Easy Chocolate Fudge Cake
This Easy Chocolate Fudge Cake recipe is rich, moist, and topped with a luscious fudge frosting. A decadent treat chocolate lovers will adore!
Servings 12 slices
Calories 287kcal
Ingredients
Chocolate Cake
- 1 1/4 cups (150g) all-purpose flour, scooped & leveled
- 2 tsp baking powder
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar, how to measure brown sugar
- 1/2 tsp salt
- 1/2 cup Dutch-process cocoa powder, or natural unsweetened cocoa powder
- 1 Tbsp instant coffee powder
- 1 cup (240ml) boiling water
- 1/3 cup extra virgin olive oil
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
Chocolate Fudge Frosting
- 1 1/4 cup powdered sugar
- 3 Tbsp cocoa powder
- 3 Tbsp (45g) unsalted butter, melted
- 2 Tbsp boiling water
Instructions
Chocolate Cake
- 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.
Chocolate Fudge Frosting
- 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!
Notes
Store: Keep your cake in an airtight container at room temperature, where it will stay fresh for up to three days.
Freeze: For extended storage, wrap the cake well and freeze it for up to three months.
Thaw: When ready to serve, thaw the cake in the refrigerator overnight or for several hours at room temperature until soft.
Nutrition
Calories: 287kcal | Carbohydrates: 44g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 135mg | Potassium: 222mg | Fiber: 3g | Sugar: 30g | Vitamin A: 152IU | Calcium: 56mg | Iron: 2mg