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This single layer chocolate fudge cake is rich, moist, and covered with the easiest three-ingredient chocolate ganache. It’s perfect when you’re craving a homemade chocolate cake but don’t want to deal with multiple layers, complicated frosting, or decorating.
If you love chocolate, check out these rich chocolate cupcakes and flourless chocolate cake!
Table of Contents
I love this cake because it looks impressive with very little effort. The cake itself is deeply chocolatey and tender, while the thick chocolate ganache makes it taste extra decadent.
I made it for a friend’s birthday party, and it was such a hit! Several people kept asking me for the recipe, so I knew I had to share it.
Why You’ll Love This Recipe
- It’s a simple single layer cake, so there’s no stacking or complicated decorating involved.
- The chocolate ganache requires just three ingredients.
- You can serve it as-is or dress it up with fresh berries, sprinkles, or a scoop of vanilla ice cream.
- It’s SO SO moist and fluffy!
- No electric mixer needed!
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Unsweetened Cocoa Powder – Gives the cake its rich chocolate flavor. Make sure you’re using unsweetened cocoa powder rather than a sweetened cocoa mix.
- Whole Milk – Adds richness and moisture to the cake batter.
- Vegetable Oil – Oil keeps chocolate cake super moist.
- Boiling Water – Don’t skip this! The hot water helps bring out the flavor of the cocoa powder and creates a thin batter that bakes into a moist cake.
- Heavy Cream – Used to make the rich chocolate ganache topping. Do not use milk or half and half!
- Chocolate Chips – Semi-sweet chocolate chips are my favorite here because they provide a nice balance of sweetness and chocolate flavor. Dark chocolate chips are also delicious if you prefer a less-sweet ganache.
Top Tips For The Perfect Cake
- Don’t overmix the batter. Mix just until the ingredients are incorporated.
- The batter is supposed to be thin. Once you add the boiling water, you’ll notice that the batter becomes much thinner than traditional cake batter. Resist the temptation to add more flour.
- Don’t overbake it. Chocolate cake can go from perfectly moist to dry pretty quickly. Start checking the cake a few minutes before the suggested baking time since every oven is a little different.
- Let the cake cool completely. If you add the ganache while the cake is still warm, it can become too thin and slide right off.
- Give the ganache time to thicken. Freshly made ganache will be fairly runny. Letting it cool before spreading it over the cake will give you a thicker, fudgier topping.
- DO NOT OVERBAKE THE CAKE!!
FAQ’s
How do I know when the cake is done?
Insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs attached. If you see wet batter, continue baking for a few more minutes.
Do I need to refrigerate chocolate fudge cake?
Because the ganache contains heavy cream, I prefer storing the finished cake in the refrigerator if you’re keeping it for more than a day. Let individual slices sit at room temperature for a little while before serving so the cake and ganache can soften.
Storage
Store leftover chocolate fudge cake in an airtight container in the refrigerator for up to 4 days. For the best texture, allow the cake to sit at room temperature for about 20-30 minutes before serving.
You can also freeze the cake without the ganache. Wrap the completely cooled cake tightly in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator, bring it to room temperature, and then top it with freshly prepared chocolate ganache.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Single Layer Chocolate Fudge Cake
Equipment
- 9-inch cake pan
- large bowl
- spatula
Ingredients
Chocolate Cake
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- 1 ½ teaspoons baking powder
- ¾ cup whole milk
- ⅓ cup vegetable oil
- ¾ cup boiling water
- 1 large egg
- 2 teaspoons pure vanilla extract
Chocolate Ganache
- 1 cup Heavy Cream
- 10 ounces Semi-Sweet Chocolate Chips
- 1 tablespoon granulated sugar
Instructions
- Start by making the chocolate ganache. Place the chocolate chips in a heat-safe bowl.
- Add the heavy cream and sugar to a small saucepan and heat over medium heat until hot and just beginning to simmer. Do not let it come to a full boil.
- Pour the hot cream mixture over the chocolate chips and let it sit undisturbed for 2-3 minutes. Stir until completely smooth and glossy.
- Allow the ganache to cool for about 1 hour and 30 minutes, or until thickened and spreadable. You can place it in the refrigerator to speed up the cooling process. If refrigerated, check and stir it occasionally so it doesn’t become too firm.
- While the ganache cools, preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, salt, and baking powder until well combined.
- Add the milk, vegetable oil, egg, sugar, and vanilla extract. Mix until the batter is smooth and well combined.
- Slowly pour in the boiling water while mixing until fully incorporated. The batter will be thin, this is completely normal.
- Pour the batter into the prepared cake pan and bake for 36 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for about 15 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
- Once the cake is completely cool and the ganache has thickened, spread the chocolate ganache evenly over the top of the cake. Slice and serve.
Notes
- Make the ganache first so it has enough time to cool and develop a thick, spreadable consistency.
- You can refrigerate the ganache to help it thicken faster, but keep an eye on it so it doesn’t become too firm.
- Make sure the cake is completely cool before adding the ganache.
- DO NOT OVERBAKE THE CAKE!!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
