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:
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It’s intensely chocolatey – thanks to the use of both melted chocolate AND cocoa powder.
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Beautifully moist and fudgy – hence the name!
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Terrific flavour. It truly tastes of chocolate which, as odd as it sounds, is actually rarer than you might think.
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You just need a wooden spoon. No stand mixer, no electric beater.
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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!
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The Chocolate Ganache Frosting is crazy easy too. Cream + chocolate, melt, mix, cool. No beating!
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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!
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Chocolate Cream Pie (outrageous!!!)
WATCH HOW TO MAKE IT
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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}
Hi nagi. Wondering if this cake can be made 3 days in advance and stored in airtight container? Thanks!
(Sorry if you have this question second time, I’m not sure first time I entered it worked!)
Wow. Just, wow. Can’t believe this came from my oven and not a flash bakery. Popped it in the fridge and had the most incredible mud cake. Thank you for this dangerous recipe Nagi
Can this be made as a sheet cake??
How long would it bake for if you split the batter between 2 cake pans to layer it?
I don’t recommend splitting this one Ash – it’s meant to be baked as one layer. If you want a chocolate layer cake then use this one: https://www.recipetineats.com/chocolate-cake/ N x
Hi nagi!!! It’s really great recipe.. one doubt..
why my cake is like undercook on top and bottom??
Can I double this recipe and make a 2 layer cake?
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
hey nagi jus wanted to ask if i could use the same batter to make cupcakes (want this for a bake sale)
This one is better for cupcakes Maria! https://www.recipetineats.com/best-easy-chocolate-cupcakes/ N x
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!
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
Thanks Nagi I will try again with the full sugar amount 😊
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!
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
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!!
It’s a great one to have in the freezer!! N x
I made this for my birthday, and it’s the best chocolate cake I’ve ever had!
Woo hoo!! I’m happy you enjoyed it Anastasia! N x
Is this cake stable enough to make a 3 layer celebration cake?
Yes Joanne! N x
How do we store the cake? Does it need to be refrigerated
You only need to refrigerate if you live in a hot climate! N x
Hi Nagi – wondering if this cake can be made 3 days in advance?! It best eaten sooner? Thanks!
Hi Nagi,
I would like to do these as cupcakes. How long should I bake them for?
Thanks
I suggest this recipe Madi https://www.recipetineats.com/best-easy-chocolate-cupcakes/ N x
Thank you!
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 💜.
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.
Hi! I haven’t tried this recipe yet, but is there anyway to make the whipping cream from scratch?
Made this for Valentines dessert. So delicious and easy just as described. Thank you!
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!
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 🥰
Thanks Tazeen!! You are a star yourself!! N x
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.