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This chocolate fudge cake offers a perfect balance of moistness, rich chocolate flavor, and soft fudgy texture that feels indulgent but bakes up easily without fancy equipment or complicated steps. Whether it’s a birthday, special occasion, or just a serious chocolate craving, this cake delivers a luscious, almost brownie-like crumb that melts in your mouth. The pro tip for success? Use oil instead of butter to lock in moisture and combine both melted chocolate and cocoa powder for an intense chocolate hit that stays moist days after baking. This recipe is forgiving for beginners while satisfying enough for more advanced bakers who want reliable results on the first try.​

Why This Recipe Works: Science Behind the Perfect Fudge Cake

1. Oil Keeps It Moist: Unlike butter, vegetable oil stays liquid at room temperature, creating a tender, soft crumb that doesn’t dry out quickly. This trait helps the cake maintain its fudgy texture long after baking.​
2. Dual Chocolate Sources: Using both melted dark chocolate and cocoa powder boosts flavor complexity and depth. Cocoa powder adds a dry, intense chocolate note while melted chocolate contributes fat and smoothness, achieving the classic fudgy mouthfeel.​
3. Acid + Leavening Balance: Ingredients like baking powder (and optionally a pinch of baking soda) react with acidic components (like buttermilk or sour cream, if used) to create carbon dioxide bubbles. These bubbles make the cake rise while maintaining a moist, fine crumb rather than becoming dense and heavy.​
4. Room Temperature Eggs: These incorporate better into the batter, improving emulsification and creating a stable structure that traps air bubbles, leading to even rise and soft texture.​
5. Hot Liquid Addition: Adding hot coffee or hot water enhances the chocolate flavor by blooming the cocoa and melts fine sugar crystals better, contributing to a smooth batter that bakes evenly.​

Ingredients

• 180g (1½ cups) all-purpose flour — primary structure
• 200g (1 cup) granulated sugar — sweetness and tender crumb
• 40g (½ cup) Dutch-processed cocoa powder — deep chocolate flavor
• 1½ tsp baking powder — leavening for light rise
• ½ tsp salt — flavor enhancer
• 2 large eggs (100g) at room temp — structure & binder
• 120ml (½ cup) vegetable oil — moisture retention (use neutral oil)
• 240ml (1 cup) milk or dairy-free milk — hydration
• 1 tsp vanilla extract — aroma and flavor enhancement
• 100g (⅓ cup + 1 tbsp) dark chocolate, melted — extra fudgy richness
• Optional: 120ml (½ cup) hot coffee (replaces some milk) — flavor optimizer

Equipment Needed

• 8-inch (20 cm) round cake pan, greased and lined
• Large mixing bowls
• Whisk or hand mixer (a sturdy spoon works for beginners)
• Kitchen scale (recommended for accuracy)
• Sieve for dry ingredients
• Oven thermometer (recommended for precise temperature)
• Cooling rack for airflow

Step-by-Step Instructions with Visual Cues and Timings

Step 1: Prep Oven and Pan

Preheat oven to 160°C (325°F). Position the rack in center. Grease an 8-inch pan and line with parchment paper. Visual cue: oven achieves stable temp after 15 minutes of preheating.​

Step 2: Melt the Chocolate

Chop 100g dark chocolate finely. Melt in microwave in 30-second bursts or double boiler, stirring to smooth. Cool slightly. Visual cue: chocolate should be fluid but not hot enough to burn or seize.​

Step 3: Sift the Dry Ingredients

Sift together flour, sugar, cocoa powder, baking powder, and salt. Lumps-free, pale brown powder is the desired look. This prevents clumps in batter.​

Step 4: Mix Wet Ingredients

In another bowl, whisk eggs, oil, milk (or coffee), and vanilla until smooth and slightly frothy. Visual cue: mixture should be homogeneous with no streaks.​

Step 5: Combine and Mix Batter

Add wet mixture to dry ingredients. Stir gently with a spatula or whisk until just combined—avoid overmixing, which causes dryness. Fold in melted chocolate until streak-free. Batter will be thin but smooth. Visual cue: batter ribbons for 5–7 seconds and looks glossy without lumps.​

Step 6: Bake

Pour batter evenly into pan. Bake for 35–40 minutes. Doneness test: a toothpick inserted should come out with moist crumbs but not wet batter. The cake should spring back gently when pressed.​

Step 7: Cool

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving. Visual cue: cake should gradually pull away from pan edges and feel firm but soft.​

Troubleshooting Common Issues and Fixes

Substitutions & Variations

• Egg-Free: Use 60g unsweetened applesauce or flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 10 mins) per egg. Texture will be slightly denser.​
• Dairy-Free: Substitute milk with almond, soy, or oat milk. Use dairy-free dark chocolate.​
• Gluten-Free: Swap all-purpose flour with certified gluten-free blend 1:1, add 1 tsp xanthan gum if not included for crumb structure.​
• Flavor Boosters: Add 1 tsp espresso powder to wet ingredients for intensity; fold in orange zest or cinnamon for twist.​
• Frosting Ideas: Classic chocolate ganache, whipped cream, or mascarpone-based frosting complement the fudgy cake.​

