Chocolate fudge cake is a rich, dense, moist and fudgy chocolate cake topped with a creamy chocolate ganache frosting. This fudge cake recipe is easy to make in one bowl and is the perfect simple, but decadent and fudgy chocolate cake.
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Why Should You Make This Recipe
I absolutely adore a delicious and simple cake that comes together quickly and easily. Bonus points if it’s filled with chocolate flavor. My Chocolate Mayonnaise Cake, Buttermilk Chocolate Cake, Chocolate Ganache Cake and Chocolate Pound Cake are just a few I love from the blog. I know you’ll love this easy fudge cake as much as I do because:
- Layers of flavors and textures. From the rich and melted chocolate filled cake to the creamy chocolate ganache frosting, this simple fudge like cake will have you going back for seconds.
- Easy to make. This frosted fudge cake is so simple to make and comes together quickly. Simply melt the chocolate, whisk the chocolate cake ingredients in one bowl, pour into a cake pan, bake, frost and enjoy.
Ingredients
This moist chocolate fudge cake requires a handful of simple ingredients to make and you probably already have them in your pantry and fridge.
Chocolate Fudge Cake
- Dry Ingredients: Gather all purpose flour, Dutch process cocoa powder, baking powder, baking soda and salt.
- Wet Ingredients: Gather unsalted butter, semi sweet or dark chocolate chips, granulated sugar, oil, eggs, vanilla extract, sour cream and warm water or coffee.
Chocolate Ganache Frosting
Gather chocolate and heavy cream.
Substitutions
This easy chocolate fudge cake uses ingredients that are simple and basic, but you may need to make a substitution here and there. Here are my recommended substitutions to make this melted chocolate cake if you need them.
- Melted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt.
- Chocolate Chips: I love using regular semi sweet chocolate chips. Feel free to use dark chocolate chips or chop a dark chocolate bar into pieces. I suggest using the same chocolate for melting into the cake and for the chocolate ganache frosting.
- All purpose flour: To make this gooey chocolate cake gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill.
- Baking Powder and Baking Soda: Both are leaveners for this cake.
- Salt: Like with savory foods, adding a little salt to anything enhances the flavors in the dish. Make sure to add the salt.
- Dutch Process Cocoa powder: If you need to use unsweetened cocoa powder instead of Dutch processed cocoa powder, use an equal amount of unsweetened cocoa powder and swap the baking powder for baking soda. For this recipe use 1 teaspoon baking soda total with no baking powder if you need to use unsweetened cocoa powder instead.
- Granulated Sugar: This chocolate chips chocolate cake calls for granulated sugar, but maple sugar would also work well to make the cake refined sugar free.
- Oil: I like to bake with a very light tasting olive oil. However, any neutral baking oil such as vegetable or canola will work well in this fudgy chocolate cake recipe.
- Eggs: This recipe has not been tested without eggs.
- Sour Cream: A thick and creamy greek yogurt works or buttermilk can also work.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Warm coffee: Use an equal amount of warm water.
Variations
- Chocolate Fudge Cake Bundt: Generously grease and dust with cocoa powder, a 10 - 12 cup capacity bundt pan. Prepare the cake according to the recipe directions. Make sure the cake fills no more than ¾ of the pan. Bake at 350 F (177 C) for 45 - 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then inverted onto a serving plate to cool to room temperature. Prepare the ganache, but instead of chilling the ganache as a frosting, feel free to pour the ganache as a melted chocolate sauce.
- 9 - inch springform pan: Prepare the recipe as written, but rather than use a 9 inch square pan, use a 9 inch (23 cm) springform pan. Bake for 40 - 50 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Make sure the cake fills no more than ¾ of the pan.
- Chocolate Fudge Layer Cake: Prepare the recipe according to the recipe directions. Divide the cake batter into (2) 8 inch (20 cm) cake pans. Bake for 30 - 40 minutes or until a toothpick comes out with a few moist crumbs. Double the chocolate ganache recipe. Once the ganache has chilled, transfer the chilled ganache into a mixing bowl and whip on medium speed until the ganache has whipped into your desired frosting consistency.
How To Make
Learn how to make chocolate fudge cake in a few easy steps.
Make the Cake
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and two sides of a 9 x 9 inch (23 cm) cake pan with parchment paper. In a medium bowl whisk the all purpose flour, dutch cocoa powder, baking powder, baking soda and salt together until well combined.
