Chocolate Fudge Cake

Name: Chocolate Fudge Cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 250 g all-purpose flour (1¾ cups); 56 g unsweetened cocoa powder (⅔ cup ); 1 tsp baking powder; 1 tsp bicarbonate of soda (baking soda); 200 g light brown sugar (1 cup); 110 g caster sugar (½ cup); ½ tsp salt; 2 large eggs; 120 ml vegetable oil (½ cup); 180 ml full-fat thick Greek yoghurt (¾ cup); 1 tsp pure vanilla extract; 240 ml hot black coffee (1 cup); 115 g unsalted butter (1 stick); 85 g unsweetened cocoa powder (3/4 cup + 1 tbsp); 400 g powdered (icing) sugar (3¼ cups); 150 ml double cream (⅔ cup ); 1 tsp vanilla extract

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If you’re searching for the ultimate chocolate fudge cake, you’ve just found it. This rich, moist layer cake is the perfect balance of indulgence and simplicity, made in two bowls (one for the cake, one for the icing!) with pantry staples and a few clever upgrades. From the glossy chocolate icing to the soft, fudge-like crumb, this is a dessert perfect to impress, plus it’s easier than you’d think.

Whether you’re baking for a birthday, event, or simply for an afternoon treat, this recipe is deeply chocolatey and rich in every bite, with a decadent fudgy texture that makes it so moreish. This is a proud celebration cake, like my Moelleux au Chocolat or Bruce Bogtrotter cake, but if you want something more casual, don’t miss my Chocolate Courgette Loaf. For this cake, we’ve also included pro baking tips, storage guidance, and make-ahead instructions to help you get perfect results every time.

Why you will love this recipe:
Ingredients:
Substitutions and Variations:
Here’s how to make a chocolate fudge cake:
Cooking Tips:
Frequently Asked Questions
Other recipes you might enjoy:
Chocolate Fudge Cake Recipe

Why you will love this recipe:

Greek yoghurt and oil make for a moist, tender crumb that stays fresh for days (like my Plum Yogurt Cake.)
Hot coffee deepens the cocoa flavour without making the cake taste like coffee.
A combination of brown sugar and caster sugar gives the cake both richness and structure.
It looks impressive but is actually very hard to go wrong. You just make the cake in one bowl, make the icing in one bowl and sandwich together.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Unsweetened cocoa powder: Use a good-quality Dutch-process or natural cocoa for best results.

Vegetable oil: Keeps the crumb ultra-moist, in place of butter.

Greek yoghurt: Adds moisture, fat, and a slight tang that complements the chocolate.

Hot coffee: Use a mug of freshly brewed black or Americano coffee. Instant coffee works great, but you can also use whatever you tend to drink yourself – but no milk.

Substitutions and Variations:

Greek yoghurt: you can use thick Plain yoghurt, as long as it’s full-fat. Otherwise, other soured dairy products work too, so this would also work with sour cream.

Vegetable oil: any neutral oil works. You can also use sunflower or canola oil.

Chocolate orange: Add some freshly zested orange to the icing for a chocolate orange twist to this chocolate fudge cake.

Here’s how to make a chocolate fudge cake:

Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

ONE: Preheat the oven to 160°C fan (350°F). Lightly grease two 8-inch (20cm) round cake pans and line the bases with greaseproof paper. In a large mixing bowl, whisk together the eggs, vegetable oil, Greek yoghurt, and vanilla extract until smooth.

TWO: Sift in the flour, cocoa powder, baking powder, and bicarbonate of soda directly into the bowl.

pouring hot coffee into chocolate fudge cake batter.

THREE: Add the light brown sugar, caster sugar, and salt. Whisk everything together until just combined. Pour in the hot coffee and beat until the batter becomes smooth and glossy.

pouring chocolate fudge batter into cake tins.

FOUR: Divide the batter evenly between the prepared tins and bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean and the cakes spring back when gently pressed.

FIVE: For the icing, melt the butter gently over low heat in a small saucepan. Sift in the cocoa powder and stir until smooth and combined.

whipping icing sugar into chocolate icing.

SIX: Transfer the chocolate mixture to a large bowl or stand mixer. Add the icing sugar (sifted) and begin mixing on low speed.

SEVEN: Add the double cream and vanilla extract.

EIGHT: Mix on medium speed for about 5 minutes, or until the icing is smooth, thick, and creamy.

NINE: Once the cakes are completely cool, spread a generous layer of chocolate icing over one cake layer.

TEN: Top with the second cake and cover the entire cake with the remaining icing. Slice and enjoy!

Cooking Tips:

Make ahead: You can make the full cake a day in advance. Cover and place in the fridge then remove from the fridge 30 minutes before serving so it has time to come to room temperature. You can make the sponge 3 days in advance. Leave to cool and wrap tightly in clingfilm. Keep in the fridge.

For the icing, you can also make this 3 days in advance and place in an airtight container in the fridge. Again, bring to room temperature before using. It may need to be re-whipped before spreading onto the cake for best texture.

Pan sizes: this recipe is designed for two 8-inch (20cm) round cake pans. If using 9-inch pans, the cakes will be slightly thinner and may bake a few minutes faster, so keep an eye on it and test with a skewer at around 25 minutes, to see if it’s done.

Frequently Asked Questions

Can I substitute Greek yoghurt with sour cream or buttermilk in this chocolate fudge cake?

Yes, you can substitute 1:1 with sour cream. Buttermilk is thinner, so I wouldn’t use it here, as you will have a very thin batter once the coffee is also added.

Why does adding coffee improve the chocolate flavour?

Coffee intensifies the natural bitterness in cocoa, making the chocolate taste richer and more complex. You won’t taste the coffee itself but it makes the whole cake taste more ‘chocolate-y’.

Can I freeze chocolate fudge cake?

Yes, you can freeze chocolate fudge cake. The unfrosted cake layers can be frozen for up to 3 months. Wrap each layer tightly in cling film/plastic wrap and then foil. Defrost overnight at room temperature before icing.

What’s the difference between a chocolate fudge cake and a regular chocolate cake?

A chocolate fudge cake is richer, denser, and more moist than a regular chocolate cake. It often includes ingredients like oil, yoghurt, or melted chocolate to create a fudgy, almost brownie-like texture, whereas standard chocolate cakes are typically lighter and more airy.

what makes this chocolate fudge cake so moist?

This chocolate fudge cake is extremely moist due to these three star ingredients:
Greek yoghurt: Adds richness and moisture while keeping the crumb tender.
Vegetable oil: Unlike butter, oil stays liquid at room temperature, which helps the cake remain soft and moist for days.
Hot coffee: Loosens the batter and enhances cocoa flavour, while also helping create a smooth, pourable consistency for an even bake.