This One-Layer Chocolate Fudge Cake is easy, rich, and absolutely delicious—the perfect dessert when you want something simple yet indulgent. Whether you're celebrating a special occasion or just treating yourself to a little chocolate bliss, this cake is guaranteed to satisfy your cravings!
why you'll love them!
- One Layer, No Fuss – No stacking or complicated frosting techniques, just pure chocolate perfection.
- Ultra Fudgy & Moist – This cake is loaded with rich chocolate flavor and has a soft, dense crumb.
- Easy Ganache Topping – Instead of traditional frosting, we’re going for a smooth and glossy chocolate ganache that takes minutes to make.
- Small Batch Friendly – Perfect when you want cake but don’t need a huge one!
Single Layer Chocolate Fudge Cake
- Unsalted butter: Melted for a rich, tender crumb.
- Vegetable oil: Keeps the cake extra moist.
- Granulated sugar: Adds sweetness and structure.
- Light brown sugar: Enhances moisture and deepens the flavor.
- Large eggs – Room temperature for better mixing.
- Vanilla extract – Adds warmth and enhances the chocolate flavor.
- Buttermilk – Keeps the cake soft and tender.
- Hot coffee (or hot water) – Intensifies the chocolate flavor and creates a fudgy texture.
- All-purpose flour – The base of the cake.
- Dutch-process cocoa powder – Gives a deep, rich chocolate taste.
- Baking soda – Helps the cake rise properly.
- Baking powder – Gives the cake the perfect lift.
- Salt – Balances the sweetness.
How to Make a Single Layer Chocolate Fudge Cake
- Prepare the Oven & Pan – Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Mix Dry Ingredients – In a bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Combine Wet Ingredients – In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla. Pour the wet ingredients into the dry and mix until just combined.
- Add Hot Coffee – Slowly mix in the hot coffee (or water). The batter will be thin—this is what makes the cake so moist!
- Bake – Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs. Let it cool completely.
- Make the Ganache – Heat the heavy cream until warm (but not boiling), then pour it over the chopped chocolate. Let it sit for a minute before stirring until smooth.
- Assemble – Pour the ganache over the cooled cake and spread evenly. Let it set before slicing.
FAQ
Can I make this without buttermilk?
Yes! If you don’t have buttermilk, you can make a quick substitute by mixing ½ cup of milk with 1 ½ teaspoons of vinegar or lemon juice. Let it sit for 5–10 minutes before using.
Do I have to use coffee in the batter?
Nope! While coffee enhances the chocolate flavor, you can use hot water instead.
How do I store this cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. You can also freeze slices for up to 3 months!
If you make these Single Layer Chocolate Fudge Cake, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.
Single Layer Chocolate Fudge Cake
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup buttermilk
- 1/2 cup hot coffee
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Ganache Frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large mixing bowl, whisk together the melted butter, oil, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla extract, whisking until fully combined.
- Pour in the buttermilk and mix well.
- Sift in the flour, cocoa powder, baking soda, baking powder, and salt, then mix until just combined.
- Slowly pour in the hot coffee (or water) while stirring gently until the batter is smooth and glossy. The batter will be thin—this is normal!
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Ganache Frosting
- Place the chocolate chips in a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).Pour the hot cream over the chocolate and let it sit for 1-2 minutes to soften.
- Stir gently until the ganache is smooth and glossy. Add the vanilla extract and a pinch of salt, stirring to combine.
- Let the ganache cool for 10-15 minutes to thicken slightly before frosting the cake.
Assemble the Cake
- Pour or spread the ganache frosting over the cooled cake, letting it drip over the edges for a decadent look.
- Slice and enjoy! For an extra indulgent touch, serve with whipped cream or a scoop of vanilla ice cream.
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