This Easy Chocolate Fudge Cake is a decadent, ultra-moist dessert that combines the richness of a brownie with the light lift of a cake, making it a perfect choice for chocolate lovers.
Unlike overly dense desserts, this recipe achieves a luscious, fudgy texture while maintaining a tender crumb, thanks to the combination of butter, oil, and boiling water.
Easy One-Bowl Chocolate Fudge Cake
Equipment
- 1 x 9-inch springform pan
- 1 × heatproof mixing bowl
- 1 × silicone spatula
- 1 × whisk
- 1 × cooling rack
Ingredients
For the Cake:
- 125 g dark chocolate chips
- 100 g butter salted (or unsalted + ¼ tsp salt)
- 1 ¼ cups white sugar caster/superfine
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 2 large eggs room temperature
- ¼ cup cocoa powder
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 cup boiling water
- 1 tbsp coffee granules optional
For the Ganache:
- 1 cup heavy cream 30%+ fat
- 250 g dark chocolate chips
Instructions
- Preheat and Prepare Pan: Set your oven to 150°C (300°F) for conventional ovens or 130°C (265°F) for fan-assisted ovens. Grease a 9-inch (22 cm) springform pan with butter or nonstick spray, then line the base with parchment paper. This ensures the cake releases cleanly after baking and prevents sticking along the edges. Proper pan preparation is crucial for maintaining the cake’s delicate fudgy texture.
- Melt Chocolate and Butter: In a heatproof mixing bowl, combine 125 g of dark chocolate chips and 100 g of butter. Microwave in 30-second intervals, stirring thoroughly between each session, until both ingredients are completely melted and smooth. You can also use a double boiler on the stovetop. The goal is a glossy, lump-free mixture that will form the flavor base of your cake.
- Incorporate Oil, Sugar, and Vanilla: To the melted chocolate-butter mixture, add ¼ cup vegetable oil, 1 ¼ cups caster sugar, and 1 tsp vanilla extract. Stir gently until well combined. This step helps lower the temperature of the chocolate slightly, preventing the eggs from cooking when added and ensures even sweetness throughout the batter.
- Beat in the Eggs: Add 2 large room-temperature eggs one at a time, mixing thoroughly after each addition. Use a whisk or spatula to fold them in gently, creating a smooth, slightly glossy batter. Properly incorporating the eggs at this stage is critical for structure and moisture, contributing to the cake’s tender crumb.
- Sift and Fold in Dry Ingredients: Sift together ¼ cup cocoa powder, 1 tsp baking powder, and 1 cup all-purpose flour (plus optional 1 tbsp coffee granules). Gradually fold these dry ingredients into the wet mixture using a spatula, stirring just until incorporated.The batter should be relatively thin; some small lumps are acceptable. Overmixing at this stage can result in a denser cake, so fold gently but thoroughly.
- Add Boiling Water: Carefully pour in 1 cup of boiling water and stir until fully combined. The hot water slightly thins the batter, which helps create a fudgy, moist texture while activating the cocoa for deeper chocolate flavor. Be cautious when handling hot water to avoid burns.
- Bake the Cake: Pour the batter evenly into your prepared springform pan and place in the preheated oven. Bake for approximately 1 hour, checking around 50 minutes. Insert a skewer into the center—it should come out with a few moist crumbs but not wet batter. Don’t worry if the surface cracks; it will settle as it cools and is covered with ganache.
- Cool Before Handling: Once baked, remove the cake from the oven and transfer it carefully to a cooling rack. Allow it to cool completely in the pan before attempting to remove the sides or base. This ensures the cake retains its structure and prevents breakage due to its delicate, fudgy nature.
- Prepare the Ganache: In a clean heatproof bowl, combine 250 g dark chocolate chips and 1 cup heavy cream (30%+ fat). Microwave in 30-second intervals, stirring thoroughly until the chocolate fully melts and the mixture is smooth and glossy. Avoid bringing the cream to a boil to prevent separating.
- Chill Ganache to Spreadable Consistency: Refrigerate the ganache for 1–2 hours until it thickens to a consistency similar to peanut butter. Stir occasionally for even texture. If the ganache becomes too firm, briefly microwave for 10 seconds and mix gently.
- Frost the Cake: Once the cake has cooled completely, pour or spoon the ganache over the top and sides. Use a teaspoon or spatula to create a swirled, textured finish. This not only enhances presentation but also ensures each slice is rich, moist, and evenly coated.
- Serve and Enjoy: Cut the cake into 12–16 generous slices. For optimal flavor, serve at room temperature so the ganache is soft and fudgy. Store leftovers in an airtight container in the refrigerator for up to 5 days, bringing them to room temperature before serving for the best texture.
Notes
- Use good-quality dark chocolate for both the cake and ganache; this ensures rich flavor and proper ganache consistency.
