This chocolate fudge cake is a delicious, chocolatey, and moist cake. They are easy to make and the only tools you will need are a bowl and a whisk. Do you have a chocolate lover in your life as I do then this is the cake you will want to give a try? Non- chocolate lovers will also love it as well.
In my household, August is a very busy month for me because I have 5 birthday celebrations and 5 cakes to make. The first cake I made was this chocolate cake and it was a hit for both kids and adults alike.
More About this Chocolate Cake
One bowl, rich, fudgy, moist, and decadent chocolate cake.
The only tool used is a bowl and wooden spoon or whisk. No mixers, beaters, or completed tools are needed.
It is made from scratch and ready to bake in 10 minutes.
A simple recipe for every level baker and a perfect dessert when craving chocolate.
This recipe uses melted chocolate, softened butter, both white and brown sugar.
I used quality dark chocolate chips which makes the cake less sweet and produces a delicate flavor. With that said you can still achieve a good-tasting cake with any chocolate with about 53% or higher cocoa.
Ingredient for the Chocolate Fudge Cake
- Flour – all-purpose flour was used for making the cake. Self-rising flour is not recommended since it has leavening agent in it already.
- Sugar – both white granulated and brown sugar were used in this recipe. These add sweetness and moisture to the cake.
- Cocoa powder – all-natural unsweetened cocoa powder was used. I have used unsweetened Dutch- processed cocoa powder with the same result but with a dark chocolate cake.
- Leavening agents – baking soda is the only leavening agent needed.
- Milk – buttermilk is the liquid used. I usually make a homemade buttermilk for all my baking needs. All you need is two ingredients. The most important point about this is that. It does the work.
- Fat – softened butter was or slightly melted butter. I have not tried with vegetable oil, but I think it work too. I always use unsalted butter for my recipe so that I can control the amount of salt. If you decide to use salted butter, then omit the salt and make sure to taste the cake batter to adjust the salt content before baking.
- Eggs – large eggs are the standard size for baking, using small or extra-large eggs will affect the product.
- Flavoring – pure vanilla extract makes a difference in the taste of this cake.
- Chocolate – quality dark chocolate chips which is 53% or higher of cocoa.
How to make the Chocolate cake
This cake is very easy to make and comes together quickly. If you don’t have any hand or stand mixer, that’s ok and you can still make this cake. Below is an overview of how to make this simple cake.
Combine the brown and white sugar with softened butter in a bowl. Whisk till everything is combined.
Add the eggs, buttermilk, vanilla extract, and continue to mix until well combined.
Add the flour, baking powder, baking soda, salt, and cocoa powder and mix to combine.
Pour the melted chocolate into the mixture and mix.
Transfer the batter to the prepared pan.
Bake the cakes for about 35 minutes, or until a tester/ toothpick comes out clean with few crumbs.
Allow the cakes to cool in the baking pan for about 10 minutes before transferring them to a wire rack to cool completely.
How to Make Chocolate Ganache
Chocolate ganache is one of the simplest frostings to make. It uses basically two main ingredients that is chocolate and cream with a few additions. The bonus part is that it is less sweet, stable to use as a filling in between cakes and for covering cakes. Ganache can be poured on cakes, whipped, or use for spreading. This recipe was used as a filling in between the cakes. if you want a loose recipe for pouring on cakes or for drip then you will use one part of chocolate to one part cream.
Differences between Chocolate Cake and Chocolate Fudge Cake
I think chocolate cake is the base for chocolate fudge cake. These two cakes can be similar in so many ways. I think the only difference is the addition of melted chocolate to the recipe makes the cake fudge and decadent. Another difference will be the method used in making these cakes.
What Makes Cake More Fudgy?
The use of melted chocolate and oil in the cake makes the cake more fudgy and delicious. The fudge cake has a normal cake-like texture and is also fluffy and soft.
Helpful Tips for a successful Cake
- I use all-natural unsweetened cocoa powder for the cake. You can use Dutch process or darker cocoa powder. Dutch process or dark cocoa will impart the color of the cake.
- This cake can be made ahead of time. It freezes well too
- Do not over mix or over bake the cake. You are usually told to check the cake with toothpick that comes out clean but for this cake a little crumb on the cake tester is ok since it is fudgy.
- Allow the cake to cool in pan for about 10 minutes before transferring to wire rack to cool completely. When cake is hot, it very soft and any attempt to unmold will result in breakages.
If you have any questions about this recipe, I will love to hear about them in the comment section below. Did you make this recipe? Let me know by leaving a review and rating below. Tag me @ #theduchezkitchen- on Instagram and Facebook? Find me @theduchezkitchen.
Thanks for reading. As always, know that God loves you, and stay blessed!
Happy baking and decorating!!
Chocolate Fudge Cake Recipe
- For the Chocolate Cake
- 2 sticks 227g unsalted butter, softened
- 1 and ¼ cup 276g granulated sugar
- ¾ cup 170g packed brown sugar
- 2 large eggs
- 2 and 1/3 cups 532ml/18 FL oz buttermilk
- 2 teaspoon vanilla extract
- 2 and 1/8 cups (283g) all-purpose flour
- 1 and 1/4 cups (114g) cocoa powder
- 2 and ¼ teaspoons (9g) baking soda
- 1 cup (180g) bittersweet or dark chocolate, melted
- For the Chocolate Ganache
- 2 cups (360g) dark chocolate chips
- 1 cup (227g) heavy cream
- 2 tablespoons unsalted butter
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- For the Cake
- Preheat oven to 350 F (180 C). Prepare two 8-inch pan or three 6-inch cake pan with non- stick pan spray or home made pan release. Set aside
- In a large bowl, combine the brown sugar, white sugar with softened butter. Whisk till everything is combined.
- Add the eggs, buttermilk, vanilla extract, and continue to mix until well combined.
- Add the flour, baking powder, baking soda, salt and cocoa powder and mix to combine.
- Pour the melted chocolate into the mixture and mix until just combined. Donut over mix the cake batter.
- Divide the batter among the prepared pans.
- Bake the cakes for about 35 minutes, or until a tester/ toothpick comes out clean or with few crumbs.
- Allow the cakes to cool in the baking pan for about 10 minutes before transferring them to wire rack to cool completely.
- For The Chocolate ganache
- In a heavy pan, pour milk into it and heat on a medium heat until it start to bubble. Stir to prevent scorching and pour over the hot milk over the chocolate discs or chips and butter.
- Use a whisk or rubber spatula, stir until all the chocolate pieces are melted. Add the salt and vanilla extract to the ganache and mix until smooth and creamy.
- Allow to the ganache to rest and firm up and use for filling cakes or icing cakes.
- Assembling the Cake
- To assemble the cake, place a nonslip mat on a turntable and then tape a 6 inches cake cardboard circle to an 8 inches cardboard circle (the 8 inches cardboard helps to transport the cake to the fridge and back easily) and place the cake board on the turntable.
- Apply a small amount of buttercream to the center of the 6 inches cake board. Place the first cake layer on the board, add a thin layer of chocolate jam. Add a buttercream dam and add enough chocolate ganache onto the cake and smooth as level as you can get. Repeat with the remaining two cake layers.
- The last cake layer should be placed flat side up that is the bottom should face up. Press down on the stacked cakes lightly to help the cakes stick to the icing. Crum coat and chill for 30 minutes or freeze for 5 minutes.
- Add a layer of buttercream or chocolate ganache and smooth the sides of the cake with cake scraper or bench scraper.
- Decorate it as you like and serve to enjoy. I used the cake as a base for a mirror glaze cake and finished with chocolate flower.