Chocolate Fudge Cake

Updated: Mar 8, 2021

When it comes to chocolate I just can't get enough, so when I came across this Chocolate Fudge Cake recipe it was something I had to try, and I am pleased that I did. Its a brownie and mud cake all rolled into one. The recipe said its virtually foolproof and it seems to be just that, and to add to the appeal, it's made in one bowl and is mixed with a wooden spoon!

Recipe courtesy of: Nagi /RecipeTin Eats (




125gms dark chocolate

100gm butter

1 1/4 cups white sugar

1/4 cup of avocado oil

1 tsp vanilla extract

2 eggs, at room temperature

1/4 cup cocoa powder

1 cup flour

1 tsp baking powder

1 cup boiling hot water

1 tbsp coffee granules (optional)


1 cup heavy cream

250gms dark chocolate


Preheat the oven to 150C (or 130C Fan Bake). Grease a 22cm springform cake tin and line with baking paper.

Place the butter and chocolate in a heatproof bowl and microwave in 30 second lots until melted. Mix well between each burst in the microwave. Allow to cool for a few moments.

Add the avocado oil, the vanilla and sugar to the chocolate and mix with a wooden spoon. The mixture will cool a bit more during this process allowing you to add in the eggs and mix again.

Sift the cocoa, baking powder and flour and coffee (if you are using it) into the mixture and mix until smooth. The batter will be quite thin. Add in the hot water and mix until combined.

Pour into the cake tin and bake for about 60 minutes or until a skewer inserted into the centre comes out moist but clean. Check from about 50mins onwards. It may take slightly longer than 60mins. The surface will crack but it will subside slightly when it cools and gets covered with frosting so don't panic.

Remove the sides from the cake tin and allow to cool a bit before transferring to a cooling rack. This is a really fudgy cake so it needs delicate handling. Allow the cake to cool completely before trying to remove the base.

To make the ganache, place the chocolate and cream in a heatproof bowl and microwave in 30 second bursts, mixing in between, until the chocolate melts. Do not let the cream boil. Stir the ganache until its smooth and refrigerate for a few hours until its thickened to a spreadable consistency (like peanut butter). Spread over the cake and enjoy!


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