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}
Fran says
Hi Nagi & Dozer, stupid question… but just like to check.. are the coffee granules instant coffee or ground beans? Thanks v much
Nagi says
There’s never a stupid question! I use instant coffee granules that will dissolve – of if you have a coffee pot and want to brew fresh coffee, that will work too! N x
Kaylee says
Hi Nagi ummmm my cake is pretty much liquid after following your recipe I was wondering what I might have did wrong. It is definitely 4 cups or sugar and 1 flour right? The top is like biscuit.
Samantha says
Recipe says 1 & 1/4 cups sugar and 1 cup flour lol. So unless you’re mistyping…then “no” it definitely is not 4 cups of sugar & 1 cup flour!
Veena Nambiar says
Hi Nagi,
Happy new year. Would this recipe work with chocolate buttercream?
Thanks
Sei says
Your Recipe was amazing! However I made mistake and forgot to add hot water: Somehow the cake (especially the rim) was really stuck to the cake form under and became quite hard. Could it be from overcooking? I stuck to the 60 mins though…is it because I did not add water??
Tina H says
Death by chocolate! I made this for my cousin’s birthday and it was easy, tasty and so damn rich – definitely a treat worth having (once in a while). Thanks for sharing Nagi!
Barbara Havrot says
This is my partner’s favourite chocolate cake. Just made it again for his return from hip surgery (fell skating!) My only problem with the recipe is the ganache. Perhaps the whipping cream that I am using (35%) is not as thick as yours as it didn’t set well enough. I’ve used my “easy” method of boiling the whipping cream, melting the chocolate chips into it (off the element), chilling it and then whipping it. Never fails me.
Jenny says
Loved it!
Caitlin Kent says
I loved the texture and how Airy and fluffy it was it’s easy and wasn’t dry like most
Nicky says
Did you use 40% or 70% dark chocolate?
Linda Fyfe says
Can you make this in a cupcake tin? Making it for an 8 year old birthday.
Karen Scutter says
I love this chocolate cake so much but would like to try to make it using white chocolate I was wondering what you could replace the cocoa with and I was wondering what custard powder would do ?
Nagi says
Hi Karen, It would be a completely different recipe sorry – something to add to my list! N x
Tamsin says
I’m yet to try a recipe of yours I haven’t enjoyed and this was no exception. So rich and heavenly. It made an amazing birthday cake!
wendy says
10 out of 5! I made this for my instructor and helpers at my horse riding school the other day (I’m very much a learner with my first horse at age 64) and they were all so stoked! Easy recipe! Big winner! Thank you!
Emma says
This is the best chocolate cake ever. I made it in two 6 inch rounds and put a layer of whipped cream with berries folded in the middle and toasted walnuts for garnish. Moist with a deep chocolate flavor. Everyone loved it and the whole cake was gone by the end of the night.
Kris Barber says
Emma,
I am planning to make Nagi’s Easy Chocolate Fudge Cake and want to make two 6″ layers with her Mirror Glaze. Ambitious!
I read your comment where you made the recipe into two 6″ rounds. My questions: How tall were the rounds? Did you have enough batter for nice 2″ layers? Planning to give this as a Christmas gift.
Thanks for your help.
Nagi, please respond as well. Thanks. Wet nose kisses to Dozer from Obe.
Nagi says
YUM YUM Emma, that sounds amazing!! N x
Adeen Saeed says
Hey! so in my country, we don’t have heavy cream. Just dairy or whipping cream. So which one would work best for the ganache?
Nagi says
Hi Adeen, whipping cream would be the equivalent. N x
Mary says
Hi Nagi,
Can I please check we use salted butter for this recipe and not unsalted?
Thank you!
Leanne Taylor says
OMG Nagi you are killing my waistline! This cake is AMAZING! Wowsers. I love your recipes and this was my first time making this one and it was an absolute banger. So easy to make and turned out perfect!
Steve says
Made for my wife’s birthday. Used a full stick of butter. I added sugar to the ganache because my wife is not a dark chocolate fan. Was a hit! Cake tasted even better the second day after being refrigerated. Mine turned out dense, almost dense cheese cake like, but it was very velvety. Best chocolate cake I have made/tasted.
Leanne Taylor says
Same here Steve – so dense and mine is in the fridge. Holy cow…so good. Best recipe ever. I just made a chocolate butter frosting – very delish. I will have to social distance myself from it….
Ravalo says
Can you please tell me the quantities for a 24 cm springform pan..
Nagi says
Hi Ravalo – just make as per the recipe although the cake will be slightly shorter. N x
Emma says
Hi, can you please tell me the quantities for a 2 layer 8 inch cake. Thanks
Mel says
I’ve got this in the oven right now at 130 (fan forced), it’s been in for 1.5hrs and still WAY off being cooked……did I read the temp wrong?
Jennifer Ciminiello says
Im having the same issue, mines been in just short of an hour and no where near cooked. I have a brand new oven only 2 years old and never had this problem before. Hoping it cooks!
Ed says
I had mine in a fan forced oven and it took about an hour and a half. Cake turned out dense but absolutely delicious.
Nagi says
Hi Mel, that’s the correct temp – could there be a problem with your oven by any chance? N X
Carina says
I made this cake for my husband’s birthday and everyone raved about it. Very moist and delicious! Thanks for another great recipe, Nagi! My husband calls you the queen of cooking and I wholeheartedly agree!
Edwina Pleasance says
This cake is delicious! Your recipes make me so happy Nagi 😀