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Easy One-Bowl Chocolate Fudge Cake

Kathleen R. Coffey
Indulge in a rich, fudgy chocolate cake that’s both moist and simple to make. Ideal for celebrations or casual chocolate cravings, this cake combines deep chocolate flavor with a tender crumb, topped with a luscious ganache.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine Bakery, Western
Servings 12

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.