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5 from 3 reviews

Get ready for the best chocolate fudge cake ever! So easy to make, it’s moist, rich, and topped with a fudgy chocolate ganache frosting. This simple one layer chocolate cake is perfect for when you want chocolate cake in a hurry!

Chocolate fudge cake slice on a white plate

While I’m always up for a chocolate layer cake, like my dairy free chocolate cake, sometimes I need something a bit more simple with no frills. This chocolate fudge cake checks all the boxes! 

Not only is it so easy to whip up, but you can easily make it dairy free and gluten free. So it’s perfect to serve to those with food allergies! 

Featured Reader Review

“Made it Omg so easy and Delicious! 10/10” 

Yosmely
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Why You’ll Love My Chocolate Fudge Cake

  • This chocolate fudge cake that is ready in just over an hour.
  • Because it’s an oil based cake, it is super moist and fluffy. 
  • The chocolate cake layer is covered in a super fudgy chocolate ganache frosting.
  • This is a simple no frills recipe, perfect for when you just need some chocolate! 

Ingredients Needed

Chocolate fudge cake ingredients in bowls
  • Milk: feel free to use regular milk or vegan milk if you’re dairy free.
  • Flour: I tested this recipe with all purpose flour, but if you’re gluten free you can use gluten free 1-1 all purpose baking flour.
  • Oil: make sure you use a neutral oil like vegetable, sunflower, or canola oil.
  • Cocoa Powder: I highly recommend using dutch processed cocoa powder.
  • Heavy Cream: I’ve tested this recipe with both regular heavy cream and dairy free heavy creamer (full fat coconut milk). If you’re using coconut milk, I recommend shaking it well before using as the coconut cream may have separated.
  • Chocolate: I used semisweet chocolate here, but you can also use milk chocolate if you prefer it to be sweeter. You can also use dark chocolate or chocolate chips!
  • Honey: this is added to the ganache to sweeten it.

Step by Step Instructions

Chocolate Fudge Cake in eight steps

Step 1: Start by making the chocolate fudge ganache. Chop the chocolate and place in a heat proof bowl. Pour the heavy cream (or coconut cream if you’re dairy free) into a small saucepan and place over medium heat.

Heat until it simmers, then pour over the chopped chocolate. Stir together until the chocolate has melted completely. Add the honey to taste. Leave the ganache to set at room temperature for 1-2 hours. If you’re in a rush you can also place it in the fridge. 

Step 2: Preheat your oven to 350°Fahrenheit and grease and line an 8-inch round cake pan. 

Step 3: In a large bowl whisk the flour, cocoa powder, sugar, salt, baking powder and baking soda together.

Step 4: Add in the egg, vanilla extract, oil and milk. Pour the hot water in and mix until the cake batter is smooth.

Step 5: Pour the cake batter into the prepared pan and bake for 20-26 minutes. A toothpick inserted in the middle should come out clean. 

Step 6: Let the cake cool in the pan for 20 minutes, then remove and let cool on a wire cooling rack.

Step 7: Once the cake has cooled, use a hand mixer to beat the chocolate ganache until it is spreadable. Spread over the cooled cake and let it firm up for a few minutes until serving. Enjoy! 

Round chocolate fudge cake on a white platter

Expert Tips

  • I recommend using a weighing scale as it is the most accurate way to bake! If not, make sure you use the scoop and level method to measure your flour. Adding too much flour and cocoa powder can lead to a dry chocolate cake.
  • Make sure the heavy cream doesn’t come to a boil, you want it just about simmering before you pour it over the chopped chocolate.
  • If you want a thinner layer of chocolate ganache, use ¾ cup of cream and 6 oz chocolate. 
  • Make sure you grease and line your cake pan with parchment paper before pouring the cake batter in. Otherwise the cake might stick to the pan once baked and break apart when you try to get it out.

Storage Instructions

Once the cake is frosted, store the cake in an airtight container at room temperature for up to 5 days. You can place any leftover chocolate ganache in the fridge.

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If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

Chocolate fudge cake slice on a white plate
5 from 3 reviews

Chocolate Fudge Cake

Gabby Kislanko
Get ready for the best chocolate fudge cake ever! This moist and rich single layer cake is topped with a delicious fudgy chocolate ganache frosting!
Prep Time: 50 minutes
Bake: 25 minutes
Total Time: 1 hour 15 minutes
Servings: 12 slices
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Ingredients
 

Chocolate Cake

  • ¾ cup (94 g) all-purpose flour
  • ½ cup +2 Tablespoon (150 g) granulated sugar
  • 6 Tablespoons (32 g) unsweetened Dutch processed cocoa powder
  • ⅛ teaspoon salt
  • ¾ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 egg
  • ½ cup (113 ml) water, hot
  • ¼ cup (54 ml) sunflower or canola oil (or other neutral oil)
  • ¼ cup (63 ml) milk, (regular or dairy free)
  • ½ teaspoon vanilla extract

Fudgy Ganache Frosting

  • 1 cup (240 ml) heavy cream or full fat coconut cream , SEE NOTES
  • 8 oz (225 g) milk, semisweet, or dark chocolate, chopped, (or chocolate chips)
  • ½-1½ Tablespoon honey, (adjust as needed to make ganache sweeter)

Instructions
 

  • Start by making the chocolate fudge ganache. Chop the chocolate and place in a heat proof bowl. Pour the heavy cream (or coconut cream if you’re dairy free) into a small saucepan and place over medium heat.
  • Heat until it simmers, then pour over the chopped chocolate. Stir together until the chocolate has melted completely. Add the honey to taste. Leave the ganache to set at room temperature for 1-2 hours. If you’re in a rush you can place it in the fridge.
  • Preheat your oven to 350°Fahrenheit and grease and line an 8-inch round cake pan.
  • In a large bowl, whisk the flour, cocoa powder, sugar, salt, baking powder and baking soda together.
  • Add in the egg, vanilla extract, oil and milk. Pour the hot water in and mix until the cake batter is smooth.
  • Pour the cake batter into the prepared pan and bake for 20-26 minutes. A toothpick inserted in the middle should come out clean.
  • Let the cake cool in the pan for 20 minutes, then remove and let cool on a wire cooling rack.
  • Once the cake has cooled completely , use a hand mixer to beat the chocolate ganache until it is spreadable. Spread over the cooled cake and let it firm up before serving. Enjoy!

Equipment

8 inch round cake pan
Mixing Bowls

Video

Notes

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
Lining the Baking Pan: Don’t skip this step! It is possible that the cake could break when you try to remove it from the pan if you do. Lining the round pan with parchment paper makes it much easier to removing the cake from the pan. To do this, trace then cut a circle in the shape of your cake pan out of the parchment paper and place it inside the pan.
Cocoa Powder: I recommend using dutch processed cocoa powder, but you can use natural if that’s what you have. 
Measuring Flour and Cocoa Powder: Either measure your flour using a kitchen scale or use the proper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. Do the same for the cocoa powder.
Ganache: Either let the ganache firm up at room temperature or in the fridge if you are short on time.
Storage and Freezing: Once the cake is frosted, store the cake in an airtight container at room temperature for up to 5 days. You can place any leftover chocolate ganache in the fridge.
Calories: 381kcal, Carbohydrates: 35g, Protein: 4g, Fat: 27g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 15mg, Sodium: 119mg, Potassium: 277mg, Fiber: 3g, Sugar: 20g, Vitamin A: 37IU, Vitamin C: 0.3mg, Calcium: 35mg, Iron: 3mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.