This very chocolatey, moist chocolate fudge cake is similar to a chocolate mud cake but it’s not as dense as a mud cake. It’s super chocolatey, with a good dose of cocoa powder. The last addition of coffee is also important to make the chocolate flavour stand out more. You will use hot liquid to make this cake batter runny. If you use liquid that is not hot, then the cake batter will be thicker.

Start by measuring out the flour. To do that correctly, spoon flour into a measuring cup, then level the top. Do not dunk the measuring cup into the flour bag and scoop. You will end up with too much flour. Next, measure out the remaining dry ingredients and whisk everything together. Add wet ingredients whisk until the batter is smooth and mix until no flour lumps are visible.

Pour the batter into a parchment paper-lined baking pan. Tap the pan gently against the counter to release any air bubbles, then place in the oven to bake for 25 to 30 minutes. Check with a toothpick or a dry spaghetti noodle to make sure the cake is done. Next, prepare the frosting.

To make this easy chocolate frosting, all you need is a whisk and a saucepan. No mixer is needed. Simply melt butter and whisk it with cocoa powder. Add powdered sugar, vanilla and milk to make a smooth, rich, shiny frosting. Spread over still-warm cake.


  • 4-1/2 oz./ 120 grams (1 cup) all-purpose flour
  • 1 oz. (1/4 cup plus 2 tablespoons) unsweetened natural cocoa powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. table salt
  • 4 oz. (1/2 cup) unsalted butter, melted and warm
  • 1-1/4 cups packed light brown sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1/2 cup hot water
  • 1 cup warm chocolate ganache


  1. Position a rack in the lower third of the oven and heat the oven to 350 F. Grease the bottom of an 8×2- or 9×2-inch round cake pan or line it with parchment.
  2. In a small bowl, whisk the flour, cocoa powder, baking soda, and salt. Sift only if the cocoa remains lumpy after whisking.
  3. In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula. Add the eggs and vanilla; stir until well blended.
  4. Add the flour mixture all at once and stir just until all the flour is moistened. Pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth.
  5. Scrape the batter into the prepared pan.
  6. Bake until a toothpick inserted in the centre comes out clean, about 30 minutes for a 9-inch pan; and 35 to 40 minutes for an 8-inch pan.
  7. Let cool in the pan on a rack for 10 min. Run a thin knife around the edge and invert the cake. Invert it again onto the rack and let cool completely.
  8. Once cool, set the rack over a baking sheet or foil. Pour the warm ganache over the cake and use an icing spatula to spread it over the top of the cake and down the sides.
  9. Let sit for about an hour before serving.