Storage, Make-Ahead, and Freezing Tips

• Room Temp: 3 days in airtight container. Avoid humid environments to keep texture intact.
• Refrigeration: Up to 5 days. Bring to room temp before serving to restore softness.
• Freezing: Wrap tightly in plastic wrap and foil; freeze for 1–2 months. Thaw overnight in fridge, then bring to room temp. Do not freeze fresh frosting-coated cake as moisture may cause weeping.​

Serving Suggestions

Serve with vanilla ice cream or whipped cream to balance richness. Drizzle raspberry coulis or salted caramel for complementary acidity and flavor contrast. Dust with cocoa powder or powdered sugar for simple elegance.​

Frequently Asked Questions

Can I substitute cocoa powder with hot chocolate mix?
Yes, but reduce sugar accordingly as hot chocolate mix is sweetened. Expect milder chocolate flavor.​

How can I avoid a dry cake?
Use oil instead of butter, mix batter lightly, measure flour by weight, and avoid overbaking.​

Is it okay to double the recipe?
Yes. Use two pans, keep the same bake time, watch doneness closely, and avoid overcrowding oven.​

What’s the best oil for this cake?
Neutral oils like vegetable or canola oil work best for moisture without flavor interference. Mild olive oil is possible but not recommended due to taste.​

Can I bake this in an OTG?
Use conventional (non-fan) mode, reduce oven temp by 10-15°C, and start checking 5-10 minutes early.​

Notes from My Kitchen Testing

Batch 1: Made with butter only but cake turned out dry after a day.
Batch 2: Switched to oil and added melted chocolate for fudgier texture. More moist and tender.
Batch 3: Tested hot coffee addition to amplify flavor — noticeable but subtle improvement.
Batch 4: Tried flax eggs as substitution, texture a bit denser but still tasty for egg-free option.
Final: Settled on oil, mix of melted chocolate and cocoa, and hot coffee for ultimate moist fudgy crumb.

Nutrition and Disclaimer

Approximate per serving (1/10th cake): 320 kcal, 18 g fat, 39 g carbs, 4 g protein. Values vary by ingredient brands and portions. Follow food handling safety standards and adjust to dietary needs.

Final Thoughts

If you love deeply chocolatey, moist bakes, this chocolate fudge cake is the kind of “house favorite” recipe you can come back to again and again. It’s simple enough for a weeknight bake, but rich and fudgy enough to hold its own as a birthday or celebration centerpiece. With oil for extra moisture, a mix of cocoa and melted chocolate for depth, and clear visual cues at every step, it’s designed to help you nail that tender, brownie-adjacent crumb on the very first try.

If you try this chocolate fudge cake, pay attention to how it tastes on day one versus day two—many bakers find the texture and flavor actually improve overnight.

The Ultimate Moist Chocolate Fudge Cake Recipe for Home Bakers

Course: Cake Recipes, DessertCuisine: WesternDifficulty: Easy, Medium

Servings

10

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

300

kcal

Total time

55

minutes

This deeply fudgy chocolate cake blends melted dark chocolate and cocoa powder for rich flavor and moist crumb. Oil keeps the cake tender and soft, perfect for birthdays or any chocolate craving. Easy enough for beginners, this cake yields consistent delicious results every time with clear step guidance.

Ingredients

• 180g (1½ cups) all-purpose flour – structure

• 200g (1 cup) granulated sugar – sweetness, texture

• 40g (½ cup) Dutch-processed cocoa powder – intense chocolate flavor

• 1½ tsp baking powder – leavening

• ½ tsp salt – flavor enhancer

• 2 large eggs (100g), room temperature – binder, structure

• 120ml (½ cup) vegetable oil – moisture retention

• 240ml (1 cup) milk (dairy or plant-based) – hydration

• 1 tsp vanilla extract – aroma

• 100g (⅓ cup + 1 tbsp) dark chocolate, melted and slightly cooled – fudgy richness

Directions

• Preheat oven to 160°C (325°F) and position rack center. Grease and line an 8-inch cake pan.
• Melt dark chocolate gently and let cool slightly.
• Sift flour, sugar, cocoa powder, baking powder, and salt in a large bowl.
• In a separate bowl, whisk eggs, oil, milk, and vanilla until smooth.
• Pour wet ingredients into dry and mix gently until just combined. Fold in melted chocolate.
• Pour batter evenly into pan. Bake 35–40 minutes, or until a toothpick inserted shows moist crumbs. Cake should spring back when touched.
• Cool in pan 10 minutes, then transfer to wire rack to cool fully.

Notes

• Storage:
  Store airtight at room temperature for up to 3–4 days.
  Refrigerate for up to 5 days; bring to room temp before serving.
  Freeze tightly wrapped for up to 2 months. Thaw overnight in fridge, then room temp.
• Troubleshooting:
  Cake sinks: check doneness, reduce baking powder if needed.
  Dry cake: don’t overmix, measure flour by weight.
  Gummy texture: bake fully; avoid too much liquid.