If you love chocolate, this Triple Chocolate Fudge Cake with Ganache Glaze is designed to satisfy that craving at the highest level. It combines three layers of chocolate intensity — cocoa powder, melted dark chocolate in the batter, and a silky ganache finish — to create a dense, moist, deeply flavored cake that still slices cleanly and holds up on a plate. The texture balances fudge-like richness with a tender crumb, and the glossy ganache adds shine and a luxurious mouthfeel.
This post gives everything you need to make the cake at home: clear ingredient lists, step-by-step instructions, pro tips for perfect texture, variations (including lighter and vegan options), serving suggestions, storage and make-ahead advice, and troubleshooting for common problems. Read on for a complete, kitchen-tested guide to mastering the Triple Chocolate Fudge Cake with Ganache Glaze.
Why this recipe works
The success of a true fudge-style chocolate cake comes from balancing fat, sugar, and liquid. In this recipe:
- Cocoa powder gives concentrated chocolate flavor and structure.
- Melted dark chocolate increases fat and deepens flavor without drying the crumb.
- A relatively high proportion of liquid (warm milk and hot water) creates a batter that bakes into a moist, almost pudding-like texture that firms as it cools.
- The ganache (chocolate + hot cream + butter) adds glossy finish, shine, and a slightly softer contrast to the cake’s dense crumb.
Those elements combined produce a cake that feels indulgent and professional but is straightforward to make at home.
Recipe overview
- Yield: 10–12 slices
- Prep time: 25 minutes
- Bake time: 40–45 minutes
- Cooling and rest time: 1 hour (total, including ganache setting)
- Difficulty: Intermediate
- Oven temperature: 175°C
Ingredients
(Each ingredient line is given in plain text so it’s easy to copy.)
For the cake batter:
2 cups all-purpose flour (sifted)
3/4 cup unsweetened cocoa powder (sifted)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt
1 1/2 cups granulated sugar
3/4 cup vegetable oil (neutral-flavored)
2 large eggs (room temperature)
1 cup warm milk (about 40–45°C)
2 teaspoons pure vanilla extract
1 cup hot water (nearly boiling)
200 g dark chocolate (halal-certified if required), chopped and melted
For the ganache glaze:
200 g dark chocolate, finely chopped
1 cup heavy cream (heat to steaming, not boiling)
1 tablespoon unsalted butter (optional, for shine)
Optional decorations:
1/4 cup chocolate shavings
1/4 cup chocolate chips or chopped toasted nuts
Fresh berries or a few whole chocolate curls (for garnish)
Equipment
- 9-inch (23 cm) round cake pan (or two 8-inch pans if you prefer layered cake)
- Parchment paper
- Mixing bowls (one large for dry ingredients and one for wet)
- Whisk and spatula (or stand mixer with paddle attachment)
- Measuring cups and spoons (accurate dry measuring for flour)
- Saucepan or microwave-safe bowl (for melting chocolate)
- Wire rack for cooling
- Small saucepan or microwave for heating cream (for ganache)
- Offset spatula (useful for smoothing ganache)
Step-by-step instructions
Step 1 — prepare the oven and pan
Preheat the oven to 175°C. Grease a 9-inch round cake pan lightly with oil, line the bottom with a circle of parchment paper, and dust the sides with a little cocoa powder. Lining and dusting helps prevent sticking without leaving a white flour residue on the chocolate sides.
Step 2 — combine dry ingredients
In a large bowl, sift together 2 cups all-purpose flour and 3/4 cup unsweetened cocoa powder. Add 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1/2 teaspoon fine salt. Whisk to ensure an even distribution of leavening.
Step 3 — melt and cool chocolate
Place 200 g chopped dark chocolate in a heatproof bowl and melt over a double boiler or in 20–30 second bursts in the microwave, stirring between bursts until smooth. Allow the chocolate to cool for a few minutes so it is warm, not hot — otherwise it can cook the eggs when mixed.
Step 4 — mix wet ingredients
In a separate bowl, whisk 1 1/2 cups granulated sugar, 3/4 cup vegetable oil, and 2 large eggs until smooth and glossy. Add the melted chocolate and 2 teaspoons vanilla extract; whisk until fully incorporated.
Step 5 — build the batter
Add the dry ingredients to the wet mixture in two additions, alternating with 1 cup warm milk. Fold gently with a spatula or mix on low speed until just combined — avoid overmixing. The batter will be thick.
