This Chocolate Fudge Cake Recipe is rich, dark, and deeply chocolatey, with a moist fudgy crumb and a thick layer of silky chocolate ganache.
Melted dark chocolate and cocoa give the cake its deep chocolate flavor, while hot coffee intensifies the cocoa without making the cake taste like coffee. A combination of butter and oil keeps every slice soft and rich.
Everything bakes in one 8-inch pan, then the fully cooled cake is covered with thick, spreadable chocolate ganache for a simple finish that still feels special.0
If you’re firmly on team chocolate, my Easy Chocolate Filled Cake is another rich option. My Hot Fudge Cake is different—it’s designed to be served warm with fudge sauce and ice cream rather than frosted with ganache.
For something smaller, these Dark Chocolate Truffles are an easy no-bake treat, and a slice of this cake beside Homemade Hot Chocolate is probably as committed to chocolate as dessert can get.
Ingredients
How to Make Chocolate Fudge Cake
- Prep the pan and oven. Heat the oven to 350°F (177°C). Line an 8-inch round cake pan with parchment on the bottom and lightly grease the sides.
- Melt the chocolate and butter. In a heat-safe bowl, combine the butter and 3/4 cup chocolate chips. Melt until smooth (microwave in short bursts, stirring, or use a double boiler).
- Mix in sugar and wet ingredients. Stir in the sugar, oil, vanilla, and eggs until the mixture looks glossy and well blended.
- Add the dry ingredients. Sift or whisk in the cocoa powder, flour, and baking powder. Mix just until you don’t see dry streaks.
- Add the coffee water. Dissolve the coffee granules in the hot water, then pour it into the bowl. Stir until the batter is smooth and fluid.
- Bake. Pour the batter into the prepared pan. Bake until the center is set and a toothpick comes out with a few moist crumbs, about 30–40 minutes.
- Make the ganache. Heat the heavy cream until steaming (not boiling). Pour it over 1 1/2 cups chocolate chips, let sit 2 minutes, then stir until smooth.
- Thicken the ganache. Cover and let it cool until it’s spreadable (room temp thickening). Stir occasionally.
- Cool completely. Let the cake cool in the pan for 10–15 minutes, then turn it out onto a plate or rack and cool completely before frosting.
- Frost. Spread the ganache over the top (and sides if you want) using an offset spatula. Add swirls or texture on top.
What Is Chocolate Fudge Cake?
Chocolate fudge cake is a particularly rich chocolate cake with a dense, moist texture and an intense chocolate flavor.
This version uses both melted chocolate and cocoa in the batter and is finished with chocolate ganache.
Common Mistakes To Avoid
- Overmixing the cake batter, which can make the cake dense.
- Too much flour can make chocolate fudge cake dry instead of moist and fudgy. For the best texture, weigh the flour if possible, or fluff it, spoon it into the measuring cup, and level it off without packing it down.
- Baking the cake too long instead of keeping it moist and fudgy.
- Using low-quality cocoa powder, which can make the chocolate flavor taste flat.
- Spreading warm ganache over a cake that has not cooled completely, which can make the topping run or soak into the cake.
- Cutting the cake before the fudge topping has set.
- Storing the cake uncovered, which can make it dry out.
What To Serve With Chocolate Fudge Cake
Chocolate fudge cake is especially good with vanilla ice cream, lightly whipped cream, or fresh raspberries and strawberries, which balance the rich ganache. Serve it with coffee or espresso for an easy dessert that works especially well for birthdays and special occasions.
FAQs
Yes. Skip the coffee granules and use plain hot water. The cake will still be chocolatey, although the coffee helps deepen the cocoa flavor.
An 8-inch round cake pan is the size used for this recipe. A 9-inch pan will make a thinner cake and may bake faster, so begin checking it earlier.
The center should look set, and a toothpick inserted near the middle should come out with a few moist crumbs rather than wet batter.
It likely needs more cooling time. Let it sit at room temperature and stir occasionally until it becomes thick and spreadable.
Wait until the cake is completely cool and the ganache has thickened. Warm ganache can run down the cake or soak into the crumb.
Chill the finished cake briefly, then slice it with a warm, dry knife. Wipe the blade clean between cuts.
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CHOCOLATE FUDGE CAKE
Ingredients
Equipment
Method
- Heat oven to 350°F (177°C). Line the bottom of an 8-inch round cake pan with parchment and lightly grease the sides.
- In a heat-safe bowl, melt the butter and 3/4 cup dark chocolate chips until smooth.
- Stir in sugar, oil, vanilla, and eggs until glossy and well combined.
- Sift or whisk in cocoa powder, flour, and baking powder. Mix just until no dry streaks remain.
- Dissolve coffee granules in hot water, then pour into the batter. Stir until smooth.
- Pour batter into the prepared pan and bake 30–40 minutes, until the center is set and a toothpick comes out with moist crumbs.
- Cool 10–15 minutes in the pan, then turn out and cool completely.
- For ganache, heat heavy cream until steaming. Pour over 1 1/2 cups dark chocolate chips, let sit 2 minutes, then stir until smooth.
- Let ganache cool until thick and spreadable, stirring occasionally.
- Spread ganache over the cooled cake and create swirls. Chill briefly for cleaner slices if desired.
Nutrition
Video
Notes
- Coffee boosts chocolate flavor without making it taste like coffee; skip it and use plain hot water if needed.
- Don’t overmix after adding flour to keep the crumb soft.
- Let ganache cool and thicken before spreading so it doesn’t run.
- Swap dark chocolate chips for semi-sweet if that’s what you have.
- For super-clean slices, chill the frosted cake 30 minutes and slice with a warm knife.
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Let us know how it was!Estimated reading time: 7 minutes
