The Best Chocolate Fudge Cake

The Best Chocolate Fudge Cake

A rich, ultra moist chocolate fudge cake made in one bowl and covered in smooth chocolate ganache frosting. This easy chocolate fudge cake recipe is a chocolate lover's dream.

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Prep Time 10

Cook Time 45

Rest time 4

Servings: 8 slices

Course: Dessert

Cuisine: American

Ingredients Method Notes

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

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

Method

Make the ganache first: melt chocolate, cream, butter, and glucose syrup together, then cover and let set at room temperature for 3 to 4 hours.
Preheat oven to 300°F (150°C) fan forced. Grease and line two 8 inch round cake pans.
Melt the chocolate and butter together until smooth.
Stir in the oil, vanilla, and sugar, then whisk in the eggs.
Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Stir until combined.
Stir the coffee into the boiling water, then whisk into the batter. It will be thin.
Divide between the pans and bake 40 to 45 minutes, until a toothpick comes out clean.
Cool completely, then soften the ganache and layer and frost the cake.

Notes

Store in an airtight container in the fridge for up to 3 days.
Cake layers (without ganache) can be frozen for up to 3 months, wrapped tightly in plastic wrap.
Use a cake turntable and offset spatula for the smoothest finish, though a spoon works fine too.
This recipe is written in weight measurements for accuracy — a kitchen scale is recommended.