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Chocolate fudge cake recipe

Chocolate fudge cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Celebration cakes
  • Birthday cake
  • Chocolate birthday cake

This chocolate fudge cake is a must for all chocolate lovers, and the fudgy chocolate glaze is to die for. It's easy to make and absolutely delicious.

33 people made this

IngredientsMakes: 1 chocolate fudge cake

  • Chocolate fudge cake
  • 125g plain flour
  • 150g caster sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons instant coffee powder
  • 3/4 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 110g butter, softened
  • 175ml soured cream
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • Chocolate fudge glaze
  • 125ml whipping cream
  • 4 tablespoons caster sugar
  • 15g butter
  • 1 1/2 teaspoons golden syrup
  • 55g plain chocolate, chopped
  • 80g chopped pecans (optional)
  • 1/2 teaspoon vanilla extract
  • 10 pecan halves (optional)

MethodPrep:40min ›Cook:30min ›Extra time:1hr chilling › Ready in:2hr10min

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm round tin and line bottom with baking parchment.
  2. In a large bowl stir together flour, 150g sugar, cocoa, instant coffee, bicarb and salt. Beat in 110g softened butter, soured cream, egg and 1/2 teaspoon vanilla. Beat on medium speed for 3 minutes. Pour cake mixture into prepared tin.
  3. Bake in preheated oven for 30 to 35 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool for 10 minutes in tin, then turn out onto a wire rack. Gently peel off baking parchment. Cool completely.
  4. For the chocolate fudge icing: In a small saucepan combine cream, sugar, butter, golden syrup and chocolate chips. Cook over medium heat stirring constantly, until mixture boils. Continue to cook stirring constantly for 5 minutes. Remove from heat and cool 10 minutes. Stir in vanilla, and chopped nuts (if using).
  5. Place cake on serving plate. Pour the chocolate fudge glaze evenly over cake, allowing some to run down sides. Arrange nuts on top, if using. Chill in the fridge until glaze is firm, about 1 hour.

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Reviews & ratingsAverage global rating:(18)

Reviews in English (16)

I made this for my daughters birthday it didn't rise very much but when glaze covered it, it looked good. I also puts bar of milk, dark and white chocolate chopped up into the mix OMG was to die for...-11 Jun 2017

Followed the instructions to the letter and the cake came out 2 cm high. I will ice it with the fudge icing tomorrow and try to pass it off as a dessert decorated with chocolate dipped strawberries. I'm sure it will taste delicious [because I know what's gone into it] but a cake it is not !-05 Mar 2016

really nice cake i tried it with out the nuts i absolutely loved it it was the best cake i have ever tasted-05 Jan 2014

Favorite Fudge Birthday Cake

This quadruple-layer cake isn't nearly as fussy to make as you might think. It starts out as a standard two-layer cake, then each layer is cut in half and stacked, with an easy filling in between the layers. The result is a moist cake that keeps well without refrigeration looks spectacular when cut, and tastes even better than it looks!

Want to make 2 dozen cupcakes instead of a layer cake? Enjoy our recipe for Favorite Fudge Birthday Cupcakes with 7-Minute Icing.


  • 2 cups (397g) sugar
  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons (11g) Instant ClearJel or cornstarch
  • 3/4 cup (64g) Dutch-process cocoa
  • 2 teaspoons baking powder
  • 2 teaspoons espresso powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs, at room temperature
  • 3/4 cup (149g) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/4 cups (283g) water
  • 2 cups (340g) chopped semisweet chocolate or chocolate chips
  • 3/4 cup (170g) cream (light, whipping, or heavy) or milk, or a combination*
  • Flavors of your choice (see filling directions below)
  • 1 1/3 cups (227g) chopped semisweet chocolate or chocolate chips
  • 1/2 cup (113g) cream (light, whipping, or heavy)


Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) two 8" x 2" round cake pans. Note: These pans need to be at least 2" tall if you have non-standard, shorter 8" pans, substitute 9" round pans.

