Name: High Altitude Chocolate Fudge Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 cup all-purpose flour, (spooned and leveled); 3/4 cup + 2 tbsp granulated sugar; 6 tbsp unsweetened, dark Dutch-processed cocoa powder; 1 tbsp instant espresso powder or instant coffee; 1 1/4 tsp baking powder; 1/2 tsp coarse Kosher salt ((if using table salt, use half the amount)); 1/2 cup unsalted butter; 2 oz good-quality dark chocolate (55% cacao) (, roughly chopped); 2 large eggs; 1/2 cup whole milk; 1/2 cup sour cream; 1 1/2 tsp vanilla extract; 2 tbsp brewed coffee (or coffee liqueur), (optional); 3 oz heavy whipping cream; 3 oz good-quality dark chocolate (55% cacao) (, roughly chopped)

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This high altitude chocolate fudge cake is tender, moist and dense, with a rich chocolate flavor and a hint of espresso. Instead of buttercream, it’s finished with silky dark chocolate ganache. While similar to my best high altitude chocolate cake, this fudge cake is a bit more dense and rich, so quick and easy to make with no mixer needed, and sure to please all the chocolate lovers in your life.

Looking for more chocolate recipes? You’ll love my flourless chocolate cake, best homemade fudge brownies, and chocolate hazelnut cake.

A chocolate fudge cake with ganache on a wood and marble cake stand.

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Why You’ll Love This Cake

So Easy to Make. This recipe is really the easiest ever. You don’t need a mixer, just whisk up the cake batter with a bowl and whisk. And the ganache is nothing more than warm cream and chocolate poured over the cake!

Simple Ingredients. There’s nothing complicated about this chocolate fudge cake recipe, and it uses basic, simple pantry ingredients that most bakers will have on hand.

Delicious and Decadent. While simple to make, this cake looks so rich and decadent with the shiny ganache dripping down. It’s sure to tempt everyone, and not just the chocolate lovers.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

Slices of chocolate fudge cake on a white marble board.

What’s the Difference Between Chocolate Cake and Chocolate Fudge Cake?

I based today’s recipe on my favorite chocolate cake, which is so soft, moist, light and fluffy. It’s the best. A chocolate fudge cake, though, should be richer and more dense, like a decadent piece of fudge. So how did I change the recipe? I made two main changes to give my chocolate cake with a more dense texture and richer flavor.

Butter instead of oil. Cakes made with vegetable oil tend to be lighter and fluffier than cakes made with butter. Since butter solidifies at room temperature (while oil remains a liquid), as the cake cools, the butter tightens the cake crumb for a more dense texture and rich, buttery flavor.
Add melted chocolate. Fluffy chocolate cake recipes rely on cocoa powder for color and flavor. But a fudge cake uses both cocoa powder and melted chocolate for more depth of flavor and dense texture.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Cake

Flour. All-purpose flour gives the cake structure and strength.
Sugar. Granulated sugar adds sweetness and moisture.
Cocoa Powder. Be sure to choose a good-quality, unsweetened Dutch-processed cocoa powder, not natural cocoa powder. See the FAQs below for more thoughts on the best cocoa powder to use in this chocolate fudge cake.
Espresso Powder. Enhances the flavor of the chocolate and adds a hint of coffee flavor.
Baking Powder. Leavens the cake so it rises as it bakes.
Salt. Balances the sweetness and enhances the flavor.
Unsalted Butter. Gives the cake moisture and a rich, buttery flavor.
Chocolate. Choose a good-quality dark chocolate for the best flavor in your cake.
Eggs. Gives the cake structure and richness.
Whole Milk + Sour Cream. Adds moisture, richness and acidity for a soft, tender cake crumb.
Vanilla Extract. Flavor.
Coffee. Brushing the baked cakes with brewed coffee or coffee liqueur adds more moisture and coffee flavor to complement the chocolate.

Ganache

Cream + Chocolate. Ganache is a combination of heavy whipping cream and good-quality chocolate. For my recipe, I use a 1:1 ratio by weight.

TIP: Instead of two 6-inch layers, you can make a one layer cake in a single 9-inch pan.

Instructions

Cake

Preheat the oven to 350 F, and position a rack in the center of the oven. Spray the bottoms of two 6-inch cake pans with non-stick baking spray.
In a bowl, sift together the flour, sugar, cocoa powder, espresso powder, baking powder and salt, then set aside.
In a small saucepan, melt the butter over medium heat. Once melted, remove from the heat. Stir in the chopped chocolate until melted and smooth.
To the dry ingredients, add the melted butter, chocolate, eggs, milk, sour cream and vanilla extract, and whisk until smooth and combined, about 10-15 seconds.
Divide the batter between the pans. Bake the cakes for about 30-35 minutes, until the top springs back when gently touched, or a cake tester comes out clean. Be careful not to over-bake, or the cakes will end up dry.
Set the cake pans on a cooling rack. The top of the cakes will be gently domed, but as the cakes cool, they will settle down and flatten a bit.
Cool the cakes until warm, then gently prick with a toothpick and brush with the coffee, letting the coffee soak into the cake. Cool completely before assembling the cake layers with the ganache.

