This easy chocolate fudge cake is a one bowl batter made with melted chocolate, butter, and hot water, then covered in a glossy chocolate ganache.
There is no mixer and no creaming of butter. The batter is thin, the oven is low, and the cake bakes into a dense, moist crumb that stays soft for days. Set aside about 2 hours 45 minutes in total, most of it cooling time.
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Why This Easy Chocolate Fudge Cake Recipe Works
Melting the chocolate and butter together gives the cake a fudgy base from the start. Oil adds moisture that butter alone cannot, so the crumb stays tender even after chilling.
Boiling water is stirred in at the end. It blooms the cocoa and thins the batter, which is why the cake bakes up so moist and deeply chocolate.
A low oven, 300 degrees F, bakes the center gently without drying the edges. The ganache needs only cream and chocolate, so there is no buttercream to whip.
Ingredients for Easy Chocolate Fudge Cake
- 4 oz dark chocolate chips, for the cake
- 7 tbsp unsalted butter, for the cake
- 1 1/4 cups white sugar, superfine works well
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 2 large eggs, at room temperature
- 1/4 cup unsweetened cocoa powder
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup boiling water
- 1 tbsp instant coffee granules, optional
- 8 oz dark chocolate chips, for the ganache
- 1 cup heavy cream, for the ganache
Chocolate. Dark chocolate chips melt into the batter and give the crumb its fudgy density. Use a brand you enjoy eating, since it is the main flavor.
Cocoa and coffee. Cocoa deepens the flavor, and a spoonful of instant coffee granules makes the chocolate taste richer without tasting like coffee.
Butter and oil. Butter brings flavor and oil keeps the cake moist, so the two together work better than either on its own.
Eggs. Room temperature eggs blend smoothly into the warm chocolate mixture without cooling it down.
Heavy cream. Cream turns the second batch of chocolate into a smooth, spreadable ganache once it cools for a short while.
How to Make Easy Chocolate Fudge Cake
1. Prepare the pan Heat the oven to 300 degrees F. Grease a 9 inch springform pan and line the bottom with parchment paper.
2. Melt the chocolate Microwave the butter and 4 oz of chocolate in 30 second pops, stirring in between, until smooth, about 1 1/2 minutes total.
3. Build the batter Whisk in the oil, vanilla, and sugar, then the eggs. Sift in the cocoa, flour, baking powder, salt, and coffee and stir until smooth.
4. Add the water Pour in the boiling water and stir until the batter is thin and fully mixed. A few small lumps are fine.
5. Bake the cake Pour the batter into the pan and bake 50 to 60 minutes, until a skewer comes out moist but clean. The top may crack and will settle as it cools.
6. Cool the cake Remove the ring and cool on a rack for about 1 hour before taking off the base.
7. Make the ganache Heat the cream until just steaming, pour it over 8 oz of chocolate, rest 3 to 5 minutes, then stir until glossy. Cool 30 minutes until spreadable and frost the cake.
How to Serve Easy Chocolate Fudge Cake
Cut the cake into 12 slices with a hot knife wiped clean between cuts. Serve with whipped cream or fresh berries, or alongside a slice of cheesecake for a dessert table. It also pairs well with cinnamon streusel coffee cake, red velvet brownies, and a fruity kefir smoothie.
How to Store and Reheat Easy Chocolate Fudge Cake
Keep the frosted cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days and let slices sit out for 20 minutes before serving. Freeze unfrosted layers wrapped well for up to 3 months. Do not leave the cake out for more than 2 hours in warm weather.
Tips and Variations for Easy Chocolate Fudge Cake
Check early. Start testing at 50 minutes with a skewer; moist crumbs are fine but wet batter is not.
Sift the cocoa. Cocoa clumps easily, so sift it into the bowl to avoid dry pockets.
Do not rush melting. Stir between pops so the chocolate never scorches.
Cool before frosting. Warm cake melts the ganache, so wait until the cake is fully cool.
Skip the coffee. If you dislike coffee flavor, leave it out; the cake still tastes rich.
Add a swirl. Spread a layer of raspberry jam under the ganache for a tart contrast.
Use a hot knife. Dip the knife in hot water and wipe it dry for clean, glossy slices.
Keep raw batter out of the bowl. Cake batter contains raw eggs and flour, so skip tasting it, as explained in this OSU guide to raw dough.
Frequently Asked Questions About Easy Chocolate Fudge Cake
How long does an easy chocolate fudge cake need to bake?
About 50 to 60 minutes at 300 degrees F in a 9 inch springform pan. Check at 50 minutes with a skewer.
Can I make an easy chocolate fudge cake without coffee?
Yes. The coffee only deepens the chocolate flavor, so you can skip it.
Can I bake an easy chocolate fudge cake in a different pan?
A 9 inch round pan works, but line it well since there is no removable ring. Bake time may vary by a few minutes.
Why did my cake crack on top?
Cracks are normal in this style of cake. The ganache covers them.
What chocolate should I use for the ganache?
Use dark or semi sweet chips or a chopped bar that you enjoy eating. Avoid candy coatings, which do not melt smoothly.
Easy Chocolate Fudge Cake with Ganache
Equipment
- Springform pan, 9 inch
- Parchment paper
- microwave safe bowl
- Wire rack
Ingredients
Main Ingredients
- 4 oz dark chocolate chips for the cake
- 7 tbsp unsalted butter for the cake
- 1 ¼ cup white sugar for the cake, superfine works well
- ¼ cup vegetable oil for the cake
- 1 tsp vanilla extract for the cake
- 2 large eggs for the cake, at room temperature
- ¼ cup unsweetened cocoa powder for the cake
- 1 cup all purpose flour for the cake
- 1 tsp baking powder for the cake
- ¼ tsp salt for the cake
- 1 cup boiling water for the cake
- 1 tbsp instant coffee granules for the cake, optional
- 8 oz dark chocolate chips for the ganache
- 1 cup heavy cream for the ganache
Instructions
Cooking
- Set up. Preheat to 300 degrees F, grease a 9 inch springform pan, and line the base with parchment. Melt. Heat the butter and 4 oz chocolate in the microwave in 30 second pops until smooth, then stir.
- Mix. Stir in oil, vanilla, and sugar, then eggs. Sift over cocoa, flour, baking powder, salt, and coffee and mix until smooth.
- Thin the batter. Add the boiling water and stir until fully combined.
- Bake. Bake 50 to 60 minutes until a skewer shows moist crumbs but no wet batter. Cool completely.
- Ganache. Simmer the cream, pour it over 8 oz chocolate, wait 3 to 5 minutes, and stir until glossy. Cool 30 minutes.
- Frost. Spread the ganache over the cooled cake and let it set before slicing.