To make the cake: Whisk together the dry ingredients. Add the eggs, oil, vanilla, and water, beating until smooth. Pour the batter into the prepared pans.

Bake the cakes for 35 to 38 minutes (a bit less if you use a 9" pan), or until a cake tester inserted into the center comes out clean. Cool the cakes in the pan for 15 minutes, then turn them out of the pans to cool completely on a rack.

To make the filling: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Stir to melt the chocolate completely, reheating very briefly if necessary.

Perfect your technique

Favorite Fudge Birthday Cake

Now you have a choice. You may either flavor the filling all one flavor, or use a different flavor for each layer of filling. For all one flavor, use 3 tablespoons of your favorite liqueur — Frangelico (hazelnut), Kahlua (coffee), or Framboise (raspberry) are all good choices. Or try 2 tablespoons rum. Alternatively, add 1 tablespoon espresso powder or flavor to taste with a bottled extract (coconut, peppermint, cherry, almond. ) To mix and match flavors, divide the filling into three parts, and flavor each differently to taste, with an extract or with about 1 tablespoon liqueur for each flavor.

Divide the cooled layers in half horizontally, to make four layers. Place one layer on a serving plate, and spread with filling. Repeat with the next two layers. Top with the final cake layer. Note: The filling should be soft but not soupy. If it seems too runny to sit nicely atop the layers, simply let it rest at room temperature (or in the fridge, for quicker results) until it thickens up a bit.

To make the icing: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft.

Stir to melt the chocolate completely, reheating very briefly if necessary. Pour and spread the icing over the top of the cake, letting it drip over the edges and down the sides.

Once it's done dripping, you may smooth the sides with an icing spatula, if desired. Allow the cake to rest, covered with a cake cover (or a big turned-over bowl) until the chocolate is set overnight is good, though several hours are sufficient.

1 3/4 cup flour
2 cups brown sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 pinch salt
2 eggs
1/2 cup vegetable oil
1 cup cola
1 cup buttermilk
1 teaspoon vanilla extract

1/4 cup unsalted butter
3 tablespoons cocoa powder
1/3 cup cola
4 cups powdered sugar

Preheat the oven to 350 degrees F. Grease a 9x13 baking dish.

Sift the flour, brown sugar, cocoa powder, baking soda, baking powder, and salt together into a large bowl.

Make a well in the center of the flour mixture. Add the eggs, oil, cola, buttermilk, and vanilla to the well and stir until the batter is smooth.

Transfer the cake batter to the greased baking dish. Place the cake in the oven and bake at 350 degrees F for 40-45 minutes or until the cake tests done.

Let the cake cool to room temperature on a wire rack.

For the frosting, combine the butter, cocoa powder, cola, and powdered sugar in a mixing bowl. Beat on medium speed with an electric mixer until smooth. Frost the cooled cake.

Makes one 9" cake Servings

Step 1

Preheat oven to 350˚. Butter pans and line bottoms with parchment. Butter parchment, then dust with flour, tapping out excess.

Step 2

Heat chocolate in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let water touch bowl), stirring, until chocolate is melted. Let cool, then whisk in buttermilk, vanilla, and almond extract.

Step 3

Meanwhile, whisk flour, almond meal, cocoa powder, baking powder, baking soda, and salt in a large bowl until no lumps remain.

Step 4

Using an electric mixer on medium-high speed, beat butter and brown sugar in another large bowl until light and fluffy, 3–4 minutes. Add eggs, one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Continue beating until mixture is almost doubled in volume and very light, airy, and pale yellow, 5–6 minutes—it’s important that no lumps remain.

Step 5

Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions, beginning and ending with dry ingredients.

Step 6

Divide batter evenly between prepared pans smooth tops. Bake cake until top is firm to the touch and a tester inserted into the center comes out clean, 35–45 minutes. Transfer pans to a wire rack and let cake cool 10 minutes before turning out onto rack. Let cool completely.

