This Chocolate Fudge Cake is the ultimate treat for chocolate lovers, super moist, rich, and unbelievably easy to make. It’s baked in one pan, soaked in warm chocolate sauce, and topped with a silky two-ingredient ganache for the fudgiest, most indulgent cake you’ll ever try!

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About This Recipe

If you’ve been searching for a truly fudgy, moist, and decadent chocolate cake that’s also quick and easy to make, this Chocolate Fudge Cake will steal your heart (and your fork).

This square, snack-sized cake is baked until perfectly tender, then soaked in a rich, warm chocolate sauce that seeps into every crumb. The result? An ultra-moist, melt-in-your-mouth texture that’s downright addictive. As if that wasn’t enough, it’s topped with a silky two-ingredient dark chocolate ganache that’s just the right amount of bittersweet, perfectly balancing the richness of the cake.

It’s simpler to make than my famous Matilda Chocolate Cake and the best part? You can bake, soak, frost, and serve all from the same pan—making it the ultimate low-effort, high-reward party or potluck dessert.

If you love this recipe, you’ll also enjoy my:

Chocolate Tiramisu Cake: a dreamy fusion of chocolate cake and tiramisu.
Black Forest Cake: rich chocolate with sweet-tart cherries.
Double Chocolate Pistachio Cookies: chocolate cookies stuffed with creamy pistachio spread.
Marble Loaf Cake topped with Chocolate Ganache: a swirled beauty with a luscious topping.
No-Bake Chocolate Mousse Cake: airy, rich, and perfect for warm days.

What You Need To Make This Recipe

For the chocolate cake:

All-purpose flour: the structure of the cake.

Granulated sugar: sweetness and moisture retention.

Cocoa powder: deep chocolate flavor.

Baking powder & Baking soda: for a light, fluffy rise.

Salt: enhances all the flavors.

Buttermilk: keeps the cake tender and moist.

Vegetable oil: adds richness and softness.

Egg: binds and enriches the batter.

Vanilla extract: warmth and aroma.

Hot coffee: intensifies the chocolate flavor.

For the chocolate sauce:

Milk: base for the sauce.

Heavy cream: richness and body.

Cocoa powder: extra chocolate punch.

Sugar: for sweetness.

Semi or bittersweet chocolate: creates a glossy, flavorful sauce

For the ganache:

Dark chocolate: deep, intense flavor.

Heavy cream: creates a smooth, luscious frosting.

Equipment/Ingredients For This Recipe

Mixing bowls (Amazon)
Spatulas (Amazon)
Whisk (Amazon)
Kitchen scale (Amazon)
Measuring spoons (Amazon)
6-inch square baking pan (Amazon)
Knife (Amazon)
Small saucepan (Amazon)
Offset spatula (Amazon)

Pro Tips

Use hot coffee: it won’t make your cake taste like coffee, but it will make the chocolate flavor more intense.
Don’t overmix the batter: mix just until combined for a tender crumb.
Poke enough holes: so the sauce seeps into every bite.
Chill before frosting: so the ganache spreads evenly without melting into the cake.

How To Store Chocolate Fudge Cake

Room temperature: Up to 2 days in an airtight container.

Fridge: Up to 5 days (bring to room temp before serving for the best texture).

Freezer: Freeze slices individually, wrapped well, for up to 2 months.

FAQ’s

Can I make this without coffee?

Yes, you can replace it with hot water. But do keep in mind that you will not be able to taste the coffee in the cake.

Can I use milk chocolate instead of dark chocolate for the ganache?

Yes, but it will be sweeter and softer in texture. If you prefer a balanced flavor, reduce the sugar in the sauce slightly. Since milk chocolate contains more sugar and less cocoa solids than dark chocolate, you’ll also need to slightly reduce the cream for the ganache so it sets properly, about 1 part cream to 2.5–3 parts milk chocolate works well.

Can I make this chocolate fudge cake ahead of time?

Absolutely! This cake tastes even better the next day after the sauce fully soaks in.

If you’re a true chocolate lover, this Chocolate Fudge Cake is your new go-to. It’s easy, fuss-free, and ridiculously indulgent. Whether you’re making it for a special occasion, a potluck, or just a random Tuesday, it’s the kind of dessert that makes everyone ask for seconds.

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations and feature them in my stories!

Chocolate Fudge Cake

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Chill Time 30

Total Time 1 25

Course Dessert

Cuisine American

Servings 9

Calories 410 kcal

Equipment

1 Medium-sized bowl
1 Small bowl heat-proof bowl
Whisk
2 Spatulas
6-inch square pan or round pan
Offset spatula
Skewer or toothpick
Knife
Kitchen scale or measuring cups
Measuring spoons

Ingredients

For the Chocolate Cake

120 g all-purpose flour (1 cup)
200 g granulated sugar (1 cup)
32 g cocoa powder (1/3 cup)
½ tsp baking powder
1 tsp baking soda
¼ tsp salt
120 ml buttermilk (1/2 cup) room temp
60 ml vegetable oil (1/4 cup)
1 egg room temp
½ tsp vanilla extract
90 ml hot coffee (1/4 cup + 2 tbsp) brewed or instant, made with ½ tbsp instant espresso

For the Chocolate Sauce

180 ml milk (3/4 cup) any kind
60 ml heavy cream (1/4 cup) 18–35% fat
2 tbsp cocoa powder
2 tbsp sugar
40 g semi or bittersweet chocolate chopped

For the Dark Chocolate Ganache Frosting

150 g dark chocolate chopped bar or chips
75 g heavy cream ( 1/4 cup + 1 tbsp) at least 35% fat

Instructions

Make the Chocolate Cake:

Preheat oven to 175°C (350°F). Grease and line a 6×6-inch square baking pan (8×8 works, but the cake will be thinner).
In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, oil, egg, and vanilla. Whisk until combined. Stir in hot coffee, whisk until smooth. The batter will be runny, this is normal.
Pour into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.

Make the Chocolate Sauce:

While the cake bakes, heat milk, cream, cocoa powder, and sugar in a small saucepan over medium heat.
Whisk until combined, bring to a gentle simmer, then remove from heat. Add chopped chocolate and stir until melted and smooth.

Soak the cake:

Once baked, let the cake cool for 7–10 minutes. Use a skewer to poke holes all over the top. Pour the chocolate sauce over the warm cake. Cover and chill for 15 minutes.

Make the Ganache:

Place chopped dark chocolate in a heatproof bowl. Heat cream in a small saucepan until just boiling, then pour over chocolate.
Cover and let sit for 2–3 minutes. Then stir until smooth and glossy.
Chill for 15 minutes or until thickened to spreading consistency.