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!

Absolutely divine Soft Centered Fudge Cakes!

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.

Soft Centered Fudge Cakes in just 30 MINUTES!

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.

Delicious Soft Centered Fudge Cake with berries.

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

Soft Centered Fudge Cakes served with whipped cream, raspberries, and blueberries

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!
Digging into these Soft Centered Fudge Cakes

Cook’s Tools:

glass mixing bowls
Dessert Ramekins
A kitchen aid
a baking sheet

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

Digging into these Soft Centered Fudge Cakes
5 from 9 votes

Soft Centered Fudge Cakes

Author Jillian – a Food Folks and Fun Original!
Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
4 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!

Ingredients
  

  • FIDGE CAKES:
  • 1 ⅓ Cups 8 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
  • ½ cup butter cubed + more for buttering ramekins
  • 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

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Makes four fudge cakes.

Best-ever Soft Centered Fudge Cakes!

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

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50 Comments

  1. OH, this looks yummy!

  2. christina p says:

    Yum! Now I need to decide when I will make this too!

  3. Natasha J says:

    im not a HUGE chocolate fan but this looks yummy!

  4. leannenannette says:

    These look delicious!!!!

  5. Wow this looks amazing, thank you for sharing.

  6. Jenn Erin says:

    This looks absolutely ah-mazing!

  7. grannyamoose says:

    I’m drooling all over my keyboard! I’m definitely making this for my hubby for his birthday next month (we are going out for dinner tonight to celebrate Valentine’s day) and I bet he too will love me just a little bit more! 🙂

  8. Janice Dean says:

    This looks so good, I’m trying it for Valentine’s Day! Thanks

  9. Ionut Baciu says:

    mmm… it looks delicious

  10. Ooooooh, this sounds (and looks) really good. I wonder if it would work with a gluten-free flour blend . . .

  11. personal reflection says:

    OOOOHHHH! That looks so good! I will definately have to try this. Yummy, thanks for sharing.

  12. Judy Thomas says:

    Oooooh! These look so yummy! I think I will attempt to make them quite a few times 🙂

  13. Oh my; to die for!! I am just drooling; your recipes look so …. hum, incredibly edible!! YUM!

  14. Aleksandra says:

    I was wondering what new recipe should i try 🙂 I think i have my answer 😀 Thank you 😀

    1. Enjoy! These are insanely good!

  15. I love dark chocolate. I love ghiradelli. these sound heavenly.

  16. these sound heavenly. I love ghiradelli. it is great

  17. jabramusing says:

    Made these for Valentine’s Day. They were great! Thanks.

    1. Yes! So glad you liked them. 🙂

  18. Judy Thomas says:

    I am going to make these right now! Um……I think I will leave it till the kids get home from school or else I will eat them all myself 🙂

  19. This looks delicious, I love chocolate, thank you so much for sharing this recipe