One-Bowl Chocolate Fudge Cake (SO Moist!) Recipe
This decadent One-Bowl Chocolate Fudge Cake is incredibly moist and rich, layered and frosted with a luscious dark chocolate ganache. Perfect for special occasions or when you need an indulgent chocolate fix, this recipe combines smooth melted chocolate, cocoa powder, and instant coffee to enhance deep chocolate flavor. The cake is baked to perfection and topped with a silky ganache made from dark chocolate, cream, butter, and glucose syrup, providing a fudgy texture and luxurious finish.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
Ingredients
Chocolate Fudge Cake
- 200 g dark chocolate (see notes)
- 150 g unsalted butter
- 90 g vegetable oil
- 7 g vanilla extract
- 400 g caster sugar (see notes)
- 3 large eggs (55g each, room temperature)
- 45 g unsweetened cocoa powder
- 250 g all-purpose flour (plain flour)
- 1 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/2 tsp salt
- 300 g boiling water
- 3/4 tsp instant coffee powder (optional)
Chocolate Ganache
- 840 g dark cooking chocolate (see notes)
- 125 g unsalted butter
- 60 g glucose syrup (see notes)
- 375 g heavy cream (whipping cream)
Instructions
- Prepare Chocolate Ganache: Combine dark chocolate, heavy cream, unsalted butter, and glucose syrup in a large microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until melted and smooth. Alternatively, use a double boiler by placing a heatproof bowl over simmering water and gently melting the ingredients together until smooth.
- Set Ganache: Cover the ganache directly with plastic wrap to prevent a skin from forming and leave it to set at room temperature for 3-4 hours, until firm but slightly soft to the touch.
- Soften Ganache Before Frosting: When ready to frost, soften the ganache by microwaving for 10 seconds and stirring to a spreadable consistency. Alternatively, gently warm it over a double boiler until soft enough to spread.
- Preheat Oven and Prepare Pans: Preheat a fan-forced oven to 150°C (300°F) or 170°C (340°F) for conventional ovens. Grease two 20cm (8-inch) cake tins with oil and line the bottoms with baking paper.
- Melt Butter and Chocolate: Place dark chocolate and unsalted butter in a heatproof bowl. Microwave in 30-second intervals, stirring in between until completely melted and smooth.
- Add Sugar, Oil, and Eggs: Stir in vegetable oil, vanilla extract, and caster sugar with a spatula until combined. Add eggs and whisk thoroughly until smooth.
- Sift and Add Dry Ingredients: Sift flour, cocoa powder, baking powder, bicarbonate of soda, and salt over the chocolate mixture. Fold gently with a spatula until no dry streaks remain.
- Add Boiling Water and Coffee Powder: In a jug, mix boiling water with instant coffee powder until dissolved. Pour into the batter and whisk until fully incorporated.
- Bake the Cake: Divide batter evenly between prepared tins. Bake on the middle rack for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 20 minutes before transferring to wire racks to cool completely.
- Assemble the Cake: Place one cake layer on a serving plate. Spread one-quarter of the ganache evenly on top.
- Frost and Decorate: Add the second cake layer on top and cover the entire cake with the remaining ganache. Use a piping bag fitted with a Wilton 1M tip to pipe random swirls on the cake’s surface for decoration.
Notes
- Use good quality dark chocolate for both the cake and ganache to ensure rich flavor.
- Caster sugar is preferred for a finer texture, but granulated sugar can be substituted.
- Glucose syrup in the ganache helps create a smooth, glossy finish and prevents crystallization but can be replaced with corn syrup if unavailable.
- Instant coffee powder is optional but enhances the depth of chocolate flavor.
- Ensure eggs are at room temperature for better mixing and cake texture.
