Description
This Cold Chocolate Fudge Cake is a rich, dense, and decadent dessert that’s perfect when served chilled. Featuring a smooth, fudgy texture made from melted chocolate, butter, and cocoa powder, this easy-to-make cake is baked just until the center sets, then refrigerated to achieve the perfect firmness. Garnish with whipped cream or chocolate ganache for an elegant finish. Ideal for make-ahead occasions, it delivers intense chocolate flavor in every bite.
Ingredients
Scale
Chocolate Base
- 1 cup semi-sweet chocolate chips or chopped dark chocolate
- 1/2 cup unsalted butter
Dry Ingredients
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk (optional for softer texture)
Toppings (Optional)
- Whipped cream or chocolate ganache for topping
Instructions
- Prepare the Pan: Line an 8×8-inch square baking pan with parchment paper and lightly grease to ensure easy removal of the cake after baking.
- Melt Chocolate and Butter: In a saucepan over low heat, gently melt the semi-sweet chocolate chips and unsalted butter together, stirring constantly until the mixture is smooth and well combined. Remove from heat to prevent burning.
- Add Dry Ingredients: Whisk in the granulated sugar, unsweetened cocoa powder, and salt thoroughly until fully blended into the melted chocolate mixture.
- Incorporate Eggs and Vanilla: Add eggs one at a time, whisking well after each addition to create a smooth batter. Stir in the vanilla extract to enhance the chocolate flavor.
- Fold in Flour and Milk: Gently fold the all-purpose flour into the batter until no streaks remain. If a softer, mousse-like texture is desired, stir in the optional 1/4 cup milk carefully to maintain batter consistency.
- Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in a preheated oven at 325°F (163°C) for 18 to 22 minutes or until the center is set but still soft. Avoid overbaking to retain the fudgy texture.
- Cool and Chill: Allow the cake to cool completely at room temperature. Then refrigerate it for at least 2 to 3 hours until fully chilled and firm.
- Serve: Slice into 9 squares and serve cold. Optionally, top with whipped cream or drizzle with chocolate ganache for added indulgence.
Notes
- This cake is rich and dense, best enjoyed chilled to allow the fudge texture to set perfectly.
- For a gluten-free option, substitute all-purpose flour with almond flour or a 1:1 gluten-free flour blend.
- Do not overbake to keep the cake moist and fudgy inside.
