion Nagi.

    Reply
    • Rose says

      April 7, 2022 at 9:27 am

      Hi! I haven’t tried this recipe yet, but is there anyway to make the whipping cream from scratch?

      Reply
  12. Robin Nelson says

    February 15, 2022 at 4:41 pm

    5 stars
    Made this for Valentines dessert. So delicious and easy just as described. Thank you!

    Reply
  13. Nicole Lesser says

    February 6, 2022 at 5:04 pm

    5 stars
    Delicious and easy chocolate cake recipe. I used semi sweet chocolate. It’s super fudgy with an intense chocolate flavor. I topped with fresh raspberries – perfect to balance out the rich chocolate. Highly recommend this recipe to chocolate lovers!

    Reply
  14. Tazeen Shehryar says

    February 2, 2022 at 1:03 am

    Dearest Nagi, I’ve been a fan for a very long time and I use your recipes almost weekly but OMG!!! This one is a keeper, it came out PERFECT! You are a legend! Thank you so much for all your hard work, it makes my life very easy 🥰

    Reply
    • Nagi says

      February 2, 2022 at 7:10 pm

      Thanks Tazeen!! You are a star yourself!! N x

      Reply
  15. Diane says

    January 30, 2022 at 7:07 am

    5 stars
    Absolutely love this recipe. Easy and so delicious. My sister fell in love with it and so for her birthday and her wish for German chocolate cake I am going to make some kind of frosting with coconut in it. She will be elated.

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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