One-Bowl Chocolate Fudge Cake
- Cook Time: 50–55 minutes
What you need
This one-bowl chocolate fudge cake mixes in minutes and bakes into a deeply moist crumb with cocoa richness in every bite. Top with a quick chocolate ganache or simple buttercream when you need a reliable birthday or weeknight cake.
For the cake:
- 200g (1½ cups) plain / all-purpose flour
- 200g (1 cup) granulated sugar
- 75g (¾ cup) unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp fine salt
- 2 large eggs
- 240ml (1 cup) whole milk
- 120ml (½ cup) neutral oil
- 2 tsp vanilla extract
- 240ml (1 cup) hot coffee or hot water
For the quick ganache (optional):
- 150g dark chocolate, chopped
- 120ml (½ cup) double / heavy cream
Recipe Steps
- Heat the oven to 175°C / 350°F. Grease and line two 20 cm (8 in) round tins (or one 23×33 cm / 9×13 in tin).
- In a large bowl whisk flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk in eggs, milk, oil, and vanilla until smooth.
- Pour in the hot coffee and whisk — the batter will be thin. Divide between tins.
- Bake 30–35 minutes (or 35–40 for a sheet) until a toothpick comes out with a few moist crumbs. Cool 10 minutes, then turn out.
- For ganache, heat cream until steaming, pour over chocolate, wait 1 minute, then stir until glossy. Cool slightly and spread over the cooled cake.
Tips & Variations
- Hot coffee blooms the cocoa for a deeper chocolate flavour without tasting like coffee.
- Do not overbake — pull when crumbs still cling to the tester.
- Cake layers freeze well wrapped for up to 2 months.
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