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
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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}
hi not sure if i missed it but how many ppl will this recipe feed
Hi Imraan, the servings are listed in the recipe card – this will feed 12-16 (depending on how greedy your guests are 😈) – N x
“I may be disowned as an Australian for saying this, but I’m not the hugest fan of classic Chocolate Mud Cake” <– ahhh, a woman after my own heart! I'm definitely going to make this soon! As always, thank you for your amazing recipes <3
I’m so excited to try this recipe! I’m super sensitive to caffeine (and I have little kids), so what I’ve done in the past is replace coffee with a bit of black strap molasses for the depth that the coffee provides. Here, I’ll try 2 tsp of molasses to replace the coffee. 🙂
Greta idea Yaffi!
I loved this cake. I made it for my birthday party and It was Just perfect.
That’s great Andrea & Happy Birthday!!
Hi Nagi,
Is it alright to use extra virgin olive oil? Thanks.
FYI there is a “light” version of olive oil that works great for baking, that perhaps many may not know about 🥄
Made this cake today, followed it exactly and it was perfect!!! I added the coffee as well. Moist and chocolatey. I only made half of the ganache bec I ran out of chocs but it was still enough to cover top and sides. I indulged on the chocolates and used lindt 70 percent dark choc for the ganache.
I’m from UK so I used double cream and the ganache was peanut butter consistency already even without cooling. I still waited for it to cool down before pouring. It was lovely. Thank you so much for the recipe. Keep it coming please, you are my secret weapon when it comes to cooking 😁
Hi Jeannie, not really in baking, the flavour is too strong and will overpower – N x
hi Nagi! So delicious and easy to make! A cake you can fall in love with easily!!!
I’m just wondering do you know if the texture is the same if the recipe was doubled using the same tin? Sorry I did notice that some other people asked but there wasn’t a reply… going to make this for a birthday so was hoping for a higher level cake! Thank you!!
Hi Elizabeth, it would take longer to cook and the texture would be more dense I’d imagine. I’d stick to making two batched and putting buttercream in between – N x
Thanks for the reply Nagi!!!:)
This fudge cake is utterly delicious. It’s tough to find a fudge cake that isn’t overly rich but this one is just perfect. It’s deliciously chocolatey but not overwhelming. Thank you Nagi for sharing! It was a hit!
I’m so glad you love it Fiona!
I have made this cake 4 or 5 times in the last couple of months and it has always turned out consistently well. The melted chocolate gives it a deep rich taste and a good texture. Thanks so much for this recipe Nagi.
Yesssss! It’s one of my faves Cathy – N x
I have made this cake 4 or 5 times in the last couple of months and it has always turned out consistently well. The melted chocolate gives it a deep chocolate taste and a good texture. Thanks so much for this recipe Nagi.
Umm can u plz tell me on which temperature did u bake the cake
Hi Vanessa – Step 1 of the directions: Preheat oven to 150C/300F (standard) or 130C/265F (fan). – N x
I made this cake for my son’s birthday yesterday. It is the best chocolate cake ever; moist, chocolatey and delicious. 😋 Everyone loved it!
I did make 2 substitutions. Used coconut oil in place of canola/ vegetable and coconut cream instead of heavy cream.
Can I use whipping cream instead of heavy thickened cream for the chocolate fudge cake ganache topping
Hi Agnes, yes you can – N x
Thank you, Nagi. 😊
Hi Nagi
Your recipe looks great! I’ve been looking for a chocolate cake that has both chocolate and cocoa in it so I’m excited to try! I don’t have butter today do you think I could try just using extra oil?
Hi Rasha, I prefer butter for flavour, I haven’t tried subbing it sorry!
Thanks Nagi
I made it using all oil it was delicious but I think it does need the touch of butter so I’ll get some for when I make it again for my sons bday (I was doing a practice run)
Also I’m going to double the batch into a dolly varden tin so would you recommend a time to bake?
Hi
Can i cover fondant or buttercream with this cake?
Thanks
Susan
Hi Nagi, made this cake twice so far and absolutely amazing cake as I love the chocolate flavour the coffee brings out. I had one question as the cake is so fudgy is it okay to made it in a bundt pan as a normal chocolate cake?
my sisters birthday is coming so I wanted to make it in a bundt pan with chocolate sauce on top! thanks heaps 🙂
we thought this was a really nice rich cake! it was easy to make and also fun to make
!
OMG absolutely delicious. I’ve doubled it and made a birthday cake for Mum’s 70th and cupcakes. It is completely forgiving. I hardly ever leave reviews but this one can’t be missed!!! Thank you thank you thank you!
That’s fantastic Jackie!!
Love this! Made it last week for hubby bday, make it again as cupcakes now for daughter. Thank you for sharing.
I’m so glad you love it Joyce!
Another person who never leaves comments but had to share that his cake came out absolutely delicious!! Rich and fudgey, delicious flavour, not too overwhelming. Served it with some cream and berries. I am generally not the best baker but gave this one a crack after reading all the reviews- definitely made the right decision. Made it for my dad’s 70th birthday and everyone loved it 🙂
That’s awesome Lisa, thanks so much for letting me know!
I tried baking the cake. It came out well with crack in center as you have mentioned. This cake is so moist and delicate to handle. I accidentally split the cake in half when lifting up. Cake was cooled down. Nagi can I wrapped up the cake in plastic and leave it in room temperature to ganache it next day? Thank you.
Hi Ann, yes you can definitely wrap it to keep it fresh and top it with ganache the next day, it’s so moist it will last for days – N x
Dear Nagi the cake was a hit! My little niece gave me a big thumb up. Thank you for such lovely recipe.
Hi nagi, I love your cake recipies, they are better than our British chef cake recipies!
Can I use chocolate ganache on your everyday chocolate cake instead of buttercream..? Maybe making a chocolate birthday cake.
Hi Sid, you sure can!