Grandma's Moist Chocolate Fudge Cake

Name: Grandma's Moist Chocolate Fudge Cake
Prep time: 40 min
Total time: 40 min
Yield: 10 servings
Cuisine: Française
Ingredients: 4 large eggs, at room temperature; 4 tablespoons (60 g) unsweetened cocoa powder — batter; 4 tablespoons (60 g) unsalted butter, melted — batter; 3 cups (375 g) all-purpose flour; 2 cups (400 g) granulated sugar; 2 teaspoons baking powder; 1 cup (250 ml) whole milk; For the chocolate glaze:; 2 tablespoons (30 g) unsalted butter; 7 tablespoons (110 g) unsweetened cocoa powder; 2 cups (400 ml) heavy cream; 3 tablespoons powdered sugar

By Marie Lefebvre · Updated September 22, 2026

A beautifully soft chocolate cake with a silky homemade chocolate glaze that melts on every bite. The blender batter takes just 5 minutes and guarantees a smooth, lump-free crumb every time. A timeless crowd-pleaser for birthdays, gatherings, or any chocolate craving worth satisfying.

Prep⏱️ 40 min

Servings👥 10 servings

Difficulty📊 Easy

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🛒 Ingredients

10 servings

4 large eggs, at room temperature
4 tablespoons (60 g) unsweetened cocoa powder — batter
4 tablespoons (60 g) unsalted butter, melted — batter
3 cups (375 g) all-purpose flour
2 cups (400 g) granulated sugar
2 teaspoons baking powder
1 cup (250 ml) whole milk
For the chocolate glaze:
2 tablespoons (30 g) unsalted butter
7 tablespoons (110 g) unsweetened cocoa powder
2 cups (400 ml) heavy cream
3 tablespoons powdered sugar

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Preheat the oven to 350 °F (180 °C). Grease and flour a deep 9-inch (24 cm) round cake pan — the batter rises significantly so a tall pan is essential.
2
Add the eggs, cocoa powder, melted butter, flour, sugar, and milk to a blender. Blend on medium-high for 5 minutes until the batter is completely smooth.
3
Transfer to a bowl, sprinkle in the baking powder, and fold gently with a spatula using slow upward strokes to keep the batter light and airy.
4
Pour into the prepared pan and bake for 40 minutes, or until a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack.
5
Make the glaze: melt the butter in a small saucepan over low heat, add cocoa powder and stir continuously until smooth and glossy.
6
Remove from heat, pour in the heavy cream and whisk vigorously until creamy and coating. Stir in the powdered sugar, let the glaze cool 5 minutes, then pour over the fully cooled cake.

💡 Chef's Tip

Swap ¼ cup of flour for cornstarch for an even moister crumb. Always glaze a completely cooled cake so the chocolate sets neatly. Keeps for 3 days at room temperature under a cake dome.