Easy Chocolate Fudge Cake

Unlike my Basic Chocolate Cake, this isn’t just any ordinary cake.

As a chocolate lover’s dream come true, this easy chocolate fudge cake promises a wonderfully moist and fluffy crumb with a luxurious fudge frosting.

If you love moist chocolate cakes, you might also love to try my delightful Walnut Chocolate Cake which has a creamy ganache frosting!

What makes this decadent chocolate cake fudgy and moist is the addition of oil and brown sugar.

In contrast to butter, oil remains in a liquid state at room temperature, which makes it an ideal choice for achieving a moist and tender cake crumb.

Which is why I love it in my One Bowl Chocolate Olive Oil Cake.

🍰 Why You Will Love This Recipe

• Easy to make, perfect for beginners

• Irresistible rich chocolate fudge flavor

• Moist and fudgy in texture

• Perfect for any occasion or a cozy night in

The brown sugar makes this cake more moist than regular granulated sugar due to its higher moisture content from molasses.

While baking, the molasses generates steam, preserving the moisture within the cake and yielding a softer, moist crumb.

Paired with an easy 4 ingredient fudge frosting, also found on my No-Bake Chocolate Fudge Slice, complements the perfect chocolate cake underneath.

📋 Ingredient Notes & Substitutions

A comprehensive recipe card featuring all the ingredients can be found at the end of this post.

• All-purpose flour: Is also known as plain flour in Australia. Make sure to accurately measure your flour and basic baking ingredients for the best results.

• Baking powder: For best results use aluminum-free baking powder and make sure it’s not expired. You can test if your baking powder still works with this handy tip.

• Granulated sugar: Use either golden/raw or white granulated sugar.

• Brown sugar: Use regular light brown sugar. This recipe has not been tested using dark brown sugar or coconut sugar.

• Cocoa powder: Use quality cocoa powder, such as Dutch-process cocoa powder. Or use a natural unsweetened cocoa powder.

• Instant coffee powder: Use powder, not granules. Its fine texture ensures it dissolves more readily, enhancing the flavor and avoiding any graininess in the final product.

• Boiling water: Do not use cold or room temperature water, boiling water is crucial for the cocoa powder to bloom and release its flavor. I use boiling water from the kettle.

• Eggs: As you’ll be adding the eggs to the warm cocoa and water mixture, your eggs must be at room temperature before adding them. Use large eggs that weigh between 55g-65g (1.9oz-2.3oz). 

• Extra virgin olive oil: Make sure your oil is fresh, not rancid, give it a sniff before using it. Do not substitute with butter or coconut oil. You can substitute the olive oil with another neutral-flavored vegetable oil such as canola, or sunflower oil.

• Powdered sugar: is also known as icing sugar and confectioners sugar.

• Unsalted butter: For the fudge frosting, use unsalted block butter. May be substituted with salted block butter.

🥣 Step By Step Instructions (with photos)

There is a full and detailed recipe card at the bottom of this post.

Step one: In a medium-sized mixing bowl, add the flour, baking powder, both sugars and salt. Whisk until well combined. Set aside.

Step two: In a separate large mixing bowl, sift in cocoa powder and whisk through the coffee powder.

Step three: Pour in the boiling water and whisk until the cocoa dissolves.

Let it cool for 10 minutes. If it’s still warm, wait 5 more minutes. This prevents eggs from curdling when added.

Step four: Pour in the olive oil, eggs and vanilla. Whisk for 40 seconds until well combined.

Step five: Add half of the flour mixture and whisk until combined. Add remaining flour and beat until incorporated, being careful not to over-mix. The batter will be thin.

Step six: Pour batter into the prepared tin and bake for 28-30 minutes or until a skewer inserted into the middle comes out clean or with only a few moist crumbs. 

Cool in the tin for 10 mins then transfer it to a wire rack to cool completely before frosting.

Step seven: In a medium-sized mixing bowl, sift together icing sugar and cocoa powder.

Pour in melted butter and boiling water. Whisk until well combined and smooth, it will turn thick. 

