Digging into these Soft Centered Fudge Cakes

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!
Course Dessert
Cuisine American
Keyword chocolate, fudge
Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 4 cakes
Calories 673kcal
Author Jillian - a Food, Folks and Fun original!


  • 1 1/3 Cups 8 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
  • 1/2 cup butter cubed + more for buttering ramekins
  • 1/3 cup granulated sugar + more for ramekins
  • 3 large eggs at room temperature
  • 1/4 teaspoon table salt
  • 2 Teaspoons pure vanilla extract
  • 1/4 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