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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

4.2 from 14 votes
Author: Nick Makrides
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Prep: 10 mins
Cook: 50 mins
Total: 2 hrs
Course: Dessert
Cuisine: American
Calories: 1254kcal
Author: Nick Makrides


Chocolate Fudge Cake

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

Chocolate Fudge Frosting

  • 3 cups (600 g) (600g) dark chocolate
  • 1 1/2 cups (375 ml) (375ml) heavy cream warm
  • 1/3 cup (83 g) (83g) 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 Cake

  • 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
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