The Best Chocolate Fudge Cake Recipe for Sweet Tooth Lovers

Rich, decadent chocolate fudge cake promises to be a delightful indulgence that melts in you mouth.

Cocoa’s deep, velvety essence creates a luxurious experience for dessert enthusiasts.

Sweet aromas will drift through your kitchen, beckoning everyone near.

Layers of moist, tender crumb promise pure chocolate bliss with each forkful.

Crafted with simple ingredients, this recipe transforms ordinary moments into memorable celebrations.

Passionate bakers can easily master this irresistible treat that sparks joy and connection.

Dive into this chocolate adventure and let your taste buds dance with pure delight.

Why Nigella’s Chocolate Fudge Cake Is Always A Hit

• Craft Decadent Delights: This chocolate fudge cake delivers intense chocolate flavor that satisfies serious dessert cravings with minimal kitchen skills required.
• Master Quick Baking: Simple one-bowl mixing technique means less cleanup and faster preparation, perfect for busy home bakers wanting restaurant-quality results.
• Crowd-Pleasing Celebration Cake: Stunning layered chocolate cake works brilliantly for birthdays, family gatherings, or weekend treat moments that demand something special.
• Customize with Ease: Flexible recipe allows creative variations like adding nuts, drizzling extra chocolate, or serving with fresh berries to personalize your dessert experience.

Ingredients For Nigella’s Chocolate Fudge Cake

• All-Purpose Flour: A key structural component that provides the base for the cake's texture.
• Cocoa Powder: Delivers deep chocolate flavor and rich dark color to the cake.
• Baking Soda, Baking Powder: Essential leavening agents that help the cake rise and become light.
• Salt: Enhances the overall flavor profile of the chocolate cake.

• Eggs: Provide structure, moisture, and help bind the cake ingredients together.
• Sour Cream: Adds moisture and creates a tender, soft cake crumb.
• Vanilla Extract: Brings depth and complexity to the chocolate flavor.
• Water: Helps create a smooth, moist cake batter.

• Butter, Vegetable Oil: Contribute richness and help create a soft, moist cake texture.
• Dark Chocolate: Used in the frosting to create a luxurious, glossy chocolate coating.
• Icing Sugar: Sweetens and helps stabilize the chocolate frosting.

Directions For Nigella’s Chocolate Fudge Cake

Step 1: Warm Up the Oven

Crank your oven to 180°C (350°F). Grab two 20cm (8-inch) cake pans and give them a generous butter coating. Line the bottom with parchment paper for easy cake removal.

Step 2: Create Dry Ingredient Blend

• Flour
• Cocoa powder
• Baking powder
• Salt
• Sugar

Whisk these together until perfectly blended and lump-free.

Step 3: Prepare Wet Ingredient Mixture

• Eggs
• Sour cream
• Vanilla extract

Blend until smooth and well incorporated.

Step 4: Combine Wet and Dry Ingredients

Gently mix melted butter and oil into the dry ingredient mixture. Slowly pour in the egg mixture, then add water. Stir until just combined – don’t overmix.

Step 5: Bake the Cake

Pour batter evenly into prepared pans. Slide into preheated oven and bake for 50-55 minutes. Check doneness with a toothpick – it should come out clean.

Step 6: Cool Down the Cakes

Let cakes rest in pans for 15 minutes. Carefully turn out onto wire rack to cool completely.

Step 7: Craft Decadent Chocolate Frosting

Melt chocolate and let it cool slightly. In another bowl, beat butter until fluffy. Gradually add powdered sugar, then incorporate melted chocolate and vanilla.

Step 8: Frost and Decorate

Spread half the frosting between cake layers, then cover top and sides. Smooth with a spatula for a professional finish.

Key Tips For Nigella’s Chocolate Fudge Cake

• Grease Pans Perfectly: Use parchment paper cut to exact tin size to prevent cake sticking and ensure easy removal.
• Check Cake Doneness: Insert a toothpick in cake center – it should come out with a few moist crumbs, not completely wet or totally dry.
• Room Temperature Ingredients: Ensure eggs, sour cream, and butter are at room temperature for smoother batter and more even cake texture.
• Chocolate Frosting Pro Tip: Let melted chocolate cool slightly before adding to buttercream to prevent separation and maintain silky consistency.
• Make Ahead Magic: Cake layers can be wrapped and frozen for up to one month, making party prep easier and preserving moisture.

Fun Twists On Nigella’s Chocolate Fudge Cake

• Gluten-Free Chocolate Cake: Replace wheat flour with almond or gluten-free flour blend. Ensure all ingredients are certified gluten-free for celiac-friendly version.
• Vegan Chocolate Delight: Swap eggs with mashed bananas or applesauce. Use coconut oil instead of butter. Select dairy-free chocolate for frosting.
• Low-Sugar Option: Substitute sugar with stevia or monk fruit sweetener. Reduce overall sugar content by using dark chocolate with higher cocoa percentage.
• Dairy-Free Alternative: Replace sour cream with coconut yogurt. Use margarine or plant-based butter for frosting. Select non-dairy milk as liquid component.