- Cake batter is naturally thin, so don’t worry if it seems runny; this is key for the fudgy texture.
- A touch of coffee enhances the chocolate flavor without adding a coffee taste.
- Allow the cake to cool completely before removing from the pan to prevent breakage.
- Ganache can be made ahead of time; chill until spreadable and reheat slightly if too firm.
- This cake is forgiving: small cracks on top are normal and will not affect taste or appearance.
- Room-temperature eggs produce a smoother, more stable batter and better rise.
- Sifting dry ingredients helps prevent lumps and ensures an even texture throughout the cake.
Beyond indulgence, it provides a modest boost of protein from eggs and contributes dietary fiber from cocoa and flour, making it a slightly more satisfying treat.
The chocolate content delivers antioxidants, while using high-quality dark chocolate adds flavor depth and a good source of healthy fats.
With its simple one-bowl method and forgiving nature, this cake is ideal for everyday baking—quick, approachable, and perfect for celebrations or weeknight cravings without stress.
Must-Have Tools for Perfect Results
9-Inch Springform Pan
Essential for baking this single-layer fudge cake, a springform pan allows easy removal without damaging the delicate edges. Its versatility makes it a must-have for cheesecakes, tarts, and other soft desserts.
Heatproof Mixing Bowl
Perfect for melting chocolate and butter together, this bowl withstands high temperatures and can be used over a double boiler. It’s ideal for sauces, melting chocolate, or prepping batters safely.
Silicone Spatula
Essential for folding ingredients gently and scraping every bit of batter from the bowl, ensuring no wastage. Its flexible design is perfect for frosting cakes and smoothing ganache evenly.
Whisk
Helps combine eggs, sugar, and liquids into a smooth batter, creating a tender, airy texture. A quality whisk is invaluable in the kitchen for emulsifying sauces, beating eggs, and preparing dressings.
Cooling Rack
Allows baked goods to cool evenly, preventing sogginess from trapped steam. It’s a versatile tool for bread, cookies, and pastries beyond this recipe.
Chef’s Secrets: Elevating Chocolate Fudge Cake
To truly elevate this cake, start with premium chocolate and avoid shortcuts like eating chocolate, which doesn’t melt smoothly.
For extra depth, consider toasting the cocoa powder lightly before adding it—it enhances aroma and richness.
Gentle folding of dry ingredients preserves the batter’s structure and ensures the cake stays moist and tender.
When preparing ganache, avoid boiling the cream; heating gradually and stirring ensures a silky finish that spreads easily over the cake.
Finally, for an eye-catching presentation, swirl the ganache using the back of a spoon or small spatula for a textured, professional look.
These small tweaks transform an already excellent cake into a showstopper.
Serving Suggestions: Delicious Pairing Ideas
This cake is perfect on its own, but it shines when paired with complementary flavors.
Serve with fresh berries or a raspberry coulis to balance the intense chocolate richness with tart freshness.
A dollop of lightly whipped cream or mascarpone adds creaminess without overwhelming the chocolate.
For a luxurious twist, sprinkle chopped toasted nuts on top or alongside a scoop of vanilla ice cream.
This dessert works beautifully for celebrations, casual gatherings, or a special weeknight treat, and can even be plated elegantly for afternoon tea or coffee breaks.
Storage Tips: Keeping Cake Perfect
Store leftover cake in an airtight container in the refrigerator for up to 5 days.
Bring slices to room temperature before serving to restore the ganache’s soft, fudgy texture.
For longer storage, this cake freezes beautifully: wrap individual slices in plastic wrap, place in a freezer bag, and freeze up to 2 months.
Thaw in the fridge overnight and then leave at room temperature for 30–60 minutes for optimal softness.
Avoid leaving the cake uncovered in the fridge, as the ganache can dry out and lose its glossy finish.
Frequently Asked Questions
1. Can I use milk or white chocolate?
Milk and white chocolate are softer and won’t set the ganache firmly. You can use them with a special recipe, but dark chocolate ensures the best structure and flavor.
2. Can I make this cake in advance?
Yes! The cake can be baked a day ahead. Cover and store it at room temperature until ready to frost. Ganache can also be prepared earlier and refrigerated until spreading.
3. Can I use regular flour instead of all-purpose?
All-purpose flour works best for structure. Self-raising flour can be used in place of plain flour and baking powder, but results may slightly differ in texture.
4. Do I have to use coffee?
Coffee is optional. A small amount enhances the chocolate flavor, but the cake will still be rich and delicious without it.
5. How do I fix cracks on the cake surface?
Cracks are normal due to the rich, fudgy batter. Covering with ganache hides cracks while adding extra flavor. For smoother tops, try baking at slightly lower temperatures.
