The Ultimate Fudge Cake
Are you in the mood for a decadent chocolate dessert that's insanely easy to make? Look no further than this incredibly delicious and easy chocolate fudge cake!
With its rich chocolate flavor and moist, fudgy texture it's sure to be your new favorite dessert! Plus, it's topped with a simple two-ingredient chocolate ganache frosting that takes it to the next level. Whether you're baking for a special occasion or just want a sweet treat, this recipe is the perfect choice.
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Why You’ll Love This Recipe
This moist chocolate fudge cake can be whipped up in no time with only 12 simple ingredients! It's one of the easiest and most delicious cakes you'll ever make. Here are a few more reasons why you'll love this recipe:
- Simple ingredients: You probably have most of the ingredients for this cake in your pantry already.
- No mixer needed: You’ll just need a whisk and a wooden spoon to combine all of the ingredients and avoid overmixing the batter.
- Super moist and fudgy: This cake is rich, indulgent, and has the perfect texture.
- Perfect for any occasion: Whether it's a special celebration or just a casual treat, this cake is an excellent choice.
- Crowd-pleaser: Everyone loves chocolate cake, and this recipe is sure to impress!
- Two-ingredient chocolate ganache frosting: The simple ganache frosting flawlessly complements the rich fudge cake.
- Freezes well: You can make this cake in advance and freeze it for later, making it a great make-ahead dessert.
Starting with the right ingredients is key to making the ultimate chocolate fudge cake. Here's everything you'll need to make this recipe.
All-purpose flour: The flour provides structure and stability to the cake. All-purpose flour is the best choice for this recipe.
Cocoa powder: We use 100% pure cocoa powder. There are many different brands that will work, but we love Hershey’s.
Granulated sugar: The granulated sugar adds sweetness to the cake and helps keep it soft and moist.
Salt: The salt creates a richer flavor and gives dimension to the chocolate taste. It also enhances the sweetness of the other ingredients.
Baking powder: Baking powder serves as a leavening agent, helping the cake batter rise. It also improves the cake's flavor and texture.
Eggs: The eggs bind the ingredients together and provide structure to the cake.
Butter: We prefer to use salted butter in this recipe, but you can use unsalted butter if needed. The butter adds flavor, richness, and tenderness to the cake.
Chocolate chips: This chocolate fudge cake recipe uses chocolate chips in the cake batter as well as in the chocolate ganache frosting. We like milk chocolate chips but use you can use dark chocolate or semisweet if preferred.
Pure vanilla extract: It adds the perfect flavor and aroma to this chocolate fudge cake.
Buttermilk: The buttermilk contributes acidity to the cake, which helps activate the baking soda. It helps ensure the chocolate cake is rich, tender, and moist.
Hot water: The hot water helps dissolve the cocoa powder and helps being out the chocolate flavor. It also makes the batter smooth and silky. The water should be very hot, nearly boiling.
Heavy cream: The heavy cream adds a rich flavor and a smooth texture to the chocolate ganache frosting.
How To Make This Recipe
prepare the ingredients
For the best results when making this easy chocolate fudge cake, make sure the eggs and buttermilk are at room temperature before starting. This is important to ensure a smooth and even cake batter. You can quickly warm up cold eggs by placing them in a bowl of warm water.
make the cake
One of the best things about this recipe is that you don't need a mixer to make it! Using a wooden spoon is the best way to ensure that you don't overmix the batter and end up with a tough, chewy cake.
To get started, preheat the oven to 350°F. Grease a round 8-inch cake pan with shortening or butter and then lightly coat with flour and set it aside.
In a small microwave-safe bowl, combine the butter and chocolate chips. Microwave in 30-second increments, stirring in between, until the mixture is completely melted and smooth. Set it aside to cool slightly.
In another small bowl, add the room-temperature eggs. Lightly beat them together with a whisk or fork until the yolks and whites are combined and set aside.
Then, in a large mixing bowl, add the flour, baking powder, salt, granulated sugar, and cocoa powder. Mix the dry ingredients together with a whisk until they are well combined.
Next, add the beaten eggs, vanilla extract, melted butter and chocolate chip mixture, and buttermilk to the dry ingredients.
Mix them together with a wooden spoon until they are almost fully combined.
Finally, add in the hot water and mix with a wooden spoon just until combined. The batter should be smooth with no lumps and have a relatively thin consistency. Be very careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, remove the cake from the pan and let it cool completely on a wire rack before frosting.
make the ganache frosting
Place the chocolate chips in a medium bowl. Next, heat the cream on the stove over medium heat or in the microwave (about 60 seconds). Heat it just until it begins to boil, then remove it from the heat.
Immediately pour the heated cream over the chocolate chips. Let it stand for about 2-3 minutes to allow the cream to melt the chocolate. Then, whisk the mixture until the chocolate fully melts and the consistency is smooth.
Let the ganache continue to cool in the refrigerator or freezer for 30-40 minutes, whisking thoroughly every 10-15 minutes. The chilled chocolate ganache should firm up and have a frosting-like consistency.
At this stage, we like to lightly whip our ganache with a hand mixer for a slightly thicker consistency. However, this step is completely optional.
frost and chill the cake
Once the cake has cooled completely, spread the chocolate ganache frosting evenly across the top and sides of the cake. Add any desired decorations (sprinkles, fresh berries, chocolate shavings, etc.)
