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!
- Chocolate Salted Caramel Tart
- Everyday Chocolate Cake
- Chocolate Mousse
- Chocolate Cream Pie (outrageous!!!)
- Chocolate Self Saucing Pudding
- Flourless Chocolate Cake
- Chocolate Brownies and Outrageous Nutella Brownies
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 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!
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}
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Hi Nagi! I’ll be celebrating my daughter’s first birthday at home because of covid related lockdown. I can’t order a cake and have never baked one. Do you think it will be fine to make this a day ahead and keep it in the fridge? I want to spend all the time with my wee one on her birthday!
I’m baking this for my husband this Easter – he gave up chocolate for Lent!
If I use an 8 inch pan do you know if I should adjust the bake time or temp in any way?
Thanks 🙂
Hi Angelique, cook time should be similar, the cake will be slightly taller. Just check it towards the end with a skewer 🙂 N x
I found this recipe when I was looking for a way to use failed chocolate fudge. Instead of sugar I used a cup of the failed fudge but otherwise followed the recipe exactly. It was so easy and fabulous. Thank you.
I didn’t use the ganache but I served it for dessert with whipped cream and raspberries.
I still have two cups of my fudge left which I put in the freezer for the next time I make this cake.
Sounds great Jan! Im so glad you managed to salvage the fudge (I hate wasting food) 🙂 N x
Forgot to rate it. Definitely 5 stars!
Thanks so much! N x
I made this cake yesterday! So delicious and decadent. Turned out perfectly
WOOT! Perfect Mia! N x
Hi Nagi! I’ve tried this recipe in a 9inch pan and it turned out amazing! Just wondering if you know whether I’d be able to use 6inch tins next time and how that would affect the temp/ baking time? Thanks 🙂
Hi Inthu, I haven’t tried with a 6 inch pan – you’d just need to keep an eye on it in the oven – N x
My ten year old daughter made this as her very first solo baking experience! Success, and delicious! Used a silicone circle pan, came out beautifully.
That’s great to hear Sarah!
Not sure what I did wrong but the cake took ages to bake and when I cut a piece, it didn’t look like the cake featured here… more like actual chocolate fudge. All the same, tasted delicious.
Sounds like it might be a problem with your oven Elena, do you have a thermometer that you can test your oven temperature with and make sure the thermostat is working? N x
Nagi, it’s a new oven!
Wah wah waaahh. I don’t know what happened. We followed the recipe and ended up with chocolate soup. 😢 I’m not sure what went wrong.
Hi Julie, the batter is REALLY thin (watch the video) but it turns out perfectly once baked! N x
Hello, thank you for your excellent recipes. I made this cake yesterday and the flavour is nice but it didn’t rise much. Are you sure that we are only to add 1 tsp of baking powder? In the youtube video it seems that far more than 1tsp is added.
Hi Mai, it’s not supposed to be super light and fluffy as it’s a “fudge” cake (so it’s slightly more dense). If you’re looking for something lighter, try this recipe: https://www.recipetineats.com/chocolate-cake/ 🙂
Okay, thank you. (Yes, I’m trying that cake next!)
The cake was perfect, thank you! But the ganache didn’t quite work. Would dollop cream be ok to substitute the thickened cream?
Hi B Minor – you really need thickened cream here, I feel dollop cream is too heavy for the ganache. N x
Hi Nagi
Love your recipes.. so easy to make & very tasty.
Love your comments about Dozer’s antics. My daughter has a gorgeous Labrador dog.. whose focus in life is.. being spoilt… and FOOD 😂
I think food is the common denominator with Labs and Retrievers!!!
Hi Nagi. Looks Fab. Do you think it would be ok to split into two tins and bake for a little shorter time. I want to have layers & frost. Thanks a million.
Hi Charlies, I’d just make the one and cut in half so you have even layers 🙂
Do you think I could do a piller cake with three full cakes for a celebration cake. Planning on chilling and cutting in half with ganache in between, light flowers on top. Shouldn’t be gooey / collapse? I will bake a trial tomorrow