Chocolate Fudge Cake

There is nothing quite like a slice of homemade Chocolate Fudge Cake to bring the whole family together. This recipe delivers a rich, decadent crumb that stays incredibly moist for days. You will love how the deep cocoa flavors meld with the silky chocolate ganache topping.

It offers a perfect balance of sweetness and intensity without being overly heavy. My kids always ask for this specific Chocolate Fudge Cake during birthday celebrations or quiet Sunday afternoons. Best of all, it requires simple pantry staples you likely already have on hand.

Why You’ll Love This Chocolate Fudge Cake

• The texture is unbelievably fudgy and moist thanks to the addition of Greek yogurt.
• It uses one bowl for the batter, which means you spend less time cleaning and more time eating.
• High-quality dark cocoa powder provides a sophisticated flavor that isn’t cloyingly sweet.
• This recipe contains less refined sugar than traditional store-bought versions.
• The Chocolate Fudge Cake stays fresh for nearly a week, making it a great make-ahead dessert.

Ingredients You’ll Need

To create the best Chocolate Fudge Cake, you must focus on the quality of your ingredients. I recommend using organic flour and pasture-raised eggs whenever possible. The chemistry between the acidic yogurt and the baking soda creates the perfect lift and tender crumb.

Substitutions & Variations

Note: This video is for demonstration purposes and may use a slightly different method.

As a mom, I know that dietary needs often change. You can easily adapt this Chocolate Fudge Cake to suit your family’s preferences. If you need a gluten-free option, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend.

For a dairy-free version, use a thick coconut yogurt instead of Greek yogurt. Furthermore, you can replace the cane sugar with monk fruit sweetener for a lower-glycemic treat. If you want to add a nutritional boost, fold in a half-cup of finely chopped walnuts or flax seeds. These small changes ensure everyone can enjoy a slice of Chocolate Fudge Cake without compromise.

If you’re looking for more chocolatey inspiration, you can create a delightful pairing with a scoop of Chocolate Ice Cream. This creamy treat complements the rich flavors of the fudge cake beautifully.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with coconut oil or butter.
2. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add the eggs, Greek yogurt, avocado oil, and vanilla extract to the dry ingredients.
4. Whisk the mixture until smooth, then slowly pour in the warm water or brewed coffee while stirring constantly.
5. Divide the Chocolate Fudge Cake batter evenly between the prepared pans.
6. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Frost with your favorite chocolate ganache or a simple dusting of cacao powder.

Pro Tips for Success

Achieving the perfect Chocolate Fudge Cake requires attention to detail. First, never overmix the batter. Once you add the liquid, stir just until the streaks of flour disappear.

Overmixing develops the gluten, which leads to a tough, bread-like texture rather than a fudgy one. Second, ensure your eggs and yogurt are at room temperature. Cold ingredients can cause the fats in the recipe to seize, resulting in an uneven bake.

Another secret is the use of brewed coffee instead of plain water. Coffee acts as a flavor enhancer for chocolate; it deepens the profile without making the cake taste like a latte. If you are serving this Chocolate Fudge Cake to young children, use decaf coffee or hot water to avoid the caffeine.

Lastly, always tap your filled pans on the counter a few times before sliding them into the oven. This releases trapped air bubbles that could cause large holes in your finished Chocolate Fudge Cake.

For those who enjoy a single-serving treat, consider making Chocolate Cupcakes that capture the same rich taste in a portable form. These cupcakes are perfect for parties or as a sweet snack during the week.

Storage & Reheating Tips

If you have leftovers, which rarely happens in my house, you can store the Chocolate Fudge Cake at room temperature in an airtight container for up to three days. For longer storage, keep it in the refrigerator for up to seven days. The cold temperature actually firms up the fudge texture, making it taste like a giant truffle.

