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}
Wondering if I need to refrigerate the leftovers as there is cream in the frosting? Haven’t tried it yet, but smells fabulous and the frosting tastes great.
Hi Janice! No need to refrigerate, once the cream is incorporated with the other ingredients in the frosting, it’s fine to stay out (unless it is really really hot where you are) 🙂 N x
Will this recipe work in a Bundt pan? Do I need to double it and bake longer?
Yep sure will, no need to double it. Butter the pan well, check at 50 minutes with a skewer 🙂
Can I use UHT milk in this recipe.?
Its in the oven .. got up early to make my old faithful for a staff farewell and found this recipe .. so easy .. and smelling great .. going to simply dust with cocoa .. no time for ganache this morning ..
Oooh! Hope they love it!
Just put mine in the oven 🙂
I’m used to baking a bit and I love the recipe ingredients…. here in the U.K. I’m using what we call double cream for the ganache… fingers crossed. I’ve followed everything totally apart from slightly less coffee. Hope my Dad enjoys it too. I did try a tiny bit of the mixture on my finger before putting in and omg it was so tasty. I’ll let you know results if I remember 🙂
I’m giving it a 5 star rating in advance lol
Thanks Nagi
I’m hoping your Dad loves it too!!!
He did and it was really good and lasted a week 🙂 cheers!
How many cupcakes will the recipe make, and how long should I bake them? Thanks.
I’m not sure Judy, sorry! Guessing close to 12 though, bake 180C/350F for 20 minutes or until a skewer comes out clean. 🙂
Please can you tell me if I can use rapeseed oil and a bit of Greek yogurt to lower the fat content and if so how much. I really appreciate it very much
Hi Lena, I’m sorry I haven’t tried that 🙂 N x
Made a disaster of a chocolate cake last night. Hoping this one is 100 times better…it’s in the oven baking now and already smells divine! Thank you!!
Have faith, have faith! 🙂 N x
Hi! I am so much interested to try this one. But I do not have my oven at home. Can I bake without oven? Just doing it by steaming?
Thanks and more power
I’m sorry Analyn, this requires an oven 🙂
The ingredient list doesn’t include eggs but the instructions do?
How many eggs???
Nevermind! Missed it!
😂
Hi Nagi,
Do you think the cake would be okay if I added raspberries to the batter?
Thanks 🙂
Hi Fran – hmm, I think they will sink. 🙂 Sorry!
Hi Nagi
I want to make this cake but serving size for 4-5.
How do i take the measurements?
Please help…thanks
Aarti
I made this last week. It was so fudgy 😋 and yummy!
My husband was disappointed he couldn’t find the last slice for his breakfast….. which I had the night before 😁
Thanks for this recipe!
Ps. I discovered your site a month ago, and I’ve tried 7 different recipes with much success. 😘
I’m so happy to hear that Serene! Thanks for sharing your feedback – N x ❤️
Do you think it would work well with margarine & almond milk please?
Hi Lorraine, I’m sorry I don’t know if margarine will work, sorry!
My ganache doesn’t seem to want to thicken in the fridge. It’s been there over an hour. Any thoughts? I’m making this for a friend whose in hospital and want it to be super duper.
Hi Julie, I’m sorry to hear that, did you use the right cream? I full fat one with > 35% fat. Ganache doesn’t work with pouring creams and similar which have a lower fat %. But don’t worry, you can salvage with icing sugar / powdered sugar. 🙂
Its’ in the oven! Making it for my wife’s birthday today. She described a chocolate fudge cake from her youth and searches lead me to your recipe. Love the simplicity of tools. wooden spoon and a whisk (and bowls measuring cups etc. Now she described a double layer cake so i am going to attempt that with the ganosh between the layers. Made extra! Unless you reply quickly with a “No! don’t cut it in half it will be a disaster” soon, then I will. i ‘ll let you know how it goes.
DO IT! And happy birthday to your lucky wife! N xx
Hi! I see you used a 22-25cm cake tin. Mine is 20 cm. Do you think it’s okay for me to use it with the normal recipe or should I adjust it to fit in the tin?
Hi Samantha! I think that will be just fine, just add 5 minutes to the bake time 🙂 N x
The cake tasted great, even my brother liked and he never likes my cakes 😀 but do you think i can use normal chocolate instead of the chocolate chips? Because they’re not very common here and are a bit expensive
I’m so thrilled to hear you enjoyed this Don! Thanks so much for taking the time to leave your feedback. Normal chocolate unfortunately doesn’t melt smoothly for baking, best to use baking chocolate! Keep an eye out for when they are on sale and stock up! – N xx
Hi there
I use ordinary dark 74% chocolate from Lidl (Bellarom) and it works very well. I always use this choc for baking (and eating) as it’s so cheap.
Fab cake; everyone loves it and so easy to make. Thank you.
That’s wonderful to hear Nancy! Thank you for letting me know you enjoyed this – N x ❤️
Nagi,
You are my food BFF! We are really girlfriends in my head, LOL! I tried your red velvet cake and it was hands down the best red velvet I’ve ever had. I wasn’t a red velvet fan…until now. Even my kids and their picky friends enjoyed it. You nailed it and made me a cake hero! I’m trying this one next. Beautiful and easy…I KNOW it’s going to be delicious!
And thank you for providing in US measurements, greatly appreciated!
You ARE a cake hero! I just write down a recipe, you did the leg work. HIGH FIVE! N xx
I love that you give the measurements in grams! I’m going to try this right meow!
Hope you love it Sophia! 🙂 N xx
Hey, thanks for replying! I’m doubling the recipe. Do you really use 2 tablespoons of express powder?! Seems like a lot.
Yes! You can’t really taste it. It “brings out” the chocolate flavour. But you can skip it if you want!
I just made the cake and it smells and tastes overwhelmingly of coffee. Oh well o guess it will be mocha fudge cake then. However, I still wonder if there’s a mistake in the recipe. Did you mean to say teaspoon instead of tablespoon?
Hi Sophia! What type of coffee granules did you use? This recipe calls for normal coffee granules, not espresso or anything like that 🙂
You’ve done it again girl! I’m making meals for a number of sick people at the moment, and used this today as a dessert to accompany the oven baked chicken and rice. If this doesn’t get people well, I sure don’t know what will! Not as dense as the another melted chocolate recipe I use, and I now prefer this one. Semi dense, but moist….perfect!
I want YOU to look after me when I’m sick!! 😂
Hi….going to try this great recipe for my daughter’s 18th birthday tomorrow. We don’t drink instant coffee but grind our own beans. Can i use some of this ground coffee or can you recommend another favour sub. as we all love coffee flavour. Also, any decorating tips as I’m not experienced at presentation and want to make this special. LOVE your recipe write up.
Kendra
Hi Kendra! With ground coffee, it doesn’t dissolve so to get the coffee flavour into this, I would replace some of the milk with strong espresso. For decorating, what were you thinking? You don’t want to do the ganache? Or if you do, what you can do is pile halved strawberries and other pretty berries in the middle of the cake. 🙂