Frosting and Assembly

Step 7

Heat chocolate in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let water touch bowl), stirring, until chocolate is melted. Let cool, then whisk in vanilla and almond extract.

Step 8

Using an electric mixer on medium-high speed, beat powdered sugar, butter, and salt in a medium bowl until light and fluffy, 2–3 minutes. Scrape down sides of bowl, then gradually beat in chocolate mixture until frosting is smooth and shiny and no lumps remain, about 2 minutes. Cover and chill until slightly firmed up, about 30 minutes.

Step 9

Place 1 cake layer on a cake stand or large plate. Spread ⅔ cup frosting on cake and smooth to edges with an offset spatula or the back of a spoon. Place second cake layer on top. Spread remaining frosting over top and sides of cake.

Step 10

Do Ahead: Cake (without frosting) can be baked 1 day ahead. Store tightly wrapped at room temperature. Cake can be assembled 1 day ahead. Cover and store at room temperature.

How would you rate Chocolate Fudge Cake?

This is really good! The almond meal in the cake doesn't make it taste of almond, but it makes for a slightly denser and more tender crumb than usual. I made my own almond meal by pulsing 85g of raw almonds in a food processor until very finely ground. The cake itself is very rich and chocolatey, but the frosting is pretty mild in terms of chocolate flavour. I think you could go as far as using unsweetened chocolate in the frosting if you want a more intense result. I baked it in a 9 by 13 pan, no need to adjust the oven temperature.

This recipe is FANTASTIC. I transitioned it into cupcakes instead of the two 9" cakes and ended up with 30 amazing cupcakes. Bake them on 18 minutes for the best result! Love this recipe and will certainly make it again.

It was very easy to make, rich and decadent even without frosting, so it made me google: „how much slices of chocolate cake for breakfast is still ok?” (I baked it in a big loaf pan - totally worked)

Chocolate Fudge "Blackout" Cake

Ebinger's, a lost-but-not-forgotten Brooklyn bakery, made their original version of this cake famous. Our recipe, based on the spirit of Blackout Cake if not its exact ingredients, marries a moist chocolate layer cake with rich, pudding-like filling and thick ganache icing — plus Ebinger's trademark cake-crumb coating.


  • 1 cup (170g) semisweet chocolate chips
  • 1/8 teaspoon salt
  • 2 tablespoons (25g) sugar
  • 1/2 teaspoon espresso powder, optional for enhanced chocolate flavor
  • 1 large egg, at room temperature
  • 1 cup (227g) heavy cream
  • 1 teaspoon vanilla extract or 1 to 2 tablespoons liqueur (e.g., Kahlua)
  • 2 cups (397g) sugar
  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons (14g) Cake Enhancer, Instant ClearJel, or cornstarch
  • 3/4 cup (64g) Dutch-process cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder, optional for enhanced chocolate flavor
  • 4 large eggs, at room temperature
  • 3/4 cup (149g) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/4 cups (283g) water
  • 1 1/2 cups (255g) chocolate chips or chopped semisweet or bittersweet chocolate
  • 3/4 cup (170g) heavy cream


You'll want to let the filling set overnight, so make it the day before you bake the cake. Place the chocolate chips, salt, sugar, and espresso powder in a blender or food processor and pulse until finely ground.

Add the egg and pulse just until everything is well combined the mixture may start to form a cohesive mass.

Heat the cream in a bowl in the microwave, or in a pan set over medium-high heat. Heat until the cream’s just short of a full rolling boil it should be bubbling vigorously around the edges, with larger bubbles rippling across the interior. The temperature should be at least 205°F. If the cream's not hot enough it won't cook the egg, and the filling won't set properly.

Turn on the blender or processor, and slowly add the cream. Scrape down the sides of the container if necessary. Add the vanilla, or liqueur of your choice, and pulse to blend.

Take it a step further

Baking with espresso powder

Pour the pudding into a shallow bowl, and refrigerate it until chilled and thickened, 2 hours to overnight.

