Name: Chocolate Fudge Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 480 g (3 cups) plain flour; 460 g (2 ¼ cups) caster sugar; 140 g (1 ¼ cups) cocoa powder; 1.5 tsp bicarbonate of soda (baking soda); 1.5 tsp baking powder; 1.5 tsp salt; 4 large eggs; 360 ml (1 ½ cups) buttermilk; 120 ml (½ cup) vegetable oil; 2 tsp vanilla extract; 360 ml (1 ½ cups) boiling water; 2 tsp espresso powder (optional); 390 g (2 cups + 2 tbsp) dark chocolate; 300 ml (1 ¼ cups) double cream; 200 g (¾ cup + 2 tbsp) unsalted butter; 160 g (1 cup + 2 tbsp) icing sugar; 3 tsp vanilla extract; 1 tsp espresso powder (optional); 0.25 tsp salt

Jump to Recipe

If you adore rich, indulgent desserts, then this Chocolate Fudge Cake is going to become your new obsession. Layers of moist, deeply chocolatey sponge paired with a luscious, creamy fudge icing create a match made in heaven. Every bite bursts with intense cocoa flavor, enhanced by hints of espresso that bring out the best in the dark chocolate. This cake isn’t just a dessert; it’s an experience that delights all your senses, perfect for celebrations or a sweet treat any day of the week.

Chocolate Fudge Cake Recipe - Recipe Image

Ingredients You’ll Need

This Chocolate Fudge Cake relies on a handful of simple but essential ingredients that work together beautifully. Each one plays a vital role in building the perfect texture, rich chocolate flavor, and that irresistible fudgy finish.

Plain flour: Provides the structure to hold our cake’s tender crumb together perfectly.
Caster sugar: Adds sweetness and helps create that soft and moist texture we all crave.
Cocoa powder: Delivers the deep chocolate flavor and gorgeous dark color for the batter.
Bicarbonate of soda and baking powder: These leavening agents ensure the cake rises evenly and stays fluffy.
Salt: Enhances the chocolate flavor and balances the sweetness.
Eggs: Bind the ingredients and contribute to a rich, velvety crumb.
Buttermilk: Adds moisture while reacting with baking soda for tender softness.
Vegetable oil: Keeps the cake wonderfully moist without weighing it down.
Vanilla extract: A subtle aromatic note that complements the chocolate beautifully.
Boiling water (with optional espresso): This intensifies the chocolate flavor and smooths the batter for a silky finish.
Dark chocolate: The star of the fudge icing, giving the cake its rich, velvety topping.
Double cream and unsalted butter: Combine to create a creamy, luscious fudge texture.
Icing sugar: Sweetens and thickens the frosting for perfect spreading consistency.
Espresso powder, salt, and vanilla (for icing): Highlight the chocolate’s depth and balance the sweetness in the fudge icing.

How to Make Chocolate Fudge Cake

Step 1: Preparing the Dry Ingredients

Start by preheating your oven to 160°C (320°F) and greasing and lining four 8-inch cake tins. Then, sift together the plain flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda, and salt into a large bowl. Whisk them quickly to combine. This ensures all your dry ingredients are evenly mixed, which is the key to a consistent cake texture.

Step 2: Mixing the Wet Ingredients

In a separate jug or bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until completely combined. Incorporating the wet ingredients separately helps achieve a smooth batter when combined with the dry ingredients.

Step 3: Bringing the Batter Together

Pour the wet mixture into the dry ingredients, then beat them together thoroughly. The batter will be thick, which is exactly what you want here. Don’t rush this step—making sure everything is well combined will result in a tender, even crumb throughout your Chocolate Fudge Cake.

Step 4: Adding the Boiling Water and Espresso

Next, dissolve espresso powder in the boiling water if you choose to use it; otherwise plain boiling water works fine. With your mixer on low speed, slowly drizzle in this hot liquid. This might seem unusual, but it transforms the batter, making it silky smooth and intensifies the chocolate flavor, creating that signature fudge cake richness.

Step 5: Baking

Divide the batter evenly among your prepared cake tins and pop them into the oven. After 20 to 25 minutes, they should spring back lightly when touched and a skewer inserted in the center will come out clean or with a few moist crumbs. Allow the cakes to cool for five minutes in the tins before turning them out onto a cooling rack to cool completely.

Step 6: Making the Chocolate Fudge Icing

To create that heavenly fudge icing, put the dark chocolate, double cream, unsalted butter, icing sugar, espresso powder, salt, and vanilla into a saucepan over low heat. Stir gently until the butter and chocolate are fully melted and combined into a smooth, glossy mixture. Then, set the fudge icing aside to cool completely—this step is crucial for the perfect spreadable texture.

Step 7: Assembling the Chocolate Fudge Cake

Once both the cakes and fudge icing are cool, it’s time to assemble. Spread a generous layer of fudge filling between each cake layer, stacking them carefully. Then use the remaining chocolate fudge icing to cover the top and sides beautifully. The end result is a cake that’s as stunning as it is scrumptious!

How to Serve Chocolate Fudge Cake

Garnishes

Simple garnishing can elevate your Chocolate Fudge Cake even further. Consider adding fresh raspberries or sliced strawberries to contrast the richness with a pop of brightness. A dusting of cocoa powder or chocolate shavings offers a touch of elegance and texture without overpowering the luscious fudge flavor.

