Easy Chocolate Fudge Cake
User Reviews
5
Easy Chocolate Fudge Cake
Description
This chocolate fudge cake uses a blend of melted dark chocolate and butter combined with sugar, eggs, and oil to form a smooth batter enriched with cocoa powder and optional instant coffee to deepen the chocolate taste. The batter is thin, producing a moist and fudgy crumb after baking slowly at a low oven temperature.
The cake's intense chocolate character is complemented by a ganache made of heavy cream and dark chocolate chips that thickens upon cooling, creating a creamy and glossy frosting layer. Cooling the cake completely before handling preserves its delicate structure, and the ganache can be softened as needed for spreading.
The texture is rich and dense, ideal for those who enjoy indulgent chocolate desserts. This cake is suitable for serving at parties or as a special treat, with slices intended to be substantial portions.
Recommended tips include using quality dark chocolate for best flavor and texture, accounting for variations in measuring standards internationally, and handling the cake gently to avoid breaking when warm.
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 neutral cooking oil vegetable, canola, generic cooking oil
- 1 tsp vanilla extract
- 2 egg at room temperature
- 1/4 cup cocoa powder (Note 3)
- 1 cup flour , plain / all purpose (Note 4)
- 1 tsp baking powder
- 1 cup water boiling hot
- 1 tbsp instant coffee optional (Note 5, granules
Ganache
- 1 cup heavy cream 30%+ fat (Note 6, thickened cream
- 250g / 8 oz dark chocolate chips (Note 1)
Instructions
- Preheat oven to 150C/300F (standard) or 130C/265F (fan). Grease a 22 cm / 9" springform cake pan and line with parchment / baking paper.
- Melt butter and chocolate: Place butter and chocolate in a heatproof bowl. Microwave 3 x 30 seconds on high, mix in between, until melted. Mix.
- Oil, vanilla & Sugar: Add oil, vanilla and sugar, mix to combine (this brings down batter temp).
- Eggs: Add eggs and mix until combined.
- Dry Ingredients: Sift cocoa, baking powder and flour (and coffee, if using) directly into the bowl. Mix until smooth, batter will be thin. Some small lumps is ok.
- Hot water: Add hot water. Mix until incorporated.
- Bake: Pour into the cake tin and bake for 1 hour or until a skewer inserted into the centre comes out moist but clean. Check at 50 minutes. The surface will crack (sometimes badly!) but sill subside when it cools and gets covered with frosting so don't stress!
- Cool: Remove sides from the cake pan and transfer to a cooling rack to cool. Cool completely before carefully handling to remove base (Note 7).
Ganache (Note 8)
- Place chocolate and cream in a heatproof bowl. Microwave 3 x 30 seconds, mixing in between, until chocolate melts. DO NOT let cream come to boil.
- Stir chocolate until smooth. Refrigerate for 1 to 2 hours or until thickened to a spreadable consistency like peanut butter.
- Spread over the cake - tops and sides. Use a teaspoon in a swirling motion to achieve the textured surface you see in the photos.
Notes
- Select good quality dark or semi-sweet chocolate to achieve optimal taste and texture; milk or white chocolate will not set properly.
- Use caster sugar for best results, though regular granulated or brown sugar is acceptable.
- Cocoa powder should be unsweetened and can be Dutch processed for deeper flavor.
- Substitute self-raising flour for all-purpose with baking powder.
- Instant coffee enhances chocolate notes but is optional; alternatively, replace water with coffee for stronger taste.
- Use heavy cream with at least 30% fat for ganache to set correctly; low-fat creams will not work.
- Cool the cake fully before removing from pan to maintain structure.
- Ganache texture may firm in refrigerator; soften gently before spreading if necessary.
- Follow weighing measures accurately when baking in Japan, as cup sizes vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12- 16
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473cal | 24% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 72mg | 24% |
| Sodium | 53mg | 2% |
| Potassium | 318mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 136mg | 14% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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