One Bowl Chocolate Fudge Cake

Ingredients

• 200 g Dark chocolate (70% cocoa) (chopped for even melting)
• 200 g Unsalted butter (cut into cubes)
• 150 ml Vegetable oil (neutral flavor)
• 2 tsp Vanilla extract (pure extract preferred)
• 200 g Caster sugar (fine texture for smooth batter)
• 3 Large eggs (room temperature)
• 200 g All‑purpose flour (sifted)
• 50 g Unsweetened cocoa powder (sifted)
• 1 tsp Baking powder
• 1/2 tsp Salt (fine sea salt)
• 200 ml Boiling water (or strong coffee) (hot, freshly boiled)
• 200 g Dark chocolate for ganache (chopped)
• 200 ml Heavy cream (full‑fat for shine)
• 30 g Unsalted butter (for ganache) (cut into cubes)
• 2 tbsp Brown sugar (light brown)
• a pinch Salt (for ganache)

Instructions

1. Melt chocolate and butter

   Place chopped dark chocolate and butter in a large microwave‑safe bowl. Microwave in 30‑second bursts, stirring after each burst, until completely smooth.

   Time: PT1M

2. Add oil, vanilla and sugar

   Stir in the vegetable oil, vanilla extract and caster sugar until fully incorporated.

   Time: PT2M

3. Incorporate the eggs

   Add the three room‑temperature eggs one at a time, whisking after each addition until the mixture is glossy and well‑combined.

   Time: PT1M

4. Combine dry ingredients

   Sift the all‑purpose flour, cocoa powder, baking powder and salt into the bowl. Gently fold with a spatula until no dry streaks remain. Do not over‑mix.

   Time: PT2M

5. Add boiling water (or coffee)

   Boil 200 ml water (or brew a strong coffee). Pour the hot liquid into the batter and stir quickly; the batter will look thin but will set during baking.

   Time: PT2M

6. Prepare cake tins

   Grease two 8‑inch round cake tins and line the bases with parchment paper. Divide the batter evenly between the tins and smooth the tops with a spatula.

   Time: PT2M

7. Bake the cake

   Place the tins in a pre‑heated oven and bake at 130 °C for 50 minutes. The cake should be springy to the touch and a skewer inserted in the centre comes out clean.

   Time: PT50M

   Temperature: 130°C

8. Make the chocolate ganache

   While the cake bakes, combine the second batch of chopped dark chocolate, heavy cream, butter, a pinch of salt and brown sugar in another microwave‑safe bowl. Microwave in 30‑second intervals, stirring each time, until smooth and glossy.

   Time: PT1M

9. Set the ganache

   Let the ganache sit at room temperature for about 30 minutes, covered with a piece of cling film to avoid a skin forming. It should thicken to a spreadable consistency.

   Time: PT30M

10. Soften ganache if needed

    If the ganache is still too stiff, microwave for about 10 seconds, then stir until spreadable.

    Time: PT10S

11. Assemble and frost the cake

    Place the first cake layer on a serving plate. Spread a generous layer of ganache over it. Top with the second layer, then cover the entire cake with the remaining ganache. Pipe random swirls using a piping bag fitted with a Wilton 1M tip for a “dancing” effect.

    Time: PT10M

12. Serve

    Slice with a sharp knife, serve immediately, and enjoy the fluffy, moist chocolate fudge cake!

    Time: PT0M

Nutrition Facts

Calories

708

Protein

8 g

Carbohydrates

80 g

Fat

40 g

Fiber

5 g

Ingredient Substitutions

• Instead of Dark chocolate (70% cocoa): semi‑sweet chocolate, bittersweet chocolate
• Instead of Unsalted butter: margarine
• Instead of Vegetable oil: canola oil, sunflower oil
• Instead of Vanilla extract: vanilla bean paste
• Instead of Caster sugar: granulated sugar (process a bit longer)
• Instead of Large eggs: egg replacer for vegans
• Instead of All‑purpose flour: cake flour (use 1 cup + 2 tbsp)
• Instead of Unsweetened cocoa powder: Dutch‑process cocoa
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Salt: kosher salt (use less)
• Instead of Boiling water (or strong coffee): hot milk
• Instead of Dark chocolate for ganache: semi‑sweet chocolate
• Instead of Heavy cream: half‑and‑half (add extra butter)
• Instead of Unsalted butter (for ganache): margarine
• Instead of Brown sugar: white sugar + molasses
• Instead of Salt (for ganache): sea salt

Equipment Needed

• Microwave‑safe heat‑proof bowl
• Whisk or electric hand mixer
• Sifter
• Measuring cups and spoons
• Two 8‑inch round cake tins
• Oven
• Spatula (silicone)
• Cooling rack
• Piping bag with Wilton 1M tip (optional)
• Offset spatula (for frosting) (optional)
• Kitchen timer
• Knife or cake leveler (optional)

Critical Steps — Do Not Skip

• Melt chocolate and butter without burning
• Add boiling water to create lift
• Bake at low temperature (130 °C) for proper fluffiness
• Ganache must set to spreadable consistency before frosting

Chef Tips from the Video

• Use high‑quality 70% dark chocolate for the best flavor
• A pinch of instant coffee powder in the boiling water deepens the chocolate taste
• Weigh ingredients with a kitchen scale for consistency
• Line the tins with parchment for effortless removal

Troubleshooting

Storage

Refrigerator: Store covered cake in the fridge for up to 5 days.

Freezer: Wrap tightly and freeze for up to 2 months.

Room temperature: Can sit at room temperature for 2‑3 hours after frosting; beyond that, refrigerate.

Make-Ahead Tips

• Ganache can be prepared a day ahead and kept at room temperature
• Bake the cake layers up to 2 days ahead; store wrapped in the fridge
• Frosted cake keeps well refrigerated for 4‑5 days