Ultimate Fudgy Chocolate Cake – Rich, Moist, and Gooey
An irresistible, ultra-moist and fudgy chocolate cake packed with chopped almonds and hazelnuts for the perfect bit of crunch.
It’s a quick and easy recipe that brings joy to kids and adults alike.
You’ll find plenty more chocolate cake recipes on my blog if you’re in the mood to explore!
Ultimate Fudgy Chocolate Cake – Rich, Moist, and Gooey
If you’re looking for a chocolate dessert that’s perfect for an afternoon treat, this recipe is for you!
It’s incredibly easy—no fancy equipment needed. Just a mixing bowl and a whisk will do the job.
The result? A deeply chocolatey, ultra-moist cake that stays soft for over a week without drying out.
To make it, simply melt the butter and chocolate together in a double boiler, then whisk in the eggs and the rest of the ingredients.
Pour the batter into a springform pan, and pop it in the oven for about 15 minutes! That’s it!
Just be careful not to overbake it—if it cooks too long, it can lose its softness and turn dense as it cools.
As soon as it comes out of the oven, I like to sprinkle the cake with sliced almonds and dust it with a bit of cocoa powder. For an extra indulgent touch, you can also top it with a rich chocolate glaze.
This time, I only had a small amount of almond flour, so I added some roughly chopped hazelnuts to make up the difference—it worked perfectly!
For a deeper chocolate flavor, I always stir in a small spoonful of instant coffee. I don’t list it in the ingredients, but you can mix it in with the flour if you’d like to give it a try.
Why You’ll Love This Chocolate Cake Recipe:
- Super easy to make: You only need one mixing bowl and a whisk—no electric mixer, no fancy equipment.
- Incredibly moist: This cake is soft, fudgy, and melt-in-your-mouth tender.
- Rich in flavor: It’s ultra-chocolatey and smooth, with a deep, satisfying taste.
- No buttermilk needed: I usually add buttermilk to my cakes for extra softness, but I was out this time—and honestly, I’m glad! Not everyone keeps buttermilk on hand, and this cake is still wonderfully moist and rich without it. So yes, you can skip the buttermilk and still get amazing results.
What You’ll Need to Make This Rich and Moist Chocolate Cake
-
-
¾ cup granulated sugar : Sweetens the cake and helps retain moisture for a soft, tender texture.
-
½ cup + 1 tablespoon butter : Adds richness, flavor, and helps create a melt-in-your-mouth crumb.
-
¾ cup milk chocolate (baking chocolate), chopped or melted : The heart of the cake. Milk chocolate gives it a creamy, smooth flavor that’s slightly sweeter than dark chocolate.
-
½ cup all-purpose flour : Provides the base structure. The small amount keeps the cake soft and fudgy.
-
1 cup almond flour (ground almonds) : Partially replaces regular flour for a moist, tender crumb and a subtle nutty flavor. It also adds natural fat for richness.
-
Scant ¼ cup chopped hazelnuts : Bring a rustic crunch and pair beautifully with the chocolate and almonds.
-
3 eggs : Bind everything together, add lightness, and contribute to the cake’s structure and volume.
-
A pinch of powdered vanilla : Enhances the sweetness and adds a gentle, fragrant note that complements the chocolate perfectly.
-
How to Make This Moist and Fudgy Chocolate Cake
Preheat your oven to 400°F (200°C). Butter and flour a springform pan to prevent sticking.
In a heatproof bowl set over a saucepan of simmering water (double boiler method), add the chopped chocolate and butter. Stir gently until fully melted and smooth.
Remove the bowl from the heat and let the mixture cool slightly. Then whisk in the eggs, one at a time, mixing well after each addition.
Stir in the flour, sugar, almond flour, and chopped hazelnuts until just combined.
Pour the batter into the prepared pan and bake for 15–20 minutes, keeping an eye on it—the cake should stay moist and fudgy, so avoid overbaking.
Once out of the oven, let the cake cool slightly before removing it from the pan and placing it on a serving plate.
Can You Freeze This Chocolate Cake?
Absolutely! I often freeze cakes I make ahead for special occasions or easy snacks.
Let the cake cool completely on a wire rack, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil.
Place it in a zip-top freezer bag and freeze for up to 3 months. When you’re ready to enjoy it, just let it thaw at room temperature—it’s just as delicious!
Final Thoughts
If you love chocolate, this is the kind of cake you need in your rotation. It’s simple, satisfying, and delivers every time. Moist, rich, and deeply flavorful—this is the ultimate fudgy chocolate cake you’ll come back to again and again.
Looking for more chocolate desserts? Browse the blog for more ideas and let me know if you give this one a try!
Moist and Fudgy Chocolate Cake – Easy & Rich Dessert Recipe
Ingredients
- ¾ cup granulated sugar
- ½ cup unsalted butter
- 3 large eggs
- ¾ cup milk chocolate baking chocolate, chopped
- ½ cup all-purpose flour
- 1 cup almond flour ground almonds
- ¼ cup roughly chopped hazelnuts
- pinch of powdered vanilla or 1 tsp vanilla extract
Instructions
- Preheat the oven to 400°F (200°C). Butter and flour a springform pan.
- In a heatproof bowl over a double boiler, melt the chocolate and butter (cut into small pieces). Stir until smooth.
- Remove the bowl from the heat and let cool slightly. Then whisk in the eggs one at a time, mixing well after each addition.
- Add the flour, sugar, almond flour, and chopped hazelnuts. Stir until just combined—do not overmix.
- Pour the batter into the prepared pan and bake for 15–20 minutes. Be careful not to overbake—this cake should stay soft and fudgy inside.
- Let the cake cool slightly before removing it from the pan and placing it on a serving plate.
