Dark Chocolate Fudge Cake

Name: Dark Chocolate Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter, melted; 1 cup dark chocolate, chopped; 1 cup granulated sugar; 3/4 cup brown sugar, packed; 4 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 cup cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup heavy cream; 8 ounces dark chocolate, chopped; 1 tablespoon unsalted butter

Highlighted under: Sweet Oven Classics

I absolutely love making this Dark Chocolate Fudge Cake whenever I want to impress my friends or family. It's rich, decadent, and has the perfect balance of sweetness and intensity from the dark chocolate. The best part is how simple it is to whip up! With just a few ingredients, I can create a show-stopping dessert that everyone raves about. Plus, it stays moist for days, making it a perfect make-ahead treat for special occasions or a casual gathering. You won’t regret trying this recipe!

Created by

Callie Morgan

Last updated on 2026-02-15T00:13:36.369Z

I remember the first time I made this Dark Chocolate Fudge Cake; it was for a friend's birthday. I wanted to create something rich and chocolatey that would knock their socks off. The combination of high-quality dark chocolate and the use of espresso really elevates the flavors, making every bite an indulgent experience.

After experimenting with various recipes, I found that using melted chocolate mixed with cocoa powder creates a fudgy texture that is simply irresistible. I highly recommend serving it with a dollop of whipped cream and a sprinkle of sea salt for the ultimate flavor boost!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Tips for Perfecting Your Fudge Cake

When making this Dark Chocolate Fudge Cake, it's crucial to use high-quality dark chocolate, as it significantly impacts the flavor. Look for chocolate with at least 70% cocoa solids for a richer taste and better melting properties. Using chocolate chips can be convenient, but they often contain stabilizers that might alter the desired consistency of your batter.

Beat the eggs into the sugar mixture thoroughly, as this incorporates air that helps the cake rise during baking. Ensure that your mixture has a velvety texture before adding the dry ingredients. If things look too grainy, you may not have whisked them enough — this step is vital for achieving a smooth, even cake.

Making the Ganache Like a Pro

Ganache can be tricky, but with a few tips, you can master it. When you heat the heavy cream, watching for small bubbles around the edges before it simmers ensures you don't boil it, which could lead to a greasy texture. After adding the chocolate and butter, stirring continuously until shiny and smooth is essential; this is where the emulsion happens.

Let the ganache cool slightly at room temperature before pouring it over your cake. This prevents it from running off too quickly and gives you that beautiful drip effect around the edges. If it cools too much and thickens, you can gently reheat in short bursts in the microwave, stirring to maintain the glossy finish.

Ingredients

For the Fudge Cake

1 cup unsalted butter, melted
1 cup dark chocolate, chopped
1 cup granulated sugar
3/4 cup brown sugar, packed
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt

For the Ganache Topping

1 cup heavy cream
8 ounces dark chocolate, chopped
1 tablespoon unsalted butter

Optional Garnish

Whipped cream
Sea salt
Fresh berries

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

Melt Chocolate and Butter

In a medium saucepan, combine the melted butter and chopped dark chocolate over low heat, stirring until smooth.

Mix Wet Ingredients

Remove from heat and whisk in granulated sugar, brown sugar, eggs, and vanilla extract until well combined.

Combine Dry Ingredients

In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.

Combine All Ingredients

Gradually fold the dry mixture into the wet mixture until just combined. Do not overmix.

Bake the Cake

Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Prepare Ganache

While the cake cools, heat the heavy cream in a saucepan until simmering. Remove from heat, add the chopped dark chocolate and butter, stirring until smooth.

Top the Cake

Once the cake has cooled, pour the ganache over the cake, allowing it to drip down the sides.

Serving Suggestion

Serve with whipped cream and fresh berries for a delightful touch.

Pro Tips

Use high-quality dark chocolate for the best flavor and always allow the cake to cool before adding ganache for a cleaner finish.

Storage and Serving Suggestions

After you bake this cake, allowing it to cool completely is crucial for preserving its moist texture. Store the cake in an airtight container at room temperature for up to four days, or in the refrigerator for up to a week. You can also freeze the cake; just wrap it tightly in plastic wrap and aluminum foil to keep it fresh for up to three months.

For serving, consider pairing the cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream, which balances the rich chocolate flavor beautifully. To elevate the experience, a sprinkle of sea salt or a drizzle of caramel can add an exciting textural contrast to the creamy ganache.

Possible Variations

Feel free to experiment with this recipe by adding your favorite flavors. A teaspoon of espresso powder can enhance the chocolate flavor, providing a deeper, more complex taste. Alternatively, incorporating orange zest into the batter will provide a bright contrast to the richness of the chocolate, making it a delightful twist.

For a more decadent experience, try adding chocolate chips to the batter before baking. This will result in gooey pockets of chocolate that melt into the cake, creating an irresistible texture. You can also switch things up by using different types of chocolate ganache; a milk chocolate or white chocolate variation can give a sweeter, creamier topping.

Questions About Recipes

→ Can I use milk chocolate instead of dark chocolate?

While you can, the cake will be sweeter and less rich. Dark chocolate is recommended for the best flavor.

→ How should I store leftovers?

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze the cake?

Yes, you can freeze the baked and cooled cake for up to 3 months. Wrap it tightly in plastic wrap.

→ What can I use as a substitute for eggs?

You can use unsweetened applesauce or flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water for each egg) as a substitute.