One-Bowl Chocolate Fudge Cake Recipe

Introduction

This One-Bowl Chocolate Fudge Cake is a rich, moist dessert perfect for chocolate lovers. With a silky ganache and an easy-to-follow method, it’s a crowd-pleaser that requires minimal fuss but delivers maximum flavor.

Ingredients

• 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 soda
• 1/2 tsp salt
• 300 g boiling water
• 10 g instant coffee powder (optional)
• 840 g dark cooking chocolate (see notes)
• 125 g unsalted butter
• 60 g glucose syrup (see notes)
• 375 g heavy cream (whipping cream)

Instructions

1. Step 1: Prepare the chocolate ganache by combining dark cooking chocolate, heavy cream, unsalted butter, and glucose syrup in a microwave-safe bowl. Microwave in 20-second intervals, stirring until melted and smooth; alternatively, use a double boiler to gently melt and combine the ingredients.
2. Step 2: Cover the ganache directly with plastic wrap and set aside at room temperature for 3-4 hours to firm up. Just before frosting, soften it in the microwave for 10 seconds or over a double boiler until spreadable.
3. Step 3: Preheat the oven to 150°C (300°F) fan-forced or 170°C (340°F) without fan. Grease two 20cm (8-inch) cake tins and line the bottoms with baking paper.
4. Step 4: Melt 200 g dark chocolate and 150 g unsalted butter in a heatproof bowl in 30-second intervals, stirring until smooth.
5. Step 5: Stir in 90 g vegetable oil, 7 g vanilla extract, and 400 g caster sugar until combined. Add 3 eggs and whisk until smooth.
6. Step 6: Sift together 250 g flour, 45 g cocoa powder, 1 1/2 tsp baking powder, 1/4 tsp bicarbonate soda, and 1/2 tsp salt over the chocolate mixture. Fold with a spatula until no dry ingredients remain.
7. Step 7: Stir 10 g instant coffee powder into 300 g boiling water. Add this mixture to the batter and whisk to combine thoroughly.
8. Step 8: Divide the batter evenly between the prepared tins. Bake on the middle oven rack for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let cool in the tins for 20 minutes, then transfer to a wire rack to cool completely.
9. Step 9: To assemble, place one cake layer on a plate and spread one-quarter of the ganache evenly on top.
10. Step 10: Add the second cake layer and cover the entire cake with the remaining ganache. Optionally, pipe swirls on top using a piping bag fitted with a Wilton 1M tip for a decorative finish.

Tips & Variations

• Use instant coffee powder to enhance the chocolate flavor without adding a coffee taste.
• Substitute glucose syrup with corn syrup or golden syrup if unavailable.
• Room temperature eggs help create a smooth batter and better rise.
• For a more intense chocolate flavor, use high-quality dark chocolate with at least 70% cacao.
• Make the ganache a day ahead and keep it covered in the refrigerator, softening it before use.

Storage

Store the cake covered in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Before serving, let refrigerated cake come to room temperature for best texture. Leftover ganache can be refrigerated and gently warmed before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Milk chocolate will make the cake sweeter and less intense. Dark chocolate is recommended for the best rich fudge flavor, but you can substitute if you prefer a milder taste.

Is it necessary to use boiling water in the batter?

Yes, boiling water helps bloom the cocoa powder, intensifying the chocolate flavor and creating a moist texture in the cake.

One-Bowl Chocolate Fudge Cake Recipe

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★★★★★

4.7 from 145 reviews

This decadent One-Bowl Chocolate Fudge Cake combines rich, dark chocolate with a luscious homemade ganache, offering a moist and fudgy texture that’s easy to achieve with simple ingredients. Perfect for chocolate lovers, it features a streamlined process using a single bowl for batter preparation and an indulgent ganache frosting that can be prepared via microwave or double boiler methods.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 5 hours 5 minutes
• Yield: One 8-inch two-layer cake, serves approximately 12 1x
• Category: Dessert
• Method: Baking
• Cuisine: Western

Ingredients

Scale 1x2x3x

Chocolate Ganache

• 840 g dark cooking chocolate
• 125 g unsalted butter
• 60 g glucose syrup (or corn syrup)
• 375 g heavy cream (whipping cream)

Chocolate Fudge Cake

• 200 g dark chocolate
• 150 g unsalted butter
• 90 g vegetable oil
• 7 g vanilla extract
• 400 g caster sugar
• 3 large eggs (55g each, room temperature)
• 45 g unsweetened cocoa powder
• 250 g all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 1/2 tsp salt
• 300 g boiling water
• 10 g instant coffee powder (optional)

Instructions

1. Prepare Chocolate Ganache – Microwave method: Place dark cooking chocolate, heavy cream, unsalted butter, and glucose syrup into a large microwave-safe bowl. Microwave in 20-second intervals, stirring thoroughly after each, until mixture is completely melted and smooth.
2. Prepare Chocolate Ganache – Double boiler method: Fill a medium pot one-third with water and bring to a boil. Place a heatproof bowl on top, adjust heat to low, and add all ganache ingredients. Stir gently until fully melted and smooth.
3. Set Ganache: Cover ganache directly with plastic wrap to prevent skin formation. Let it set at room temperature for about 3-4 hours until firm to the touch but still slightly soft inside.
4. Soften Ganache for Frosting: Before using, soften ganache by microwaving for 10 seconds and stirring until spreadable, or warm gently over a double boiler until the right consistency is reached.
5. Preheat Oven and Prepare Cake Tins: Preheat a fan-forced oven to 150°C (300°F) or 170°C (340°F) if no fan. Grease two 20cm (8-inch) cake tins with oil and line the bottoms with baking paper.
6. Melt Butter and Chocolate: In a heatproof bowl, microwave dark chocolate and butter for 30 seconds intervals, stirring each time until smooth and fully melted.
7. Add Sugar, Oil, Vanilla, and Eggs: Mix in vegetable oil, vanilla extract, and caster sugar using a spatula until combined. Add eggs and whisk thoroughly until a uniform batter forms.
8. 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.
9. Add Boiling Water and Coffee: Combine boiling water and instant coffee powder in a jug. Stir to dissolve, then add to cake batter and whisk to combine.
10. Bake the Cake: Divide batter evenly between prepared tins. Bake on the middle oven rack for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool in tins for 20 minutes before transferring to wire racks to cool completely.
11. Assemble Cake Layers: Place one cooled cake layer on a serving plate. Spread one-quarter of the ganache over the surface evenly.
12. Finish and Decorate: Add the second cake layer on top and cover the entire cake with remaining ganache. Use a piping bag fitted with a Wilton 1M tip to pipe random swirls on top for decoration.

Notes

• Use high-quality dark chocolate for best flavor in both cake and ganache.
• Vegetable oil helps keep the cake moist and tender.
• Instant coffee powder enhances the chocolate depth but is optional.
• Glucose syrup can be substituted with light corn syrup.
• Ensure eggs are at room temperature to aid emulsification.
• Allow cake layers to cool completely before frosting to prevent ganache melting.
• Microwave times may vary depending on appliance wattage; stir thoroughly to avoid overheating.

Keywords: chocolate fudge cake, one-bowl chocolate cake, chocolate ganache cake, easy chocolate cake, moist chocolate cake, homemade chocolate cake