One-Bowl Chocolate Fudge Cake (SO Moist!)
If youโre after the ultimate chocolate fix, my Chocolate Fudge Cake is where itโs at! This fudgy chocolate cake is insanely moist, fluffy, and topped with a rich fudge frosting that chocolate lovers wonโt be able to resist. The secret to this perfect fudge cake recipe? A little boiling water and a touch of coffee! Letโs dive in and see how it all comes together.
Zita โ
โ
โ
โ
โ
The most delicious, soft, and flavourful chocolate cake ever! So rich but still so fluffy, and the ganache is the best Iโve ever tasted. The addition of butter makes it so silky. I added fresh berries to the filling and it was divine. Thanks for a great recipe, Nick!
Hey team! If youโre anything like me, a chocolate lover who needs their next hit but wants something simple thatโs 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!
When it comes to chocolate, Iโve got plenty of options on the site thatโll hit the spot. Whether itโs this Chocolate Brownie Mousse Cake, or this Irresistibly Good Chocolate Layer Cake, these are just a few of my tested and perfected homemade cake recipes that always deliver on flavor and indulgence. Trust me, youโll want to try them all!
You only need to know two things about this cake.
Ok, so thereโs two main things I want you to know about this gloriously chocolate cake. The texture and flavor. Letโs 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. Thatโs 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!
This is my SECRET to getting this cake fudgy!
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!
Whatโs the difference between Fudge Cake and Mud Cake?
Mud cake is an ultra-dense cake that looks super smooth when sliced. Some people donโt like itโs texture because itโs wellโฆ muddy. I really love it. Fudge cake is everything you love about mud cake but fluffier. Itโs moist, rich and chocolatey!
Letโs talk Chocolate Fudge Frosting!
The recipe for my Chocolate Fudge Frosting is essentially my new and improved 5-Minute One-Bowl Silky Chocolate Ganache Frosting. The one thing you need to know is that this frosting 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 doesnโt make the frosting overly sweet.
- The butter makes the frosting rich, silky and smooth so don’t skip it!
- 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!
Simple Ingredients To Make this Fudge Cake!
- Dark chocolate – You want to make sure youโre using cooking chocolate for this recipe. Both in the batter and frosting. You donโt want to use regular chocolate thatโs 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 Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if youโd 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 itโs 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 the fudgiest chocolate cake ever!
- Melt the chocolate and butter together. I did it in a double boiler but you can do it in a microwave safe bowl too. Once itโs melted, let it cool as close to room temperature as you can. About 10-15 minutes.
- Add the eggs and sugar and mix in using a whisk.
- Add the dry ingredients and mix until theyโre not showing. Make sure you donโt overmix. Only mix until no dry ingredient are showing.
- Add the boiling water and mix. Itโs a really thin batter! Like ridiculously thin, totally normal!
- Split it amongst the two 20cm / 8-inch cake tins and bake!
- Youโll want to carefully run a knife around the edge of the cake to loosen it before turning over onto a cooling rack to cool down completely.
- Use a serrated knife or cake leveler to trim the top and level it off. This is optional, but it will give you neat looking layers.
TIP: For extra moist layers, wrap the cakes in plastic wrap while theyโre still slightly warm and let them cool that way. It locks in moisture and makes the cake even more tender!
How to make LUSCIOUS chocolate ganache frosting!
I have a full run down with all my tips on how to make the best ever one-bowl chocolate ganache frosting on the site. Itโs actually quite an easy recipe and it comes out so smooth!
- Add all the ingredients into a heat-proof bowl and microwave them for 30 seconds at a time until melted or melt them over a double boiler.
This Chocolate Ganache can be used for so many other desserts too. Itโs great on my Chocolate Cupcakes!
TIP: make the ganache the day before you decorate your cake, that way it has time to set before you layer and decorate it.
Simple way to layer and decorate this fudge cake!
- Add a dab of ganache on top of your serving plate. Spread it around evenly. Itโll help your cake stick to the serving plate.
- Add the first layer of cake and press down to stick it to the cake.
- Add a layer of luscious ganache and spread evenly
- Add the next layer of cake
- Cover in ganache and get it as smooth as you can. Although a rustic looking cake would look great too.
- Finish with swirls on top. I used a 1M tip to do this.
TIP: I use a cake turntable and an offset spatula to decorate the cake which makes decorating so much easier.
Tips and Tricks For Recipe Success!
- Measure out using kitchen scales โ Measuring out your ingredients by weight and not cups is the best way to get consistent results every time. I wrote all about this in my post about using digital kitchen scales to measure out ingredients!
- 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 donโt 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! Itโ 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 isnโt shy on flavor! It has a huge hit of chocolate with every forkful. And the texture is amazing! Itโs fluffy, moist and pairs perfectly with the fudgy chocolate ganache frosting!
How do I store this?
This Chocolate Fudge 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 8โ 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. Itโs not enough to make the cake taste like coffee. If you donโt have instant coffee powder handy, you can use 1 cup of coffee from your coffee machine or plunger.
What is this recipe in grams and not cups?
