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 recipe published May 2016. Recipe slightly updated November 2018 with improved cake texture and a more streamlined process. New photos, new video, new words!
TO-DIE-FOR 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 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:
- 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 CHOCOLATE 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 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.
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 – THE CROWNING GLORY
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
IN CASE YOU NEED MORE CHOCOLATE
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
- 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:
Nutrition
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}
SaveSave
Would I be able to use white
Choc for the ganache?
I don’t see why not! I’d love to know how it works!
Can I freeze this and put on ganache when using
Yes Barbara, you can freeze and then defrost before using ☺️
I made your cake tonight and I can’t wait for tomorrow’s dessert time! Thank you for all the notes, it help me a lot. Also, it’s really appreciate that you put the nutritional facts, has I am diabetic it will be very useful to help me calculate the right amount of insuline to take (that’s the reason I won’t cheat and I will wait for tomorrow to taste it, until next insuline time). No worries, I will take just a little piece 😉
Thanks so much for the feedback Julie, I hope you loved the cake!
I use the dark choclate form Lidl. This recipe is so easy and works every time. Thank you 🙂
🙌 perfect!
I can only get whipping cream here (not double) so would you suggest whipping this,, prior to adding the chocolate for the ganache?
I did not whip mine prior to adding the chocolate and it turned out great. Used white chocolate… Very nice
I baked a cake for the first time and it is easy and tastes amazing. Everybody loved it. Thank you for this wonderful recipe.
Woot! So glad you loved it!
Thank you for this recipe. I baked a cake for the first time and it was an easy recipe. It tastes amazing. Thank you so much!! I just had one question. Can this recipe be used for making cupcakes?
This is a delicious cake ! Thankyou so much Nagi.
You’re so welcome!
Thanks for a wonderful recipe. Have made it twice so far and everyone loves it.
My daughter in law has PKU, so we have just tried making it with her gluten free flour and a banana to replace the eggs. It took a bit longer to bake but otherwise has worked well – so she can now indulge freely!
Oh that’s great Donaleen, awesome to know that it still works with the substitutions!!
Thanks for a wonderful recipe. Have made it twice so far and everyone loves it.
My daughter in law has PKU, so we have just tried making it with her gluten free flour and a banana to replace the eggs. It took a bit longer to bake but otherwise has worked well – so she can now indulge freely!
Hi. I do not own any round pans only 9×9 or 9×13 ones. Would bake times be similar in a 9×9?
Hi Edith, I would think so, just check at around 40 minutes to be sure ☺️
Nagi! Chocolate fudge cake! I am on super low (500) calorie diet for the next 10 days. This is not fair. Looks so so yummy
Sorrynotsorry Kim! 😈
Nagi I have just made this at 130 in fan forced 9inch tin. Had to do it for over an hour it didnt crack and is quite sticky to touch. I am worried it is not cooked, should it be sticky, it hasnt sunk and looks ok.
Hi Pat, there’s always discrepancies with different ovens. It is a very soft cake – as long as a skewer is inserted and comes out mostly clean and you feel it spring back in the middle it should be done! Love to know what you think! ☺️
Hi Nagi,
I only have 20 cm round tin. Should be ok with that? or will it be too tall for this cake?
If I can use 20 cm, how long should I put it in the oven?
Sorry, I ask too many question. I plan to make this cake for end of year lunch with family.
thank you
Hi Laila, I have the cook times in note 3. I hope you love it!!!
BEST. CHOCOLATE CAKE. EVER.
I didn’t think a great mud cake could be bested but it has. My only change was to add crunchy peanut butter to the ganache as I was wanting a slightly nutty salty taste and it was perfect!
I’m so glad you loved it Sue, that’s a great idea with the peanut butter – I’ll have to try that one!
Hi Nagi,
I have made this cake a number of times and love it, but using your original recipe. Is there any way you can reload the original recipe?
Many thanks
Hi Louise, I’ve found the updated recipe so much better than the original! Give it a go, I’m sure you won’t be disappointed! x
Did the previous version have a lot more butter in it and suggest a slightly bigger tin size? I did a test run last month before making for my daughter’s birthday this weekend and now I’m very confused as the recipe has changed!
Hi Emma, the new recipe is far better! I found the old one good, but this one is sooooo much better!
I’m keen to make this, but i noticed that your weight conversion of 1 cup of flour is 150g, but the standard conversion is 120g. I do all my baking on scales these days, but I’m wondering which you use? 150g should be 1 1/4 cups. Thanks 😊
Dav, It depends on the type of flour/location. 1 cup of flour is 150g here so base your recipe off the weight. I hope you love it!
I made this cake last night and will be taking to a Girls Christmas Lunch today and fingers crossed its as good as it looks and smelled while baking!!! I was very nervous because it was done baking much much sooner than 50 min., more like a half hour .. I double checked the temp of oven and had it on the 300 degrees (standard). Just wondering if anyone else had this happen, Thanks
Hi Theresa, what size pan did you use?