Chocolate Fudge Cake – This incredibly rich chocolate cake is so fudgy, moist and dense. Made from 7 simple ingredients, and baked in a loaf pan!
Chocolate Fudge Cake
Looking for a quick and easy dessert recipe to satisfy your chocolate cravings?
Look no further – my Chocolate Fudge Cake is just that! This cake is irresistibly moist and rich, and I love how fudgy and dense it is, too.
All you need is 7 simple ingredients, and it’s baked in a loaf pan for simplicity.
You won’t be able to resist a slice of this cake warmed up with a scoop of ice cream – trust me!
Looking for more chocolate recipes? See my Chocolate Banana Muffins, White Chocolate Torte, and my No-Bake Double Chocolate Cheesecake.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this cake. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Large eggs: You’ll want 4, yolks and whites separated.
- Caster/granulated sugar
- Dark chocolate
- Unsalted butter
- Cocoa powder
- Milk
- Cake flour: See my recipe notes below on how to make your own!
How to make Chocolate Fudge Cake
To make this chocolate fudge cake, start by beating the egg whites until frothy. Gradually add 1/4 cup of sugar and beat until stiff, glossy peaks form. Set aside.
Next, add the chocolate and butter to a microwave-safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.
Add the cocoa powder and milk, and whisk until smooth and combined. Set aside
Whisk together the egg yolks and the rest of the sugar until combined. Add the chocolate mixture and whisk until completely combined.
Gradually whisk in the whipped egg whites until smooth and combined, then whisk in the cake flour.
Pour the mixture into a greased and lined 9×5-inch loaf pan. Tap the pan gently on the surface a few times to level out the mixture, and to pop any air bubbles.
Bake for 30 – 35 minutes or until the centre is no longer jiggly – just set. This makes the cake extra fudgy and dense.
Allow to cool completely in the pan in the fridge before slicing and serving.
Dust with icing sugar, or serve warm with a scoop of ice cream!
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This Chocolate Fudge Cake is:
- super quick and easy to make
- made from only 7 simple ingredients
- so rich, moist, and dense
- absolutely perfect for chocolate lovers
How long will this cake last? This cake can be stored in an airtight container at room temperature or in the fridge for up to 4 days.
Can I freeze this chocolate cake? Yes! This cake also freezes well for up to 2 months. Thaw overnight in the fridge, and allow to come to room temperature (or warm up) before serving.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
Try these delicious cakes next!
- Microwave Chocolate Mug Cake
- Vanilla Sheet Cake with Chocolate Cream Cheese Frosting
- Mint Chocolate Bundt Cake
- Mint Chocolate Chip Layer Cake
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Chocolate Fudge Cake
Ingredients
- 4 large eggs, separated
- ½ cup (100g) caster/granulated sugar
- ½ cup (90g) dark chocolate, coarsely chopped
- 6 tablespoons (85g) unsalted butter
- ¼ cup (25g) cocoa powder
- 3 tablespoons milk
- ½ cup (62g) cake flour*
Instructions
- Preheat the oven to 170C/325F/Gas 3. Grease a 9×5-inch loaf pan, line with parchment paper, and set aside.
- Using a handheld or stand mixer fitted with the whisk attachment, beat the egg whites until frothy.
- Gradually add 1/4 cup (50g) of sugar, and beat until stiff, glossy peaks form. Set aside.
- Add the chocolate and butter to a microwave-safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.
- Add the cocoa powder and milk, and whisk until combined. Set aside.
- Whisk together the egg yolks and the remaining sugar until combined. Add the chocolate mixture and mix until completely combined.
- Fold in the whipped egg whites until combined, then whisk in the flour.
- Pour the mixture into the prepared pan, and tap a few times on the surface to level out.
- Bake for 30 – 35 minutes or until the centre is no longer jiggly – just set. Allow to cool completely in the pan in the fridge before slicing and serving.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. Made this cake. It turned out great. Thanks a lot. Planning now to double the quantity…so for long will I have to cook in a 1 kg pan. Also do you think adding a combination of milk and dark chocolate will be fine?
That should work just fine! 🙂
Hi, Am planning to make this as a gift to someone. Had a query..If I sprinkle icing sugar .. will it melt and turn greyish? In your photos..they look so white and nice. How do I get that look?
The icing sugar will fade overtime – I recommend dusting with icing sugar just before serving.
This is so easy to put together and I love the fudgy texture! So yummy!