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1 cup (225 g) unsalted butter
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1 cup (200 g) dark chocolate chips or chopped chocolate
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1½ cups (300 g) granulated sugar
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¾ cup (75 g) unsweetened cocoa powder
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1 cup (240 ml) hot water
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1 cup (240 ml) sour cream or Greek yogurt
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3 large eggs
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1½ cups (190 g) all-purpose flour
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1½ teaspoons baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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1 teaspoon vanilla extract
For the chocolate ganache topping (optional but recommended):
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200 g dark or semi-sweet chocolate
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1 cup (240 ml) heavy cream
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1 tablespoon butter (for shine)
Preparation
Make the cake:
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Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan or a 9×9 square pan with parchment paper.
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In a heatproof bowl, melt the butter and chocolate together over a double boiler or in the microwave. Stir until smooth. Let cool slightly.
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Whisk in the sugar, cocoa powder, and hot water until glossy. Add in the sour cream, eggs, and vanilla and mix until well combined.
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In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until fully incorporated — don’t overmix.
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Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
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Let the cake cool completely in the pan before transferring to a wire rack.
Make the ganache (optional):
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Heat the cream until just simmering. Pour it over the chopped chocolate in a bowl. Let sit for 2 minutes.
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Stir until smooth, then add butter. Allow the ganache to cool slightly until it thickens to a spreadable consistency.
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Pour or spread over the cooled cake for a luscious finish.
Serving and Storage Tips
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Serve slices at room temperature or slightly warm for the ultimate fudge experience.
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Delicious on its own or with a scoop of vanilla ice cream or fresh berries.
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Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
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Freeze the cake (without ganache) for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
Variants
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Espresso twist: Add 1 teaspoon instant coffee to the hot water for deeper chocolate flavor.
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Nutty fudge cake: Fold in 1/2 cup chopped walnuts or pecans for crunch.
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Gluten-free version: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
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Layered celebration cake: Double the recipe and stack with ganache or chocolate buttercream between layers.
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Mini cakes or cupcakes: Divide the batter into cupcake molds and bake for 18–22 minutes.
FAQ
Q: Can I make this cake ahead of time?
A: Yes! It tastes even better the next day as the flavors deepen. Just store it tightly wrapped and frost right before serving if using ganache.
Q: What type of chocolate is best for this recipe?
A: Use high-quality dark or semi-sweet chocolate (60–70% cocoa) for the richest flavor.
Q: Can I skip the ganache?
A: Absolutely. The cake is still incredibly moist and rich without it. But for true indulgence, ganache is highly recommended!
Q: Can I use oil instead of butter?
A: Butter gives the cake a rich taste and fudgy texture, but you can use ½ cup oil + ½ cup yogurt as a substitute in a pinch.
Q: How do I keep the cake from drying out?
A: Don’t overbake, and always cover the cake once cooled to preserve its moisture.
