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Square chocolate fudge cake with chocolate frosting on a cooling rack, parchment paper underneath, and a cake server nearby.

Easy Chocolate Fudge Cake Recipe

Author: Jessica Haggard
Your search for the best chocolate fudge cake ends here. This easy, from-scratch recipe is proof that basic pantry ingredients can make a bakery-quality chocolate dessert. Moist, fluffy cake is topped with a rich and creamy chocolate ganache. It’s a chocolate lover’s dream come true! Did I mention it’s delicious?
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 307 kcal

Ingredients
 
 

For the cake:

For the Ganache:

  • 8 ounces chocolate chips semi-sweet
  • 1 cup heavy cream

Instructions
 

  • Preheat the oven to 350 °F. Line a 9x9-inch baking dish with parchment paper.
  • Sift the flour, cocoa powder, baking powder, baking soda, and salt into a mixing bowl. Stir in the sugar.
  • Mix the egg, sour cream, butter, and vanilla extract in a second bowl.
  • Pour the wet ingredients into the dry bowl and combine until the ingredients are evenly incorporated. I use an electric mixer for a minute or two. Expect the batter to be a little thick.
  • Add the hot coffee or water while mixing and combine until smooth.
  • Pour the batter into the prepared dish and bake for 25 minutes or until a toothpick inserted into the center comes out clean.
  • Cool on a wire rack for 15 minutes before removing from the pan and leaving to cool completely.
  • Make the ganache while waiting for the cake to cool by warming the chocolate chips and cream together in a double boiler over medium heat. Continue until the chocolate is fully melted while stirring frequently.
  • Set this aside to thicken in the refrigerator for an hour or so until it is spreadable like peanut butter before slathering it over the top of the cooled cake.
  • Once your cake has cooled completely, spread a generous layer of ganache over the top and sides using an offset spatula or a butter knife. Make sure to cover the entire surface for a smooth, glossy finish. Decorate or add toppings if desired.

Video

Notes

  • Opt for a high-quality cocoa powder for the richest flavor in the cake.
  • For a smooth batter, make sure your eggs, sour cream, and butter are at room temperature before mixing them into the dry ingredients.
  • Overmixing can make the cake thick and dense. Combining the wet and dry ingredients until they are just barely incorporated to make a very light and fluffy crumb texture.
  • If you accidentally leave the ganache in the fridge too long, just microwave it for 10 seconds or warm it up again quickly over the stove. If it’s too thin, allow it to cool a bit longer to thicken to the right spreadable consistency.
  • For an even and smooth frosting, use a cake turntable and an offset spatula and spread the ganache in a back-and-forth motion.
  • After frosting the cake, get creative by adding chocolate shavings, sprinkles, or fresh berries for a beautiful finishing touch.
Serve: Chocolate fudge cake makes a great stand-alone dessert, but you can toppings and add-ins are welcome for extra indulgence. Top it with fresh berries, nuts, or whipped cream or serve warm with vanilla ice cream. Enjoy a slice with your favorite hot or cold coffee or tea.
Store: Transfer made-ahead or leftover chocolate fudge cake into an airtight container and keep in a cool, dry place for 3 to 5 days. You can also store in the refrigerator for up to 1 week.

Nutrition

Calories: 307kcalCarbohydrates: 35gProtein: 3gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 52mgSodium: 156mgPotassium: 141mgFiber: 1gSugar: 24gVitamin A: 472IUVitamin C: 0.2mgCalcium: 51mgIron: 1mg
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