Chocolate fudge cake is the most indulgent, rich, and moist dessert for any chocolate lover. The decadent treat is perfect for whatever reason you celebrate with it or simply need a little something sweet. And that secret is in the chocolate fudge cake recipe itself to become famous by its layers of fudgy cakes and velvety chocolate ganache or frosting. In the first place, this recipe uses the best cocoa powder melted with dark chocolate; that is why the flavour of the cake is so vigorously chocolate. Dry ingredients: flour, cocoa, and baking soda mixed, not with wet ingredients, such as eggs, sugar, butter, and vanilla. Once the wet and dry mixtures are well mixed together, hot coffee or boiling water is added to give enhanced chocolate richness and a moist texture. After that, this cake is topped with creamy chocolate fudge frosting, which is made by melting down chocolate, butter, and powdered sugar together. Such frosting is luxurious in finish with a very glossy look on top that accentuates the cake's dense layers and richly fudgy texture. Sprinkle shaved chocolate or drizzle additional fudge sauce to make it more dramatic. This chocolate fudge cake is decadent with every bite, just the right recipe for that rich, chocolatey taste. It is best served at room temperature or even a tad warm. Get ready for that scoop of vanilla ice cream or a handful of fresh berries, though this chocolate fudge cake is sure to knock your socks off!

• 125 gms dark chocolate
• 100 gms butter
• 275 gms sugar
• 65 ml oil
• 2 eggs
• 150 gms flour
• 1 tbsp coffee
• 1 tsp baking powder
• 4 tsp cocoa powder
• 1 tsp vanilla extract

• Preheat your conventional oven to 150 C or 300 F, or 130 C or 265 F if you have a fan-assisted one.
• While that is heating up, grease a 22 cm / 9-inch springform cake pan and line the bottom with parchment or baking paper.
• If the cake is baked this way, it will neatly come out of the tin once it's baked and prevent sticking in addition.
• It's going to ensure your cake looks perfect when you take it out of the oven.
• Place butter and chocolate in a heat-proof bowl. Melting these in the microwave works best. Then, you heat it for three 30-second intervals on high, stirring between intervals.
• This way, you see the chocolate melt before your eyes and don't burn it. You should then stir it until it is smooth.
• The chocolate and butter would be melted, allowing for a warm, wet base to the cake batter.
• Then we melt the chocolate together with the oil, vanilla extract, and sugar.
• All of those should be mixed. This is a critical step because it brings down the temperature of the batter so that we can add the eggs without cooking them.
• The oil and butter are going to mix to make a moist, soft cake.
• Add the eggs. Whisk to combine.
• This adds to the richness and helps bind everything together, and you end up with this cohesive batter, so it looks a little shiny and smooth, as you can see, and that's a sign that the eggs have been fully absorbed.
• Incorporate dry ingredients, cocoa powder, baking powder, and flour directly into the mixing bowl.
• If you add in some coffee for extra depth, you can put that in at this point as well.
• Mix until smooth. The batter will be extremely runny-this is fine.
• Don't worry if there are some small lumps within; they should disappear in the baking and give you a deliciously moist cake.
• At this stage, the addition of hot water activates the cocoa powder that, along with the hot water, makes for deeper flavours.
• Cocoa often produces a moist cake, but this is where you are adding to that richness.
• Hot water Prepare to add the hot water; your batter is ready.
• Pour into a prepared cake tin. Put it into the oven and bake for about 1 hour or until a skewer inserted into the middle will come out moist but clean.
• Start checking at around 50 minutes for doneness. The surface of the cake tends to crack during baking; this is normal and levels out once the cake is cooled and covered with frosting.
• Take out the cake from the oven, and with proper care, take it out from the oven. Allow it to cool for some minutes in the pan, and remove the sides of the springform cake pan.
• Now, transfer the cake onto a cooling rack and let it cool completely. The patience here should be put to good use by letting the cake cool fully in case you plan to move the base.
• Meanwhile, prepare the ganache. Mix the chocolate and cream in a clean, heatproof bowl. Ah, you know the drill: microwave for three 30-second intervals, stirring between hits until the chocolate is melted.
• Be careful not to let the cream boil-this can change the texture of the ganache.
• Stir the ganache until smooth and shiny. It should cool for about 1-2 hours in the fridge or until it sets to a peanut butter consistency.
• Once you get the ganache right, it is time to frost the cake. Spread it out on top and down the sides with your spatula-you want a very smooth coat.
• If you want a textured finish, then you can just put it in a swooping motion with your teaspoon, creating a tasteful finish that is almost like store-bought gourmet cakes from a bakery.
• Smooth ganache crowns the decadent recipe of chocolate fudge cake, so this dessert will surely amaze its tasting audience.
• Moist and rich in flavour, as well as elegantly presented, this kind of cake is a great delight for any celebration.
• Enjoy each slice as a happy treat with family and friends as they delight themselves in every single bite!