Chocolate lovers rejoice! The Easy Chocolate Fudge Cake is a delightful dessert that hits all the right notes. It’s rich, moist, and packed with chocolate goodness. Perfect for any occasion, this cake is sure to impress friends and family alike. Whether you’re a novice baker or an experienced one, this recipe is simple enough to whip up in no time.
Why Make This Recipe
You should make this recipe because it’s both easy and delicious. The combination of dark chocolate and cocoa powder creates a deep chocolate flavor that is simply irresistible. Plus, it doesn’t require fancy ingredients or complicated techniques. With just a few steps, you’ll have a stunning cake that looks and tastes like it came from a bakery!
How to Make Easy Chocolate Fudge Cake
Ingredients:
- 125g / 4 oz dark chocolate chips (Note 1)
- 100g / 7 tbsp butter (salted or unsalted butter + 1/4 tsp salt)
- 1 1/4 cups white sugar (caster / superfine best) (Note 2)
- 1/4 cup oil (vegetable or canola)
- 1 tsp vanilla extract
- 2 eggs (at room temperature)
- 1/4 cup cocoa powder (Note 3)
- 1 cup flour (plain / all-purpose) (Note 4)
- 1 tsp baking powder
- 1 cup boiling hot water
- 1 tbsp coffee granules (optional) (Note 5)
- 1 cup heavy / thickened cream (30%+ fat) (Note 6)
- 250g / 8 oz dark chocolate chips (Note 1)
Directions:
- Preheat your oven to 150°C (300°F) for a standard oven or 130°C (265°F) for a fan oven. Grease a 22 cm (9″) springform cake pan and line it with parchment paper.
- Melt butter and chocolate: In a heatproof bowl, combine butter and dark chocolate. Microwave in 30-second intervals for about 1.5 minutes, mixing in between until melted and smooth.
- Oil, vanilla & sugar: Add oil, vanilla extract, and sugar to the melted mixture. Stir to combine.
- Eggs: Add the eggs and mix until everything is well combined.
- Dry ingredients: Sift cocoa powder, baking powder, and flour (and coffee, if you are using it) directly into the bowl. Mix until smooth. It’s okay if there are a few small lumps.
- Hot water: Carefully add the boiling hot water and mix until everything is incorporated.
- Bake: Pour the batter into the prepared cake tin. Bake for about 1 hour, or until a skewer inserted into the center comes out moist but clean. Check for doneness at about 50 minutes. The cake’s surface may crack, but don’t worry! It’ll settle down as it cools and gets covered in frosting.
- Cool: Remove the sides of the cake pan and transfer the cake to a cooling rack. Let it cool completely before carefully removing the base (Note 7).
Ganache (Note 8)
How to Serve Easy Chocolate Fudge Cake
Slice the cake into generous pieces and serve it with a dollop of whipped cream or a scoop of vanilla ice cream. You can also drizzle some chocolate ganache on top for an extra touch of indulgence.
How to Store Easy Chocolate Fudge Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can store the cake in the refrigerator for up to a week. Just be sure to let it come to room temperature before serving.
Tips to Make Easy Chocolate Fudge Cake
- Make sure all your ingredients are at room temperature for the best results.
- Don’t rush the melting process; mix thoroughly and make sure it’s smooth before moving on.
- If you’re not a fan of coffee flavor, feel free to leave out the coffee granules.
Variation
For a different flavor, consider adding a scoop of peanut butter to the batter or swirling in some raspberry jam before baking. You can also try adding nuts or chocolate chunks for added texture.
FAQs
Can I use a different type of chocolate?
Yes! You can use milk chocolate or semi-sweet chocolate if you prefer a sweeter taste.
Can I bake this cake in a different pan?
Absolutely! You can use a round or square baking pan. Just adjust the baking time as needed.
How can I make the cake even richer?
You can add chocolate ganache on top or mix in chocolate chips into the batter for extra chocolatey goodness!
Enjoy creating your Easy Chocolate Fudge Cake and delight your taste buds with its rich, chocolaty perfection!
Easy Chocolate Fudge Cake
Ingredients
For the cake
- 125 g dark chocolate chips Note 1
- 100 g butter salted or unsalted butter + 1/4 tsp salt
- 1.25 cups white sugar caster / superfine best
- ¼ cup oil vegetable or canola
- 1 tsp vanilla extract
- 2 pieces eggs at room temperature
- ¼ cup cocoa powder Note 3
- 1 cup flour plain / all-purpose
- 1 tsp baking powder
- 1 cup boiling hot water
- 1 tbsp coffee granules optional (Note 5)
- 250 g dark chocolate chips Note 1
For serving
- 1 cup heavy / thickened cream 30%+ fat (Note 6)
Instructions
Preparation
- Preheat your oven to 150°C (300°F) for a standard oven or 130°C (265°F) for a fan oven. Grease a 22 cm (9″) springform cake pan and line it with parchment paper.
- In a heatproof bowl, combine butter and dark chocolate. Microwave in 30-second intervals for about 1.5 minutes, mixing in between until melted and smooth.
- Add oil, vanilla extract, and sugar to the melted mixture. Stir to combine.
- Add the eggs and mix until everything is well combined.
- Sift cocoa powder, baking powder, and flour (and coffee, if you are using it) directly into the bowl. Mix until smooth. It’s okay if there are a few small lumps.
- Carefully add the boiling hot water and mix until everything is incorporated.
Baking
- Pour the batter into the prepared cake tin. Bake for about 1 hour, or until a skewer inserted into the center comes out moist but clean. Check for doneness at about 50 minutes. The cake’s surface may crack, but don’t worry! It’ll settle down as it cools and gets covered in frosting.
- Remove the sides of the cake pan and transfer the cake to a cooling rack. Let it cool completely before carefully removing the base.
