Print

Nigella Fudge Cake

Nigella Fudge Cake - recipe card
Print Recipe

An intensely rich, moist chocolate cake with a dense, fudgy crumb and a glossy ganache topping. This single-layer cake delivers deep cocoa flavor balanced by just enough sweetness, making it an elegant yet simple dessert.

Ingredients

Scale
  • For the Cake:
  • 1 cup (200g) granulated sugar
  • 3/4 cup (90g) all-purpose flour, sifted
  • 1/3 cup (30g) unsweetened cocoa powder, sifted (preferably Dutch-process)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 large egg, at room temperature
  • 1/2 cup (120ml) full-fat sour cream, at room temperature
  • 1/4 cup (60ml) vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) hot strong brewed coffee or hot water
  • For the Ganache:
  • 4 oz (115g) semi-sweet chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon (14g) unsalted butter, at room temperature
  • Pinch of fine sea salt

Instructions

  1. Preheat your oven to 350°F (177°C). Grease an 8-inch round cake pan with butter or non-stick spray, then line the bottom with a circle of parchment paper. This ensures easy release and prevents the dense cake from sticking. Do not skip the parchment, as the fudgy texture makes it fragile when warm.
  2. In a large mixing bowl, whisk together the granulated sugar, sifted flour, sifted cocoa powder, baking powder, baking soda, and fine sea salt until thoroughly combined and no streaks of flour or cocoa remain. Sifting the dry ingredients eliminates lumps and promotes a smooth, even batter, which is critical for the cake’s fine texture.
  3. In a separate medium bowl, whisk the room-temperature egg until uniform. Add the room-temperature sour cream, vegetable oil, and vanilla extract, then whisk vigorously until the mixture is completely smooth and emulsified, about 1 minute. Using room-temperature ingredients prevents the batter from seizing when the hot liquid is added.
  4. Make a well in the center of the dry ingredients. Pour the wet mixture into the well. Using a spatula, gently fold until just combined; the mixture will be very thick and pasty. Do not overmix at this stage, as developing gluten will make the cake tough.
  5. Pour the hot brewed coffee (or hot water) into the batter. Immediately stir with the spatula until the batter becomes smooth, liquid, and glossy, which should take about 30 seconds. The hot liquid blooms the cocoa powder, intensifying its flavor, and thins the batter to the proper pouring consistency.
  6. Pour the batter into the prepared cake pan and immediately transfer to the preheated oven. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, but not wet batter. The cake will have puffed slightly and the surface will look set.
  7. Place the cake pan on a wire rack and let the cake cool completely in the pan, about 1.5 to 2 hours. This cake is very tender when hot and must cool fully to set its structure before frosting. Do not attempt to remove it while warm.
  8. While the cake cools, make the ganache. Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges—small bubbles will form, but do not let it boil vigorously. This scalds the cream for the smoothest ganache.
  9. Immediately pour the hot cream over the chopped chocolate. Let it sit undisturbed for 3 minutes to melt the chocolate, then add the butter and pinch of salt. Gently whisk from the center outward until the mixture is completely smooth, glossy, and uniform. Avoid whisking vigorously to prevent incorporating air bubbles.
  10. Let the ganache cool at room temperature, stirring occasionally, until it thickens to a spreadable consistency, similar to soft peanut butter. This should take 20-30 minutes. If you rush this by refrigerating, the ganache may set too hard or become grainy.
  11. Once the cake is completely cool, run a thin knife around the edge of the pan to loosen it. Invert the cake onto your hand, peel off the parchment paper, then place it right-side-up on a serving plate. The cooled cake should release cleanly.
  12. Pour the thickened ganache onto the center of the cake. Using an offset spatula or the back of a spoon, gently push the ganache to the edges, allowing it to drip slightly down the sides in a rustic manner. Aim for an even, glossy coating.
  13. Let the ganache set at room temperature for at least 30 minutes before slicing. For clean slices, dip a sharp knife in hot water and wipe it dry between each cut. This cake is best served at room temperature to appreciate its fudgy texture.

Notes

Storage: Store covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days; let slices come to room temperature for 30 minutes before serving. Freezing: Wrap the unfrosted, cooled cake tightly in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and frost. The ganache can be made ahead and refrigerated for up to 5 days; gently reheat in 15-second intervals in the microwave, stirring until spreadable.

Nutrition

Keywords: nigella fudge cake, chocolate fudge cake, easy chocolate cake, single layer cake, chocolate ganache cake, rich chocolate dessert, fudgy cake, weeknight dessert, birthday cake, cocoa cake, buttermilk cake, sour cream cake

Find it online: https://chefnigellarecipes.uk/nigella-fudge-cake/