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best chocolate fudge cake
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5 from 8 votes

Best Chocolate Fudge Cake Recipe - Made From Scratch

Whether you like a rich, sinfully delicious chocolate ganache or a smooth, creamy and decadent buttercream frost, you have come to the right place. Because today we bring to you the best chocolate fudge cake recipe. Made with both Milk and Dark Chocolate, PLUS Cocoa. This fudgy goodness will surely satisfy all your chocolate cravings! All you need is a large bowl, a wooden spoon and a never-ending love for chocolate. No mixers or beaters required!
Course Dessert
Cuisine American
Keyword best chocolate fudge cake recipe, chocolate fudge cake, recipe
Prep Time 10 minutes
Cook Time 1 hour
Cool Time 1 hour 30 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 473kcal
Author Hearty Cook Book


  • A large mixing bowl
  • A wooden spoon       
  • A hand-whisk
  • 9-Inch springform cake pan


For Cake Base

For Chocolate Ganache

For Chocolate Buttercream

Optional Toppings

  • 6-7 black or red raspberries
  • 8-10 fresh blueberries
  • 6-7 sliced strawberries


For Cake Base

  • Preheat the oven to 150C/300F (standard) or130C/265F (fan). Grease and dust a 9-inch springform cake pan and line it with parchment or baking paper.
  • Melt butter and chocolate, place butter and chocolate in a heatproof bowl. Microwave it three times for 30 seconds each on high, stir the mixture in between, until melted.
  • Next add oil, vanilla and sugar to the chocolate mixture. Stir continuously to combine.
  • When slightly cool add eggs one by one to the mixture and stir until combined.
  • Sift cocoa, baking powder and flour (coffee too, if using) directly into the chocolate mixture. Mix and combine until a smooth texture is achieved. This batter will be thin, some small lumps in it are completely fine.
  • Heat the water in a pan and add the hot water to the batter. Mix until incorporated.
  • Pour the mixture into the cake tin and bake for an hour. Or until a skewer inserted into the centre comes out moist but clean. Check with a skewer at 50 minutes approx. The best way to know for sure it’s done is when the surface cracks (sometimes badly!).
  • Remove the sides from the cake pan using a knife and transfer to a cooling rack to cool. Cool the base completely before removing it. Let the cake cool and rest.

For Chocolate Ganache

  • Simply mix cream and chocolate in a hot pot and keep whisking it on the heat to get the best consistency. The main goal is to melt the chocolate completely so that it mixes well with the cream.
  • After you’re done melting and mixing, simply let it cool down while stirring occasionally! Once it has cooled down, it will have a fluffy and easily spreadable consistency that can be used to coat your cake, giving it an amazing coating of rich creamy chocolate!

For Chocolate Buttercream

  • Lets’ begin by placing some butter in a small pan over medium heat to melt it slowly. Keep stirring the butter until it has melted completely, then add cocoa powder to it. Start whisking until the cocoa powder mixes with the melted butter and has a smooth texture.
  • Once that is done, remove it from the heat and pour it into a large mixing bowl to cool down for around 5-10 minutes. When it has slightly cooled down, add powdered sugar and milk with 2-3 teaspoons of the vanilla extract while whisking the mixture with your hand.
  • Keep alternating between powdered sugar and milk while whisking your mixture until you have the desired consistency.


Tips And Tricks For The Best Chocolate Fudge Cake Outcome

  • Chocolate: We prefer using the darkest chocolate we can find because that is what it takes to get the perfect consistency that you need to make the best chocolate fudge cake! Although some people may suggest using chocolate chips those may cause a wrong texture. This is why to grab some good quality dark chocolate, break it down into small pieces and melt it! Be sure not to use eating chocolate, only COOKING CHOCOLATE!
  • Cocoa: Use unsweetened cocoa powder because that adds the right flavours that you actually need, if you were to use sweetened cocoa powder, it would cause the cake to have an unbalanced sweetness. So remember to grab some unsweetened Dutch Cocoa powder for some amazing flavour.
  • Sugar: When it comes to choosing what type of sugar to use, we always prefer using normal white sugar with this recipe. You can also use brown sugar if you want but we tend to use white sugar.
  • Self-Raising Flour: Self-raising flour can be substituted with some normal flour mixed with baking powder, it’s actually the same thing to be very honest.
  • Coffee: Now, adding some coffee to the recipe makes the chocolate flavour pop which is why it is better to use it like we do, quick and easy! Make a cup of black coffee without any sugar and add that instead of adding water.
  • Cream: Find a good quality cream that has around 30% of fat in it as the ganache cannot set without some fatty cream. Thick and heavy creams will give you the perfect consistency for your ganache, as low-fat creams do not work.
  • How To Handle The Cake? Well, the cake will be really hot when it’s done baking, so be sure to let it cool down before trying to take off the base.
  • Ganache: The ganache has a silky smooth pouring consistency when hot and a fluffy yet hard to spread consistency when it has cooled down. Don’t worry if you’ve left your ganache to cool down in the fridge. Just microwave it for 10 seconds to making it easier to spread on the cake.

Storing And Make Ahead Tips

Chocolate Fudge Cake: You can store this bad boy in the fridge for up to 1.5 days until it goes bad, which is why we would suggest you grab your spoon and start devouring this yummy cake before it goes bad.
Chocolate Ganache:  The chocolate ganache can be made before serving and can last for up to 2 days before going bad. However, our suggestions would be to prepare it 4-5 hours before serving if you are short on time.
The ganache can be frozen and can last for a month in the freezer. You can thaw it at room temperature and later microwave it, but we would suggest you make a fresh one. Frozen food can never taste as good as fresh does.
Chocolate Buttercream Frosting: The chocolate buttercream frosting can be made 6 hours before serving, however, it cannot be stored in its normal state. This is why you should use the right amount of ingredients as mentioned in my recipe to avoid having leftovers.
And if you do have leftovers, you can place the frosting in an airtight container or bag and freeze it. The frosting will last for 2-3 months and can be thawed to reuse, but then again, fresh frosting is always better.


Calories: 473cal | Carbohydrates: 48g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 72mg | Sodium: 53mg | Potassium: 318mg | Fiber: 2g | Sugar: 31g | Vitamin A: 540IU | Vitamin C: 0.2mg | Calcium: 136mg | Iron: 1.3mg