- In a microwave safe bowl, melt the butter and chocolate chips in a microwave in 30 second increments, until melted and fully combined. Make sure to stur or whisk the melted chocolate and butter together in between each increment to ensure even melting. While the melted chocolate and butter is still very warm, whisk in the sugar, oil and vanilla extract until smooth and well combined. Whisk in the eggs until smooth and well combined once the mixture is closer to barely warm instead of hot. Alternate mixing dry ingredients, sour cream and hot coffee into the wet ingredients, starting and ending with the dry ingredients (dry, sour cream, dry, sour cream, dry, coffee, dry).
Bake and Cool the Cake
- Evenly spread the chocolate cake batter into the prepared pan. The batter will look very similar to brownie batter. Bake the fudge chocolate cake for 40 - 50 minutes or until a toothpick inserted into the center of the chocolate cake comes out clean or with a few moist crumbs. If the wet batter comes out coating the toothpick, bake an additional 3 - 5 minutes before checking again. Cool the cake in the pan for 10 - 15 minutes. Run a butter knife around the edges of the cake that touch the pan. Gently lift the chocolate cake out of the pan using the parchment paper. Transfer to a cooling rack or serving plate to cool to room temperature. For the fudgiest chocolate cake texture, I suggest transferring the cake to the fridge for at least 1 - 2 hours..
- While the cake cools, make the chocolate ganache frosting. Pour the chocolate chips or chopped chocolate into a mixing bowl. Heat the heavy cream to a very light simmer either in a small sauce pan over low heat or by heating the cream in the microwave for 30 - 45 seconds. Pour the heavy cream over the chocolate and allow the chocolate to melt for about 3 minutes. Using a spoon or spatula, gently mix the heavy cream and chocolate until the chocolate has fully melted into the cream. Cover the ganache with plastic wrap and transfer to the fridge to chill for 1 - 2 hours or until the ganache is the consistency of chocolate pudding.
Make the Ganache Frosting and Serve
5. Evenly spread the creamy chocolate ganache on top of the cooled melted chocolate fudge cake. Use the back of a small spoon to create some decorative swirls and swoops if you like! Slice and enjoy.
How To Store, Freeze and Thaw
- Store: Once the chocolate fudge cake has cooled completely to room temperature, it can be stored in an airtight container at room temperature without the chocolate ganache frosting for 2 - 3 days. Once the melted chocolate cake is topped with the ganache frosting, store the cake in an airtight container in the fridge for 4 - 5 days.
- Freeze: Make sure the cake is completely cooled to room temperature. Cut the cake into your preferred amount of pieces or store as an entire cake. Wrap the cake in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months. Do not top the cake with the frosting if you plan on freezing the cake. Wait to top the fudge cake with ganache after it has thawed.
- Thaw: The easiest and tastiest way to the fudgy chocolate cake with chocolate ganache is to let it sit overnight in the fridge.
M’s Expert Tips
- Prepare the pan. Use a non-stick spray and line the bottom of the cake pan with parchment paper to prevent the cake from sticking to the pan.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly, resulting in a softer cake.
- Measure the ingredients properly. I highly recommend using a food scale.
- Don’t overmix the cake batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use the baking times as a guide. All ovens vary and baking times should be used as a guide. As a general rule, when the cake becomes fragrant, it’s a good idea to start checking. Begin checking on the chocolate chip chocolate cake at the minimum baking time. A toothpick inserted into the center of the cake should come out with a few moist crumbs or clean. If the toothpick comes out with wet batter, bake an additional 3 -5 minutes before checking again. Repeat as often as needed until the cake is baked through.
- Chill the cake. This chocolate fudge cake tastes like a delicious chocolate cake after it has cooled to room temperature. It truly shines and tastes more fudge like after some time in the fridge. Think of this fudgy chocolate cake as a cross between brownies and chocolate cake. The best and fudgiest brownies benefit from some time in the fridge. This chocolate chip fudge cake does too!
FAQs
What is the difference between chocolate cake and chocolate fudge cake?
Regular chocolate cake has fluffy, moist and tender texture. Fudge cake has a denser, richer, and thicker texture.
How to tell when chocolate fudge cake is done?
There are a few ways to tell when a cake is done. Look for edges of the cake to pull away from the sides of the pan. The cake will also be very fragrant. A toothpick inserted into the center of the cake will also have a few moist crumbs.
How long should you leave a cake in the pan to cool?
