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!
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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}
Akshi Bhardwaj says
I baked a cake for the first time and it is easy and tastes amazing. Everybody loved it. Thank you for this wonderful recipe.
Nagi says
Woot! So glad you loved it!
Akshi Bhardwaj says
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?
Mary says
This is a delicious cake ! Thankyou so much Nagi.
Nagi says
You’re so welcome!
Donaleen Shiell says
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!
Nagi says
Oh that’s great Donaleen, awesome to know that it still works with the substitutions!!
Dona Shiell says
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!
Edith Rodenhurst says
Hi. I do not own any round pans only 9×9 or 9×13 ones. Would bake times be similar in a 9×9?
Nagi Maehashi says
Hi Edith, I would think so, just check at around 40 minutes to be sure ☺️
Kim Schafer says
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
Nagi Maehashi says
Sorrynotsorry Kim! 😈
Pat says
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.
Nagi Maehashi says
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! ☺️
Laila says
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
Nagi Maehashi says
Hi Laila, I have the cook times in note 3. I hope you love it!!!
J says
Hi Nagi,
I only have a 20cm round tin as well, but couldn’t find Note 3 like you mentioned!
Do you think a 20cm tin would work (or should I scale down the recipe?) And how long should I bake it for? Thanks so much!!
Thanks,
J
Sue Woods says
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!
Nagi Maehashi says
I’m so glad you loved it Sue, that’s a great idea with the peanut butter – I’ll have to try that one!
Louise Finch says
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
Nagi Maehashi says
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
Emma says
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!
Nagi Maehashi says
Hi Emma, the new recipe is far better! I found the old one good, but this one is sooooo much better!
Dav says
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 😊
Nagi Maehashi says
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!
Theresa says
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
Nagi Maehashi says
Hi Theresa, what size pan did you use?
Bec says
Thanks Nagi, great recipe, I can’t wait to try it for my daughter’s birthday cake next weekend. Can I please clarify the serving sizes? It says 12-16, how do you achieve this with a round cake, I can usually only get max 12 slices from a 9inch round tin. I have to serve about 16-20, should I just double the recipe and stack or just make 2? Thanks!!
Nagi Maehashi says
Hi Bec, I find that this serves 12 generous servings, I’d make two rather than stack – you can never have too much cake, right?!
Adriana says
Hi Nagi!💜
Ive been a follower of yours for years & always recommend your website if any of my friends/family need everyday dinner ideas. You are just badass!😆😘
With that being said, id like to share a trick that we use in the pro baking industry (i started out as a chocolatier in SF, now im a morning baker, & hopefully one day ill be a pastry chef). When using cocoa powder you kind of have to bloom the choocolate in some hot water or hot coffee first, but just enough to make a chocolate paste. By mixing the cocoa into a paste with hot liquid, it helps the chocolate flavor develop a lot better than if you hadnt. This is how we avoid our chocolate pastries/confections from not having the rich chocolate flavor were aiming for.
I hope this helps with future chocolate foods you make! Happy cooking!☺😎💃🙌
-Adriana (a Cali woman who thinks about food too much)😆😂🙈💕
Nagi Maehashi says
Hi Adriana, thanks so much for the feedback! I add hot water to this mix to bloom the chocolate ☺️
Sue Woods says
Hi Adriana
My mum told me many years ago to always mix cocoa powder with the liquid in a recipe as this makes a cake more moist so I’ve always done it and can’t say I’ve ever had a dry cake. I always wondered how she came up with the idea.
Deb says
Great tip! Thank you!
michelle says
Hi Nagi
Saturday night we had an impromptu family gathering. Cooked chilli mac cheese (for about the 100th time!) and this choccy cake.
I was my 3 older sons favourite Mum that night.
Thanks for your recipes. I havent had any failures yet!
Nagi Maehashi says
Awesome Michelle!!!
Greg says
Made yesterday! Wonderful! Chocolatey delicious! Thank you
Nagi Maehashi says
You’re so welcome!
Leonie Campbell says
Hi Nagi… love your recipes. Was wondering if I could use a blancmange mould tin as I would like to have it in the shape of a Christmas wreath?
Nagi Maehashi says
Hi Leonie, It’s quite a moist cake, I’m not sure it would hold up – but worth a try. I’d love to know if it works! ❤️
Alexis Mathisen-Smith says
Hi Nagi
I’m looking forward to baking this cake tomorrow. It looks like it is a keeper. Thank you so much for having a recipe that doesn’t include self-rising flour, as so many recipes from Down Under do. I’ve never quite understood the reason for having self-rising flour, as it is so much more expensive that regular all purpose, and if one is a serious baker, one always has fresh AP flour and fresh baking powder on hand.
Love the photos of Dozer, he seems to be such a gentle creature.
Lexie
Nagi says
Hi Alexis! To be honest, the reason I use normal flour is because to make self raising flour, it’s just flour + baking powder so to me, it doesn’t make sense to keep 2 kinds of flour on hand 🙂 N x PS Dozer? Gentle? Nooo…. the name gives a hint. BULL-Dozer…
Jenny Andersen says
In Australia plain flour & self raising flour are the same price so it’s not a financial decision.
Vera G says
Yum! How about you do fancy writing with chocolate. Ok confession WHAT DID YOU DO TO DOZER?? You to seem to be having love hate relationship. We had wet and cold, cold week. Don’t eat to much for f cake you’ll have belly ache., save some for Xmas……..
Vera G says
Sorry, very sorry SPELLING IS SHOCKING, NOT SURE WHAT IS HAPPENING.
Nagi says
I did wonder when I read “f cake”…. I thought you were SWEARING! 😂