Name: Cold Chocolate Fudge Cake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 1 1/2 cups semisweet chocolate chips; 1/2 cup unsalted butter (cut into cubes); 1/4 cup heavy cream; 1/2 cup granulated sugar; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 3 large eggs; 1/4 cup all-purpose flour; powdered sugar or whipped cream

Jump to Recipe·Print Recipe

If you’ve ever found yourself daydreaming of the richest, silkiest, and most satisfying chocolate dessert imaginable, the Cold Chocolate Fudge Cake is about to make your wishes come true! This decadent, chilled creation is an absolute favorite in my kitchen for its intensely fudgy bite, glossy texture, and the way it simply melts on your tongue. Whether you serve it at a celebration or sneak a midnight slice, it’s the kind of cake that instantly elevates any moment with a cool, creamy, and utterly chocolatey reward.

Cold Chocolate Fudge Cake Recipe - Recipe Image

Ingredients You’ll Need

One of the things I adore about this cake is how each basic ingredient plays an essential part in building its depth of flavor and dreamy texture. From the silky chocolate chips to the luscious heavy cream, every component is there for a delicious reason, making this recipe approachable yet gourmet.

Semisweet chocolate chips (1 1/2 cups): The heart of this cake; choose a quality brand for that deep, true chocolate flavor.
Unsalted butter, cut into cubes (1/2 cup): Butter provides the luxurious richness and helps the fudge cake set perfectly after chilling.
Heavy cream (1/4 cup): This adds silkiness to the batter and keeps the cake moist and smooth.
Granulated sugar (1/2 cup): Just enough to balance the bittersweet cocoa, making every bite perfectly sweet but not cloying.
Salt (1/4 teaspoon): Never skip the salt! It accentuates all the chocolatey notes and stops the sweetness from overpowering the dessert.
Vanilla extract (1 teaspoon): A little vanilla rounds out the flavors and gives the cake that irresistible homemade aroma.
Large eggs (3): The eggs are crucial for binding everything together and creating that classic dense texture.
All-purpose flour (1/4 cup): Just a touch to provide a hint of structure; don’t overmix or it could lose its fudgy magic.
Powdered sugar or whipped cream (optional, for serving): Either one adds a finishing touch—sweet and pretty, especially after the cake’s been well chilled.

How to Make Cold Chocolate Fudge Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (160°C). This ensures a gentle, even bake that keeps the cake’s center heavenly soft. Grease an 8-inch round cake pan and line the bottom with parchment paper. Trust me, that parchment makes all the difference for an easy, clean release after chilling.

Step 2: Melt the Chocolate, Butter, and Cream

Add your chocolate chips, cubed butter, and heavy cream to a medium saucepan. Let everything melt together over low heat, stirring all the while for a glossy, completely smooth mixture. This process is so satisfying—watch how it transforms into pure chocolate silk!

Step 3: Whisk in Sugar, Salt, and Vanilla

When your chocolate mixture is smooth and shiny, remove it from the heat. Immediately whisk in the granulated sugar, salt, and vanilla extract. The warmth helps dissolve the sugar and lets every flavor settle in beautifully.

Step 4: Add Eggs and Flour

Let your chocolate mixture cool for a few minutes so you don’t scramble the eggs. Then whisk them in one at a time, making sure each is incorporated fully for that signature smooth texture. Finally, gently stir in the flour—just until combined. The batter will be thick and rich, exactly as it should be.

Step 5: Bake and Cool

Pour the batter into your prepared pan, smoothing the top. Bake for 25 to 30 minutes; you want the edges set but the center just a tad soft—this ensures fudgy magic after chilling. Let the cake cool completely in the pan, then refrigerate for at least 2 hours, or until it’s fully cold, dense, and ready to slice.

How to Serve Cold Chocolate Fudge Cake

Garnishes

Classics are classic for a reason: a simple dusting of powdered sugar creates a beautiful snowy finish, while a dollop of whipped cream brings airy contrast to the dense cake. Fresh berries or a drizzle of chocolate sauce are also favorites for adding a pop of color and extra flavor.

