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Home Sweet Easy Chocolate Fudge Cake

Easy Chocolate Fudge Cake

By:Nagi 474 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!

Overhead photo of Easy Chocolate Fudge Cake with Chocolate Ganache frosting

WATCH HOW TO MAKE IT

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

Easy Chocolate Fudge Cake

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins
Cake
4.97 from 95 votes
Servings12 - 16
Tap or hover to scale
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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
  • 1 1/4 cups / 275g white sugar , caster / superfine best (Note 2)
  • 1/4 cup / 65 ml oil (vegetable, canola)
  • 1 tsp vanilla extract
  • 2 eggs , at room temperature
  • 1/4 cup / 17 g cocoa powder (Note 3)
  • 1 cups / 150g flour , plain / all purpose (Note 4)
  • 1 tsp baking powder
  • 1 cup / 250 ml boiling hot water
  • 1 tbsp coffee granules , optional (Note 5)

Ganache

  • 1 cup / 250 ml heavy / thickened cream , 30%+ fat (Note 6)
  • 250 g / 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 - I usually make this with dark chocolate chips. If making this for company, I will use good quality 70% cocoa dark chocolate. Any baking chocolate will work great - even milk chocolate. Just be sure to use cooking chocolate sold in the baking aisle. Don't use eating chocolate - it doesn't melt properly and is too thick for batter.
US: semi sweet chocolate is perfect, I always bring back a stash when I visit the states!
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 pimp it up, use good quality Dutch processed.
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 Facts
Easy Chocolate Fudge Cake
Amount Per Serving
Calories 473 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 18g113%
Cholesterol 72mg24%
Sodium 53mg2%
Potassium 318mg9%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 31g34%
Protein 5g10%
Vitamin A 540IU11%
Vitamin C 0.2mg0%
Calcium 136mg14%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Originally published May 2016. Recipe slightly updated November 2018 with improved cake texture and a slightly more streamlined process.

Nutrition Information:

Calories: 473kcal (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!

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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474 Comments

  3. Elizabeth says

    5 stars
    hi Nagi! So delicious and easy to make! A cake you can fall in love with easily!!!

    I’m just wondering do you know if the texture is the same if the recipe was doubled using the same tin? Sorry I did notice that some other people asked but there wasn’t a reply… going to make this for a birthday so was hoping for a higher level cake! Thank you!!

    Reply

  4. Fiona says

    5 stars
    This fudge cake is utterly delicious. It’s tough to find a fudge cake that isn’t overly rich but this one is just perfect. It’s deliciously chocolatey but not overwhelming. Thank you Nagi for sharing! It was a hit!

    Reply

  5. Cathy says

    5 stars
    I have made this cake 4 or 5 times in the last couple of months and it has always turned out consistently well. The melted chocolate gives it a deep rich taste and a good texture. Thanks so much for this recipe Nagi.

    Reply

  6. Cathy says

    5 stars
    I have made this cake 4 or 5 times in the last couple of months and it has always turned out consistently well. The melted chocolate gives it a deep chocolate taste and a good texture. Thanks so much for this recipe Nagi.

    Reply

  8. PRISCILLA says

    5 stars
    I made this cake for my son’s birthday yesterday. It is the best chocolate cake ever; moist, chocolatey and delicious. 😋 Everyone loved it!
    I did make 2 substitutions. Used coconut oil in place of canola/ vegetable and coconut cream instead of heavy cream.

    Reply

  9. Agnes Ong says

    Can I use whipping cream instead of heavy thickened cream for the chocolate fudge cake ganache topping

    Reply

  10. Rasha says

    Hi Nagi
    Your recipe looks great! I’ve been looking for a chocolate cake that has both chocolate and cocoa in it so I’m excited to try! I don’t have butter today do you think I could try just using extra oil?

    Reply

      • Rasha says

        5 stars
        Thanks Nagi
        I made it using all oil it was delicious but I think it does need the touch of butter so I’ll get some for when I make it again for my sons bday (I was doing a practice run)
        Also I’m going to double the batch into a dolly varden tin so would you recommend a time to bake?

        Reply

  12. Lamia says

    5 stars
    Hi Nagi, made this cake twice so far and absolutely amazing cake as I love the chocolate flavour the coffee brings out. I had one question as the cake is so fudgy is it okay to made it in a bundt pan as a normal chocolate cake?
    my sisters birthday is coming so I wanted to make it in a bundt pan with chocolate sauce on top! thanks heaps 🙂

    Reply

  14. Jackie Van says

    5 stars
    OMG absolutely delicious. I’ve doubled it and made a birthday cake for Mum’s 70th and cupcakes. It is completely forgiving. I hardly ever leave reviews but this one can’t be missed!!! Thank you thank you thank you!

    Reply

  15. Joyce says

    Love this! Made it last week for hubby bday, make it again as cupcakes now for daughter. Thank you for sharing.

    Reply

      • Lisa W says

        5 stars
        Another person who never leaves comments but had to share that his cake came out absolutely delicious!! Rich and fudgey, delicious flavour, not too overwhelming. Served it with some cream and berries. I am generally not the best baker but gave this one a crack after reading all the reviews- definitely made the right decision. Made it for my dad’s 70th birthday and everyone loved it 🙂

        Reply
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