To reheat, simply place a slice on a microwave-safe plate and heat for 15 seconds. This softens the fats and restores that “just-baked” warmth. You can also freeze individual slices of Chocolate Fudge Cake by wrapping them tightly in parchment paper and then foil. They will stay delicious for up to three months.

What to Serve With This Recipe

While this Chocolate Fudge Cake is a star on its own, I love serving it alongside nourishing sides to balance the indulgence. A large bowl of fresh organic berries, such as raspberries or strawberries, provides a tart contrast to the rich chocolate. For a dinner party, consider serving the cake after a light meal of roasted seasonal vegetables and a crisp arugula salad with lemon vinaigrette.

If you want a more traditional pairing, a dollop of homemade whipped cream or a scoop of vanilla bean Greek yogurt works beautifully. These pairings elevate the experience of eating Chocolate Fudge Cake from a simple snack to a well-rounded culinary event.

To enhance your dessert experience, serving this fudge cake with Classic Chocolate Brownies can offer a delightful variety of textures. The combination of these two chocolate favorites will surely please any dessert lover.

FAQs

Can I make this Chocolate Fudge Cake vegan?

Yes, you can certainly make a vegan version. Replace the two eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water). Use a plant-based yogurt, such as almond or soy yogurt, in place of the Greek yogurt. The Chocolate Fudge Cake will still be incredibly moist and delicious.

Why did my cake sink in the middle?

A sinking center usually happens if the oven door is opened too early or if the leavening agents are expired. Ensure your baking soda and powder are fresh. Also, avoid peeking at your Chocolate Fudge Cake until at least 25 minutes of baking time have passed to maintain a consistent internal temperature.

Is Dutch-processed cocoa better for this recipe?

Dutch-processed cocoa will yield a darker, smoother flavor and works perfectly here. However, because this recipe uses baking soda, the natural acidity of standard unsweetened cocoa powder also helps the Chocolate Fudge Cake rise. Both options produce excellent results, so use whatever you have in your pantry.

Chocolate Fudge Cake is an exceptional dessert known for its rich, moist texture and deep chocolate flavor. Often enjoyed during celebrations, this cake has become a staple in many households and is appreciated for its simplicity and sumptuous taste, making it a favorite among chocolate enthusiasts. Learn more about it in this Cake article.

Nutrition Information (per serving)

This summary provides an estimate for one slice of Chocolate Fudge Cake based on 12 servings per cake. Note that nutritional values may vary based on the specific brands of ingredients you choose.

Chocolate Fudge Cake

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• Author: Emily
• Total Time: 55 mins
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Chocolate Fudge Cake delivers a rich, decadent crumb that stays incredibly moist for days, offering a perfect balance of sweetness and intensity topped with silky chocolate ganache.

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Ingredients

Scale 1x2x3x

2 cups All-Purpose Flour (unbleached)
3/4 cup Unsweetened Dark Cocoa Powder
1 1/2 cups Coconut Sugar or Raw Cane Sugar
1 1/2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 teaspoon Sea Salt
2 units Large Eggs (room temperature)
1 cup Full-Fat Greek Yogurt
1 cup Warm Water or Brewed Coffee
1/2 cup Avocado Oil or Melted Coconut Oil
2 teaspoons Pure Vanilla Extract

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Instructions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with coconut oil or butter
2. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt
3. Add the eggs, Greek yogurt, avocado oil, and vanilla extract to the dry ingredients
4. Whisk the mixture until smooth, then slowly pour in the warm water or brewed coffee while stirring constantly
5. Divide the Chocolate Fudge Cake batter evenly between the prepared pans
6. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clea
7. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely
8. Frost with your favorite chocolate ganache or a simple dusting of cacao powder

Notes

Ensure eggs and yogurt are at room temperature for optimal results.

Use brewed coffee for flavor enhancement of the chocolate.

• Prep Time: 20 mins
• Cook Time: 35 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 285 kcal
• Sugar: 22g
• Sodium: 210mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: None
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 70mg