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.
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