Side Dishes

This cake pairs perfectly with lightly whipped cream or a scoop of vanilla ice cream. For a more decadent option, a drizzle of salted caramel sauce adds a heavenly sweet-salty balance. Fresh berries or a fruit compote also add zing and freshness to every bite, helping cut through the richness.

Creative Ways to Present

For a show-stopping presentation, serve individual slices with edible flowers or chocolate curls on top. You can also turn the layers into cupcakes for a more casual gathering, using the fudge icing as a luscious frosting swirl. Chocolate Fudge Cake also looks gorgeous dusted lightly with powdered sugar or served with a side of espresso for coffee lovers.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, wrap the cake tightly in cling film to prevent it from drying out and store it in the refrigerator. It will keep well for up to 4 days, maintaining both moisture and that fudgy flavor you love.

Freezing

Chocolate Fudge Cake freezes beautifully. Wrap individual slices or the entire cake (once iced) tightly in plastic wrap and then foil to protect from freezer burn. Stored this way, it will keep for up to 3 months. Just thaw overnight in the fridge before serving.

Reheating

To enjoy the cake fresh from the fridge, let slices come to room temperature for about 30 minutes. You can also warm a slice gently in the microwave for 10 to 15 seconds—this softens the fudge icing and makes the cake feel freshly baked.

FAQs

Can I make this Chocolate Fudge Cake dairy-free?

Absolutely! Use dairy-free butter and cream alternatives, such as coconut cream or cashew cream, and a dairy-free chocolate to keep the rich, fudgy flavor while making it suitable for lactose-intolerant guests.

Is the espresso powder necessary?

Espresso powder isn’t essential but highly recommended as it deepens and intensifies the chocolate flavor without adding any coffee taste. If you don’t have any on hand, simply omit it without worry.

Why four cake tins? Can I use fewer?

Using four cake tins makes evenly sized, thin layers that stack beautifully and bake quickly. If you have fewer tins, you can bake in batches or use fewer layers, but your baking time will be longer and layer thickness will vary.

How can I tell when the cake is done?

The cake layers will shrink slightly from the sides and feel springy to the touch. A skewer inserted into the center should come out clean or with a few moist crumbs but not wet batter. This ensures a perfectly baked, moist cake.

Can I make the cake a day ahead?

Yes! Making your Chocolate Fudge Cake a day before serving actually allows the flavors to meld beautifully. Keep it wrapped tightly and refrigerated, then bring to room temperature before slicing and serving.

Final Thoughts

This Chocolate Fudge Cake is truly a showstopper—rich, moist, and decadently fudgy in every bite. It’s one of those recipes you’ll want to make over and over, sharing with friends and family because it simply makes any occasion feel extra special. So, don your apron, embrace the chocolatey goodness, and treat yourself to this unforgettable cake experience!

Chocolate Fudge Cake Recipe

★★★★★

5.1 from 19 reviews

Author: Lana
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This decadent Chocolate Fudge Cake combines rich cocoa, silky dark chocolate, and a luscious fudge frosting to create the ultimate indulgent dessert. Perfectly moist layers enhanced with espresso-infused boiling water create a glossy, tender crumb, while the buttery chocolate fudge icing envelops the cake for an irresistible finish.

Instructions

Prepare Cake Pans: Preheat your oven to 160°C (320°F). Grease and line four 8-inch cake tins with baking paper, then set them aside while you prepare the batter.
Mix Dry Ingredients: In a large bowl, sift together plain flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda, and salt. Whisk to combine evenly and set aside.
Combine Wet Ingredients: In a separate jug or bowl, beat together eggs, buttermilk, vegetable oil, and vanilla extract until fully blended.
Mix Wet and Dry: Pour the wet ingredients into the dry mixture and beat them together thoroughly. The batter will be thick—this is expected and perfect for a moist cake.
Add Boiling Water Mixture: Dissolve espresso powder (if using) in boiling water. With your mixer on low speed, gradually drizzle in the hot espresso water and mix until the batter becomes smooth and shiny.
Divide and Bake: Pour the batter evenly into the prepared cake tins. Bake in the preheated oven for 20-25 minutes, or until the cakes start to shrink from the pan edges and a skewer inserted into the center comes out clean or with a few moist crumbs.
Cool the Cakes: Let the cakes cool in their tins for 5 minutes before turning them out onto a wire rack to cool completely.
Make the Fudge Icing: In a large saucepan, combine dark chocolate, double cream, unsalted butter, icing sugar, vanilla extract, espresso powder (if using), and salt. Heat gently, stirring constantly until all ingredients are melted and well combined into a smooth, glossy mixture. Remove from heat and allow to cool.
Assemble the Cake: Once the cake layers and fudge icing have cooled completely, spread a layer of fudge icing between each cake layer. Use the remaining frosting to cover the top and sides of the assembled cake evenly.
Serve and Enjoy: Allow the cake to set slightly at room temperature before slicing. Enjoy this rich and moist chocolate fudge cake with friends and family!

Notes

Using boiling water with espresso powder enhances the chocolate flavor and gives a moist texture.
Make sure all cake layers are completely cooled before applying the fudge icing to prevent melting.
The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
For best results, use high-quality dark chocolate with at least 70% cocoa content.
If you don’t have buttermilk, substitute by mixing 1½ cups milk with 1½ tbsp lemon juice or white vinegar and let it sit for 5 minutes.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American