One-Bowl Chocolate Fudge Cake (SO Moist!)
An easy to make one-bowl chocolate fudge cake covered in silky smooth indulgent chocolate fudge frosting.
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
- 45 g unsweetened cocoa powder
- 250 g all-purpose flour plain flour
- 1 1/2 tsp baking powder
- 1/4 tsp bicarb soda
- 1/2 tsp salt
- 300 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
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 doesn’t 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, bicarbonate soda 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.
Notes
Chocolate - Using good quality cooking chocolate is important in this recipe. I used semi-sweet chocolate with at least 70% cocoa. You can find cooking chocolate in the baking aisle of your supermarket.
Instant coffee powder - I use this because it helps enhance the chocolate flavor. And no, you can’t taste the coffee! You can leave it out if you prefer.
Glucose syrup - Glucose syrup helps stabilize this ganache and lowers the chance of it splitting. It is also sometimes known as corn syrup and can be found in the baking aisle of most supermarkets. You can leave it out if you wish.
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, in the fridge for up to three days.
Freezing - you can freeze the cake layers (without the ganache) for up to 3 months. Wrap them tightly in plastic wrap and place in a freezer safe bag.
Nutrition – is an approximate and is based on per slice
A note on measurements – this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precise measurements and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories:1254kcal | Carbohydrates: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
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