Tasty Pairings For Nigella’s Chocolate Fudge Cake

• Elevate Chocolate Fudge Cake Experience
• Pair with Rich Red Wine: Cabernet Sauvignon or Merlot complement the deep chocolate flavors, creating a luxurious dessert moment with their bold, fruity undertones.
• Enhance with Raspberry Coulis: Drizzle tart raspberry sauce alongside cake slices to cut through the richness and add a bright, fresh contrast to the dense chocolate.
• Match with Creamy Vanilla Ice Cream: Serve a scoop of smooth vanilla ice cream to balance the cake's intense chocolate profile, providing a cool, silky texture that melts beautifully.
• Boost with Espresso Shot: Serve a small, strong espresso alongside the cake to intensify the chocolate notes and cleanse the palate between decadent bites.

Best Way To Store Nigella’s Chocolate Fudge Cake

• Store covered cake in airtight container for 3-4 days. Keeps frosting fresh and prevents drying out.
• Wrap tightly in plastic wrap, then aluminum foil. Freezes perfectly for up to 2 months. Thaw overnight in refrigerator before serving.
• Individually wrap cake slices in plastic wrap, place in freezer-safe container. Great for quick single-serving treats, stays fresh for 1 month.
• Keep under cake dome or covered with plastic wrap for 1-2 days. Best consumed within 48 hours for optimal taste and texture.

Common Questions About Nigella’s Chocolate Fudge Cake

• What makes this chocolate fudge cake so moist?

The combination of sour cream, melted butter, and oil ensures an incredibly soft and tender texture that keeps the cake rich and moist even days after baking.

• Can I substitute ingredients if I don't have some on hand?

Yes, you can replace sour cream with Greek yogurt, and vegetable oil can be swapped with canola oil. Just maintain similar fat content and consistency.

• How do I know the cake is fully baked?

Insert a toothpick into the center – if it comes out with just a few moist crumbs (not wet batter), the cake is perfectly done. Avoid overbaking to maintain its fudgy texture.

Chocolate Fudge Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 12 reviews

• Total Time: 1 hour 10 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Rich chocolate fudge cake delivers pure indulgence with its intense cocoa depth and silky smooth texture. Dark, moist layers promise a luxurious dessert experience you’ll savor down to the last delectable crumb.

---

Ingredients

Scale 1x2x3x

Cake Ingredients:

• 400 grams (14.11 ounces) plain flour
• 50 grams (1.76 ounces) high-quality cocoa powder
• 250 grams (8.82 ounces) golden caster sugar
• 100 grams (3.53 ounces) light brown muscovado sugar
• 2 teaspoons baking powder
• 1 teaspoon bicarbonate of soda
• 12 teaspoons salt
• 175 grams (6.17 ounces) dark chocolate (70% cocoa solids or more)

Wet Ingredients:

• 3 large eggs
• 142 milliliters (4.80 fluid ounces) sour cream
• 1 tablespoon vanilla extract
• 175 grams (6.17 ounces) unsalted butter, melted and cooled
• 125 milliliters (4.22 fluid ounces) corn oil
• 300 milliliters (10.14 fluid ounces) chilled water

Frosting Ingredients:

• 250 grams (8.82 ounces) unsalted butter, softened
• 275 grams (9.70 ounces) icing sugar, sifted
• 1 tablespoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Grease and prepare two 20cm cake pans, lining with parchment paper. Set oven temperature to 180°C.
2. In a large mixing bowl, thoroughly combine all dry ingredients, ensuring no lumps remain.
3. In a separate bowl, vigorously whisk eggs, sour cream, and vanilla until smooth and well-integrated.
4. Gently fold melted butter and oil into the dry ingredient mixture, creating a consistent batter.
5. Gradually incorporate the egg mixture into the batter, then carefully add water, stirring until fully blended.
6. Evenly distribute the batter between the prepared cake pans, smoothing the surface with a spatula.
7. Bake in the preheated oven for 50-55 minutes, checking doneness with a toothpick inserted into the center.
8. Allow cakes to cool within the pans for 15 minutes, then carefully transfer to a wire rack to cool completely.
9. For the frosting, melt chocolate and set aside to cool to room temperature.
10. Cream butter until light and fluffy, gradually adding icing sugar to create a smooth consistency.
11. Incorporate cooled melted chocolate and vanilla into the buttercream, mixing until perfectly blended.
12. Once cakes are fully cooled, apply half the frosting between layers, then cover top and sides with remaining frosting.
13. Smooth the frosting evenly using an offset spatula for a professional finish.

Notes

• Select high-quality dark chocolate for intense, rich flavor that elevates the entire cake’s taste profile.
• Room temperature ingredients ensure smoother mixing and better cake texture, preventing lumpy batter formation.
• Avoid overmixing the batter to maintain a tender, soft crumb and prevent dense, tough cake texture.
• Test cake doneness with a wooden skewer or toothpick – it should come out with just a few moist crumbs for perfect moisture.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 431 kcal
• Sugar: 29 g
• Sodium: 960 mg
• Fat: 24 g
• Saturated Fat: 12 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.3 g
• Carbohydrates: 54 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 44 mg