The Ultimate Easy Chocolate Fudge Cake (Rich & Moist)

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After more than a decade of developing recipes, I can confidently say this easy chocolate fudge cake is the one you’ll turn to again and again; it’s unbelievably rich, intensely chocolatey, and so moist it practically melts in your mouth.

This is the foolproof recipe I’ve perfected over the years, using simple ingredients and a one-bowl method that guarantees a perfect, decadent cake every single time. Forget complicated steps—this is pure chocolate bliss made easy, and it’s a recipe I’m so excited to share with you from my kitchen to yours.

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Key Takeaways

So Easy, It’s Practically Foolproof: You don’t need a fancy stand mixer for this recipe. Everything comes together in one bowl with just a wooden spoon!
Intensely Rich Chocolate Flavor: We’re using both melted chocolate and cocoa powder to create a deep, complex flavor that’s leagues beyond any boxed mix.
Unbelievably Moist and Fudgy: Thanks to a few key ingredients, this cake stays moist for days. It has the perfect dense, fudgy texture without being heavy.
A Crowd-Pleasing Classic: Whether it’s for a birthday or just a Tuesday, this cake is always a hit. It’s a showstopper that tastes even better than it looks. For another dessert that always wows a crowd, you have to try this strawberry cheesecake recipe.

Why You’ll Love This Chocolate Fudge Cake

Like a Warm Hug in Cake Form: Seriously, each bite is pure comfort. It’s rich, decadent, and feels like a special treat made with love.
The Perfect Balance of Sweetness: This cake is deeply chocolatey without being overly sweet, letting the true flavor of the cocoa shine through.
That Velvety, Melt-in-Your-Mouth Texture: It’s denser than a standard chocolate cake but lighter than a mud cake, hitting that perfect fudgy sweet spot.
A Foolproof Recipe for Any Baker: I’ve made this cake more times than I can count, and it turns out perfectly every time. It’s so forgiving!
Good Mood Food: Dark chocolate isn’t just delicious; it’s also packed with antioxidants! So you can feel a little extra good about indulging.
The Ganache is a Game-Changer: Forget complicated buttercream. This two-ingredient chocolate ganache is silky, smooth, and ridiculously easy to make.
Perfect for Any Occasion: It’s my go-to for everything from holiday gatherings to a simple weeknight dessert after a comforting bowl of creamy Italian sausage pasta.

A Cake That Feels Like Coming Home

I still remember the first time I tasted a real chocolate fudge cake. It wasn’t at a fancy bakery, but at a little church potluck back home. One bite, and I was floored. It was so different from the light, airy chocolate cakes I was used to. This was something else entirely—dense, rich, and so intensely chocolatey it felt like the most luxurious dessert I’d ever had.

I spent years trying to recreate that memory. My early attempts were either too dry or so dense they resembled a brownie more than a cake. But after countless batches and a few “happy accidents” in the kitchen, I finally cracked the code. The secret, I learned, was in the combination of melted chocolate for richness and bloomed cocoa powder for deep flavor. This recipe is the result of all that love and learning. It’s a little piece of my heart, and it reminds me of how the simplest ingredients can create something truly special—much like my favorite classic chocolate chip cookies.

Ingredients for Chocolate Fudge Cake

Here’s what you’ll need to make this incredible cake. I’ve included some notes on substitutions that work well.

Ingredient	Notes / Substitutes
Dark Chocolate Chips	Use good quality semi-sweet or dark chocolate (60-70% cacao) for the best flavor.
Salted Butter	If you only have unsalted, just add 1/4 tsp of fine sea salt to the batter.
White Sugar	Caster (superfine) sugar dissolves best, but granulated sugar works fine too.
Vegetable Oil	This is one of the secrets to a moist cake! Canola or any neutral oil works.
Vanilla Extract	Always use pure vanilla extract for the best flavor.
Eggs	Make sure they’re at room temperature! This helps them incorporate smoothly.
Unsweetened Cocoa Powder	You can use natural or Dutch-processed cocoa powder. Dutch-processed will give a darker, smoother flavor.
All-Purpose Flour	Standard plain flour is perfect here. For a gluten-free version, use a 1:1 gluten-free baking flour blend.
Baking Powder	This gives the cake just enough lift to keep it from being too dense.
Boiling Water or Hot Coffee	Coffee enhances the chocolate flavor, but hot water works great if you don’t have coffee on hand.
Heavy Cream	For the ganache. It needs to be at least 30% fat to set properly. Coconut cream can work for a dairy-free option.

For another recipe that uses simple ingredients to create something amazing, check out this moist banana bread.

