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.
- 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!
Easy Chocolate Fudge Cake
Amount Per Serving
Calories from Fat 261
% Daily Value*
Saturated Fat 18g113%
Vitamin A 540IU11%
Vitamin C 0.2mg0%
* 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.