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 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!


  • 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
  • Freshly whipped cream or vanilla ice cream
  • Sifted powdered sugar & cocoa powder
  • Fresh raspberries
  • Fresh blueberries


  • 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.


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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Recipe Rating


  1. Lisa@ Cooking with Curls says:

    Wow, that looks delicious! I have always wanted to make a cake like that, but didn’t know where to start. I can’t wait to give it a try! 🙂

  2. Looks delicious! I’ve wanted to make cake like this for a while, but I couldn’t find a recipe that I liked. Thanks for sharing!

  3. I’m drooling.. Looks sooo delicious! Oh, I LOVE CHOCOLATE 🙂

  4. chroncont says:

    I need to make this. It looks unbelievably delicious 🙂

  5. katrina c. says:

    oh for the love all things good….I. MUST. MAKE. THESE. LOL!.I have everything on hand except ramekins!!! anything else I can sub with?

    1. Katrina, you can use a muffin tin instead of the ramekins. Enjoy!

  6. Shadi Hasanzadenemati says:

    Loving this yummy cake! Nothing beats a soft fudgy cake!

  7. Charlotte Moore says:

    Oh my, this made my mouth water. Looks so good.

  8. This recipe looks simple to put together and a little bit sinful;) all that chocolate! Yum.

  9. This type of dessert is so good; when you use a muffin tin, how long would you bake them? We are so glad you do use your creativity in such a generous way. Thank you for this gift to us.

    1. Beverly, you are so sweet and you totally made my day!
      If you bake these in a muffin tin I would bake them for about 8-10 minutes.

  10. Valentina says:

    Never mind Valentine’s day — I’ll take this every and any day! 🙂

    1. I’m right there with you!

  11. Kavita Favelle says:

    These would be perfect for Valentine’s or any special occasional dessert. Love a fudgy centre.

    1. The fudgy center is EVERYTHING!

  12. Brian Jones says:

    They look spectacularly good but sound so simple, great recipe.

  13. Your little fudge cakes look so light and inviting. I don’t have a sweet tooth but I am actually craving them right now. That’s quite a strong effect. 🙂

    1. Aww, such a compliment. Thank you!

    1. Thanks, they are SO good!

  14. Allison Miller says:

    My mouth is all kinds of watering right now! These would be perfect for a Valentine’s dinner in.