Dark Chocolate Fudge Cake

Name: Dark Chocolate Fudge Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter; 2 cups dark chocolate, chopped; 2 cups granulated sugar; 4 large eggs; 1 cup all-purpose flour; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup dark chocolate, melted; 3 cups powdered sugar; 1/4 cup heavy cream; 1 teaspoon vanilla extract

Highlighted under: Creative Baking Inspiration

I often find myself craving something rich and indulgent, and this Dark Chocolate Fudge Cake has become my go-to solution. The combination of velvety dark chocolate and a buttery texture creates a dessert that feels luxurious yet is surprisingly easy to whip up. With just a few high-quality ingredients, I can create a cake that impresses at dinner parties or satisfies my sweet tooth on lazy afternoons. Whether it’s the silky frosting or the deeply satisfying layers, I know this cake will be a hit every time I serve it.

Created by

Bryony Wells

Last updated on 2026-02-15T01:29:36.046Z

When I first decided to make this Dark Chocolate Fudge Cake, I wanted it to be the kind of cake that feels like a warm hug. I experimented with different chocolate brands, and I found that using high-quality dark chocolate really makes a difference in depth of flavor. It’s a cake that even non-chocolate lovers can appreciate, and I've seen faces light up with each bite.

One of the best tips I've learned is to not overmix the batter. This allows the cake to maintain its fudgy texture, creating a moist and decadent treat. Topping it with freshly whipped cream and a sprinkle of sea salt elevates it even further. Trust me, this is a cake everyone will remember!

Why You'll Love This Recipe
Intensely chocolatey with a rich, fudgy texture
Simple ingredients come together effortlessly
Perfect for both casual gatherings and special occasions

Mastering the Chocolate Fudge Base

The foundation of this Dark Chocolate Fudge Cake lies in the quality of your chocolate. I recommend using at least 70% cocoa dark chocolate for a more robust flavor. Chop the chocolate into uniform pieces for even melting. As you melt the chocolate and butter together, remember to keep the heat low to prevent burning. If you notice the chocolate seizing, add a teaspoon of warm water or cream to bring it back smooth.

When combining the melted chocolate with the sugar and eggs, ensure the mixture has cooled slightly to avoid cooking the eggs. Whisking the eggs and sugar until they are light and frothy will help incorporate air, giving the cake its delightful rise. Be cautious not to overmix when adding dry ingredients; mix just until combined for a tender, fudgy texture.

Creative Frosting Options

The frosting can be modified to elevate your Dark Chocolate Fudge Cake even further. Consider adding a tablespoon of espresso powder to the frosting for a mocha twist, or infuse it with orange zest for a citrusy brightness. If you prefer a lighter texture, fold in whipped cream into the frosting after beating it until smooth; this will give the cauliflower a fluffy finish for the cake.

Additionally, if you need a dairy-free option, you can substitute the butter in the frosting with coconut oil and use dairy-free chocolate. Just make sure both the oil and chocolate are melted and cooled before mixing to ensure a smooth consistency. This alternative maintains that rich chocolate flavor while accommodating dietary restrictions.

Storing and Serving Ideas

To keep your Dark Chocolate Fudge Cake fresh, store it in an airtight container at room temperature for up to three days. If you'd like to extend its life, consider refrigerating it; however, for the best texture, bring it back to room temperature before serving. You can also freeze individual slices wrapped tightly in plastic wrap and then foil for up to two months, allowing for easy treats whenever a craving strikes.

For an impressive presentation, serve slices with fresh berries or a scoop of vanilla ice cream, which will complement the rich chocolate flavor beautifully. Drizzle with a salted caramel sauce for a decadent touch. I often enjoy it with a cup of coffee, as the flavors meld perfectly, making it a delightful afternoon pick-me-up.

Ingredients

Cake Ingredients

1 cup unsalted butter
2 cups dark chocolate, chopped
2 cups granulated sugar
4 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt

Frosting Ingredients

1/2 cup unsalted butter, softened
1 cup dark chocolate, melted
3 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract

Instructions

Prepare the Oven and Baking Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Melt the Chocolate and Butter

In a saucepan over low heat, melt the unsalted butter and dark chocolate together until smooth. Remove from heat and let it cool slightly.

Mix the Batter

In a large bowl, whisk together the granulated sugar and eggs until combined. Stir in the melted chocolate mixture, then add flour, vanilla extract, and salt. Mix until just combined.

Bake the Cake

Pour the batter into the prepared pan and bake for 35 minutes or until a toothpick comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Prepare the Frosting

In a bowl, beat the softened butter and melted chocolate together. Gradually add the powdered sugar and heavy cream, beating until smooth and creamy.

Frost the Cake

Once the cake has completely cooled, spread the frosting evenly over the top and sides. Slice and enjoy!

Pro Tips

For an extra touch, sprinkle sea salt on top of the frosting before serving. It enhances the chocolate flavor beautifully.

Troubleshooting Common Issues

If your cake doesn't rise as expected, ensure that your baking powder is fresh, as expired leavening agents can cause dense results. Also, be cautious with oven temperature accuracy; using an oven thermometer can help avoid underbaking or overbaking, which may lead to a dry cake. Underbaking may result in a gooey center, while overbaking can make it crumbly.

If your cake sinks in the middle as it cools, it may have been removed from the oven too soon. Always do the toothpick test, checking for only a few moist crumbs sticking to it. Allowing the cake to cool gradually in the pan for 10 minutes will help stabilize it before transferring it to a wire rack.

Scaling the Recipe

This recipe is easily scalable if you need more servings. For a larger gathering, you can double the recipe and bake it in a 12x18 inch half-sheet pan, adjusting the baking time as needed—approximately 45 minutes should suffice. Always begin checking for doneness earlier to avoid overbaking.

Conversely, if you are cooking for one or two, you can halve the recipe and bake it in a smaller 6-inch round cake pan. Keep an eye on the baking time, reducing it to about 25-30 minutes. This way, you can enjoy a freshly baked dessert without excess leftovers.

Enjoying Your Cake

This cake is deliciously versatile in how it can be served. If you want a deeper chocolate flavor, consider pairing it with a dark chocolate ganache instead of the creamy frosting. Top it with chocolate shavings or toasted nuts for added texture and visual appeal.

Another delightful option is to create a layered cake by slicing the cooled cake horizontally into two or three layers. You can add a layer of raspberry or cherry jam between the layers, providing a tart contrast to the rich chocolate. This not only enhances the flavor but also creates a stunning dessert centerpiece.

Questions About Recipes

→ Can I use milk chocolate instead of dark chocolate?

Milk chocolate can be used, but the cake will be sweeter and less intense in flavor.

→ How do I store leftover cake?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the cake?

Yes, you can freeze the unfrosted cake for up to 3 months. Just wrap it tightly in plastic wrap.

→ What can I serve with this cake?

It pairs wonderfully with fresh berries, whipped cream, or a scoop of vanilla ice cream.