One-Bowl Chocolate Fudge Cake: A Foolproof Recipe for Moist, Fudgy Layers

One Bowl Chocolate Fudge Cake (SO Moist!)

If you are anything like me, you keep a running list of chocolate cakes you want to bake on a lazy Sunday afternoon. This one belongs at the very top of that list.

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It is a one bowl chocolate fudge cake that bakes up tall and fluffy, stays almost impossibly moist, and gets covered in a chocolate fudge frosting so silky it looks like it came straight from a pastry case.

The recipe comes from Nick Makrides of The Scranline, and it is an American style dessert at heart. Everything begins in a single bowl, which means fewer dishes and more time with the people who will actually eat the cake. That matters on a busy weeknight, when everyone is already asking what smells so good.

Two small details make this cake memorable. The first is a pour of boiling water added at the very end of the batter. The second is an optional touch of instant coffee powder that deepens the chocolate without ever making the cake taste like coffee. Together they turn a simple cocoa cake into something dark, rich, and unforgettable.

The frosting is no afterthought either. It is a rich fudge frosting, and one reader told me she added fresh berries to the filling and called the result divine. I have done the same with raspberries in summer, and that tart fruit against the smooth ganache is a combination I keep coming back to.

Here is the short version of what you are working with:

If you love chocolate desserts as much as we do, you will find plenty more chocolate cake ideas on the blog to bake next. For now, let’s look at the two things that make this particular cake stand out.

You only need to know two things about this cake.

When people ask me why this cake works so well, I always give the same answer. It comes down to texture and flavor, and this recipe pushes both as far as they will go.

Texture: the cake is moist, light, and fudgy all at once, and it pairs perfectly with the silky smooth ganache spread over the top. Nothing about it is dry or heavy, and each bite stays soft right to the edge of the slice.

Flavor: the chocolate flavor is deep and full, thanks to cocoa powder, melted chocolate, and that boiling water mixed with coffee. The frosting is sweet and fudgy, while the cake itself is not overly sweet, so the two balance each other beautifully.

Every slice tastes rich without being cloying, which is exactly what you want when you go back for a second piece.

This is my SECRET to getting this cake fudgy!

Let’s talk about the boiling water, because this is the part people always ask about. It goes into the batter as the very last step, and it is the reason the crumb turns out so soft.

• It creates an ultra moist, fluffy cake with a smooth and tender texture.
• It intensifies the chocolate flavor, which is typical whenever boiling water meets cocoa powder or melted chocolate.
• The extra moisture helps the cake stay moist for longer after baking.
• It reacts with the baking powder, giving the cake a boost of air in the oven so it rises light and fluffy.

Do not panic when the batter looks thin after you whisk it in. That is exactly how it should look, and it is a sign you are on the right track.

Let’s talk Chocolate Fudge Frosting!

The frosting here is based on a 5 minute, one bowl silky chocolate ganache frosting, and it depends on good ingredients for that indulgent finish.

• Use cooking chocolate, not eating chocolate. Good quality cooking chocolate melts smoothly and gives you a clean, glossy result.
• Dark chocolate is best. It keeps the frosting from turning overly sweet.
• Do not skip the butter. It is what makes the frosting rich, silky, and smooth.

Spread over the fluffy fudge cake, it is a match made for chocolate lovers. If you want to change things up, this cake also works beautifully with chocolate buttercream. Still, once you try the ganache version, I have a feeling you will keep coming back to it.

How to make the fudgiest chocolate cake ever!

Grab your largest bowl and let’s do this step by step. Here is what you need for the cake layers.

• 200 g dark chocolate (see notes)
• 150 g unsalted butter
• 90 g vegetable oil
• 7 g vanilla extract
• 400 g caster sugar (see notes, granulated sugar works too)
• 3 large eggs, 55 g each, at room temperature
• 45 g unsweetened cocoa powder
• 250 g all purpose flour (plain flour)
• 1 1/2 tsp baking powder
• 1/4 tsp bicarb soda
• 1/2 tsp salt
• 300 g boiling water
• 3/4 tsp instant coffee powder (optional)

Now the method:

