Decadent Chocolate Fudge Cake with Dark Ganache and Sea Salt
Nicole Parker
Fudge Cake
Ultra-rich chocolate fudge cake topped with silky dark ganache and a sprinkle of sea salt.
Nutrition (per serving)
This chocolate fudge cake is the kind of dessert I crave when I want something intensely chocolatey but unfussy — a dense, tender crumb baked with cocoa and melted chocolate, then finished with a silky dark ganache. It’s rich without being cloying and keeps beautifully, making it perfect for weeknight treats or a special celebration.
I love topping this cake with flaky sea salt to lift the chocolate, and the ganache gives it that shiny, bakery-style finish. Serve slices slightly warm with a spoonful of vanilla ice cream or a dollop of whipped cream and watch how quickly it disappears.
Ingredients
- All-purpose flour:1 1/2 cup
- Unsweetened cocoa powder:3/4 cup
- Granulated sugar:1 3/4 cup
- Light brown sugar (packed):1/2 cup
- Baking powder:1 tsp
- Baking soda:1 tsp
- Salt:1 tsp
- Large eggs:2 pieces
- Whole milk:1/2 cup
- Melted unsalted butter:6 tbsp
- Vegetable oil:1/4 cup
- Vanilla extract:2 tsp
- Hot brewed coffee:1 cup
- Semisweet or dark chocolate (chopped):4 oz
- Dark chocolate for ganache (chopped):8 oz
- Heavy cream:1 cup
- Unsalted butter (for ganache):2 tbsp
- Flaky sea salt:1/2 tsp
Instructions
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Preheat the oven to 350°F. Grease an 8- or 9-inch round cake pan and line the bottom with parchment paper.
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Whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt in a large bowl.
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In a separate bowl, whisk the eggs, milk, melted butter, oil, and vanilla until combined.
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Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few small lumps are fine.
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Stir the chopped semisweet chocolate into the hot brewed coffee until melted and smooth, then fold the chocolate-coffee mixture into the batter until evenly mixed.
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Pour the batter into the prepared pan, smooth the top, and bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
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Cool the cake in the pan on a wire rack for 15 minutes, then turn it out and cool completely on the rack.
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To make the ganache, place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream until it just begins to steam, pour it over the chocolate, let sit 1 minute, then stir until smooth. Stir in the 2 tbsp butter for shine.
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Let the ganache cool until slightly thickened but pourable, then pour it over the cooled cake, spreading gently to the edges so it drips slightly down the sides.
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Sprinkle flaky sea salt over the ganache and let the ganache set at room temperature for about 30 minutes, or chill briefly to speed setting. Slice and serve with ice cream or whipped cream if desired.
Tips & Notes
- Use hot coffee to deepen the chocolate flavor — it won’t make the cake taste like coffee but will amplify the chocolate.
- For extra shine, add the butter to the ganache at the end and stir until fully incorporated.
- Bake until a few moist crumbs cling to the tester to avoid drying the cake — fudge cakes are best when dense and slightly moist.
- The cake keeps well at room temperature for 2 days or refrigerated for up to 5 days; bring to room temp before serving for the best texture.
