Best Fudgy Chocolate Cake
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4.8
519 reviews
Excellent
Best Fudgy Chocolate Cake
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The most amazing, ONE BOWL, Best Fudgy Chocolate Cake is rich and decadent, with the perfect balance of fluffy and fudgy! An ORIGINAL Cafe Delites RECIPE!
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Ingredients
CHOCOLATE CAKE:
- 1 ½ cups all-purpose or plain flour
- 1 ½ cups white granulated sugar or a natural granulated baking sweetener measuring 1:1 with sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg
- 1 tablespoon pure vanilla extract (20 ml)
- ¾ cup milk (190 ml)
- 2 teaspoons instant coffee mixed with ¾ cup (190 ml) Boiling water
CHOCOLATE GANACHE:
- 1 cup heavy cream or thickened cream
- 8 oz semi sweet chocolate chips or dark chocolate chips
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Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8-inch round cake pan (or 9-inch) with non stick cooking oil spraying. Line base with parchment paper. *SEE NOTES*
CHOCOLATE CAKE:
- Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to combine well.
- Add oil, egg, vanilla and milk to the flour mixture and beat well to combine, about 30 seconds. Pour in the boiling water (with the coffee), and mix until glossy. (Cake batter is thin in consistency.)
- Pour the cake batter into the prepared pan. Bake for about 40-45 minutes, or until a toothpick inserted in the centre of the chocolate cake comes out semi-clean with small amount of cake (not runny batter) on it due to the fudgy texture.
- Remove from oven and allow to cool for 20 minutes. Transfer cake from the pan to a wire rack and cool completely before frosting.
CHOCOLATE GANACHE:
- Pour the cream into a small saucepan and heat over low heat for a few minutes. Watch that it doesn't boil or simmer it. Once the cream is hot, turn stove off and take the saucepan off the heat.
- Add in the chocolate chips; cover saucepan with a lid and let sit for a good 5 minutes to soften and melt the chocolate.
- Uncover, and stir slowly first, with a spatula or wooden spoon, gradually mixing faster until ganache is smooth, creamy and glossy. Refrigerate for one hour or hour and a half until thick enough to spread (similar consistency to Nutella).
- Spread evenly over the cake.
Notes
- BAKING POWDER: This cake is meant to be super moist and fudgy. If you like a fluffier cake, use 2 teaspoons baking powder. Any more than that and your cake will rise too much and crack through the middle.
- Baking soda is not needed in this recipe.
- SPRINGFORM PAN (PLEASE NOTE)
- Springform pans are NOT 100% leakproof. Very thin cake batters such as this one will leak through the base. To combat this issue, line the base with parchment paper coming up where the sides meets the base to create a 'cover'. Place a baking sheet on the shelf below the cake pan (or the bottom of the oven) to catch any stray drips (don't put cake pans directly on the pan).
Nutrition Information
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Calories
308kcal
(15%)
Carbohydrates
38g
(13%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
0.04g
Cholesterol
31mg
(10%)
Sodium
128mg
(5%)
Potassium
175mg
(5%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
261IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16people
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 31mg | 10% |
| Sodium | 128mg | 5% |
| Potassium | 175mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
519 reviews
Excellent
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