Preheat the oven to 350°F. Lightly grease two 8" x 2" round cake pans. Line them with 8" parchment circles, if desired, and grease the parchment this step will ensure your cake's crumble-free turnout from the pan.

To make the cake: Whisk together the dry ingredients.

Add the eggs, oil, and vanilla beat on medium speed for 2 minutes, scraping the bottom and sides of the bowl.

Stir in the water the batter will be thin.

Pour the batter into the two prepared pans.

Bake the cakes for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cakes from the oven. Cool them for 15 minutes, then turn them out of the pans to cool completely on a rack.

To make the icing: Combine the cream and chocolate in a microwave-safe bowl or in a saucepan. Heat until the cream is steaming and showing small bubbles around the edge.

Remove the chocolate/cream from the microwave or burner, and stir until the chocolate is melted and the mixture becomes completely smooth, with no lighter areas remaining visible.

Refrigerate the icing for 30 minutes. Beat the chilled icing briefly, until it thickens a bit and becomes spreadable.

To assemble the cake: Cut the domed tops off both cake layers these will become your crumb coating.

Place one layer on a serving plate. For best presentation, lay strips of parchment around the edge of the plate before laying the cake on top these will catch the inevitable icing drips, and can be removed once you're done icing the cake.

Top the cake with the filling, spreading it evenly to the edges.

Center the second layer of cake atop the filling.

Spread the icing over the top and onto the sides of the cake.

Crumble the reserved cake, and gently press it onto the top and sides of the assembled cake.

Serve immediately, or within a couple of hours. For longer storage, refrigerate. This cake is best served the same day it's made, or within 24 hours. Freeze, well-wrapped, for longer storage. You may also choose to freeze individual slices — for those times when you HAVE to have a piece of chocolate cake!

Recipe Summary

  • 1 ½ cups white sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs eggs
  • 1 cup milk
  • 1 tablespoon fresh lemon juice
  • ½ cup unsweetened cocoa powder
  • 1 cup hot water
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter

Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.

In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.

Mix cocoa and hot water together, and beat into batter.

Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting.

Luxury chocolate fudge recipe request

Does anyone have a high quality fudge recipe? I've gotten so many recipes from here I am hoping you can help.

I don’t know about luxury, but this is how my mom has always made it, and it’s just divine. Just melts in your mouth. I’m Homer Simpson salivating over here just thinking about it.

Yes, it’s just the one off the marshmallow fluff label. Yes, it’s the one from before they changed it.

My brothers and I used to get in so much trouble for eating the whole pan the night it was made. She had to stop making it except on Christmas.

I take it to my in-laws’ family functions now and it’s always a hit.

I second this one! I just use the recipe straight off the Kraft Marshmallow Creme label. I also use Ghirardelli semi sweet bars.

Yep I love the fluff recipe too! I can't make it, cause I just eat it.

My favorite recipe is a follows:

1 can sweetened condensed milk

3 cups dark Chocolat chips

2 tablespoons of red wine

Line an 8x8 pan with tin foil.

Combine condensed milk and chocolate in a pot over medium heat. Stir continuously until its all melted and mixed, remove from heat, and stir in salt and wine. Pour into the prepared pan and refrigerate until solidified. Once it's done, lift it out by the tin foil, peel the foil off and cut into cubes.

This is the one I make several batches of every December:

1 C whole milk or half and half

2 oz unsweetened chocolate, chopped

Prepare a loaf pan, buttering bottom and sides. Lightly butter the inside of a medium saucepan (keeps crystals from forming). Add sugar, half and half, chocolate, and corn syrup. Bring to a boil, stirring constantly to dissolve sugar.

When mixture boils, attach candy thermometer and cook, stirring occasionally (medium heat or a bit higher) until thermometer reads 236 degrees F.

Immediately put pan in cold water to cool mixture (I use my sink). Add butter and vanilla without stirring. Let cool, without stirring, until thermometer reads about 150.

