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Double Chocolate Fudge Cake

Whip up this double chocolate fudge cake, a single-layer cake topped with a rich chocolate ganache. The homemade chocolate cake batter and semi-sweet ganache are full of chocolate flavor in each decadent bite.

slice of double chocolate fudge cake held on a spatula in the air.

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Serve this for a weeknight dessert, a special occasion, or your next birthday party. This fudgy chocolate cake is a chocolate lover’s dream come true. 

Are you looking for more cake inspiration? Here is a peach cobbler pound cake, Bailey’s poke cake, or try this strawberry Charlotte cake.

Ingredients

This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.

bowls of eggs, water, vanilla, oil, flour, milk, cream, sugar, baking soda and powder, salt, cocoa powder, chocolate chips, and butter on the counter.
  • all purpose flour 
  • granulated sugar 
  • unsweetened cocoa powder 
  • baking powder 
  • baking soda 
  • salt 
  • milk 
  • vegetable oil 
  • eggs 
  • vanilla extract 
  • boiling water 
  • heavy cream 
  • semi-sweet chocolate chips 
  • unsalted butter 
  • vanilla extract 
  • salt 

Instructions

This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.

dry ingredietns being mixed together in a glass measuring cup.

Start by grabbing a large mixing bowl and add in the dry ingredients. Mix well to combine, then set aside. 

wet ingredients being added to dry ingredients in a glass mixing bowl.

Then, in a stand mixer or with a large bowl, whisk together oil, milk, eggs, and vanilla. Mix well to combine. Then work in the dry ingredients. 

boiled water being poured into cake batter.

Now you will slowly work in the boiling water, mixing a little at a time. You want a thin cake batter. 

cake batter in a round cake pan ready for the oven.

Pour the batter into the pan and bake as directed. 

heavy cream being heated in a saucepan.

You will grab a small saucepan for the ganache and heat the heavy cream over medium heat. Once it begins to simmer remove from the heat. 

melted chocolate chips being stirred until smooth.

โ€‹Add chocolate chips to a heat-proof bowl. Then, pour the hot cream over the chocolate. Let it sit for 2 minutes. 

butter and salt being stirred into frosting.

Then stir to combine well. Add in the softened butter, vanilla, and a pinch of salt. Stir to create a silky smooth texture.

uncut double fudge cake on a large plate.

โ€‹Pour over the cooled cake. Let the chocolate drip down the sides of the cake. 

Hint:  The chocolate mixture will need time to sit before you go to whisk it together, otherwise, the chocolate will not melt fully. 

Variations

Here are a few ways to change up this wonderful chocolate cake. You can keep the recipe as it is or elevate this decadent dessert. This cake is perfect for chocolate cravings. 

  • Coffee-Infused: Take a tablespoon of instant coffee and mix it with a tablespoon of hot water. Stir to dissolve and then mix in the cake batter. This will add a coffee flavor to the cake. 
  •  Frosting: Instead of ganache, you can whip up an easy chocolate or fudge frosting and spread it over the cake. This will give it a slight twist in flavor. 
  •  Toppings: Top your cake with chocolate curls, fresh raspberries, or even some sprinkles. This makes a fantastic birthday cake feel free to decorate as you would like. 

See this Reese’s chocolate cake. It is a three-layered cake coated in peanut butter frosting. 

Equipment

The equipment needed for this cake is minimal. Reach for a 9-inch round cake pan. If you want, you can double the recipe and do two cake pans for making 2 cake layers. The other items you will need are a whisk and a large bowl.

Or opt for a stand mixer or electric mixer which is great for mixing on medium speed. A wire rack is another great option for allowing the cake to cool. A small saucepan is needed for making the ganache and a heat proof mixing bowl. 

Storage

Store your cake in a sealed container or with a cake cover at room temperature for 3-4 days. You can also store it in the fridge for 4-5 days. 

Feel free to freeze the cake. Place the cake in a freezer container or freezer bag and freeze for 2-3 months. Then, thaw on the counter at room temperature for a few hours. 

Wendy’s Test Kitchen Tips

  • Make sure the water is boiling when you mix it into the cake batter. 
  • Slowly mix in the water to the cake, so it incorporates well. The cake batter will be thin. 
  • Stick a toothpick in the cake, and if it comes out clean of wet batter, the cake is done. Do not overbake the cake, or it will dry out. 
  • Allow the cake to fully cool before you pour the ganache on top. 
  • When making the ganache, make sure not to let the heavy cream come to a boil. 
  • Allow the hot cream to sit on the chocolate so it melts. Then mix until there are no lumps in the melted chocolate. Use a wooden spoon or whisk. 
slice of double fudge cake on a small plate.

FAQs

Can I make this cake ahead of time?

Feel free to make this cake a day ahead of when you plan to serve up the cake. Don’t do it any longer or you will find out it will dry the cake out a bit.

Can I add nuts or other mix-ins to the cake batter?

You can mix in chopped nuts, chocolate chips, dried fruit, or other items in the cake batter. You can mix in 1/3 cup to 1/2 cup depending on the ingredient.

Can I make this into a layered cake?ย 

Yes, you can make this into a layered cake. Simply double the recipe and then add a spread of ganache between the cake layers. You can also add some hot fudge for a fudgy cake layer.ย 

If you love this recipe, please leave a โญโญโญโญโญ rating! Thank you.

slice of double fudge cake on a small plate.

Double Chocolate Fudge Cake

This Double Chocolate Fudge Cake is a tender and rich chocolate cake, that is topped with a creamy chocolate ganache. It's a chocolate lovers dream.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 Slices
Calories: 485kcal
Author: Wendy

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • whisk
  • saucepan
  • offset spatula

Ingredients

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ยฝ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ยฝ teaspoon baking soda
  • ยฝ teaspoon salt
  • ยฝ cup milk
  • ยฝ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ยฝ cup boiling water

For the Chocolate Ganache:

  • 1 cup heavy cream
  • 8 ounces miniature semi-sweet chocolate morsels
  • 2 tablespoons unsalted butter softened
  • 1 teaspoon vanilla extract
  • Pinch salt

Instructions

  • Preheat your oven to 350ยฐF (175ยฐC). Grease and flour a 9-inch round cake pan.
  • In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
  • Gradually stir in the boiling water, mixing until the batter is smooth. The batter will be thin, but that’s okay.
  • Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • To make the frosting: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
  • Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes to melt the chocolate.
  • Gently stir the chocolate and cream together until smooth and well combined.
  • Add the softened butter, vanilla extract, and a pinch of salt. Stir until the butter is melted and the ganache is silky.
  • Allow the ganache to cool slightly for a thicker consistency or let it sit at room temperature for a pourable glaze.
  • Once the ganache reaches the desired consistency, pour it over the cooled Chocolate Fudge Cake, allowing it to drip down the sides.
  • Use an offset spatula to spread the ganache evenly over the top of the cake.
  • Allow the ganache to set before serving and serving.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Slice | Calories: 485kcal | Carbohydrates: 57g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 302mg | Potassium: 329mg | Fiber: 5g | Sugar: 37g | Vitamin A: 623IU | Vitamin C: 0.2mg | Calcium: 103mg | Iron: 4mg

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