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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!
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!
Why You'll Love This 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
- 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
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
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!
You can follow my recipe here to make a two layer chocolate cake!
You can place the chocolate ganache in the fridge if you need it to set faster.
I don’t recommend switching up the cocoa powder! Not sure if what you have is dutch processed? Check the ingredients label. If it mentions acidity regulators or alkali, then it’s dutch process cocoa powder.
You can make the chocolate ganache ahead of time and set it in the fridge. Once ready to frost the cake, take out and let come to room temperature before frosting the cake. You can make the cake ahead of time too and leave at room temperature tightly covered for one day or freeze it. Wrap the cooled cake in plastic wrap and freeze for up to 2 months. Let thaw at room temperature before frosting.
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.
More Chocolate Cake Recipes You'll Love
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
Video
Equipment
- Mixing Bowls
Ingredients
Chocolate Cake
- ¾ cup all-purpose flour
- ½ cup +2 Tablespoon granulated sugar
- 6 Tablespoons unsweetened Dutch processed cocoa powder
- ⅛ teaspoon salt
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 egg
- ½ cup water, hot
- ¼ cup sunflower or canola oil (or other neutral oil)
- ¼ cup milk (regular or dairy free)
- ½ teaspoon vanilla extract
Fudgy Ganache Frosting
- 1 cup heavy cream or full fat coconut cream SEE NOTES
- 8 oz 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!
Notes
Nutrition
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Yosmely
Made it Omg so easy and Delicious! 10/10
Laura B
What size eggs do you use in your recipes? I’m in the the UK if you think that makes any difference! Thank you 🙂
Gabby
Hi Laura! I use large eggs in my recipes!
Mehjabeen
Hi im soooo glad here's no sour cream and no coffee an no creaming method, i dont know why people complicate cake and use several baking pans an then play guessing games, i mean its better using just 1 pan
Gabby
I agree, simple is always best!
Rekha
Any options for egg ..as wanted to try eggless
Gabby
For eggless you can use the any eggless or vegan chocolate cake recipe on my site (like my eggless cupcakes), then use the fudge frosting on top.
Margaret G
It makes me very happy that this recipe doesn't call for any form of coffee. I can taste the tiniest amount and it ruins the cake for me.
Gabby
no coffee required in this one!