The short answer is accuracy! It is far easier, more accurate and you get more consistency results when you measure ingredients by weight, especially in dessert and bread baking! I wrote all about this in my post about using digital kitchen scales!
Tried this recipe and loved it? Awesome! Drop me a comment below and tell me about it! Canโt wait to hear how it turned out for you! You can also keep up to date with me during the week by joining me on Instagram, Facebook and Pinterest!
Still got chocolate cravings? Check these recipes out!
Fudgy Chocolate Brownies Recipe
Really Good Chocolate Bundt Cake
Classic Chocolate Mousse
Chocolate Sauce Recipe
Double Chocolate Chip Muffins
Chewy Chocolate Chip Cookies
One-Bowl Chocolate Fudge Cake (SO Moist!)
Serves 8
Ingredients
Chocolate Fudge Cake
- 200 g dark chocolate, see notes
- 150 g unsalted butter
- 90 g vegetable oil
- 7 g vanilla extract
- 400 g caster sugar, see notes
- 3 large eggs, 55g each, room temperature
- 40 g unsweetened cocoa powder
- 225 g all-purpose flour, plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 375 g boiling water
- 10 g instant coffee powder, optional
Chocolate Ganache Frosting
- 840 g dark cooking chocolate, see notes
- 125 g unsalted butter
- 60 g glucose syrup, see notes
- 375 g heavy cream, whipping cream
Learn How To Make it! [VIDEO]
Instructions
Chocolate Ganache
- Microwave method – Add the dark chocolate, cream, butter and glucose syrup (corn syrup) into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until completely melted and smooth.
- Double boiler method – Fill a medium sized pot 1/3 of the way with water. Bring to a boil. Place a heat-proof bowl on top and turn the heat to low. Add all the ingredients into the bowl. Gently mix until mixture is completely melted and smooth.
- To set – Directly cover the ganache with plastic wrap so that it doesnโt form a skin and set aside to set at room temperature, about 3-4 hours. It will be firm to touch but slightly soft when fully set.
- Softening the ganache (to do right before frosting) – Once the ganache has set, soften it by placing back in the microwave for 10 seconds, and mix with a spatula until it reaches a soft, spreading consistency. You can also do this by placing it on a double boiler and warming very slightly until you reach a spreadable consistency.
Chocolate Fudge Cake
- Preheat a fan forced oven to 150C / 300F (170C / 340F for no fan). Spray two 20cm / 8-inch cake tins with oil and line the bottom with baking paper. Set aside.
- Melt butter and chocolate – 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 sugar and oil – Add the oil, vanilla extract and caster sugar and mix using a spatula until combined. Add the eggs and whisk until well combined.
- Add dry ingredients – Next, run the flour, cocoa powder, baking powder and salt through a sieve over the chocolate mixture. Use a spatula to mix through until no dry ingredient are showing.
- Add boiling water – To a jug, add the boiling water and instant coffee powder. Stir to combine. Add to the cake batter and mix using a whisk.
- Bake – Split the batter between the two baking tins and place in the middle rack of your oven. Bake for 40 -45 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for 20 minutes before transferring to a cooling rack to cool completely.
Assembly
- Tools – To more easily layer and decorate the cake, I used a cake turn table and offset spatula.
- To layer – Place the first cake layer on a serving plate. Spread 1/4 of the ganache on top.
- Finish decorating – Add the second layer and cover the entire cake with the remaining ganache. To finish decorating, use a piping bag fitted with a Wilton 1M piping tip to frost random swirls on top of the cake.
53 comments
Hope you guys enjoy this one! Itโs so delicious and perfect for chocolate lovers! N x
I’m hoping to do this for a Birthday cake for my niece with Bueno pieces on top. Can I ask with the coffee added can you taste it at all?
Hi Rachel! That sounds like a delicious idea for a birthday cake! You wonโt taste the coffee in the finished cake; it enhances the chocolate flavor without adding a coffee taste. It should be a hit with the Bueno pieces on top! Happy baking, and I hope your niece loved it! N x
Hi! I have made this twice and itโs lovely. But how much salt am I supposed to use for the actual cake batter? It appears to have been missed in the ingredients list. Iโve used 0.5tsp and 1tsp as a guess for the two times Iโve made it but wanted to know how much you intended for the recipe. Thanks!
Hi Mina! I’m thrilled to hear youโve made the cake twice and loved it! The correct amount of salt for the batter is 1/2 tsp. It really enhances the flavor, so I appreciate you experimenting with it. Let me know how your next bake turns out! N x
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.
Hi Rachel! Yes! As a general rule, you bake at 20C / 70F higher if not using a fan. Hope that helps! N x
Looks amazing! But can I make this for a cake I want to carve a bit? Making a volcano cake for my son ๐
I’d recommend my Chocolate Cake recipe instead which is more suited to carving! Chocolate Cake
What type of cocoa powder you have used ? Natural cocoa powder or dutch ?
