Chocolate Fudge Cake
Cakes & Cupcakes
Chocolate Fudge Cake
Deep, dark and irresistibly moist — a bakery-style chocolate cake finished with a glossy ganache. No fancy ingredients, maximum wow.
⏱️ Prep: 25 min🔥 Bake: 35–40 min at 175°C🍰 Serves: 10⭐ Level: Intermediate
🧰 Baking Tools You'll Need
- 8-inch round pan (two, for layers, or bake in batches)
- Measuring cups, spoons & kitchen scale
- Whisk, sieve & large mixing bowls
- Cake turntable & palette knife for the ganache finish
- Cooling rack
Ingredients
Cake:
- 175g (1¼ cups) maida
- 50g (½ cup) cocoa powder
- 250g (1¼ cups) sugar
- 1 tsp baking soda + ½ tsp baking powder
- ½ tsp salt
- 2 eggs
- 120ml cooking oil
- 180ml buttermilk (180ml milk + 1 tbsp vinegar, rested 5 min)
- 120ml hot water or hot coffee
- 1 tsp vanilla essence
Ganache:
- 200g cooking chocolate, chopped
- 150ml cream (Olper's/Milkpak cream works perfectly)
Method
- Prepare. Preheat oven to 175°C. Grease and line your pan(s).
- Dry mix. Sift flour, cocoa, baking soda, baking powder and salt into a large bowl. Whisk in sugar.
- Wet mix. Whisk eggs, oil, buttermilk and vanilla. Pour into the dry ingredients and mix until just combined.
- Loosen. Stir in the hot water/coffee — the batter will be thin. That's exactly what makes it moist.
- Bake. 35–40 minutes, until a skewer comes out with just a few moist crumbs. Cool completely.
- Ganache. Heat cream until just steaming, pour over the chopped chocolate, rest 2 minutes, then stir until glossy. Cool until spreadable.
- Finish. Place the cake on a turntable and spread ganache over the top and sides with a palette knife, rotating as you go.
👩🍳 Baker's Tip: Hot coffee doesn't make the cake taste like coffee — it deepens the chocolate flavour. In summer, chill the ganache 10–15 minutes in the fridge, stirring occasionally, until it holds its shape.