Remove pan from water and stir with a heavy wooden spoon until mixture gets thick, loses its sheen, and holds its shape. This is the trickiest part it goes from 'not ready, it's going to be sticky goo' to 'too much stirring, now it's hard' in less than 30 seconds. Immediately pour mixture into prepared pan and let cool at room temperature.

I don’t use egg in this recipe, doesn’t need it really. I substitute sugar for condensed milk it’s way yummier. Sticky & chewy but delicious, has that caramel texture. Once set I slowly heat up Whittaker’s milk chocolate with a tiny bit of butter and a dash of cream, pour that ganache over top, set and yummo! Great with a hot cuppa.

My mother made this for me when I was a kid and I now make it for my kids.
But for the people that have had the problem with the egg cooking in the fudge….. try putting your egg in with the butter sugar and cocoa powder before you put it on the stove top.
I also put into it half a cup of chopped dried raisins and chopped walnuts and you can play around with the essence flavoring…… I have used orange run strawberrie and peppermint essences in the past

A couple of problems.
1. It didn’t make enough fudge to cover a pack of wine biscuits.
2. The egg cooked in the fudge so I ended up with bits of cooked egg in my slice.
Any advice?

Double your mixture (having more is better than having less) make sure your mixture isn’t boiling hot or on the stove when you put the egg in. Hopefully that helps.

The Best Ever Chocolate Fudge Cake Recipe

I made this moist and dense eggless chocolate fudge cake recipe 2 months back for my uncle’s birthday. Didn’t get a chance to blog about it until now. Also captured the video while I was making the cake. Hope to upload it shortly.

I was already too excited that my favorite uncle was visiting us from India and to add to the excitement he was celebrating his birthday too during the short visit! Now that definitely requires a cake and not any ordinary cake but this rich chocolate fudge cake without eggs.

As much as I was planning to bake him a wonderful birthday cake, that was also exactly the time for yet another important religious ceremony at our house and I couldn’t get to the cake as early as I wanted to. That’s when I was searching Pinterest for simple birthday cake ideas and I landed on this one layer fudge cake recipe.

It was perfect because I had just 3 more hours until the evening to bake and frost the cake and making an elaborate two or three layered cake was ruled out. I needed a quick fix recipe which looked and tasted great too. This chocolate fudge cake recipe fit the bill and I began the cake prep.

I had a lot of Kefir at home and decided to use that as an egg substitute for the 2 eggs used in the original recipe. I didn’t make much changes other than that, except for topping the ganache frosting with sprinkles. I have a big list of the best eggless chocolate cake recipes in the blog and this no egg, moist and rich chocolate fudge cake definitely joins the list especially that it’s so easy to put together in a short span of time and yet delivers big on taste and texture.


Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease two 20cm (8in) deep sandwich tins then line the base of each tin with baking parchment.

Blend the cocoa and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Divide the cake mix equally between the prepared tins and level the surface.

Bake in the pre-heated oven for about 25-30 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

To make the icing, warm the apricot jam in a very small pan, then spread a little over the base of one cake and the top of the other. Break the chocolate into pieces and gently heat with the cream in a heatproof bowl set over a pan of simmering water for about 10 minutes or just until the chocolate has melted, stirring occasionally.

Remove the bowl from the heat and stir the chocolate mixture to make sure it has completely melted. Leave to cool until it is on the point of setting then spread on top of the apricot on both cakes. Sandwich the cakes together and use a small palette knife to smooth the icing on the top. Keep in a cool place until ready to serve.

The cake can be frozen (iced or un-iced) for up to 1 month. Store in a round freezer-proof container about 2.5cm (1in) bigger than the diameter of the cake. Sit the cake on the inside of the lid and place the container over the top. Seal, label and freeze. If the cake is frozen iced, the icing will not be quite as shiny once thawed. To defrost, release the lid but leave in position and thaw for 4 hours at room temperature.