Although you can serve this cake immediately, we highly recommend chilling it first. This makes it extra fudgy! Place it in the refrigerator to chill for at least 30 minutes. Then serve and enjoy!
Recipe Tips and Tricks
Use room temperature ingredients. This can make a huge difference in the texture and consistency of your cake. Room-temperature ingredients mix more easily and evenly, resulting in a smoother batter and a more uniform bake. For this recipe, the eggs and buttermilk should be at room temperature before getting started.
Accurately measure the flour. Measuring flour correctly is key to the success of any cake recipe. Too much flour can result in a dry, dense cake, while too little flour can cause the cake to collapse in the center. To accurately measure flour, use a spoon to scoop the flour into a dry measuring cup and level off the excess with a straight edge.
Use very hot water. For the very best chocolate fudge cake, you’ll want to use super hot (nearly boiling) water in this recipe. This helps give the cake a smooth, soft, and fluffy texture while also intensifying the chocolate flavor.
Don’t overmix the batter. Mix the cake batter gently with a wooden spoon or spatula just until all of the ingredients are combined. Overmixing can result in a tough and dense cake rather than a soft and moist one.
Grease the cake pan. Make sure to grease the cake pan really well with butter or shortening. We also recommend lightly flouring it or lining the bottom with parchment paper. This will prevent the cake from sticking to the pan and make it easier to remove once it's baked.
Don't overbake the cake. Overbaking can result in a dry and crumbly texture. Check the cake at the minimum recommended baking time, and continue baking until a toothpick inserted into the center comes out clean.
Chill the cake before serving. For best results, chill the cake in the refrigerator for at least 30 minutes before serving. This will help the ganache frosting set and make it easier to slice the cake cleanly.
Here are some fun and easy ideas to decorate your chocolate fudge cake and make it look as delicious as it tastes.
- Fresh berries
- Chocolate shavings
- Powdered sugar
- Whipped cream
- Toasted nuts
- Caramel sauce
- Edible flowers
Remember, the possibilities are endless when it comes to decorating your cake, so feel free to get creative and have fun with it!
How To Store Leftovers
This chocolate fudge cake can be stored in the refrigerator for up to 4 days. Cover it well with plastic wrap or place it in an airtight container to ensure it stays moist and fudgy.
It also stores extremely well in the freezer for up to 3 months, frosted or unfrosted. This makes it an excellent make-ahead dessert! Allow the cake to thaw before frosting and/or serving.
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Easy Chocolate Fudge CakeSeptember 12, 2023
FOR THE CAKE
- 1½ cups all-purpose flour
- ½ cup cocoa powder
- 1¼ cups granulated sugar
- ½ teaspoon salt
- 1½ teaspoon baking powder
- 2 eggs room temperature
- ½ cup salted butter melted
- ½ cup chocolate chips melted
- 1 teaspoon pure vanilla extract
- ¾ cup buttermilk room temperature
- ¾ cup hot water
FOR THE GANACHE FROSTING
- 8 oz chocolate chips
- 1 cup heavy cream
FOR THE CAKE
- Preheat the oven to 350°F. Lightly grease and flour an 8-inch cake pan.
- In a small microwave-safe bowl, combine the butter and chocolate chips. Microwave in 30-second increments, stirring in between, until completely melted and smooth. Set aside to cool slightly.
- In another small bowl, lightly beat the eggs with a whisk or fork until the yolks and whites are combined. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, salt, granulated sugar, and cocoa powder.
- Add the eggs, vanilla extract, melted butter and chocolate chip mixture, and buttermilk to the dry ingredients. Mix with a wooden spoon until almost fully combined.
- Add in the hot water and mix with a wooden spoon just until combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, transfer the cake to a wire cooling rack to finish cooling.
FOR THE GANACHE FROSTING
- Place the chocolate chips in a medium bowl. In a small saucepan or in the microwave, heat the cream just until it begins to boil, remove from heat.
- Immediately pour the heated cream over the chocolate. Let stand for 2-3 minutes. Whisk until the chocolate fully melts and the consistency is smooth.
- Let the ganache cool in the refrigerator for 30-40 minutes, whisking thoroughly every 10-15 minutes until it firms up and has a frosting-like consistency.
FROST & CHILL
- Once completely cooled, spread the ganache frosting evenly across the top and sides of the cake. Add any desired decorations.
- Although you can serve this cake immediately, we highly recommend chilling it first. This makes it extra fudgy!! Place it in the refrigerator to chill for at least 30 minutes. Then serve and enjoy.
- For a whipped ganache frosting, whip the ganache after chilling for 30-40 min. Whip it with an electric mixer on high speed until soft peaks form.
- For best results, chill the cake in the refrigerator for at least 30 minutes before serving for a super fudgy texture!
- The eggs and buttermilk should be at room temperature before getting started.
- Measure the flour by using a spoon to scoop the flour into a dry measuring cup and level off the excess with a straight edge.
- Use super hot (nearly boiling) water.
- Mix with a wooden spoon to avoid overmixing.
- Grease the pan with butter or shortening. Then, lightly flour it or line the bottom with parchment paper.
- Check the cake for doneness with a toothpick before removing it from the oven. Be careful not to overbake.