Sometimes I crave a chocolate cake but want it extra chocolaty; for those times, I make my Chocolate Fudge Cake. It is rich in deep chocolate fudge flavor, has moist crumbs that melt in the mouth, and is glazed with silky smooth chocolate ganache. It's easy to make and does not require a hand or a stand mixer.
To help you perfect this easy yet fantastic recipe from the first time, I have included tips and suggestions below and a step by step instructions. You probably have all the ingredients in your kitchen, if not most of them. Why not make some today? It will be a pleasant surprise for your loved ones.
WHAT IS SPECIAL ABOUT CHOCOLATE FUDGE CAKE
- The texture is lovely: This cake has a tight yet moist crumb.
- It's easy to make: The ingredients are budget-friendly and readily available.
- You can use the cake batter to make a Bundt cake, an 8" round one-layer cake, or a loaf cake.
- Fudgy and decadent flavor: The silky chocolate ganache and the rich chocolatey cake make it heavenly.
- This cake will remind you of brownies.
- It is a forgiving and foolproof recipe. You can't go wrong with it.
- The cake freezes well. You can indulge any time you crave it.
🥘 INGREDIENTS YOU'LL NEED
Please refer to the recipe card below for a full list of ingredients and measurements.
All-purpose flour: I made this cake using regular all-purpose flour. For softer crumbs, you can use cake flour. For a gluten-free version, use a 1:1 ratio.
Unsweetened cocoa powder: Use the regular cocoa powder used for baking. In some countries, you might mistake it for the cocoa powder mix for hot chocolate. Please, make sure that it is for baking.
Semi-sweet chocolate chips: The melted chocolate chips enhance the fudgy flavor.
Oil: I have used sunflower oil (You can go for any neutral oil) to help the cake stay moist longer.
Eggs: Use an egg that's at room temperature. It helps the batter come together quickly and won't get a shock from the hot water.
Sugar: Since there is sugar in the semi-sweet chocolate chips, I'm using one cup of sugar, a little less than what's usually found in a chocolate cake batter.
Milk and white vinegar: You may wonder if I'm trying to use a buttermilk substitute, but mixing that amount of white vinegar with milk and then adding it to the batter helps activate the baking powder and soda in a nice way.
🔪 STEP BY STEP INSTRUCTIONS
To make the cake batter
Step 1: Preheat your oven to 350F/180C. Line your 9 x 5 x 3-inch loaf pan with parchment paper.
Step 2: Mix the milk with white vinegar in a cup and keep it aside.
Step 3: Sift or whisk flour, salt, baking powder, baking soda, and cocoa powder in a medium bowl.
Step 4: To a microwavable bowl, melt the chocolate chips.
Step 5: In a large bowl, beat the egg with the sugar until well combined. Add the milk, vanilla, melted chocolate, and oil and mix well for three minutes.
Step 6: Add the dry mixture to the wet and whisk gently for a few seconds (overmixing will result in a tough cake.)
Step 7: Pour the hot water over the mixture and combine. Pour the batter into the prepared loaf pan. Bake for 50 minutes or until a toothpick inserted in the middle comes out clean. Place on a wire rack to cool.
To make the ganache
Step 1: In a small saucepan, heat the heavy cream. Do not let it boil.
Step 2: Add the chocolate chips and butter to the cream. Cover it for 7 minutes.
Step 3: Uncover and mix well. Let the glaze come to room temperature. Allow the mixture to sit for 10 minutes. Use it to glaze the cake.
👩🏽🍳 EXPERT BAKING TIPS
To make this cake recipe a success, please follow the tips below.
- Bring all ingredients to room temperature; it will help the batter come together quickly.
- Use neutral oil like sunflower, corn, or vegetable. Avoid olive oil.
- Always preheat the oven for 20 or 30 minutes.
- To have a bold color go for black unsweetened cocoa powder.
- Make this a gluten-free cake recipe by using gluten-free all-purpose flour with a 1:1 ratio.
- Do not overmix the batter after adding the dry ingredients; the cake will turn dense.
- You can use dark chocolate. The taste of the cake might become slightly bitter.
- If you don't have white vinegar, replace it with lemon juice keeping the same ratio.
- Use high-quality unsweetened cocoa powder and avoid the chocolate mix powder; it will not give a good chocolate flavor.
💬 FREQUENTLY ASKED QUESTIONS
Yes. Keep the ratio as the regular cocoa powder mentioned in the recipe.
It is normal for this cake to crack in the middle. Do not worry; the crack will sink slightly and won't affect the taste.
Yes, Use two 6" cake pans to have two layers. If you want to frost a layered cake, it's best to use chocolate frosting in the middle and pour the ganache all over it.
🍫 MORE CHOCOLATE CAKES
Store the cake in an air-tight container on the countertop for up to 3 days without the glaze.
In the fridge: If you glazed the cake with the ganache, place it in an air-tight container and refrigerate for up to 5 days.
Freeze it: Cut the cake into slices and wrap each with plastic wrap. Place the slices in a Ziplock bag and freeze for up to 3 months.
Chocolate Fudge Cake Recipe
FOR THE CAKE
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoons baking soda
- ¼ teaspoon salt
- 1 cup fine sugar
- 6 tablespoon unsweetened cocoa powder
- 3 tablespoon semi-sweet chocolate chips
- ½ cup milk
- 1 tablespoon white vinegar
- ¼ cup oil
- 1 large egg at room temperature
- ½ teaspoon vanilla extract
- ½ cup hot water
FOR THE GANACHE
- 2 cup semi-sweet chocolate chips
- ¾ cup heavy cream
- 1 tablespoon unsalted butter
TO MAKE THE CAKE
- Preheat the oven to 350F/180C. Line 9 x 5 x 3-inch loaf pan with parchment paper. Keep aside.
- In a cup, mix the milk with vinegar and keep aside.
- Sift the flour, salt, baking powder, baking soda, and cocoa powder into a medium bowl.
- to a microwavable bowl, add the chocolate chips, microwave it for 20 seconds, and mix, then microwave it for another 20 seconds, mix, and Keep aside.
- In a large bowl, beat the egg and sugar until combined. Add the milk, vanilla, melted chocolate, and oil. Beat well for three minutes.
- Add the dry mixture to the wet and whisk gently for a few seconds (overmixing will result in a dense loaf.)
- Pour in the hot water and mix to combine. Pour the batter into the previously prepared loaf pan and bake on the middle shelf of the oven for 50 minutes or until a toothpick inserted in the middle comes out clean.
- Let the cake cool while in the pan for 5 minutes. Remove it from the pan and let it cool on a cooling rack.
- Pour a quarter of the chocolate glaze on top and leave it to sit for two minutes. Repeat this step three to four times.
TO MAKE THE GANACHE
- In a saucepan, heat the cream. When it’s about to boil, turn off the heat.
- Add the chocolate chips and butter to the hot cream and cover for 10 minutes.
- Uncover and mix well. Let the glaze come to room temperature. Allow it to sit for further 10 minutes, and then use it on the loaf cake.
- Do not overmix the batter after adding the flour mixture.
- For a gluten-free version, replace the all-purpose flour with gluten-free flour, and keep a 1:1 ratio.
- It is better not to use olive oil in this recipe.
- Make sure to get cocoa powder for baking and not the chocolate mix. For a two-layer round cake, go for two 6" cake tins.
- This post was first published in 2016. Updated with more information and tips.