Soft Centered Fudge Cakes – made in just 30 minutes!

The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

Whip up these Soft Centered Fudge Cakes in just 30 MINUTES! They’re incredibly easy to make, but people will think you spent hours in the kitchen making them!

Now folks, what would Valentine’s Day be without chocolate? Not just any chocolate, but deep, dark, rich, smooth, fudgy chocolate?

Now, how about we make that chocolate the star in a stellar restaurant-quality dessert that you can whip up–start to finish–in 30 MINUTES OR LESS?!? Well, I’ve got just that to share with you today.

I present to you my Soft Centered Fudge Cakes!

If a flour-less chocolate cake and a chiffon cake had a baby, these fudge cakes would be their offspring. These are insanely good, and when you make them, folks will think you ordered takeout from your favorite upscale restaurant!

And the best part? They’re so quick & easy, they’re virtually fool-proof, AND you probably have all of the ingredients already!

Can you see that semi-gooey, fudgy, heavenly center? And not to mention the frothy whipped cream that just melts while it sits atop the warm fudge cake.

MY FUDGE CAKE SECRET:

My secret to making this dessert restaurant-quality is to use quality ingredients. Since the chocolate is the star of the dessert, I went with the best out there, Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips. Ghirardelli has long been my go-to baking chocolate; they’re famous for their 60% cacao.

If you’re looking for another chocolate dessert that is so decadent, then you need to try these chocolate tartlets. 

Cook’s Note – Soft Centered Fudge Cakes:

• You can make the batter ahead of time and scoop it into the ramekins, cover with plastic wrap and stick them in the refrigerator until you’re ready to bake them, up to 24 hours. When you do bake them add 2-4 minutes to the baking time.
• Don’t have ramekins? No problem; you can use a standard muffin tin. You’ll get six cakes from this recipe that are a tad bit smaller. Just be sure to decrease your cooking time to 8-10 minutes.
• While you don’t have to serve these fudge cakes with berries, I highly recommend it because they help cut through the richness of the fudge cake!

Cook’s Tools:

ONE YEAR AGO: Slow Cooker Baked Potato Soup

TWO YEARS AGO: Dark Chocolate Pound Cake

THREE YEARS AGO: Outback Steakhouse Copycat Bushman Bread

I’ll tell you what I told my hubby, a chocolate lover, before serving this Soft Centered Fudge Cake to him: “You’re going to love me a little more after tasting this.” 😉 Enjoy my friends and Happy Valentine’s Day! xoxo

Soft Centered Fudge Cakes

Whip up these Soft Centered Fudge Cakes in just 30 MINUTES! They’re incredibly easy to make, but people will think you spent hours in the kitchen making them!

5 from 9 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: chocolate, fudge

Prep Time: 18 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 cakes

Calories: 673kcal

Author: Jillian - a Food Folks and Fun Original!

Ingredients

• FIDGE CAKES:
• 1 ⅓ Cups 8 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
• ½ cup butter cubed + more for buttering ramekins
• ⅓ cup granulated sugar + more for ramekins
• 3 large eggs at room temperature
• ¼ teaspoon table salt
• 2 Teaspoons pure vanilla extract
• ¼ cup all-purpose flour
• FOR SERVING:
• Freshly whipped cream or vanilla ice cream
• Sifted powdered sugar & cocoa powder
• Fresh raspberries
• Fresh blueberries

Instructions

• Preheat oven to 400 degrees F.
• Melt the chocolate chips and 1/2 cup of butter in a microwave-proof bowl at 50% power for 1 minute, stir. Return to the microwave for another 30 seconds at 50% power and stir. Repeat until the chocolate is melted, and then set aside to cool slightly.
• Butter 4, 8-ounce ramekins (no globs, we don’t want our cakes to be mushy) and spoon 1 teaspoon of sugar into each ramekin, swirling until ramekin is completely lined with sugar.
• Add the sugar and eggs to the bowl of a stand mixer with the whisk attachment and beat on medium-high until pale yellow and thick, about 3-5 minutes. Add the melted chocolate mixture, the salt & vanilla and mix until just combined. Fold in the flour.
• Divide the batter evenly among the ramekins and place the ramekins on a rimmed baking sheet. Cook for 12-14 minutes, or until the top and sides are set and the centers are still a little wet and look wobbly. Let the cakes sit for about 5 minutes, then run a sharp knife along the edges and then invert onto the center of a serving dish. Remove the mold carefully. {If unmolding the cakes makes you nervous, you can keep them in the ramekins for serving.} 🙂
• Serve with a dollop of fresh whipped cream, fresh raspberries, and sifted powdered sugar and/or cocoa powder.

Nutrition

Serving: 1cake | Calories: 673kcal | Carbohydrates: 53.25g | Protein: 6.57g | Fat: 48.21g | Cholesterol: 203mg | Sodium: 340mg | Potassium: 357mg | Fiber: 4.9g | Sugar: 37.82g | Vitamin A: 2000IU | Vitamin C: 0.8mg | Calcium: 60mg | Iron: 4.3mg

Tried this recipe?Follow me @FoodFolksandFun

Makes four fudge cakes.

This Fudge Cake recipe was first posted on February 11, 2014. I recently updated the photos in the post. 

Related Posts

Old Fashioned Fudge - a 15-minute Recipe!

Peanut Butter Chocolate Fudge

Easy Almond Fudge