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!
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!
How to make Chocolate Fudge Cake
Ingredients you’ll need:
- Large eggs: You’ll want 4, yolks and whites separated.
- Caster/granulated sugar
- Dark chocolate
- Unsalted butter
- Cocoa powder
- Cake flour: See my recipe notes below on how to make your own!
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!
Scroll down for the FULL printable recipe. 🙂
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.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥
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
Chocolate Fudge Cake
- 4 large eggs separated
- 1/2 cup caster/granulated sugar 100g
- 1/2 cup dark chocolate 90g, coarsely chopped
- 6 tablespoons unsalted butter 85g
- 1/4 cup cocoa powder 25g
- 3 tablespoons milk
- 1/2 cup cake flour* 50g
Preheat the oven to 170C/325F/Gas 3. Grease a 9x5-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.
*Don't have cake flour? Measure out 1/2 cup (62g) of plain/all-purpose flour, remove 1 tablespoon, and replace with 1 tablespoon of cornflour/cornstarch. Sift well.
You can make this cake a day in advance. Simply make as instructed and keep in the fridge overnight ready for the next day.
Leftovers will keep fresh in the fridge for up to 3 days.
The calories are an estimate only.