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!
Everyday Chocolate Cake – try it decorated with Mirror Glaze!
Chocolate Cream Pie (outrageous!!!)
WATCH HOW TO MAKE IT
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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}
HI Nagi
Would this cake hold up if I stacked two on top of each other and covered with fondant? Thanks 🙂
This cake turned out perfect first go – no cracks!! Everyone was impressed
Then again, I always love your recipes. Recently became a ‘quasi step-mum’ so I’ve been using a lot of your recipes…..the fussy teenage boy has been eating them up!
Thank you!!!
Wahoo!!! That’s great Toni!
I made this for by boyfriend’s birthday and it was a huge hit! Dense and chocolatey but surprisingly light, meaning it didn’t sit in our bellies like a brick lol. It was even better chilled in the fridge! Thanks for the amazingly easy and delish recipe! It’s a keeper 🙂
Wahoo, that’s awesome Tae ❤️
For an egg substitute I ended up using a single portion container of activia vanilla yogurt and only used 3/4 cup of sugar and it turned out amazing.
That’s so great to know Maia, thanks so much! N x
Hi there,
Can I use this icing ( ganache ) in this recipe for your other chocolate cake that you said is moist and you make it most often. So I’ll make the other chocolate cake recipe but when it comes to icing it, I’ll use this ganache recipe. Thank you.
Sure can Sarah!
Hi if i want to make this cake a day ahead how should i store it please
Hi Annalise, you can store at room temp – N x
Hi. I made your fudge cake before but the recipe I remember was different. Did you change the recipe?
Hi Tayram, yes I have updated the recipe – I hope you love it!
Have you ever used this recipe to make cupcakes? Was going to bake in paper cupcake liners in a muffin pan… any tips or comments? Thank you:-)
Could you top this with buttercream instead? Or would it not go well?
You could do a buttercream icing if you prefer 🙂
Hi Nagi, can I put the ganache on just before serving?
Hey, can I use unsweetened chocolate for this recipe? If yes, will the quantities of the ingredients change and how much?
Will be really helpful if I can get a prompt reply .. planning to make this for Xmas!
I think your recipe might be missing an ingredient? perhaps milk? in step #5 it states “batter will be thin”, no, the batter is very thick because the only liquid is the oil and the melted chocolate with butter, oil and hot water. Definitely NOT thin. Compared it to another very similar recipe that calls for mostly the same ingredients except for it also has 1 cup of milk besides the hot water. It was still good, just a dry dense, rather than a moist dense cake.
I think my measurements for flour were WAY out. I just measured one cup, and super thick just before water, so knew it was wrong. Then realised my 1 cup is actually 240ml, far too much flour. Will have to go by measurements next time, not cup size 😭
I ended up making the recipe several more times and adjusting things…i added chocolate liqour to the ganach for flavor and the best version I brushed the cake with it as well prior to frosting. Now I’m going to have to make another one and try adjusting the flour! “Oh Darn” 🤣
Hi Kelle, no milk in this recipe 🙂 Sounds like you may of gone wrong somewhere as this cake is definitely not dry – N x
If you use half the quantities of the ingredients the baking times still the same or less
Oh my goodness! What an awesome, easy, no fail recipe! Thank you so much for making my life easier and chocolate – ier!
this was delicious. 10/10. rich. foolproof. my only comment is i didn’t use all the ganache.
I’m so glad you enjoyed it Zee!
Hi Nagi! Love your recipe!! The cake turned out to be dense 🙁 But we still love the cake. Just wonder if you know what is the problem?
Hi Swee, was the texture different from the pictures on this recipe?
Hi fantastic cake thanks for the recipe. As there is cream in the frosting is it safe to leave it out of the fridge? How many days will it keep for?
Hi Kathryn, I leave mine on the bench for up to 4 days (if it lasts that long). If you prefer to refrigerate, just let it come to room temp before serving – N x
Thanks so much Nagi!
Hi! I’m in San Francisco & I saw u had the Thanksgiving hotline! I’m planning on baking this thanksgiving morning but was going to half the mix into two pans as I want to place an extra layer of ganache in the middle… instead of the suggested bake time of 1 hour, how much would I bake for?
Hi Sasha, check at 30 mins and keep an eye on it – test with a skewer to ensure it’s cooked through. Enjoy!!
Hi first of all thank you for this recipe it sounds great and I want to use it as a birthday cake tomorrow. I only wanted to ask if I can exchange the oil with unsalted butter. Do you think this would work? Thank you!
Hi Hannah, the il is what keeps this cake moist – I wouldn’t recommend switching it with butter – N x
Hi soryy my Ganache is too runny what should I do
Should I add more choc
Hi Zaakir, did you follow the recipe and instructions to refrigerate after making? – N x