Decadent Easy Chocolate Fudge Cake with Ganache

There's something incredibly comforting about a rich, dark chocolate cake. But sometimes you want that decadent, bakery-quality result without all the fuss. This Easy Chocolate Fudge Cake with Ganache is the perfect solution. It’s a simple, no-fail recipe that creates a deeply flavorful, moist, and fudgy cake that is so delicious, no one will ever guess how easy it was to make.

The secret to this cake's success is a simple, straightforward batter and a rich, velvety-smooth ganache that's made with just two ingredients. It’s a chocolate lover’s dream—a cake that is dense and tender, with a perfect, elegant finish. This is the ultimate go-to chocolate cake for any occasion, from a special celebration to a simple Tuesday night treat.1

Decadent Easy Chocolate Fudge Cake with Ganache

Yields: 1 (8-inch) round cake

Prep time: 15 minutes

Cook time: 30-35 minutes

Ingredients

  • For the Chocolate Fudge Cake:

    • 1 ½ cups all-purpose flour2

    • 1 ½ cups granulated sugar

    • ½ cup unsweetened cocoa powder

    • 1 ½ teaspoons baking soda

    • 1 teaspoon baking powder

    • ½ teaspoon salt

    • 2 large eggs3

    • 1 cup milk

    • ½ cup vegetable oil

    • 1 teaspoon vanilla extract

    • 1 cup boiling water

  • For the Chocolate Ganache:

    • 1 cup heavy cream

    • 1 cup semi-sweet chocolate chips or finely chopped chocolate

Instructions

1. Prepare the Cake & Preheat Oven

  1. Preheat Oven: Preheat your oven to 350°F (175°C).4 Grease and flour an 8-inch round cake pan.

  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.

2. Make the Cake Batter

  1. Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Use a hand or stand mixer to beat on medium speed for 2 minutes, until the batter is smooth.

  2. Add Boiling Water: With the mixer on low speed, carefully and slowly pour in the boiling water. The batter will be very thin. This is what you want!

  3. Pour: Pour the thin batter into the prepared cake pan.

3. Bake the Cake

  1. Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

  2. Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

4. Make the Chocolate Ganache

  1. Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.

  2. Melt Chocolate: Place the chocolate chips or chopped chocolate in a medium, heatproof bowl.

  3. Combine: Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until the ganache is completely smooth and shiny.

  4. Cool: Let the ganache cool for 15-20 minutes, stirring occasionally, until it is thick enough to spread but still pourable.

5. Assemble and Serve

  1. Frost: Pour the ganache over the cooled cake, spreading it with an offset spatula. Let it drip down the sides for a beautiful, rustic look.

  2. Chill: For a firmer ganache, you can chill the cake in the refrigerator for 30 minutes before serving.

Pro-Tips for a Perfect Result

  • The Boiling Water: Don't skip this step! The boiling water "blooms" the cocoa powder, releasing its full flavor and creating a moist, tender crumb.

  • Good Quality Cocoa: Use a good, unsweetened cocoa powder for the best flavor. Dutch-processed cocoa powder will give you a darker, richer cake.

  • The Right Pan: An 8-inch round pan is best for this recipe, but you can also use a 9-inch pan for a thinner cake.

  • Don't Overbake: Check the cake early to prevent it from becoming dry. A toothpick test is the best way to know when it's done.

  • Customize the Ganache: For a sweeter ganache, you can use milk chocolate. For a richer ganache, you can use a high-quality dark chocolate with a higher cocoa content.