Easy Chocolate Fudge Cake
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This Easy Chocolate Fudge Cake Recipe is the ultimate dessert for chocolate lovers! It’s incredibly moist, rich, and fudgy, with a tender crumb and a thick, glossy chocolate fudge frosting. You won’t need any chocolate bars, this recipe relies on cocoa powder and coffee to bring out an intense, deep chocolate flavor that’s out of this world. If you’ve tried Square Chocolate Cake, this one’s even more indulgent!
What Readers Are Saying
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“Made this for my daughter’s birthday this year. Very easy to put together with kitchen staples (which I appreciate). It was chocolatey, great crumb, delicious and the perfect size for our little birthday gathering. Thank you.” – Maria
Chocolate Cake, Upgraded.
This is the kind of cake I make when I want something rich and chocolatey, but without the fuss. It’s soft, fudgy, no layers, no decorating, no drama.
It’s the type of cake that feels like it should have taken way more effort, but really doesn’t. Just a quick mix, a smooth frosting and you’re done.
It’s cosy, satisfying, and perfect when you just want a no-fuss treat that still delivers on flavour. The kind of cake you slice into thinking you’ll have just a sliver… and somehow end up with two. Sam x
Ingredients you’ll need
- All-purpose flour
- Baking powder
- Granulated sugar
- Light brown sugar
- Salt
- Cocoa powder
- Instant coffee powder
- Boiling water
- Olive oil
- Eggs
- Vanilla extract
- Powdered sugar
- Unsalted butter
Find the full ingredients, measurements, and method in the recipe card below.
Can I double the recipe for a layer cake?
Yes, you can! Just double all the ingredients and divide the batter evenly between two 8-inch or 9-inch round cake pans. Be sure to line the bases with baking paper and lightly grease the sides. Baking time may vary slightly, so start checking around the 25–28 minute mark.
A skewer inserted should come out with a few moist crumbs. Let both layers cool completely before frosting, this helps the fudge frosting set properly and avoids melting. You can then add frosting or ganache between the layers before stacking for an extra indulgent finish!
How to store chocolate fudge cake
Store: In an airtight container at room temperature for up to 4-5 days. For longer storage, refrigerate, although the ganache will harden.
Freezing: Freeze the completely cooled chocolate ganache cake by wrapping it tightly or storing in an airtight container. Thaw overnight in the refrigerator and allow to reach room temperature before serving for optimal flavor and texture.
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Easy Chocolate Fudge Cake
Ingredients
Method
- Preheat oven: Preheat the oven to 356ºF (180ºC). Line a round 8-inch baking pan with parchment paper, and set aside. Note: Alternatively, if you have a non-stick pan, liberally grease it with softened/spreadable butter and dust it with a light layer of cocoa. This will leave your finished cake with smooth sides.
- Mix dry ingredients: In a medium-size mixing bowl, add flour, baking powder, both sugars, and salt. Whisk until well combined and set aside.
- Sift cocoa powder: In a separate large mixing bowl, sift in the cocoa powder.
Add coffee powder: Whisk through the instant coffee.
- Add boiling water: Pour in boiling water and whisk until the cocoa dissolves. Set aside to cool slightly for 10 minutes. If it’s still too warm to the touch, leave it for a further 5 minutes — you don’t want the eggs to curdle when added.
- Add wet ingredients: Pour in olive oil, eggs, and vanilla. Whisk for 40 seconds until well combined.
- Combine wet and dry: Add half of the flour mixture and whisk until just combined. Add the remaining flour and beat until incorporated, ensuring not to over-mix — just until no streaks of flour remain. Batter will be thin.
- Pour into pan: Pour batter into the prepared pan.
- Bake: Bake for 28–30 minutes or until a skewer inserted into the middle comes out clean or with only a few moist crumbs.
- Cool: Remove from oven and allow to cool in the pan for 10 minutes.
- Sift dry ingredients: In a medium mixing bowl, sift together the powdered sugar and cocoa powder.
- Add wet ingredients: Pour in the melted butter and boiling water. Whisk until smooth and thick.
- Rest to thicken: Let the frosting sit for 5–10 minutes to thicken to a spreadable consistency.
- Frost the cake: Spoon onto the cooled cake and use a rubber spatula or butter knife to spread evenly. Add swirls if desired.
- Set frosting: Let the frosting sit for 10–15 minutes. It won’t harden fully but will stay soft and fudgy.
- Serve: Slice and enjoy!
Can I leave out the instant coffee?
Hi Sheri! Yes, you can absolutely leave out the instant coffee, it’s there to enhance the chocolate flavor, but the cake will still turn out beautifully rich and fudgy without it. Hope you enjoy it! Sam 🙂
Made this for my daughter’s birthday this year. Very easy to put together with kitchen staples (which I appreciate). It was chocolatey, great crumb, delicious and the perfect size for our little birthday gathering. Thank you.
Hi Maria, thank you for sharing your feedback! It’s wonderful to hear that the recipe was a success for your daughter’s birthday and that you found it straightforward to make with ingredients you had on hand. I’m delighted it was the perfect addition to your celebration! Kindest, Sam 🙂