1. Preheat and prepare. Heat a fan forced oven to 150C (300F), or 170C (340F) if your oven has no fan. Spray two 20 cm (8 inch) cake tins with oil and line the bottom of each with baking paper. Set them aside.
2. Melt the chocolate and butter. Add the dark chocolate and butter to a heatproof bowl and microwave in 30 second bursts, stirring each time, until melted and smooth.
3. Add the sugar and oil. Stir in the oil, vanilla extract, and caster sugar with a spatula until combined. Add the eggs and whisk until everything is well mixed.
4. Add the dry ingredients. Sift the flour, cocoa powder, baking powder, bicarb soda, and salt over the chocolate mixture. Fold with a spatula just until no dry streaks remain, and try not to overmix.
5. Add the boiling water. In a jug, stir the boiling water and instant coffee powder together, then pour it into the batter and whisk it in.
6. Bake. Divide the batter between the two tins and place them on the middle rack of your oven. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the tins for 20 minutes, then turn them out onto a cooling rack to cool completely.

A few extra tips from my kitchen. If you want neat, even layers, trim and level the tops with a serrated knife or a cake leveler once they are cool.

And if you want the moistest possible crumb, wrap the cakes in plastic wrap while they are still slightly warm and let them cool that way. It locks in moisture and makes the layers even more tender.

How to make LUSCIOUS chocolate ganache frosting!

The ganache is genuinely easy, and it comes together in one bowl too. Here is what you need.

• 840 g dark cooking chocolate (see notes)
• 125 g unsalted butter
• 60 g glucose syrup (see notes)
• 375 g heavy cream (whipping cream)

Then choose your method:

1. Microwave method. Add the dark chocolate, cream, butter, and glucose syrup to a large microwave safe bowl. Microwave for 20 seconds at a time, mixing between each burst, until completely melted and smooth.
2. Double boiler method. Fill a medium pot one third of the way with water and bring it to a boil. Place a heatproof bowl on top, turn the heat to low, add all the ingredients, and gently mix until melted and smooth.
3. Let it set. Cover the ganache directly with plastic wrap so it does not form a skin, then leave it at room temperature for about 3 to 4 hours. It should feel firm to the touch but still slightly soft when fully set.
4. Soften before frosting. Just before decorating, warm the ganache in the microwave for 10 seconds and stir with a spatula until it reaches a soft, spreadable consistency. You can also do this over a double boiler, warming it very gently.

This ganache is not just for cake. I use it on chocolate cupcakes and brownies too. My best tip is to make it the day before you plan to decorate, so it has plenty of time to set before you start layering.

Simple way to layer and decorate this fudge cake!

Decorating does not need to be fussy. A cake turntable and an offset spatula make the whole job easier, but a tablespoon works fine if that is what you have on hand.

1. Spread a dab of ganache on your serving plate to help the cake stick, then place the first cake layer on top and press down gently.
2. Spread one quarter of the softened ganache evenly over that first layer.
3. Add the second cake layer, then cover the entire cake with the remaining ganache.
4. Smooth it as much as you can, and remember a rustic look is completely fine here.
5. To finish, use a piping bag fitted with a Wilton 1M piping tip and pipe swirls on top of the cake.

If you want to add berries like my reader did, spoon a few over the ganache layer before you set the second cake on top.

Make ahead and storage: the frosted cake keeps in an airtight container in the fridge for up to 3 days. Bring slices to room temperature before serving so the ganache softens again. Cake layers without ganache can be frozen for up to 3 months, which is a lovely thing to have ready for a last minute celebration.

One slice, based on the source nutrition, comes in at about 1254 kcal, with 107 g carbohydrates, 14 g protein, 88 g fat, 48 g saturated fat, 11 g fiber, 68 g sugar, 213 mg sodium, and 175 mg cholesterol. This is a genuinely indulgent dessert, so serve it in generous but sensible slices.

A Quick Baking Guide

If you are new to baking or just brushing up on the basics, a few guides will make recipes like this one much easier to follow.

They cover the tools and equipment a home baker actually uses, why recipes often list grams instead of cups, answers to the most common community questions, how to soften butter properly, and how to get to know your own oven so your bakes come out right every time. Start there and this cake will feel even simpler.

FAQs

One-Bowl Chocolate Fudge Cake (SO Moist!)

