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Easy Chocolate Fudge Cake

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If you’re looking for the ultimate chocolate hit, you can’t go past this easy Chocolate Fudge Cake! An incredibly MOIST and fluffy cake with chocolate fudge frosting that comes together to create the ultimate chocolate lovers treat! The secret ingredient to make amazing fudge cake? Boiling water with a hint of coffee! Read on to see what the incredible results are.

Chocolate Fudge Cake - with slice taken out
Chocolate Fudge Cake - close up of iniside texture

If you’re anything like me, a chocolate lover who needs their next hit but wants something simple that’s made in one bowl, then this is the perfect recipe for you! The only thing you need to figure out is if you want to share this cake or keep it for yourself!

Looking for more chocolate recipes? Check out my Chocolate Cheesecake, Chocolate Chip Banana Muffins or my Easy Chocolate Cake which is my go to chocolate cake recipe (other than this one of course)!
Chocolate Fudge Cake - close up of slice taken out

What is Chocolate Fudge Cake?

Ok, so there’s two main things I want you to know about this gloriously chocolate cake. The texture and flavor. Let’s get into it!

  • Texture – what I love about this cake is how perfectly the silky-smooth ganache pairs with the fluffy cake. This cake is moist, light and overall fudgy. The frosting is rich, smooth and fudgy.
  • Flavor – the cake is rich in chocolate flavor. That’s partly because of the addition of boiling water mixed with coffee which both help intensify the flavor, but also because of the use of cocoa powder and melted chocolate. The fudgy frosting is sweet which pairs so well with the cake which is not overly sweet!
Please Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post. Let’s continue!

Secret to ULTIMATE Fudge Cake?

The boiling water! Adding boiling water to the cake batter as the last step results in an ultra-moist and fluffy cake!

  • It helps give the cake a smooth, soft and fluffy texture.
  • It helps intensify the chocolate flavor. Boiling water is usually added when cocoa powder or melted chocolate is added to a cake and helps intensify chocolate flavor.
  • The addition of boiling water adds moisture to the cake which helps it last longer and stay moist for longer.
  • Lastly, it reacts with the baking powder to help give it the ultimate boost of air in the oven for a fluffy cake!
Chocolate Fudge Cake - slice on a serving spatula

What’s the difference between Fudge Cake and Mud Cake?

Mud cake is an ultra-dense cake that looks super smooth when sliced. Some people don’t like it’s texture because it’s well… muddy. I really love it. Fudge cake is everything you love about mud cake but fluffier. It’s moist, rich and chocolatey!

Chocolate Fudge Cake - slice of cake with fork taken out

Let’s talk Chocolate Fudge Frosting!

The recipe for my Chocolate Fudge Frosting is very similar to my Ganache frosting. It relies on really good quality ingredients to be ultra-indulgent!

  • Make sure you use really good quality cooking chocolate (not to be confused with eating chocolate). Dark is best so that it doesn’t make the frosting overly sweet.
  • The butter makes the frosting rich, silky and smooth.
  • The addition of brown sugar deepens the flavor and ads a little sweetness.
  • It all comes together to create something that perfectly pairs with the fluffy fudge cake! Alternatively, this cake also pairs well with my chocolate buttercream!
Chocolate Fudge Cake - with slice taken out

Ingredients You Need To Make this Fudge Cake?

Chocolate Fudge Cake - ingredients image

Dark chocolate – You want to make sure you’re using cooking chocolate for this recipe. Both in the batter and frosting. You don’t want to use regular chocolate that’s for eating.

Unsalted butter – I used unsalted but if you use salted butter just skip adding the salt.

Vegetable oil – alternatively you can use sunflower oil.

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Caster sugar – also known as superfine sugar.

Eggs – I used large eggs.

Cocoa powder – You want to use unsweetened cocoa powder here as it gives the cake a deep chocolate flavor.

All-purpose flour -also known as plain flour. No need for cake flour in this recipe.

