February 8, 2021

Easy Fudge Cake with Ganache Icing

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This Easy Fudge Cake with Ganache Icing is the best chocolate cake I’ve tasted and very easy to make. It’s loaded with fudgy chocolate, using a chocolate cake mix and instant chocolate pudding mix, as well as miniature chocolate chips and a silky Ganache icing.

(Post modified on 2/3/23.)

It’s a chocolate-lovers dream. Believe me, I know. I’ve been making this cake for our annual Anniversary dessert for years now. Our daughters come to expect it every February!

This recipe is always delicious, but it is especially so after it has been refrigerated for 24 hours. At that point, it’s quite excellent. It’s a chocolate-lover’s dream made with four types of chocolate ingredients–fudge cake mix, chocolate pudding mix, mini semi-sweet chocolate chips, and a chocolate ganache that is to die for. Just writing this makes me want to make one. And it is February!

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Ingredients for Easy Fudge Cake with Ganache Icing

(See the full recipe at the bottom of this post.)

The Chocolate Cake

2-layer chocolate cake mix
instant chocolate pudding mix
large eggs (4 of them)
sour cream
vegetable oil
cold water
miniature semi-sweet chocolate chips

Ganache Icing

heavy whipping cream
sliced almonds

Instructions for Making This Recipe

Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

Grease and flour two 9-inch round baking pans. Or you may cut out circles of waxed paper to fit the cake pans and insert them into the pans. Spray edges with cooking spray.

I like to use waxed paper inserts when baking layer cakes to ensure that my cake will easily release from the pans.

Prepare the Cake

In a large mixing bowl, mix together the chocolate cake mix, dry pudding mix, large eggs, sour cream, vegetable oil and water on low speed until moistened. Increase speed to medium and continuing beating for two minutes.

Using a rubber spatula, fold in 1 cup of the miniature semisweet chocolate chips.

Spoon batter into prepared pans. Bake in preheated oven for 30-35 minutes until wooden toothpick inserted in center comes out clean.

Cool pans on wire racks for 10 minutes. Using a butter knife, loosen the cake from sides of pans and carefully invert onto racks, If necessary, remove waxed paper inserts from the bottom of the cakes. Cool cakes completely.

Make the Ganache Icing

Place remaining cup of miniature semisweet chocolate chips in a microwaveable bowl. Pour heavy whipping cream over it.

Microwave on high for 30-40 seconds. Stir and repeat for 30 seconds until chocolate is completely melted and mixture is smooth. Let stand 15-20 minutes to thicken.

Spoon Ganache Icing between Layers and on Top

Place one cake layer on serving plate. Top with 1/3 of the chocolate ganache and smooth to the edges. Add the second cake layer. Pour remaining ganache over the top and let it drape over the edge. Smooth icing along the edges with a cake decorating knife as desired.

As an alternative to decorating, you may also choose to ice the sides of the cake. Simply divide the ganache icing into thirds, using 1/3 between layers, 1/3 for sides, and the last third for the top.

Garnish with almonds. Cover and store in refrigerator.

This cake’s flavor and texture improves when stored overnight in the refrigerator.

This recipe will serve 18 people. It is very chocolaty and rich, so you’ll want to slice pieces pretty thin. Add a dollop of whipped topping and serve with a glass of icy milk! Delicious!

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