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• Total Time: 300 min
• Yield: 8 1x

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Description

One Bowl Chocolate Fudge Cake (SO Moist! ) If you are anything like me, you keep a running list of chocolate cakes you want to bake on a lazy Sunday afternoon.

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Ingredients

Scale 1x2x3x

Chocolate Fudge Cake
200 g dark chocolate, see notes
150 g unsalted butter
90 g vegetable oil
7 g vanilla extract
400 g caster sugar, see notes
3 large eggs eggs, 55g each, room temperature
45 g unsweetened cocoa powder
250 g all-purpose flour, plain flour
1 1/2 tsp baking powder
1/4 tsp bicarb soda
1/2 tsp salt
300 g boiling water
3/4 tsp instant coffee powder, optional

Chocolate Ganache Frosting
840 g dark cooking chocolate, see notes
125 g unsalted butter
60 g glucose syrup, see notes
375 g heavy cream, whipping cream

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Instructions

Chocolate Ganache
1-Microwave method – Add the dark chocolate,: Microwave method – Add the dark chocolate, cream, butter and glucose syrup (corn syrup) into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until completely melted and smooth.
2-Double boiler method – Fill a medium: Double boiler method – Fill a medium sized pot 1/3 of the way with water. Bring to a boil. Place a heat-proof bowl on top and turn the heat to low. Add all the ingredients into the bowl. Gently mix until mixture is completely melted and smooth.
3-To set – Directly cover the ganache: To set – Directly cover the ganache with plastic wrap so that it doesn’t form a skin and set aside to set at room temperature, about 3-4 hours. It will be firm to touch but slightly soft when fully set.
4-Softening the ganache (to do right before: Softening the ganache (to do right before frosting) – Once the ganache has set, soften it by placing back in the microwave for 10 seconds, and mix with a spatula until it reaches a soft, spreading consistency. You can also do this by placing it on a double boiler and warming very slightly until you reach a spreadable consistency.

Chocolate Fudge Cake
5-Preheat a fan forced oven to 150C: Preheat a fan forced oven to 150C / 300F (170C / 340F for no fan). Spray two 20cm / 8-inch cake tins with oil and line the bottom with baking paper. Set aside.
6-Melt butter and chocolate – Add the: Melt butter and chocolate – Add the dark chocolate and butter to a heatproof bowl and microwave for 30 seconds at a time, string each time until melted and smooth.
7-Add sugar and oil – Add the: Add sugar and oil – Add the oil, vanilla extract and caster sugar and mix using a spatula until combined. Add the eggs and whisk until well combined.
8-Add dry ingredients – Next, run the: Add dry ingredients – Next, run the flour, cocoa powder, baking powder, bicarbonate soda and salt through a sieve over the chocolate mixture. Use a spatula to mix through until no dry ingredient are showing.
9-Add boiling water – To a jug,: Add boiling water – To a jug, add the boiling water and instant coffee powder. Stir to combine. Add to the cake batter and mix using a whisk.
10-Bake – Split the batter between the: Bake – Split the batter between the two baking tins and place in the middle rack of your oven. Bake for 40 -45 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for 20 minutes before transferring to a cooling rack to cool completely.

Assembly
11-Tools – To more easily layer and: Tools – To more easily layer and decorate the cake, I used a cake turn table and offset spatula.
12-To layer – Place the first cake: To layer – Place the first cake layer on a serving plate. Spread 1/4 of the ganache on top.
13-Finish decorating – Add the second layer: Finish decorating – Add the second layer and cover the entire cake with the remaining ganache. To finish decorating, use a piping bag fitted with a Wilton 1M piping tip to frost random swirls on top of the cake.

• Prep Time: 10 min
• Cook Time: 50 min
• Method: bake

Nutrition

• Calories: 1254kcal
• Sugar: 68g
• Sodium: 213mg
• Fat: 88g
• Saturated Fat: 48g
• Carbohydrates: 107g
• Fiber: 11g
• Protein: 14g
• Cholesterol: 175mg

Keywords: One-Bowl Chocolate Fudge Cake, One-Bowl Chocolate Fudge Cake (SO Moist!), Chocolate Fudge Cake