Best Fudgy Chocolate Cake
User Reviews
4.8
Best Fudgy Chocolate Cake
Description
The cake batter combines staple ingredients like flour, sugar, unsweetened cocoa powder, and baking powder, mixed with vegetable oil, eggs, vanilla extract, and milk. Adding instant coffee dissolved in boiling water intensifies the chocolate taste. The batter is thin, contributing to a dense, fudgy crumb once baked at moderate oven temperatures. A toothpick test shows slight moistness as a doneness cue.
Chocolate ganache is prepared by gently heating heavy cream and melting chocolate chips into it, creating a smooth topping that is poured over the cooled cake for a velvety layer. The cake is baked in a greased and parchment-lined pan to prevent sticking and minimize leakage of the thin batter.
Adjusting the amount of baking powder controls the cake's rise and texture, with less powder maintaining fudginess. The cake suits those seeking a rich chocolate dessert with a balance of moisture and density.
Ingredients
CHOCOLATE CAKE:
- 1 ½ cups all-purpose flour or plain flour
- 1 ½ cups granulated sugar or a natural granulated baking sweetener measuring 1:1 with sugar, white
- ½ cup cocoa powder unsweetened
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg
- 1 tablespoon vanilla extract 20 ml, pure
- 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
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
- Use 1½ teaspoons baking powder for a moist, fudgy texture; increase to 2 teaspoons for a fluffier cake, but avoid more to prevent cracking.
- Baking soda is not necessary in this recipe.
- Line the base of the cake pan with parchment paper extended up the sides to prevent batter leakage, as springform pans are not fully leakproof.
- Place a baking sheet beneath the cake pan in the oven to catch any drips from the thin batter.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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