Step eight: Let it rest for 5-10 minutes to thicken to a spreadable consistency.

Spoon it onto the cooled cake and using a rubber spatula or butter knife, spread it out evenly, adding a few swirls if desired.

Let the cake sit for 10-15 minutes. The frosting will retain its softness while gradually developing a slightly firmer texture over time.

💭 Expert Tips

• Measure your baking ingredients accurately: to achieve the best results. Check out my helpful guide on how to measure basic ingredients.

• Room temperature eggs: Using room temperature eggs prevents curdling when adding them to the warm cocoa mixture. To quickly bring eggs to room temperature, place them in lukewarm water for 10-15 minutes before use.

• Sifting: For the cake batter and frosting, sift the cocoa and powdered sugar. Sifting removes lumps commonly found in these two ingredients. This will give you a smoother cake crumb and frosting.

• How to check the cake is baked: Test the cake’s doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs clinging to it, the cake is ready.

• Let the frosting rest for just 5 minutes: After preparation, before spreading it onto the cake. This short resting period allows the frosting to thicken slightly, making it a breeze to spread smoothly and evenly.

• Patience is Key: Allow the cake to cool completely before applying the fudge frosting. This will prevent the frosting from melting and running off the cake.

☕ Serving Suggestions

• Enjoy it warm with a scoop of vanilla ice cream: Serve it fresh from the oven or slightly warmed with a generous scoop of creamy vanilla ice cream.

• Garnish with fresh berries for a fruity twist: Add a burst of freshness with seasonal or mixed berries such as raspberries, strawberries or blueberries.

• Drizzle with chocolate sauce for extra decadence: Drizzle this Quick 3 Ingredient Chocolate Sauce for the ultimate treat for chocolate lovers who crave a luxurious and sinfully delicious dessert.

• Pair with a cup of hot coffee or tea: For afternoon tea or as a relaxing dessert after dinner, enjoy it with a hot cup of tea, coffee, Homemade Hot Chocolate, Rum Hot Chocolate or Hot Milo.

• Serve as a delightful dessert at parties: This cake is a guaranteed crowd-pleaser at any gathering. Whether it be birthdays, anniversaries, family gatherings, festive holidays, or any special occasion.

⏲️ Storage Instructions

Store: Once cooled and frosted, store your cake in an airtight container, at room temperature, for 2-3 days. Transfer to the refrigerator after a few days, for a further 1-2 days, if needed to keep it fresh from humid temperatures. 

How To Freeze

It’s not recommended to freeze the cake with the frosting. It can alter the texture and taste of the frosting, losing its smooth and creamy consistency.

1. Freeze the cake without the fudge frosting, either in individual slices or as a whole cake.
2. Wrap the cake tightly in either plastic wrap or a sheet of parchment paper.
3. Then, wrap it again in tin foil for added protection.
4. Label the wrapped cake with the date of freezing for easy reference.
5. Store the cake in the freezer for up to 3 months.

How To Thaw

Once thawed, you can proceed to frost the cake with the fudge frosting.

Refrigerator Thawing:

This gradual thawing process helps retain the cake’s moisture and texture.

1. Remove the wrapped cake from the freezer.
2. Place the cake in the refrigerator, keeping it completely wrapped.
3. Let the cake thaw slowly for several hours or overnight.

Room Temperature Thawing:

This quick thawing method ensures the cake softens fast.

1. Keep the cake wrapped in plastic wrap and tin foil.
2. Let it sit at room temperature for a few hours until softened.
3. Avoid direct sunlight or heat exposure during thawing.

Partial Thawing for Slicing:

If you froze the entire cake but want only one or a few slices, this process allows you to enjoy individual slices while keeping the rest fresh for later.

1. Remove the cake from the freezer and let it sit at room temperature for about 30 minutes to an hour.
2. Allow it to partially thaw until it softens enough to be easily sliced.
3. Slice the desired portions.
4. Refreeze any remaining cake portions you don’t plan to serve immediately.

💬 Recipe FAQ’s

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