This Chocolate Fudge Cake is a delightful treat for chocolate lovers. With a moist and rich chocolate cake base paired with a luscious fudge frosting, it's perfect for satisfying your sweet tooth. The recipe is designed for a single portion, making it ideal for a quick indulgence or a small celebration. The process is simple and doesn't require advanced baking skills, so anyone can whip it up in no time.
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Mix flour, cocoa powder, baking powder, and baking soda in a bowl.
In another bowl, whisk the egg and sugar until well combined.
Add milk, vegetable oil, and vanilla essence to the egg mixture and mix well.
Combine the dry and wet ingredients, mixing until smooth.
Add hot water or coffee to the batter and mix until smooth and lump-free.
Pour the batter into a small greased mold.
Bake at 180°C for 15–18 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before cutting.
Heat the fresh cream until hot but not boiling.
Pour the hot cream over the dark chocolate and let it sit for a minute.
Add butter and icing sugar, then mix until smooth and glossy.
Slice the cake into 1–2 layers, depending on your preference.
Spread the fudge frosting between the layers.
Cover the top and sides of the cake with a thick layer of fudge frosting.
Smooth the frosting or create a rustic texture as desired.
Optionally, drizzle extra ganache on top for added indulgence.
Use freshly brewed coffee instead of hot water for a deeper chocolate flavor.
Ensure the cake is completely cool before applying the frosting to avoid melting.
For a more intense chocolate flavor, use high-quality dark chocolate in the frosting.
Can I use a different type of flour?
All-purpose flour works best for this recipe, but you can try substituting with cake flour for a lighter texture.
Can I make this cake without eggs?
Yes, you can replace the egg with 1/4 cup of unsweetened applesauce or a flaxseed egg as an alternative.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can I double the recipe for more servings?
Yes, you can double or triple the ingredients to make a larger cake. Adjust the baking time accordingly.
What can I use instead of fresh cream for the frosting?
You can use heavy whipping cream or even coconut cream as a substitute for fresh cream.
With 26 years of experience in the hospitality industry as a professional chef, I have built a distinguished culinary career across some of the world’s most prestigious luxury hotel brands. His expertise spans international cuisine, fine dining, buffet operations, banquet production, menu development, and high-volume kitchen management. With decades of dedication and passion, Chef Kasun continues to inspire through his culinary artistry and commitment to excellence. Chef Kasun
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