Baking powder – this helps give the cake it’s light and airy texture.

Instant coffee powder – this helps elevate the chocolate flavor and is completely optional.

Boiling water – the boiling water in this recipe helps elevate the chocolate flavor!

How to make Easy Chocolate Fudge Cake!

This is such an easy chocolate cake recipe that comes together in one-bowl!

Chocolate Fudge Cake

Chocolate Fudge Cake - instructional image 01
  1. Simply melt the chocolate and butter together.
  2. Then add the dry ingredients.
Chocolate Fudge Cake - instructional image 02
  1. Add the eggs and whisk
  2. Add the boiling water mixed with coffee and mix.
Chocolate Fudge Cake - instructional image 03
  1. Bake and allow to cool.

How to Make PERFECT Chocolate Fudge Frosting!

Chocolate Fudge Cake - instructional image 04
  1. Add all the ingredients into a heat proof bowl and microwave until melted and combined.
  2. Then allow to cool at room temperature before softening in the microwave to spreading consistency.

Let’s decorate!

Chocolate Fudge Cake - instructional image 05
  1. Place your first layer of cake on of a serving plate and spread frosting on top using an offset spatula
  2. Add your second layer of cake and cover the cake in frosting
Chocolate Fudge Cake - instructional image 06
  1. Pipe frosting on top using a Wilton 1M piping tip and serve! I just did it randomly so it looks like swirls of dancing ganache!

Tips and Tricks For Recipe Success!

  • Using a cake turn table like this one to decorate the cake makes this a really easy process!
  • Spray the sides and bottom of your cake tin and line the bottom with baking paper for an easy release after baking.
  • Using an offset spatula helps make putting this cake together and decorating a much easier process, but if you don’t have one handy, you can literally just use a tablespoon!
  • Using room temperature ingredients is really important to getting the very best results! Leave your eggs and butter out the day before making the cake.
  • When mixing the dry ingredients into the batter, take care not to overmix the batter. Mix just until there are no dry ingredients showing.
  • This batter is really thin which is normal! It’ feels almost impossible that it will result in a cake but it does!

Frequently Asked Questions about Fudge Cake

What does this fudge cake taste like?

This cake isn’t shy on flavor! It has a huge hit of chocolate with every forkful. And the texture is amazing! It’s fluffy, moist and pairs perfectly with the fudgy chocolate ganache frosting!

How do I store this?

This cake can be stored in an airtight container for up to a week in the fridge.

Can I halve the recipe?

Yep! You can halve this recipe to make in just one 8” cake tin, by simply halving the ingredients listed below.

Why is there coffee in this cake?

The addition of coffee in this cake helps elevate and intensify the chocolate flavor. It’s not enough to make the cake taste like coffee. If you don’t have instant coffee powder handy, you can use 1 cup of coffee from your coffee machine or plunger.

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

Still got chocolate cravings? Check these out!

Chocolate Fudge Cake - square image 01

Easy Chocolate Fudge Cake

 An easy to make one-bowl chocolate fudge cakecovered in silky smooth indulgent chocolate fudge frosting.

Serves 8

4.3 from 92 votes
Print Recipe Pin Recipe
Prep: 10 minutes
Cook: 50 minutes
Total: 2 hours
Course: Dessert
Cuisine: American
Calories: 1254kcal


Chocolate Fudge Cake

  • 1 cup / 200 g dark chocolate, (see notes)
  • 2/3 cup / 150 g unsalted butter
  • 1/3 cup / 90 ml vegetable oil
  • 1 tsp vanilla extract
  • 1 3/4 cups / 412 g caster sugar, (see notes)
  • 3 large eggs
  • 1/3 cup / 40 g unsweetened cocoa powder
  • 1 1/2 cups / 225 g all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp fine salt
  • 1 1/2 cups / 375 ml boiling water
  • 1 tbsp instant coffee powder, optional

