The Best Chocolate Fudge Cake Recipe (One Bowl, Ultra Moist)

Name: The Best Chocolate Fudge Cake
Prep time: 10 min
Cook time: 45 min
Ingredients: 7 oz dark chocolate (chopped); 5 1/4 oz unsalted butter; 1/3 cup vegetable oil; 1 1/2 tsp vanilla extract; 2 cups caster sugar (or granulated sugar); 3 large eggs (room temperature); 1/3 cup unsweetened cocoa powder; 2 cups all purpose flour; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1 1/4 cups boiling water; 3/4 tsp instant coffee powder (optional); 30 oz dark chocolate (chopped); 4 1/2 oz unsalted butter; 2 tbsp glucose syrup or corn syrup; 1 1/2 cups heavy cream

This chocolate fudge cake is the one I make when regular chocolate cake just will not cut it. It is deeply chocolatey, incredibly moist, and finished with a smooth ganache frosting that tastes like something from a bakery.

The trick is boiling water. It sounds strange, but it wakes up the cocoa and keeps the crumb soft for days. A touch of instant coffee deepens the chocolate flavor too, though you will not taste coffee at all.

This is a cake worth taking your time on, but nothing about it is complicated. One bowl for the cake, one bowl for the ganache, and you are done.

If you want even more chocolate cake ideas to choose from, check out this roundup of 15 Best Chocolate Cake Recipes

Table of Contents

WHY YOU WILL LOVE THIS RECIPE

Made in one bowl with a whisk, no stand mixer required
Boiling water and a little coffee make the chocolate flavor taste incredibly rich
Ganache frosting is smooth, glossy, and not overly sweet
Stays moist for days, perfect for making ahead of a birthday or celebration
Freezer friendly cake layers for up to three months

INGREDIENTS

Cake:

7 oz dark chocolate, chopped
5 1/4 oz unsalted butter
1/3 cup vegetable oil
1 1/2 tsp vanilla extract
2 cups caster sugar (or granulated sugar)
3 large eggs, room temperature
1/3 cup unsweetened cocoa powder
2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/4 cups boiling water
3/4 tsp instant coffee powder, optional

Chocolate Ganache Frosting:

30 oz dark chocolate, chopped
4 1/2 oz unsalted butter
2 tbsp glucose syrup or corn syrup
1 1/2 cups heavy cream

INGREDIENT NOTES AND SUBSTITUTIONS

Chocolate: use good quality cooking chocolate, ideally 70% cocoa, so the frosting is not overly sweet.
Instant coffee: helps deepen the chocolate flavor. You will not taste it, but you can leave it out if you prefer.
Glucose syrup: helps keep the ganache smooth and less likely to split. Leave it out if you cannot find it.
Boiling water: makes the batter very thin, which is exactly right. Do not add extra flour to thicken it.

STEP-BY-STEP INSTRUCTIONS

Make the ganache first

Add the chopped chocolate, cream, butter, and glucose syrup to a heatproof bowl. Microwave in 20 second bursts, stirring between each, until smooth. Cover directly with plastic wrap and let set at room temperature for 3 to 4 hours.

Preheat and prep your pans

Preheat your oven to 300°F (150°C) fan forced, or 340°F (170°C) without fan. Grease two 8 inch round cake pans and line the bottoms with parchment paper.

Melt the chocolate and butter

Add the chopped chocolate and butter to a heatproof bowl. Microwave in 30 second bursts, stirring each time, until melted and smooth.

Add sugar and eggs

Stir in the oil, vanilla, and sugar until combined. Add the eggs and whisk until fully incorporated.

Add the dry ingredients

Sift the flour, cocoa powder, baking powder, baking soda, and salt over the chocolate mixture. Stir until no dry streaks remain.

Add the boiling water

Stir the instant coffee into the boiling water, then whisk it thoroughly.

Bake the cake

Divide the batter between your two prepared pans. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans for 20 minutes, then move to a wire rack to cool completely.

Soften and spread the ganache

Once set, soften the ganache in the microwave for about 10 seconds, then stir until spreadable. Place one cake layer on a serving plate, spread a quarter of the ganache on top, add the second layer, then cover the entire cake with the remaining ganache.

TIPS FOR THE BEST RESULTS

Let the cakes cool completely before layering with ganache
Wrap warm cake layers in plastic wrap to lock in extra moisture
Use a serrated knife to level the tops for neat, even layers
Make the ganache a day ahead so it has plenty of time to set

VARIATIONS AND ADD-INS

Swap the ganache for a simple chocolate buttercream if you want something sweeter
Fold fresh raspberries into the batter for a chocolate raspberry version
Make it into cupcakes, bake for 15 to 18 minutes instead
Pipe swirls of ganache on top for a bakery style finish

WHAT TO SERVE WITH IT

A scoop of vanilla ice cream
Fresh raspberries or strawberries
A hot cup of coffee
Extra warm ganache drizzled over each slice

FAQs for Chocolate Fudge Cake

Can I make this chocolate fudge cake ahead of time?

Absolutely! This cake actually gets better the next day because it has time for all the flavors to settle in. You can bake it the day before and store it covered at room temperature. Just frost it when you’re ready to serve!

Can I make this cake with a different type of flour?

I recommend sticking to all-purpose flour for the best results, but if you want to try something different, you can use cake flour. It will give the cake a slightly lighter texture.

How do I store leftovers?

You can keep leftovers in an airtight container for up to 3 days at room temperature. If you want it to last longer, refrigerate it for up to 5 days. Just let it come back to room temp before serving for the best flavor.

Can I freeze this cake?

Yes! If you have leftovers or want to make it ahead, this cake freezes beautifully. Just wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 3 months. Let it thaw in the fridge overnight, then frost and enjoy!

How can I make this cake even more chocolatey?

If you love super rich chocolate flavor, you can add chocolate chips to the batter or use a chocolate ganache to frost the cake. It’ll take it to the next level!

Chocolate Fudge Cake Recipe