Easy Chocolate Fudge Cake
WHY I LOVE THIS RECIPE SO MUCH
I always like to have something in the larder, that (a) keeps fresh, (b) most people like and (c) most importantly of all, easy to make and foolproof.
I know there are a LOT of chocolate cake recipes “out there”. and I’ve tried many over the years, but here’s why I love this Easy Chocolate Fudge Cake so much:
- It’s intensely chocolatey – thanks to the use of both melted chocolate AND cocoa powder.
- Beautifully moist and fudgy – hence the name!
- Terrific flavour. It truly tastes of chocolate which, as odd as it sounds, is actually rarer than you might think.
- You just need a wooden spoon. No stand mixer, no electric beater.
It’s virtually foolproof. I’ve cooked it on high for shorter periods of time, and low for longer. I’ve had to dash out of the house before it was fully cooked and left it in the oven (turned off) to finish cooking. And it always works out. Why? Because it’s so fudgey, it is actually hard to overcook so it becomes dry and it is not meant to rise very much so you don’t have to worry about that part either!
The Chocolate Ganache Icing is so easy too. Cream + chocolate, melt, mix, cool. No beating.
Easy Chocolate Fudge Cake
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 125 g dark chocolate chips
- 100 g butter salted
- 275 g white sugar caster
- 65 ml oil vegetable, not Olive
- 1 tsp vanilla extract
- 2 eggs at room temperature
- 17 g cocoa powder NOT drinking chocolate
- 150 g flour plain
- 1 tsp baking powder
- 250 ml boiling hot water
- 1 tbsp instant coffee granules
- Ganache
- 250 ml double cream 30% fat or more
- 250 g dark chocolate chips
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Preheat oven to 150C/300F (standard) or 130C/265F (fan). Grease a 22 cm / 9" springform cake tin and line with parchment / baking paper.
- Melt butter and chocolate: Place butter and chocolate in a heatproof bowl. Microwave 3 x 30 seconds on high, mix in between, until melted. Mix.
- Now add the oil, vanilla and sugar, mix to combine (this brings down batter temp).
- Eggs: Add eggs and mix until combined.
- Dry Ingredients: Sift cocoa, baking powder and flour (and coffee, if using) directly into the bowl. Mix until smooth, batter will be thin. Some small lumps is OK.
- Add the hot water. Mix until incorporated.
- Bake: Pour into the cake tin and bake for 1 hour or until a skewer inserted into the centre comes out moist but clean. Check at 50 minutes. The surface will crack (sometimes badly!) but sill subside when it cools and gets covered with icing so don't worry!
- Cool: Remove sides from the cake tin and transfer to a cooling rack to cool. Cool completely before carefully handling to remove base.
- Ganache
- Place chocolate and cream in a heatproof bowl. Microwave 3 x 30 seconds, mixing in between, until chocolate melts. DO NOT let cream come to boil.
- Stir chocolate until smooth. Refrigerate for 1 to 2 hours or until thickened to a spreadable consistency like peanut butter.
- Spread over the cake - tops and sides. Use a teaspoon in a swirling motion to achieve a textured finish.
Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Desserts & Puddings, Recipes, Teatime Treats, Snacks, Party Food
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Hi Karen, Thanks for your comment. The answer to your question is, no, I only baked one cake. There three possible reasons why your’s didn’t rise well. The first is the amount of baking powder you added, I never trust teaspoon from the cutlery draw as they are ALL different. I always use a set of measuring spoons (Level). The other reason could be the baking powder was either old or had not been stored correctly, Like yeast it has a very limited life once it’s opened and the other reason could be the oven door was opened during the baking, this can cause the batter to flop back before its structure has set.
I hope this is helpful, but do feel free to get back to me if not and I will always try to help.
I have made this cake today & it is really good and moist like it has been described. However, my cake is much more thinner than the one in the picture.
Have you made 2 cakes on top of each other?
By the way I also used a cake tin measuring 22cm as instructed.
Thankyou.