Go Back
+ servings
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.
Author: Nick Makrides
4.28 from 87 votes
Prep 10 minutes
Cook 50 minutes
Total 2 hours
Course Dessert
Cuisine American
Servings 8
Calories 1254 kcal


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 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


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 | 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
Keyword Cake, Chocolate, Fudge
Have you tried this recipe?Tag me on instagram @thescranline!