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Best Fudgy Chocolate Cake
4.8 from 294 votes

Best Fudgy Chocolate Cake

This Best Fudgy Chocolate Cake features a moist, dense texture combining cocoa powder, coffee-infused boiling water, and a balance of flour, sugar, and oil. The cake is topped with a rich chocolate ganache made from heavy cream and semi-sweet chocolate chips, creating a glossy, indulgent finish. Its fudgy consistency is achieved by adjusting leavening and using instant coffee to enhance chocolate flavor depth.

Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
Servings: 16 people
Calories: 308 kcal
Course: Dessert, Cake
Cuisine: American

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

    Cup of Yum
  1. 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:
  1. Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to combine well.
  2. 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.)
  3. 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.
  4. 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:
  1. 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.
  2. Add in the chocolate chips; cover saucepan with a lid and let sit for a good 5 minutes to soften and melt the chocolate. 
  3. 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).
  4. 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

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%)

Nutrition Facts

Serving: 16 people

Amount Per Serving

Calories 308

% 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.