Slowly pour in 1 cup hot water while gently stirring. The hot water thins the batter, making it more fluid; this yields a moister, more fudgy cake. It’s normal for the batter to be fairly thin after the water is added.
Step 6 — bake
Pour the batter into the prepared pan, smoothing the top. Tap the pan once or twice on the counter to release large air bubbles. Bake at 175°C for 40–45 minutes. Start checking at 38 minutes: a toothpick inserted near the center should come out with a few moist crumbs; do not expect it to come out completely dry. Overbaking will dry the cake and reduce the fudge-like texture.
Step 7 — cool
Allow the cake to cool in the pan for 15–20 minutes, then invert onto a wire rack and remove the parchment. Let the cake cool completely — at least 45 minutes — before glazing. If the cake is still warm, the ganache will slide off and not set properly.
Step 8 — make the ganache
Place 200 g finely chopped dark chocolate in a heatproof bowl. Heat 1 cup heavy cream in a small saucepan until barely steaming (small bubbles form at the edge). Pour the hot cream over the chocolate and let it sit for 2 minutes to soften the chocolate. Stir slowly from the center until the mixture becomes smooth and glossy. Stir in 1 tablespoon unsalted butter for extra shine, if using. Allow the ganache to cool and thicken slightly — it should be pourable but not hot.
Step 9 — glaze and decorate
Place the cooled cake on a serving plate. Pour the ganache over the center, letting it run naturally toward the edges. Use an offset spatula to nudge it to the sides if necessary. While the ganache is still soft, sprinkle chocolate shavings or chips around the top, or add a few fresh berries. Let the ganache set at room temperature for 30–60 minutes; refrigerate briefly if you want it to set faster.
Step 10 — slice and serve
Use a sharp knife warmed under hot water and wiped dry between cuts for clean slices. Serve at room temperature, with optional whipped cream or vanilla ice cream.
Tips and technique notes (professional chef tips)
Ingredient and measurement tips
- Use high-quality cocoa powder (Dutch-processed or natural will work, but flavor differs). If you substitute Dutch-processed, be aware leavening behavior can change slightly. This recipe is developed for natural cocoa powder; for Dutch processed, reduce baking soda by 1/4 tsp and add a touch more baking powder.
- Use real dark chocolate for the melt-in portion — 60–70% cocoa gives balance. Milk chocolate will make the cake sweeter and softer.
- Room-temperature eggs emulsify better, giving a more even crumb.
Mixing and texture
- Avoid overmixing once you add the flour — this keeps the crumb tender. Mix until no streaks of flour remain.
- The hot water step is intentional: thin batter produces a moist crumb that bakes into fudge-like structure. Don’t skip it.
Baking and testing doneness
- Rely on visual cues and a toothpick with a few moist crumbs. The cake should spring back slightly when touched.
- If using two 8-inch pans for layers, reduce bake time to about 30–35 minutes and test earlier.
Ganache handling
- If your ganache is grainy, it likely overheated; try whisking in a teaspoon of warm cream or gently reheating over a double boiler while whisking until smooth.
- For a thicker glaze, allow the ganache to sit at room temp until it reaches a spreadable consistency before pouring.
Variations and substitutions
Lighter chocolate version
- Swap half the vegetable oil with unsweetened applesauce (measure equal volume) for a slightly lighter crumb. Expect a minor texture change.
Intense dark chocolate (adult)
- Use 70–72% dark chocolate in both the batter and ganache for a more bitter, complex profile. Balance with a pinch more sugar if desired.
Milk chocolate (sweeter crowd)
- Substitute half of the dark chocolate with milk chocolate; reduce granulated sugar by 2 tablespoons to prevent oversweetness.
Vegan adaptation
- Replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, set 10 minutes) or 1 cup plain unsweetened applesauce for moisture. Replace milk with a neutral plant milk. Use vegan dark chocolate and coconut cream for the ganache (heat coconut cream and pour over chocolate). Note: texture will be slightly different but still rich.
Gluten-free adaptation
- Substitute a 1:1 gluten-free flour blend that contains xanthan gum. Because blends vary, monitor batter thickness and add 1–2 tablespoons extra milk if needed.
Serving suggestions
- Serve slices with a small scoop of vanilla bean ice cream to balance the richness.
- Add lightly sweetened whipped cream and a few fresh raspberries to cut through the dense chocolate.
- For a grown-up twist, plate slices with a drizzle of salted caramel or a few drops of espresso reduction.
