Let me tell you something. There are chocolate cakes, and then there’s this chocolate cake. This is the kind of cake that makes you close your eyes when you take a bite. It’s rich. It’s soft. It’s fudgy. It’s got that deep chocolate flavor that makes you feel like you’ve just walked into a warm hug. I’m not kidding—it’s that good.
I first made this fudge chocolate cake on a day I really needed a pick-me-up. You know those days when everything feels gray? I looked in my pantry, saw a lonely bar of dark chocolate, some cocoa, and thought… “You know what? I’m going all in.” I mixed it up, popped it in the oven, and the smell that filled the kitchen? Pure magic. By the time it was ready, I didn’t even wait for it to cool. I cut a slice, took a bite, and actually said “wow” out loud. And I was alone in the room. That’s when I knew—this recipe was a keeper.
Since then, this has become my forever chocolate cake. Birthdays? Yep. Rainy Sundays? Always. Random Tuesday nights? Why not. It’s the kind of cake that works for every occasion. And the best part? You don’t need any fancy ingredients or tools. Just a bowl, a spoon, a little love, and a lot of chocolate.
What You’ll Need to Make Fudge Chocolate Cake
Here’s what goes into this beauty of a cake. Nothing weird or complicated—just real ingredients that bring all the flavor and fudgy goodness.
For the cake:
1 cup (230g) unsalted butter
200g good-quality dark chocolate (chopped or chips)
1 cup (200g) white sugar
½ cup (100g) brown sugar
¾ cup (75g) unsweetened cocoa powder
1 tsp vanilla extract
4 large eggs
1 cup (125g) all-purpose flour
½ tsp salt
1 tsp baking powder
Optional for extra fudginess:
½ cup sour cream or plain yogurt
½ cup strong brewed coffee (it brings out the chocolate flavor even more)
For the ganache topping (optional but HIGHLY recommended):
200g dark chocolate (use the good stuff)
½ cup (120ml) heavy cream
1 tsp butter for shine
How to Make Fudge Chocolate Cake at Home
Melt the butter and chocolate
In a large pot or microwave-safe bowl, melt the butter and chocolate together until smooth and glossy. Stir gently to combine. Let it cool slightly—you don’t want to cook the eggs with it.
Add sugar and cocoa
Whisk in the white sugar, brown sugar, and cocoa powder until everything is well mixed and dark and dreamy. This is where the fudge magic starts.
Add eggs one at a time
Crack in the eggs, one by one, whisking well after each one. You want the batter to get thick and silky.
Add vanilla, sour cream, and coffee (if using)
Stir in the vanilla extract, and if you’re using sour cream and coffee, now’s the time. These two give the cake even more moisture and richness.
Mix in the dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly fold the dry mix into the wet mix. Don’t overmix! Just combine until there are no more flour streaks.
Pour and bake
Pour the thick batter into a greased 9-inch cake pan (or line it with parchment). Smooth the top. Bake at 175°C (350°F) for about 30–35 minutes. You want the edges set but the center still slightly gooey. That’s where the magic happens. Let it cool in the pan for 10 minutes, then turn out and cool completely on a rack.
Let’s Talk Ganache
You don’t have to top this cake with ganache, but let me tell you—if you do, it takes things to a whole other level. It’s glossy. It’s rich. It melts into the top of the cake like a soft chocolate blanket.
Just heat the cream until it starts to simmer. Pour it over the chopped chocolate. Wait a minute. Stir slowly. Add that tiny bit of butter and watch it shine. Then pour it over the cake and let it set. You’ll thank yourself later.
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Tips for the Best Ever Fudge Cake
Use good chocolate
Don’t skimp here. The better the chocolate, the better the cake. Go for at least 60% cocoa dark chocolate.
Don’t overbake
Keep an eye on it. You want it set around the edges but slightly soft in the center. That’s where all the fudginess hides.
Chill before slicing
If you can resist the smell and wait, let the cake cool completely or even chill it. It makes cutting neat slices easier and the texture turns amazing.
Want it extra gooey?
Serve it warm with a scoop of vanilla ice cream. Trust me—it’s a whole mood.
Why Everyone Falls in Love with This Cake
It’s rich, but not too heavy. Sweet, but not too much. Fudgy, moist, chocolatey—all the things you want in a dessert. It’s not dry, it’s not crumbly. It’s just perfect. Every single bite feels like a special treat, even if you’re eating it out of the pan with a spoon (been there, done that).
My kids love it. My mom asks for it every time I visit. Even my chocolate-skeptic husband? He asks for seconds. And if there’s ever a leftover slice the next morning… let’s just say I accidentally eat it with my coffee.
Make It Yours
Want to add something fun? You totally can. Here are a few ideas to try out:
Add nuts – Chopped walnuts or pecans give a nice crunch
Add chocolate chips – For extra gooey bites
Swirl in peanut butter – For a salty-sweet combo
Top with berries – Raspberries go so well with dark chocolate
Turn it into cupcakes – Same batter, just shorter baking time
How to Store This Fudge Chocolate Cake
If you somehow don’t eat it all right away (which is rare), it stores beautifully. Keep it in an airtight container at room temperature for up to 3 days. Or pop it in the fridge—it gets even denser and fudgier. You can even freeze it. Just wrap slices tightly and freeze for up to 2 months. When you need a treat, defrost and enjoy.
Fudge Cake FAQ – Just in Case You’re Wondering
Can I make it gluten-free?
Yes! Use your favorite 1:1 gluten-free flour blend.
Can I use milk chocolate?
You can, but it will be much sweeter and less fudgy. Dark chocolate is best.
What if I don’t have brown sugar?
No worries. Use all white sugar. It’ll still be delicious, just slightly less moist.
Do I have to make the ganache?
Nope. The cake is amazing on its own. But if you want that shiny, glossy finish—go for it.
Can I double the recipe?
Yes! Just use a larger pan and add a little more baking time. Watch the center closely.
Ultimate Fudge Chocolate Cake
Ingredients
For the cake:
- 1 cup 230g unsalted butter
- 200 g dark chocolate chopped or chips
- 1 cup 200g white sugar
- ½ cup 100g brown sugar
- ¾ cup 75g unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup 125g all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- Optional for extra fudginess:
- ½ cup sour cream or plain yogurt
- ½ cup strong brewed coffee
For the ganache topping (optional):
- 200 g dark chocolate
- ½ cup 120ml heavy cream
- 1 teaspoon butter
Instructions
- Melt the butter and chocolate together in a heatproof bowl or pot until smooth, then let it cool slightly.
- Whisk in both sugars and the cocoa powder until the mixture is smooth and dark.
- Add the eggs one at a time, whisking well after each, then stir in vanilla, sour cream, and coffee if using.
- In a separate bowl, mix the flour, baking powder, and salt, then fold into the wet ingredients until just combined.
- Pour the thick batter into a greased or lined 9-inch cake pan, smooth the top, and bake at 175°C (350°F) for 30–35 minutes. The edges should be set, and the center still slightly soft.
- Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- Ganache topping:
- Heat the cream until it begins to simmer, then pour over chopped chocolate. Wait 1 minute, stir until smooth, add butter for shine, and pour over the cooled cake. Let it set before slicing.
Notes
- Use high-quality dark chocolate (at least 60% cocoa) for best results
- Don’t overbake to keep the center gooey and fudgy
- Chill the cake before slicing for cleaner edges and denser texture
