Double Chocolate Fudge Cake
This easy double chocolate fudge cake recipe is a single-layer cake topped with a rich chocolate ganache. The homemade chocolate batter and semi-sweet ganache pack chocolate flavor into every bite. With just one layer, there’s no stacking or leveling, and ganache is simpler than buttercream.
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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.
- 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.
Start by grabbing a large mixing bowl and add in the dry ingredients. Mix well to combine, then set aside.
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.
Now you will slowly work in the boiling water, mixing a little at a time. You want a thin cake batter.
Pour the batter into the pan and bake as directed.
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.
Add chocolate chips to a heat-proof bowl. Then, pour the hot cream over the chocolate. Let it sit for 2 minutes.
Then stir to combine well. Add in the softened butter, vanilla, and a pinch of salt. Stir to create a silky smooth texture.
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. No offset spatula? A butter knife or the back of a spoon spreads the ganache just fine.
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.
- Cake came out dry? It was likely overbaked. Start checking with a toothpick at the early end of the bake time.
- Ganache too thin? Let it sit a few minutes to thicken before pouring. If it gets too thick, warm it gently and stir.
- Center sank? Keep the oven door closed until the cake is almost done so the temperature stays steady.
FAQs
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.
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.
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.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Double Chocolate Fudge Cake
Equipment
- 9-inch round cake pan
- mixing bowls
- whisk
- saucepan
- offset spatula
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ 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 350°F (175°C). 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
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.