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Easy Chocolate Fudge Cake Recipe

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4.4 from 6 reviews

This Easy Chocolate Fudge Cake is a rich, moist, and decadent dessert perfect for any chocolate lover. With a tender crumb infused with cocoa and dark chocolate, and topped with a luscious chocolate ganache, this cake is simple to make and sure to impress.

Ingredients

Units Scale

Cake

  • 125g dark chocolate chips
  • 100g salted butter (or unsalted butter + 1/4 tsp salt)
  • 1 1/4 cups caster/superfine white sugar
  • 1/4 cup vegetable or canola oil
  • 1 tsp vanilla extract
  • 2 eggs, at room temperature
  • 1/4 cup cocoa powder
  • 1 cup plain/all-purpose flour
  • 1 tsp baking powder
  • 1 tbsp coffee granules (optional)
  • 1 cup boiling hot water

Ganache

  • 1 cup heavy/thickened cream (30%+ fat)
  • 250g dark chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 150C (300F) for conventional or 130C (265F) for fan ovens. Grease a 22 cm (9″) springform cake pan and line it with parchment paper to prevent sticking.
  2. Melt Butter and Chocolate: Combine butter and dark chocolate chips in a heatproof bowl. Microwave in 3 intervals of 30 seconds on high, stirring between each until fully melted and smooth.
  3. Add Oil, Vanilla, and Sugar: Stir in the vegetable oil, vanilla extract, and caster sugar to the melted chocolate mixture. This step lowers the batter temperature and helps combine flavors.
  4. Incorporate Eggs: Add the eggs one at a time, mixing well after each until fully incorporated and the batter is smooth.
  5. Add Dry Ingredients: Sift together cocoa powder, baking powder, flour, and optional coffee granules directly into the batter bowl. Stir gently until smooth; the batter will be thin with some small lumps allowed.
  6. Add Hot Water: Carefully pour the boiling hot water into the batter and mix until fully combined. This thins the batter and intensifies the chocolate flavor.
  7. Bake the Cake: Pour the batter into the prepared pan and bake for 1 hour. Check at 50 minutes using a skewer; it should come out moist but clean. Don’t be concerned if the surface cracks—it will soften with the ganache.
  8. Cool the Cake: Remove the springform sides and transfer the cake to a cooling rack. Let it cool completely before removing the base and frosting.
  9. Prepare Ganache: Place the dark chocolate chips and heavy cream in a heatproof bowl. Microwave in 3 intervals of 30 seconds, stirring between each until the chocolate melts and mixture is smooth. Avoid boiling the cream.
  10. Chill Ganache: Refrigerate the ganache for 1 to 2 hours until it thickens to a peanut butter-like spreadable consistency.
  11. Frost the Cake: Using a teaspoon, spread the ganache over the top and sides of the cooled cake in a swirling motion to create a textured finish.

Notes

  • For a stronger coffee flavor, dissolve the coffee granules in the boiling water before adding to the batter.
  • If you prefer a less sweet cake, reduce sugar by 2 tablespoons without affecting texture significantly.
  • Use a microwave-safe bowl and stir frequently when melting chocolate to avoid burning.
  • Allow the cake to cool completely before applying ganache to prevent it from melting.
  • If thickened ganache is too stiff, let it sit at room temperature for 10 minutes before spreading.
  • The cracked surface is normal and will be covered by the ganache, creating a rustic look.
  • Store cake covered at room temperature for up to 2 days or refrigerated for up to 4 days.

Find it online: https://stoveandlove.com/easy-chocolate-fudge-cake-recipe/