Equipment Needed

9-inch Springform Pan (or a standard 9-inch round cake pan)
Parchment Paper
Large Mixing Bowl
Whisk or Wooden Spoon
Rubber Spatula
Small Heatproof Bowl (for the ganache)
Wire Cooling Rack

How to Make Chocolate Fudge Cake Step-by-Step

Prep Your Pan and Oven: First things first, preheat your oven to 300°F (150°C). Grease your 9-inch springform pan and line the bottom with a circle of parchment paper. This little step is a lifesaver and ensures your cake won’t stick.
Melt the Chocolate and Butter: In a large, microwave-safe bowl, combine the butter and 4 oz of the chocolate chips. Microwave in 30-second bursts, stirring in between, until it’s completely melted and smooth. You’ll already start to smell that wonderful chocolate aroma!
Add the Wet Ingredients: Whisk the sugar, oil, and vanilla into the melted chocolate mixture. It will look glossy and beautiful. This also helps cool it down just enough before you add the eggs. Now, add the eggs one at a time, mixing until just combined. Don’t overdo it!
Sift in the Dry Ingredients: Place a sifter or fine-mesh sieve over your bowl and add the flour, cocoa powder, and baking powder. Sifting prevents lumps and makes for a smoother batter. Mix until just combined—a few little lumps are totally okay.
Bloom the Cocoa: Now for the magic trick! Carefully pour the boiling water (or hot coffee) into the batter and mix until everything is smooth. The batter will be quite thin, but don’t worry—that’s what makes it so fudgy and moist.
Bake the Cake: Pour the batter into your prepared pan and bake for 60 minutes. Around the 50-minute mark, check it with a skewer. You’ll know it’s done when the skewer comes out with a few moist crumbs attached, but no wet batter. The top might crack a little, but that’s a good sign!
Make the Ganache: While the cake cools, make the ganache. In your small heatproof bowl, combine the remaining 8 oz of chocolate chips and the heavy cream. Microwave in 30-second bursts, stirring until it’s silky smooth. Let it cool at room temperature or in the fridge until it’s thick and spreadable, like peanut butter.
Frost and Serve: Once the cake is completely cool (and I mean completely—it’s delicate!), spread that luscious ganache all over the top and sides. I love making pretty swirls with the back of a spoon. It’s the perfect finish to a perfect dessert, especially after a savory meal like this one-pan hamburger casserole.

Expert Tips for the Best Results

Don’t Overmix the Batter: This is my number one tip for almost any cake. Once you add the flour, mix just until you no longer see white streaks. Overmixing develops the gluten and can make your cake tough.
Use Room Temperature Eggs: This is a small step that makes a big difference! Room temperature eggs mix more evenly into the batter, creating a more uniform texture. Just take them out of the fridge about 30 minutes before you start.
Coffee is Your Secret Weapon: You won’t taste the coffee, I promise! It just deepens and enhances the chocolate flavor, making it taste even more chocolatey. It’s a little trick I use in my ultimate chewy fudgy brownies.
Let the Cake Cool Completely: I know it’s tempting to dig in right away, but this cake is very fudgy and delicate when warm. Letting it cool completely ensures it will hold its shape and won’t fall apart when you frost it.
Trust the Toothpick Test: Ovens can vary, so start checking your cake at the 50-minute mark. You’re looking for moist crumbs, not a completely clean toothpick. A clean toothpick means it’s likely overbaked and will be dry.

What to Serve With Chocolate Fudge Cake

This cake is a star all on its own, but here are a few ideas to take it over the top:

A scoop of high-quality vanilla bean ice cream.
A dollop of fresh, lightly sweetened whipped cream.
A handful of fresh raspberries or sliced strawberries to cut through the richness.
A drizzle of warm caramel sauce.
It’s the perfect dessert to follow a satisfying dinner like my creamy oven-baked chicken thighs.

Storing and Reheating Tips

You can store this chocolate fudge cake in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, it’s best to store it in the refrigerator. Just let it sit at room temperature for about 30 minutes before serving to let the ganache soften up a bit. For another holiday favorite that stores well, check out this easy pumpkin cobbler.

Nutrition Facts

Nutrition information is estimated and may vary based on ingredients and cooking methods.

	Amount Per Serving
Calories	473
Total Fat	29g
Saturated Fat	18g
Cholesterol	72mg
Sodium	53mg
Total Carbohydrate	48g
Dietary Fiber	2g
Total Sugars	31g
Protein	5g

FAQs About Chocolate Fudge Cake

What’s the difference between chocolate cake and chocolate fudge cake?

A classic chocolate cake is typically light, soft, and spongy. A chocolate fudge cake, on the other hand, is much denser, moister, and richer. It gets its fudgy texture from a higher fat content (from ingredients like melted chocolate and oil) and a denser crumb.

What makes it chocolate fudge cake?

It’s all about that dense, moist, and intensely chocolatey character! The use of both melted chocolate and cocoa powder, along with ingredients like oil and boiling water, creates a fudgy texture that’s similar to a brownie but with the structure of a cake.

What are the hardest cakes to bake?

Oh, that’s a tough one! Cakes like Angel Food Cake, which relies entirely on egg whites for lift, or multi-layered European tortes with delicate components can be really tricky. They require a lot of precision. Luckily, this chocolate fudge cake is on the easy end of the spectrum!

What is the secret ingredient for moist cake?

The secret is often a combination of things! Using oil instead of just butter adds incredible moisture that lasts. Ingredients with a little acidity, like buttermilk or sour cream, also help create a tender crumb. And for this chocolate fudge cake, the boiling water is key to a super moist result, just like in my best moist cinnamon apple cake.

Final Thoughts

I truly hope you love this easy chocolate fudge cake as much as my family and I do. It’s one of those recipes that’s filled with love and comfort, and it’s perfect for sharing. There’s nothing better than seeing the smiles on everyone’s faces after they take that first bite. If you’re looking for another comforting classic, my recipe for the best classic meatloaf always gets rave reviews.

I can’t wait to see your beautiful cakes! If you make it, be sure to leave a review or tag me in your photos. Happy baking!

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