It’s best to remove any cake from the pan within 10 - 20 minutes after baking. The cake can be too hot and fragile after only 5 minutes of cooling and could possibly stick more easily after 20.
Other Chocolate Cake Recipes to Try
If you try this Chocolate Fudge Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Chocolate Fudge Cake Recipe
Chocolate fudge cake is a rich, dense, moist and fudgy chocolate cake topped with a creamy chocolate ganache frosting. This fudge cake recipe is easy to make in one bowl and is the perfect simple, but decadent chocolate cake.
Equipment
- 1 9 inch (23 cm) square baking pan
- 1 sheet parchment paper
Ingredients
Chocolate Fudge Cake
- 2 cups (240 g) all purpose flour
- ½ cup (40 g) Dutch processed cocoa powder
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter
- 1 cup (6 oz., 170 g) semi sweet or dark chocolate chips or chunks
- 2 cups (400 g) granulated sugar
- ½ cup (120 ml) oil
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 cup (240 g) sour cream, room temperature
- ½ cup (120 ml) hot coffee or water
Chocolate Fudge Frosting
- 1 cup (240 ml) heavy cream
- 1 cup (6 oz., 170 g) semi sweet or dark chocolate chips or chunks
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and two sides of a 9 x 9 inch (23 cm) cake pan with parchment paper.
- In a medium bowl whisk the all purpose flour, dutch cocoa powder, baking powder, baking soda and salt together until well combined.2 cups (240 g) all purpose flour, ½ cup (40 g) Dutch processed cocoa powder, 1½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a microwave safe bowl, melt the butter and chocolate chips in a microwave in 30 second increments, until melted and fully combined. Make sure to stur or whisk the melted chocolate and butter together in between each increment to ensure even melting. While the melted chocolate and butter is still very warm, whisk in the sugar, oil and vanilla extract until smooth and well combined.½ cup (113 g) unsalted butter, 1 cup (6 oz., 170 g) semi sweet or dark chocolate chips or chunks, 2 cups (400 g) granulated sugar, ½ cup (120 ml) oil , 1 teaspoon vanilla extract
- Whisk in the eggs until smooth and well combined once the mixture is closer to barely warm instead of hot. Alternate mixing dry ingredients, sour cream and hot coffee into the wet ingredients, starting and ending with the dry ingredients (dry, sour cream, dry, sour cream, dry, coffee, dry).2 large eggs, room temperature, 1 cup (240 g) sour cream, room temperature, ½ cup (120 ml) hot coffee or water
- Evenly spread the chocolate cake batter into the prepared pan. The batter will look very similar to brownie batter. Bake the fudge chocolate cake for 40 - 50 minutes or until a toothpick inserted into the center of the chocolate cake comes out clean or with a few moist crumbs. If the wet batter comes out coating the toothpick, bake an additional 3 - 5 minutes before checking again.
- Cool the cake in the pan for 10 - 15 minutes. Run a butter knife around the edges of the cake that touch the pan. Gently lift the chocolate cake out of the pan using the parchment paper. Transfer to a cooling rack or serving plate to cool to room temperature. For the fudgiest chocolate cake texture, I suggest transferring the cake to the fridge for at least 1 - 2 hours.
- While the cake cools, make the chocolate ganache frosting. Pour the chocolate chips or chopped chocolate into a mixing bowl. Heat the heavy cream to a very light simmer either in a small sauce pan over low heat or by heating the cream in the microwave for 30 - 45 seconds. Pour the heavy cream over the chocolate and allow the chocolate to melt for about 3 minutes. Using a spoon or spatula, gently mix the heavy cream and chocolate until the chocolate has fully melted into the cream.Cover the ganache with plastic wrap and transfer to the fridge to chill for 1 - 2 hours or until the ganache is the consistency of chocolate pudding.1 cup (240 ml) heavy cream, 1 cup (6 oz., 170 g) semi sweet or dark chocolate chips or chunks
- Evenly spread the creamy chocolate ganache on top of the cooled melted chocolate fudge cake. Use the back of a small spoon to create some decorative swirls and swoops if you like! Slice and enjoy.
Notes
Store: Once the chocolate fudge cake has cooled completely to room temperature, it can be stored in an airtight container at room temperature without the chocolate ganache frosting for 2 - 3 days. Once the melted chocolate cake is topped with the ganache frosting, store the cake in an airtight container in the fridge for 4 - 5 days.
See Variations section of the blog post to make this chocolate fudge cake in other pans.
did you make this recipe?tag @olivesnthyme on Instagram
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