How to make Chocolate Fudge Cake at Home

For those people that love extra chocolate and sweetness and have probably not tasted the chocolate fudge cake, then they are missing out on greatness. You can consider baking Chocolate fudge cake especially if you have a sweet tooth. The chocolate that covers the cake is nothing but pure bliss that with each bite one is assured of a mouthwatering experience. However, most of the stores or restaurants that have the chocolate fudge cake on their menu tend to sell it at a rather high price. What most people do not know is that the fudge cake so simple to make and they can quickly do it from the comfort of their homes. There exist many recipes that guide one on how to make the cake and this article is going to offer one that is guaranteed to leave anyone with the best results. Before embarking on the creation of the delicious cake, one must ensure that they have the required ingredients and equipment to see the successful completion of the process.

Things that will be required


  • 250 grams of chocolate: If at all possible, pieces of chocolate should be dark
  • 383 grams of powdered sugar
  • Two (2) eggs
  • One (1) tablespoon of bicarbonate powder or baking soda
  • 260 grams of flour: Preferably self-raising
  • Two (2) tablespoons of regular coffee particles
  • 63 milliliters of vegetable oil
  • 312 milliliters of fresh milk
  • 250 grams of unsalted butter
  • 250 grams of dark cooking chocolate that can be melted with ease
  • 250 milliliters of whipping cream, heavy for that matter


  • The parchment paper
  • The bowl
  • a spatula
  • The spring-form cake tin
  • The skewer


1. You first have to pre-heat the oven to 170C/350F. Then take the parchment paper and use to cover the base of the springform tin.

2. Then put the flour, baking soda, sugar, cocoa powder into the bowl.

3. Whip the mixture well and create a well or gap at the center where you can add the milk, oil, eggs, and butter before proceeding to whisk them with a spatula and ensure the whole mixture becomes smooth.

4. Pour the mixture into the spring-form tin and put it into the oven to bake. Allow this mixture to bake in the oven for a minimum time of 1 hour and 15 minutes. You can test the dough using a skewer which is done by inserting it into the middle of the dough and pulling it out of the mixture. The mixture is considered to be ready the moment the skewer comes out clean. At this point, the top of the cake tends to crack, but that should be of no worry.

5. Once baked, the cake can now be removed from the oven and left out to cool.


1. The first step into preparing the chocolate sauce commences by placing the chocolate into a bowl.

2. Heat up the cooker to medium temperature and heat the cream but always be careful that it does not boil. Pour this cream onto the top of the chocolate in the bowl. You should vibrate the bowl until all the chocolate disappears under the cream. Using a lid, cover the container and set aside for 5-7minutes.

3. Stir the mixture for some minutes until it becomes silky. After this, place the pan into the freezer and let it stay until it becomes peanut butter smooth meaning it should allow a quick spread of butter.

4. Using a teaspoon, spread the ganache on every side of the cake and one should end up with smooth and textured surfaces.


  • You must always ensure that you use nothing but heavy or thick cream to ensure it sticks to the cake.
  • It is advisable to pour the sauce on the cake when it is still warm so that it solidifies when already has been spread.
  • Ensure you’re familiar with the type of oven you have; whether fan-forced or conventional to be sure of the amount of heat to use.
  • You don’t need to strain yourself in looking for special sugar to use in your cake; you can just use the regular house sugar.
  • There are 1001+ different cake recipes available all over the world. It is therefore, important that you don’t get or use wrong ingredients or wrong measurements.