- For a show-stopping centerpiece, double the recipe for two layers and pipe a ring of whipped cream or soft mascarpone between layers, then glaze.
Make-ahead and storage
- Make ahead: You can bake the cake (without ganache) up to 2 days ahead, wrap tightly, and keep at room temperature. Add ganache the day you serve for best shine.
- Refrigeration: With ganache, store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture.
- Freezing: Freeze unglazed cake layers tightly wrapped for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and add ganache.
- Ganache-only storage: Ganache will keep in the fridge for up to 7 days. Rewarm gently over a double boiler or short microwave bursts, stirring until pourable.
Troubleshooting — common problems and fixes
Problem: cake is dry
Fix: reduce bake time slightly, ensure you measure flour properly (spoon and level, do not pack). Do not overbake; check it earlier. Ensure you’re using the hot water step — omitting it yields a drier cake.
Problem: cake collapses in the center
Fix: likely underbaked or oven temperature too low. Check oven calibration. Avoid opening the oven during the first 25 minutes of baking.
Problem: ganache is grainy or split
Fix: ganache overheated or chocolate quality issue. Gently rewarm while whisking, or add a small spoonful of warm cream and whisk to re-emulsify.
Problem: ganache slides off a warm cake
Fix: allow cake to cool completely before glazing. If ganache is too thin, let it thicken slightly before pouring.
Nutritional note (approximate)
This cake is an indulgent dessert and is calorie-dense. Nutrition will vary depending on exact brands and portion size. If you need precise nutrition information, use ingredient labels or a nutrition calculator with your specific products.
Final notes and serving ideas
Triple Chocolate Fudge Cake with Ganache Glaze is a reliable crowd-pleaser: dramatic, decadent, and surprisingly straightforward. It’s the type of cake that looks professional but rewards straightforward techniques — good temperate control, accurate measurements, and patience while cooling. Whether you make it for a birthday, holiday, or just to celebrate a regular day, the glossy ganache and deep chocolate flavor will make it feel special.
For presentation, consider a simple garnish: a scattering of chocolate shavings, a dusting of cocoa along the plate, and a few fresh raspberries for color contrast. For gifting, wrap a whole cake in parchment and tie with a ribbon; include a small note about refrigeration if you add the ganache.
Triple Chocolate Fudge Cake with Ganache Glaze – Decadent Chocolate Dessert Recipe
This Triple Chocolate Fudge Cake with Ganache Glaze is an ultra-rich, bakery-style dessert made with cocoa powder, melted dark chocolate, and a smooth chocolate ganache topping. Moist, deeply chocolatey, and indulgent, this cake is perfect for birthdays, celebrations, or anytime you want a show-stopping chocolate dessert that tastes as good as it looks.
Ingredients
For the Chocolate Fudge Cake
For the Chocolate Ganache Glaze
Optional Chocolate Decoration
Instructions
Prepare the Cake Pan and Oven
- Preheat your oven to 175°C. Grease a 9-inch round cake pan with oil and line the base with parchment paper. Lightly dust the sides with cocoa powder to prevent sticking and preserve the chocolate finish.
Mix the Dry Ingredients
- In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly to evenly distribute the leavening agents and cocoa.
Prepare the Chocolate Base
- Melt the chopped dark chocolate using a double boiler or microwave in short intervals, stirring until smooth. Set aside to cool slightly.
Combine Wet Ingredients
- In a separate bowl, whisk together sugar, vegetable oil, and eggs until smooth and glossy. Add the melted chocolate and vanilla extract, mixing until fully incorporated.
Create the Batter
- Gradually add the dry ingredients to the wet mixture, alternating with warm milk. Mix gently until just combined. Slowly pour in the hot water while stirring — the batter will be thin, which ensures a moist cake.
Bake the Cake
- Pour the batter into the prepared pan and tap gently to remove air bubbles. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool the Cake
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
Prepare the Ganache Glaze
- Heat the cream until just steaming (do not boil). Pour it over the chopped chocolate and butter. Let sit for 2 minutes, then stir slowly until smooth and glossy.
Glaze the Cake
- Place the cooled cake on a serving plate. Pour the ganache over the top, allowing it to drip naturally down the sides. Decorate with chocolate shavings or chips if desired.
Note
For extra richness, serve with fresh whipped cream or vanilla ice cream made without alcohol-based flavoring.
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
This cake freezes well (without ganache) for up to 2 months.
