Chilled Chocolate Fudge Cake

Name: Chilled Chocolate Fudge Cake
Prep time: 120 min
Total time: 120 min
Yield: 6 servings
Cuisine: Française
Ingredients: 1 cup vegetable oil; 2 cups warm water; 4 eggs; 3 cups all-purpose flour; 1 cup unsweetened cocoa powder; 1 cup sugar; 1 tbsp baking powder; 2 tbsp unsalted butter; 2 cans sweetened condensed milk (about 28 oz total); 2 tbsp cocoa powder (for the ganache); 3.5 oz (100 g) milk chocolate, chopped; 1 cup heavy cream (200 ml); 1½ cups whole milk; 2 tbsp cocoa powder (for the syrup); 3 tbsp sugar (for the syrup)

By Marie Lefebvre · Updated September 20, 2026

A rich, moist chocolate cake soaked in a warm cocoa syrup and filled with a silky condensed milk ganache. This make-ahead dessert gets even better overnight in the fridge — a guaranteed crowd-pleaser for any occasion!

Prep⏱️ 120 min

Servings👥 6 servings

Difficulty📊 Easy

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🛒 Ingredients

6 servings

1 cup vegetable oil
2 cups warm water
4 eggs
3 cups all-purpose flour
1 cup unsweetened cocoa powder
1 cup sugar
1 tbsp baking powder
2 tbsp unsalted butter
2 cans sweetened condensed milk (about 28 oz total)
2 tbsp cocoa powder (for the ganache)
3.5 oz (100 g) milk chocolate, chopped
1 cup heavy cream (200 ml)
1½ cups whole milk
2 tbsp cocoa powder (for the syrup)
3 tbsp sugar (for the syrup)

🛍️ Recommended tools

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

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Directions

1
Preheat oven to 350 °F (180 °C). In a blender, combine oil, eggs, and warm water until smooth.
2
In a large bowl, whisk together flour, cocoa powder, sugar, and baking powder. Gradually fold in the blended mixture until you have a smooth batter.
3
Pour into a greased and floured round cake pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
4
Make the ganache: melt butter in a saucepan over medium heat. Add condensed milk and cocoa powder, stirring constantly until fully combined.
5
Add the chopped milk chocolate and stir until melted and glossy. Remove from heat and fold in the heavy cream. Let cool to room temperature.
6
Make the syrup: heat milk, cocoa, and sugar in a small pan, stirring until the sugar dissolves. Let cool slightly.
7
Slice the cooled cake horizontally into two layers. Brush each layer generously with the chocolate syrup.
8
Spread half the ganache over the bottom layer, place the top layer back on, then coat the entire cake with the remaining ganache.
9
Refrigerate for at least 2 hours before serving. Finish with chocolate shavings or a dusting of cocoa powder.

💡 Chef's Tip

For the best texture, make this cake the night before — the longer it chills, the more the flavors meld and the ganache sets beautifully into a fudgy coating.