Side Dishes

I love pairing Cold Chocolate Fudge Cake with tart fruit like raspberries or sliced oranges. A scoop of vanilla or coffee ice cream makes it a true celebration, and even a handful of toasted nuts on the side can enhance the fudgy richness and offer a little crunch.

Creative Ways to Present

Try serving this cake in small squares with dessert forks for party nibbles, or layer thin slices with whipped cream in parfait glasses for a deconstructed twist. You could even use cookie cutters to create fun shapes, perfect for special occasions or to delight kids (and grownups too) at the table!

Make Ahead and Storage

Storing Leftovers

Cold Chocolate Fudge Cake keeps beautifully in the fridge, tightly covered, for up to five days. In fact, it seems to get even fudgier by day two! Just make sure the cake is well wrapped so it doesn’t absorb any stray fridge odors.

Freezing

If you want to get ahead of the game, this cake freezes like a dream. Cool it fully, cut into slices, then wrap each piece individually in plastic and store in a zip-top bag. Thaw slices overnight in the fridge for almost instant chocolate bliss whenever a craving strikes.

Reheating

This dessert is designed to be savored cold, which gives it its signature dense, truffle-like quality. If you want to soften it just a touch, let it sit at room temperature for about 10-15 minutes before serving. Avoid microwaving, as it could melt the cake and change its beautiful texture.

FAQs

Can I use dark chocolate instead of semisweet chips?

Absolutely! Using dark chocolate will make the Cold Chocolate Fudge Cake even more intense and bittersweet—just be sure to taste the batter and add a little extra sugar if needed to keep the balance just right.

Is there a gluten-free version of this recipe?

This cake contains a small amount of flour, but you can easily substitute a gluten-free all-purpose blend. With so little flour, the swap won’t alter the dense, fudgy texture you know and love.

How do I know when the cake is done baking?

The edges should look set and slightly pull away from the pan, while the very center stays softly jiggly. It’ll fully set as it cools and chills—that underbaked look is what turns into pure fudge magic!

What size pan should I use if I don’t have an 8-inch round?

If you only have a 9-inch pan, your Cold Chocolate Fudge Cake will be slightly thinner and may bake in a shorter time frame, so keep an eye on it after about 20 minutes. You could also use a square pan for easy slicing—but parchment lining is always a must!

Can I add extra flavors or mix-ins?

Definitely! A sprinkle of espresso powder, a splash of liqueur, or a bit of orange zest stirred into the batter can be delightful. Chopped nuts or chocolate chunks are fun additions for an extra pop of texture and flavor.

Final Thoughts

If you’re dreaming of a dessert that’s equal parts luscious, elegant, and easy to make, you simply have to try Cold Chocolate Fudge Cake. It will quickly earn a spot in your regular baking rotation—I promise, everyone will be clamoring for a second slice! Enjoy every cool, fudgy bite.

Cold Chocolate Fudge Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 14 reviews

Author: admin
Total Time: 2 hours 40 minutes (including chilling)
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and decadent Cold Chocolate Fudge Cake, a chilled dessert perfect for any occasion. This flourless-style cake is dense with a fudgy texture, making it a delightful treat for chocolate lovers.

Ingredients

Scale

Main Ingredients:

1 1/2 cups semisweet chocolate chips
1/2 cup unsalted butter (cut into cubes)
1/4 cup heavy cream
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
1/4 cup all-purpose flour

Optional for Serving:

powdered sugar or whipped cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat the oven to 325°F (160°C) and grease an 8-inch round cake pan. Line the bottom with parchment paper.
Melt Chocolate: In a medium saucepan over low heat, combine chocolate chips, butter, and heavy cream. Stir until completely melted and smooth. Remove from heat.
Add Flavors: Whisk in sugar, salt, and vanilla extract. Let cool slightly.
Incorporate Eggs: Whisk in eggs one at a time until fully incorporated. Stir in flour.
Bake: Pour batter into pan and bake for 25-30 minutes. Cool and refrigerate for at least 2 hours.
Serve: Dust with powdered sugar or top with whipped cream before serving.