Chocolate Fudge Frosting

  • 3 cups / 600 g dark chocolate
  • 1 1/2 cups / 375 ml heavy cream, warm
  • 1/3 cup / 83 g unsalted butter
  • 1/4 tsp salt
  • 1 tbsp brown sugar

Learn How To Make it! [VIDEO]


Chocolate Fudge Cake

  • Preheat a fan forced oven to 130C / 265F. Spray two 20cm / 8-inch cake tins with oil and line the bottom with baking paper. Set aside.
  • Add the dark chocolate and butter to a heatproof bowl and microwave for 30 seconds at a time, string each time until melted and smooth. Add the oil, vanilla extract and caster sugar and mix using a spatula until combined. Add the eggs and whisk until well combined.
  • Next, run the flour, cocoa powder, baking powder and salt through a sift over the chocolate mixture. Use a spatula to mix through until no dry ingredient are showing.
  • To a jug, add the boiling water and instant coffee powder. Stir to combine. Add to the cake batter and mix using a whisk.
  • Split the batter between the two baking tins and place in the middle rack of your oven. Bake for 50 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.

Chocolate Fudge Frosting

  • Add all of the ingredients into a large heatproof bowl and microwave for 30 seconds at a time, stirring each time until melted and well combined. Allow to cool at room temperature. Once set, microwave for 10 seconds at a time, stirring with a spatula until it becomes soft enough to spread.


  • To put the cake together, carefully run a knife around the cake tin to release the cake from the tin. Place the first layer on a serving plate. I used a cake turn table to decorate the cake which makes decorating so much easier. Add 1/4 of the frosting on top of the cake and use a spatula to spread evenly. Then add the next layer of cake and cover the cake in frosting keeping some aside to decorate on top, about 1/4 of the frosting. Use a spatula to spread the frosting on the sides and top of the cake. Get it as even as you can. We’re not trying to win award here. Then use a piping bag fitted with a Wilton 1M piping tip to frost random swirls on top of the cake.


Dark chocolate – make sure you use cooking chocolate for the cake and ganache with at least 70 cocoa solids. Regular chocolate as it does not work in this cake.
Caster sugar – also known as superfine sugar or bakers’ sugar is a fine sugar used for cake making. You may substitute it with granulated sugar if you wish.
Storage – This chocolate fudge cake can be stored in an airtight container for up to three days.
Nutrition – is based on per slice.


Calories : 1254kcal
Carbonhydrates: 107g
Protein: 14g
Fat: 88g
Saturated Fat: 48g
Polyunsaturated Fat: 8g
Monounsaturated Fat : 24g
Trans Fat : 1g
Cholesterol: 175mg
Sodium: 213mg
Potassium : 803mg
Fiber: 11g
Sugar : 68g
Vitamin A: 1489IU
Vitamin C: 0.3mg
Calcium: 166mg
Iron: 12mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!


Nick August 28, 2022 - 11:08 am

5 stars
Hope you guys enjoy this one! It’s so delicious and perfect for chocolate lovers! N x

Rachel September 6, 2022 - 1:46 am

I don’t have a fan forced oven. Mine is a gas oven. Could I still make this cake, and if so, what temperature in Fahrenheit would I bake it on? Would it still taste the same and have the same texture being baked in a gas oven? Thanks.

Nick Makrides September 9, 2022 - 11:00 am

Hi Rachel! Yes! As a general rule, you bake at 20C / 70F higher if not using a fan. Hope that helps! N x

Hadas October 15, 2022 - 5:11 pm

Looks amazing! But can I make this for a cake I want to carve a bit? Making a volcano cake for my son 🙂

Nick Makrides October 24, 2022 - 2:18 am

I’d recommend my Chocolate Cake recipe instead which is more suited to carving! Chocolate Cake

Hessa October 24, 2022 - 12:14 pm

5 stars
What type of cocoa powder you have used ? Natural cocoa powder or dutch ?

