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slice of chocolate fudge cake on stack of white plates

Ultimate Chocolate Fudge Cake

  • Author: Sloane
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 layer 6 inch cake 1x
  • Category: cake
  • Method: baking
  • Cuisine: American


This chocolate fudge cake is made with two impossibly rich 6 inch layers and a swoon-worthy chocolate ganache fit for any special occasion.



For the chocolate cake:

  • 120g (1 cup) cake flour
  • 42g (1/2 cup) dutch process cocoa powder
  • 21g (1/4 cup) black cocoa powder
  • 3/4 tsp baking powder
  • 1 tsp kosher salt
  • 198g (14 tbsp) unsalted butter, room temp
  • 250g (1 1/4 cups) granulated sugar
  • 2 eggs, room temp
  • 2 tsp vanilla extract
  • 113g (1/2 cup) sour cream, room temp
  • 100g (1/2 cup) neutral oil

For the chocolate ganache:

  • 340g (12 oz) bittersweet chocolate
  • 340g (1 1/2 cups) heavy cream


For the chocolate cake:

  1. Preheat the oven to 325 degrees F and grease & line two 6 inch cake pans with parchment paper.
  2. In a large bowl, whisk together the cake flour, cocoa powders, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes until light & fluffy.
  4. Mixing on low speed, add the eggs one a time. Scrape down the bowl and mix in the vanilla.
  5. Add half of the dry ingredients and mix until just combined.
  6. Mix in the sour cream and oil.
  7. Add the rest of the dry ingredients and mix until just combined. Scrape down the bowl to ensure everything is evenly incorporated.
  8. Divide the batter between the prepared cake pans and smooth out the tops with an offset spatula.
  9. Bake the cakes for about 35-40 minutes or until the edges begin to pull away form the sides of the pan and a toothpick inserted comes out clean.
  10. Turn the cakes out onto a wire rack to cool completely.

For the chocolate ganache:

  1. Chop the chocolate and add to a large bowl. Set aside.
  2. In a small saucepan, heat the heavy cream over low heat and bring to a simmer or about 200 degrees F.
  3. Pour the hot heavy cream over the chocolate, place a plate on top of the bowl, and allow to sit for a couple minutes.
  4. Remove the plate and gently stir with a rubber spatula until the ganache is smooth. Alternatively, you can use an immersion blender.
  5. Cover the bowl and allow to sit for 1 hour (but no longer!) at room temperature to thicken.

For assembly:

  1. Place the first cake layer on a cake stand or plate. Use a 3 tbsp cookie scoop to add 3 scoops of ganache to the first layer. Use an offset spatula to spread into an even layer. Place in the fridge to chill for about 10 minutes.
  2. Place the second cake layer on top upside down. Add a few large dollops of ganache to the top of the cake, and use the offset spatula to smooth out the top, and spread the excess all over the sides. Continue decorating the cake as desired, and enjoy!


  • Black cocoa powder substitute: If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder, making it a total of 63g or 3/4 cup.
  • Make the cake layers ahead of time. This cake stays moist for dayyyys, so you can make ahead of time. Store at room temperature wrapped tightly and stored in an airtight container for 1-2 days or in the freezer for up to 3 months. If frozen, be sure to leave the cake layers out a room temperature overnight, then decorate the next day. 
  • Use an immersion blender to mix the ganache. It can be easy to over-mix ganache, resulting in a split, grainy texture. I recommend using an immersion blender, as it will mix it efficiently without aggravating it to the point that the milk solids separate. 
  • Allow the ganache to sit for one hour, but no longer! The ganache needs one hour to thicken up into a spreadable consistency, but any longer and it may be too thick to spread or even split and appear grainy. 


  • Serving Size: 1 slice
  • Calories: 700
  • Sugar: 45.7 g
  • Sodium: 159.9 mg
  • Fat: 50.9 g
  • Carbohydrates: 62.2 g
  • Protein: 7.7 g
  • Cholesterol: 122.1 mg

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