Hi Hessa! I used Natural cocoa powder ๐
Hi, what would happen if I use 54% dark chocolate? Also the list of ingredients has the grams liste twice for example (412g) (412g) is there a reason for this. Thanks for adding grams by the way ๐ฌ๐ง
Hi Craig! ๐ If you use 54% dark chocolate, the cake will be slightly sweeter and less intense in chocolate flavor, but it should still turn out great! As for the grams listed twice, that was a mistakeโthanks for catching it! I appreciate your feedback, and I’m glad the grams are helpful for you. Happy baking! N x
Your measurement says to use one cup of cooking chocolate. Chocolate comes in chunks how do you measure one cup thank you
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
Hi there! Can you use a 22cm tin instead of 20cm? And would you need to add an extra 50% of the batter recipe to yield the right height etc?
Hi Adrianne! You can definitely use a 22cm tin instead of a 20cm one. You won’t need to add 50% more batter; just keep an eye on the baking time since it may bake a bit faster due to the increased surface area. If the batter looks too shallow, you can always double-check the doneness a little earlier. Happy baking! N x
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!!
So glad to hear this Angel! N x
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. ๐
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
I think you missed the important part of what I said about the salt cuz the recipe hasn’t been updated. ๐
Thanks for pointing that out, Angel! The recipe has been updated to include 1/2 tsp of salt now. I appreciate your patience! N x
You should try adding some mayo! it make’s it so moist!!! trust me…
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.
Hi Nick! Absolutely love your recipes ๐
Just wondering if you have done this cake in a 9 inch square tin or as like sheet trays. I tried in the square tins and they took like 1hr 45min to cook ๐ but was a beautiful cake and not dry. Just longer than i expected.
Anyway just wasnโt sure if you had any cakes or suggestions for cooking in bigger tins.
Hi Helene! I’m so glad you love my recipes! ๐ I haven’t tried it in a 9-inch square tin or sheet tray, so I can’t say for sure how it would turn out. I really appreciate you sharing how long it took you, and I’ve updated the oven temperature, so it might need a shorter baking time now. This is a recipe I plan to revisit and test this week. I suggest checking for doneness around the 1-hour mark and adjusting from there. Happy baking! N x
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!
Hi Nour. Yes, that would be fine! N x
This cake is amazing! So chocolatey! Will definitely make again.
Thanks Venessa! Glad you enjoyed it, it’s one of my faves too! N x
How long does it take for the frosting to set Iโve been waiting for a while and itโs still really runny I doesnโt look thick like yours
Hey K! It can take about 3-4 hours for the ganache to fully set at room temp. If it’s still runny, you can pop it in the fridge for 10-15 minutes to speed things up! N x
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!
Hi Brandon, 1 tsp for the cake portion. Hope that helps! N x
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!
Hi Tracy! Sorry about that, Just added it to the ingredients list. It’s 1 tsp. ๐
Was wondering if you can freeze this cake after it is all decorated?
Hi Ck, that should be fine!
hello! may I check why the ratios for the ganache here differs from that of the chocolate ganache post? ๐
Hi cc! That ganache is slightly different as it is an older recipe. This frosting in this recipe is a ganache, but it’s closer as a recipe to my chocolate sauce. It comes out glossier. Hope that helps! N x
Hi Nick
I see you are based in Melbourne
1 tablespoon. Is that 20ml or 15ml.
Regards M
Correct! 1 tbsp = 20mls ๐
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?
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
This cake was really easy to make, and the texture came out perfect! I appreciate that no electric equipment was needed.
It does however have INSANE amounts of sugar. I didnโt register it, but watching the video back after tasting it, it is obvious. The sugar even overpowers the chocolate flavour, and I used freshly brewed coffee.
It is a shame, because I liked the other aspects of this recipe. I might try it again using half the amount of sugar.
Hi Iris! I’m so glad to hear that you found the cake easy to make and loved the texture! ๐ I appreciate your feedback on the sweetness. Everyone has different tastes, and while I recommend following the recipe as is for the best results, reducing the sugar could affect the cake’s moisture and texture. I hope you give it another go! Happy baking! N x
Hi, also why do you add salt to the dry mixture? Thanks again.
Hey Tara! Great question! I add salt to the dry mixture because it helps balance the sweetness and enhances the overall flavor of the cake. It really makes the chocolate taste even richer! Let me know if you have any more questions. N x
Afternoon I am looking at making your chocolate cake for Christmas and was wondering do you have to add the salt in the ganache? And if so can you taste the salt as I do not like salted chocolate? Also how do I make this recipe for x2 10 inch round cake tins?
Thanks
Tara
Hey Tara! You donโt have to add salt to the ganache if you prefer, and you wonโt taste it if you do. For two 10-inch tins, double the recipe and adjust/increase the bake time until a toothpick inserted into the centre comes out clean. Hope that helps! N x
The most delicious, soft, and flavourful chocolate cake ever! So rich but still so fluffy, and the ganache is the best Iโve ever tasted. The addition of butter makes it so silky. I added fresh berries to the filling and it was divine. Thanks for a great recipe, Nick!
Iโm so happy to hear you loved the cake! ๐ Fresh berries in the filling sound like a perfect touch. Iโm thrilled the ganache turned out silky and that the texture was just right. Thanks for sharing, and I hope you make it again soon! N x