Easy Chocolate Fudge Cake Recipe

This Chocolate Fudge Cake is one of my favorite desserts to make when I’m craving something sweet but don’t want to spend hours in the kitchen.

Why You’ll Love This Easy Chocolate Fudge Cake

You’ll absolutely fall in love with this chocolate fudge cake because it’s incredibly moist with a deep chocolate flavor, enhanced by a touch of coffee that really brings out the richness. The fudgy frosting is the perfect finishing touch glossy, smooth, and deliciously chocolatey. What I love most about this recipe is how simple it is to make while still delivering that wow factor when you serve it. It’s my go-to recipe when I need a chocolate fix without complicated techniques or ingredients.

Ingredients

For the Chocolate Cake:

• 1 cup (150g) all-purpose flour
• 2 tsp baking powder
• 1/2 cup golden granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 tsp fine salt or kosher salt
• 1/2 cup Dutch-process cocoa powder (or natural unsweetened cocoa powder)
• 1 Tbsp instant coffee powder
• 1 cup (240ml) boiling water
• 1/3 cup extra virgin olive oil
• 2 large eggs, at room temperature
• 1 tsp vanilla extract

For the Fudge Frosting:

• 1 1/4 cup + 2 Tbsp powdered sugar
• 3 Tbsp Dutch-process cocoa powder (or natural unsweetened cocoa powder)
• 3 Tbsp unsalted butter, melted
• 3 Tbsp boiling water

Instructions

For the Chocolate Cake:

1. Preheat my oven to 175ºC (350ºF) fan-forced. I line an 8-inch round baking pan with parchment paper and set aside.
2. In a medium-size mixing bowl, I add flour, baking powder, both sugars, and salt. I whisk until well combined and set aside.
3. In a separate large mixing bowl, I sift in the cocoa powder.
4. I whisk through the coffee powder.
5. I pour in boiling water and whisk until the cocoa dissolves. Then I let it cool for 10 minutes. If it’s still warm, I wait 5 more minutes to prevent the eggs from curdling when added.
6. I pour in olive oil, eggs, and vanilla, then whisk for 40 seconds until well combined.
7. I add half of the flour mixture and whisk until just combined. Then I add the remaining flour and beat until incorporated, being careful not to over-mix – just until no streaks of flour remain. The batter will be quite thin.
8. I pour the batter into my prepared pan.
9. I bake for 28-30 minutes or until a skewer inserted into the middle comes out clean or with only a few moist crumbs.
10. I remove from the oven and allow to cool in the pan for 10 minutes.
11. I carefully remove the cake from the pan and transfer it to a wire rack to cool completely before adding the frosting.

For the Fudge Frosting:

1. In a medium-sized mixing bowl, I sift together powdered sugar and cocoa powder.
2. I pour in melted butter and boiling water, then whisk until well combined and smooth it will turn thick.
3. I let it rest for 5-10 minutes to thicken to a spreadable consistency.
4. I spoon it onto the cooled cake and, using a rubber spatula or butter knife, spread it out evenly, adding a few swirls if I’m feeling fancy.
5. I let the cake sit for 10-15 minutes. The frosting will retain its softness while gradually developing a slightly firmer texture over time.

Expert Tips

• Make sure your Easy Chocolate Fudge Cake comes out perfectly every time with these tips:
• Allow the cocoa and water mixture to cool properly before adding eggs to prevent them from cooking in the hot liquid.
• Don’t overmix the batter once you add the flour this keeps the cake tender and light.
• For the fudgiest texture, be careful not to overbake a few moist crumbs on your skewer is perfect.
• The olive oil gives this cake a wonderful moisture, but make sure to use a mild-flavored one that won’t overwhelm.
• Sifting the cocoa powder prevents lumps and ensures a smooth batter.
• Let the cake cool completely before frosting to prevent the frosting from melting.

Recipe Variations & Possible Substitutions

I love experimenting with this Easy Chocolate Fudge Cake recipe! You can substitute vegetable or canola oil for the olive oil if you prefer a more neutral flavor. If you don’t have brown sugar, you can use all white sugar, though you’ll lose some of that moisture and caramel notes. For a richer flavor, try adding a handful of chocolate chips to the batter.

You can also replace the vanilla extract with almond extract for a different flavor profile. If you want to make this dairy-free, use plant-based butter in the frosting.

Serving and Pairing Suggestions

I love serving this Easy Chocolate Fudge Cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream. It pairs beautifully with a glass of cold milk, a cup of hot coffee, or even a nice dessert wine like port. For special occasions, I sometimes add fresh berries on top or around the plate for a pop of color and freshness.

Storage and Reheating Tips

I find this cake stays incredibly moist when stored properly. Keep it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week, but bring it back to room temperature before serving for the best texture and flavor.

You can also freeze unfrosted cake layers for up to 3 months just wrap them tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator and frost before serving.

Recipe FAQs

Can I make this Easy Chocolate Fudge Cake ahead of time? Absolutely! I often make it a day ahead as the flavors develop beautifully overnight.

Why add coffee to chocolate cake? I add coffee because it enhances the chocolate flavor without making the cake taste like coffee.

Can I make this into cupcakes? Yes! Fill cupcake liners about 2/3 full and reduce baking time to about 18-20 minutes.

Is Dutch-process cocoa necessary? I prefer it for a deeper color and smoother flavor, but regular unsweetened cocoa works too.

Can I double the recipe? Yes, just use two pans or a larger pan and increase baking time accordingly.

Troubleshooting Tips

If your cake sinks in the middle, your oven might be too hot or the cake was underbaked. If the frosting is too runny, let it cool longer or add a bit more powdered sugar. For a cake that seems dry, you might have overbaked it next time, check a few minutes earlier. If your frosting has lumps, make sure to sift both the cocoa and powdered sugar thoroughly. And remember, this Easy Chocolate Fudge Cake is supposed to have a moist, fudgy texture it’s part of what makes it so delicious!

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