Nick Makrides October 25, 2022 - 6:29 am

Hi Hessa! I used Natural cocoa powder 🙂

Janice M Agro June 19, 2023 - 2:33 am

Your measurement says to use one cup of cooking chocolate. Chocolate comes in chunks how do you measure one cup thank you

Nick Makrides June 24, 2023 - 2:09 am

Good point! It makes no sense right? Unfortunately, Google favours this archaic and nonsensical form of measuring which is why I add it there. But I would highly recommend measuring in grams using kitchen scales like I do. N x

Angel July 20, 2023 - 12:45 am

5 stars
Amazing cake!! It was exactly the texture I wanted… different from normal chocolate cake and the flavor was just amazing! The only minor issue I had was that the frosting turned out a little runny, and that was without following your instructions to briefly heat it in the microwave. Thank you for the amazing recipe!!

Nick Makrides July 28, 2023 - 5:38 am

So glad to hear this Angel! N x

Angel October 16, 2023 - 2:42 am

Hi Nick,

I just made the cake again (not the frosting this time cuz I was using up some frosting in my freezer) and wanted to let you know the recipe’s instructions say to add salt with the dry ingredients but salt isn’t listed with the actual ingredients. Also, I used this recipe and got 28 cupcakes. 😊

Nick Makrides October 19, 2023 - 3:33 am

hanks for letting me know Angel! I have a delicious chocolate cupcake recipe on the site for people who want to make the cupcake version too! N x

Noe July 26, 2023 - 6:14 pm

5 stars
You should try adding some mayo! it make’s it so moist!!! trust me…

Nick Makrides July 28, 2023 - 5:39 am

I’ll give that a go in a different recipe. For this recipe though, I wouldn’t recommend deviating from the way it’s written.

Nour October 5, 2023 - 9:11 am

Hey there! I was wondering if it was possible to make this cake the day before a party and keep it in a container at room temperature? I want to avoid putting it in the fridge if possible. Thanks!

Nick Makrides October 19, 2023 - 3:38 am

Hi Nour. Yes, that would be fine! N x

Venessa December 10, 2023 - 11:33 am

5 stars
This cake is amazing! So chocolatey! Will definitely make again.

Nick Makrides February 15, 2024 - 6:40 am

Thanks Venessa! Glad you enjoyed it, it’s one of my faves too! N x

Brandon March 2, 2024 - 7:49 pm

5 stars
I am eager to try this recipe! I have a question: how much salt do you add in the dry ingredients for the cake?
Thank you!

Nick Makrides May 30, 2024 - 8:43 am

Hi Brandon, 1 tsp for the cake portion. Hope that helps! N x

Tracy March 18, 2024 - 10:05 am

Hi, how much salt is needed with the dry ingredients in the cake? It is listed in the instructions but not with the recipe measurements. Thanks!

Nick Makrides March 22, 2024 - 11:24 pm

Hi Tracy! Sorry about that, Just added it to the ingredients list. It’s 1 tsp. 🙂

Mili June 10, 2024 - 2:11 am

Hi Nick
I see you are based in Melbourne
1 tablespoon. Is that 20ml or 15ml.
Regards M

Nick Makrides June 25, 2024 - 3:51 am

Correct! 1 tbsp = 20mls 🙂

Paula July 18, 2024 - 12:22 am

I always use Lindt chocolate in my cakes without any problems so I was wondering why you say to use cooking chocolate for this recipe and not eating chocolate?

Nick Makrides July 22, 2024 - 9:40 am

Hi Paula! I find using cooking chocolate which is formulated to melt evenly and blend well with other ingredients, makes it ideal for this recipe. Good quality eating chocolate like Lindt chocolate can also work. I just like the reassurance and consistency of using cooking chocolate. And I always like to give the best possible instructions for people making the recipe to get the best results. Hope that helps! N x

4.32 from 92 votes (86 ratings without comment)

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