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Easy Chocolate Fudge Cake Recipe

Updated on March 28, 2016
Easy chocolate cake.
Easy chocolate cake.

Chocolate Fudge Cake Recipe

There are times when a great chocolate cake isn’t enough. Shocking but true. As homey, rich, moist and delicious as it is, there are those special people among us who just want to take it to the next level. While nowhere near as common, there is an answer for these treat-seekers. It’s a good thing, since the oldest in my horde is such an extremist. This kid was apparently born with teeth and every one was a sweet tooth. So to make things right in his world I have to pull out the stops. Enter, the Chocolate Fudge Cake.

This is what chocolate aspires to be in the cake world. Instead of cocoa, use straight melted chocolate. The result is a rich, moist chocolate fudge cake that is out of this world. The recipe is really easy. Despite the word fudge in the name, don’t think you’re about to get into candy making. No thermometers, no boiling sugar involved here. This works just like most of the other quick and easy butter cakes. However, simply melting the chocolate and working it into the butter, sugar and eggs results in an intense flavor and incredible fudge-like texture. Melting chocolate instead of using cocoa is the trick. It's my son's birthday cake of choice, and even his sweet-seeking is satisfied with this luscious layer cake.

Fudgy chocolate cake.
Fudgy chocolate cake.


  • 1 and 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 ounces unsweetened chocolate
  • 1/2 cup water
  • 1/2 cup butter, softened
  • 1 and 3/4 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 3/4 cup milk

Layer cake.
Layer cake.


  1. Preheat oven to 350F. Butter and flour two nine-inch, round layer-cake pans. Set aside.
  2. In a large mixing bowl, whisk together all-purpose flour, baking soda and salt. Set aside.
  3. In a microwave-safe mixing bowl or large measuring cup, melt chocolate and water by microwaving on high for thirty seconds. Stir. Continue to heat in 10 second intervals, stirring in between, until completely melted, combined and smooth. Set aside.
  4. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing after each addition. Scrape down sides of the bowl, add the vanilla and mix well. With mixer running, add chocolate in a steady stream and mix until fully incorporated.
  5. Starting and ending with the flour, add the flour mixture alternately with the milk until all is used. Divide batter evenly among prepared pans.
  6. Bake for 30 to 35 minutes, or until a toothpick or skewer inserted into the center of the cake comes away clean and cake has pulled away from the sides of the pans. Allow cakes to rest in their pans for 10 minutes then turn them out onto wire racks to cool completely before frosting. Frost and layer when completely cool.


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    • Sinea Pies profile image

      Sinea Pies 5 years ago from Northeastern United States

      This cake looks and sounds so good...glad it's not here in my office or it'd be GONE! Thanks for sharing a great recipe.

    • profile image

      Christianne 15 months ago

      Can I double this recipe and bake it in a rectangular pan?

    • profile image

      Abby C 4 months ago

      Is there a recipe for the frosting somewhere?

    • profile image

      Shelbi 4 months ago

      What is the recipe for the frosting on top and between layers?

    • profile image

      Vickie 3 weeks ago

      Recipe for frosting, please.

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