Dark Chocolate Fudge Cake

Name: Dark Chocolate Fudge Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 200g dark chocolate (minimum 70% cocoa); 150g unsalted butter; 250g granulated sugar; 4 large eggs; 100g all-purpose flour; 60g cocoa powder; 1 tsp vanilla extract; 1/2 tsp salt; 1 tsp espresso powder (optional)

Highlighted under: Homemade Baking Ideas

I love indulging in rich chocolate desserts, and this Dark Chocolate Fudge Cake never disappoints. Each bite is a delightful blend of deep chocolate flavor and a melt-in-your-mouth texture that's simply irresistible. I crafted this recipe to provide a balance between decadence and ease, making it a perfect treat for both special occasions and everyday cravings. The best part? It comes together quickly, ensuring everyone can enjoy a slice of this luscious cake without spending hours in the kitchen.

Created by

Isolde Bennett

Last updated on 2026-02-15T07:37:36.711Z

When I first attempted to make a fudge cake, I wanted it to be rich enough to satisfy any chocolate lover's fantasies. After several test batches, I discovered that a combination of dark chocolate and a touch of espresso really enhances the flavor, making it more complex and delicious.

I've found that using high-quality chocolate makes a significant difference in the outcome. It grants that smooth and luxurious texture, ensuring each slice is perfectly fudgy. Adding a sprinkle of sea salt on top before serving elevates the taste, creating a divine experience with every bite.

Why You'll Love This Cake
Intense chocolate flavor that satisfies cravings
Decadent, fudgy texture that melts in your mouth
Easily customizable with toppings like whipped cream or fruit

Understanding the Ingredients

The foundation of this Dark Chocolate Fudge Cake lies in its high-quality dark chocolate. Using chocolate with at least 70% cocoa content gives the cake an intense flavor profile that stands up well against the sweetness of the sugar. Don't be tempted to use chocolate chips; they contain stabilizers that can affect the cake's texture. Instead, opt for a good-quality bar that you would enjoy eating on its own.

Butter plays a crucial role in achieving that rich, fudgy texture. It adds moisture and a lush mouthfeel that blends beautifully with the chocolate. When melting the butter with the chocolate, ensure you do so gently over simmering water to avoid burning, which can impart a bitter flavor to the cake. If you need a dairy-free option, you can substitute with coconut oil for a slightly different, yet delicious, taste.

Perfecting the Technique

When mixing the wet ingredients, use a whisk to incorporate air, which will help to slightly lighten the batter. However, be careful not to over-whisk once you add the dry ingredients; this can lead to a denser cake than desired. Folding gently helps maintain a fluffy texture while still marrying the chocolate and flour components seamlessly.

Baking time is critical; underbaking just until a toothpick comes out with a few moist crumbs ensures a gooey center. Keep an eye on the cake during the last 5-10 minutes of baking. Ovens can vary, and a slight visual cue to look for is when the edges start to pull away from the pan while the center remains slightly soft.

Ingredients

Cake Ingredients

200g dark chocolate (minimum 70% cocoa)
150g unsalted butter
250g granulated sugar
4 large eggs
100g all-purpose flour
60g cocoa powder
1 tsp vanilla extract
1/2 tsp salt
1 tsp espresso powder (optional)

For the Topping

Instructions

Preheat the Oven

Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan with butter or non-stick spray.

Melt Chocolate and Butter

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water, stirring until smooth. Remove from heat and let it cool for a few minutes.

Mix Wet Ingredients

In a separate bowl, whisk the granulated sugar and eggs until well combined. Add the melted chocolate mixture, vanilla extract, and espresso powder (if using), whisking until smooth.

Combine Dry Ingredients

In another bowl, sift the all-purpose flour, cocoa powder, and salt together. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake!

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve with a sprinkle of sea salt or your choice of toppings.

Enjoy Your Cake!

Pro Tips

For an extra layer of flavor, try adding a tablespoon of orange zest to the batter. It complements the chocolate beautifully!

Serving Suggestions

This Dark Chocolate Fudge Cake is incredibly versatile when it comes to serving options. For an added touch of luxury, serve it warm with a scoop of vanilla ice cream; the heat of the cake will slightly melt the ice cream, creating a delightful combination. Alternatively, for a fruitier flair, top each slice with fresh berries or a fruit compote, which cuts through the richness beautifully.

Drizzling warm ganache over the cake right before serving can elevate it further. To make ganache, simply heat equal parts dark chocolate and heavy cream until melted and glossy, then pour over the cooled cake for a stunning presentation.

Storage and Make-Ahead Tips

If you find yourself with leftovers (though it’s hard to resist this cake), store it in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices in plastic wrap and freeze them, where they'll keep well for up to three months. Thaw overnight in the refrigerator for a quick dessert anytime you crave a rich chocolate treat.

To make ahead for occasions, you can bake the cake a day in advance. Once cooled, store it without frosting to prevent moisture buildup. On the day of serving, simply remove it from the container, warm it slightly in the oven if desired, and finish with your choice of ganache or toppings for an impressive presentation.

Questions About Recipes

→ Can I use milk chocolate instead of dark chocolate?

Yes, but the cake will be sweeter and less intense in flavor.

→ How do I store leftovers?

Keep the cake tightly covered at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze this cake?

Absolutely! Wrap it tightly in plastic wrap and foil before freezing for up to 2 months.

→ What toppings do you recommend?

Whipped cream, fresh berries, or a scoop of vanilla ice cream pair wonderfully with this cake.