TIP: You should use the ganache immediately while it’s warm and pourable, and don’t wait for it to cool and thicken. If it seems too thin, though, you can let it sit for 5-10 minutes before pouring onto your cake.

Ganache

Pour the cream into a small saucepan. Bring just to a simmer over medium heat. Remove from the heat and add the chopped chocolate. Stir with a spatula until smooth and silky.
Remove the cooled cakes from the pans, and place one cake on a plate or cake pedestal.
Pour half the ganache on the bottom cake layer. Use a small offset spatula to gently spread the ganache over the cake and ease it towards the edges so it drips down the sides.
Gently place the second cake layer on top. If you need to, hold it in place for a minute or two, so it doesn’t slide. Then pour the remaining ganache on top, spreading it to the edges so it drips down the sides.
Let the ganache set at room temperature for about 20-30 minutes before serving.

Serving Ideas

Whipped Cream. A dollop of lightly sweetened, fresh whipped cream would be delicious on this rich cake.
Salted Caramel Sauce. Since the flavor of the chocolate cake is bittersweet, a drizzle of this homemade salted caramel sauce or toffee bourbon sauce would be just fantastic.

A slice of chocolate fudge cake with a bite taken.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.

Frequently Asked Questions

What kind of chocolate do you use?

For the melted chocolate in the cake, as well as in the ganache, I used Chocolove Dark Chocolate 55% cacao. It’s dark and rich, but sweet enough to eat on its own without being too bitter. And the Chocolove brand chocolate wrappers are so pretty! But if you want a sweeter ganache, then choose a chocolate bar with about 45-50% cacao.

What kind of cocoa powder do you use?

I only bake with Dutch-processed cocoa powder, and whatever brand you use, make sure it’s Dutch-processed, not natural cocoa powder, as the different acidity levels will affect your baked goods. In today’s cake I used Drost, which has a superfine texture and deep chocolate flavor. I also love and regularly use Rodelle, and King Arthur Baking’s double Dutch dark cocoa powder is fantastic.

Where can I find instant espresso powder?

You can find Medaglia D’Oro instant espresso coffee powder at many major grocery stores, and it’s what I use. You can also mix the powder with hot water for the brewed coffee to soak the cake after baking. It’s got a great flavor, both for baking, as well as for drinking on its own.

Can I make the ganache with a lighter cream or milk?

While I haven’t ever made ganache with anything but heavy whipping cream and chocolate, the internet says you can do it. I wouldn’t use anything with a lower fat content than half and half or whole milk, and you may need to use a little less liquid so your ganache isn’t too thin.

Can I make the ganache with chocolate chips instead of chopped chocolate?

You can, although chocolate chips contain ingredients that prevent them from melting as smoothly so that they hold their shape. So your ganache won’t be quite as smooth as it will be with a good-quality bar of chocolate.

Does the ganache set to a firm consistency?

After 20-30 minutes, the ganache is set enough to slice your cake. After several hours, it will be firmer, although still soft and pliable.

Will this recipe work as a one-layer cake instead of two layers?

For a one-layer cake, make the batter as instructed and bake it in a single 9-inch cake pan, and watch your bake time, as it will take a bit longer to bake. It’s probably too much batter for a single 8-inch cake.

Can this recipe be doubled?

Yes, you can double the cake recipe for two 9-inch layers. No need to double the ganache, though. Just increase the amounts to 4 ounces each of cream and chocolate for a larger cake.

Will this recipe work as a chocolate bundt cake?

It absolutely should work. Make the recipe as directed for a smaller bundt pan with a 6-cup capacity, or double the recipe for a standard bundt pan with a 12-cup capacity. Be sure to grease your bundt pan thoroughly with non-stick baking spray to ensure it doesn’t stick, cool the baked cake for 15 minutes in the pan, and then turn out of the pan to finish cooling.

Can I use vegetable oil instead of melted butter in the cake?

Yes, you can. Your cake will be slightly less dense, since oil makes a lighter cake than butter does.

How should I store the cake if I make it in advance?

To make the cake in advance, bake the cake layers and let them cool. Wrap each layer in plastic wrap and freeze for up to 3-6 months. Let thaw overnight, then assemble with the ganache.

How long does this cake stay fresh?

Store leftover cake in an airtight container at room temperature, for 2-3 days.

A chocolate fudge cake cut into slices on a cake stand.

Closeup of fudge brownies with a crackly top. — Best Homemade Brownies

Slice of chocolate cake. — Best Homemade Brownies

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