Best Fudgy Chocolate Cake

The most amazing, one bowl, best fudgy chocolate cake is so rich and decadent, with the perfect balance of fluffy and fudgy! Finished with an amazing ganache, this Best Fudgy Chocolate Cake is coming at you just in time for your Easter feast!

The most perfect ganache using ONLY a small saucepan to make it. No separate bowls or metal bowls, or whatever. So uncomplicated, you won’t believe it until you try it. It’s a matter of heating cream > adding in the chocolate chips > waiting for it to melt > stir > done. Even the laziest person could pull this cake off.

This one is different. One bowl. No beaters or kitchen aids and zero sifters or pans. Just a humble bowl and a wooden spoon. No pain killers or wine needed.

Some tips:

• I use a dark, unsweetened cocoa powder for maximum chocolate richness. You can use Hershey’s Unsweetened Cocoa powder if you wish. Remember: the darker the cocoa powder, the richer and darker the cake.

• Do not substitute the oil for melted butter.

• You can use full fat milk, reduced fat milk, 2% or skim. You can even use buttermilk, or make your own (3/4 cup milk mixed with 2 teaspoons white vinegar before doing anything else to allow the milk time to sour).

• The coffee in this recipe CAN NOT be tasted, but allows a rich chocolate taste to shine right through.

• Please try not to over bake it as that will dry out this cake. Check it after 30 minutes with a toothpick inserted into the centre. If too much batter sticks to the toothpick, continue baking for another 10 minutes and check again. Our cake baked at exactly 45 minutes, and the toothpick was a little dirty when it came out. THIS is the result you will be looking for if you’re wanting a moist texture.

• Make the chocolate ganache as soon as the cake comes out of the oven. It will be ready and firm enough to spread by the time the cake has cooled down completely.

Best Fudgy Chocolate Cake Recipe
The most amazing, ONE BOWL, BEST Fudgy Chocolate Cake is so rich and decadent, with the perfect balance of fluffy and fudgy!



Ingredients
CHOCOLATE CAKE:

• 1 1/2 cups all-purpose or plain flour
• 1 1/2 cups white granulated sugar (or a natural granulated baking sweetener measuring 1:1 with sugar)
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder*
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 large egg
• 1 tablespoon pure vanilla extract
• 3/4 cup milk
• 3/4 cup boiling water mixed with 2 teaspoons instant coffee powder

CHOCOLATE GANACHE:

• 1 cup (250-ml) heavy cream or thickened cream
• 8- ounces (250-grams) semi sweet or dark chocolate chips

Instructions

1. Preheat oven to 350º F | 175°C. Lightly grease an 8-inch round cake pan with non stick cooking oil spraying.

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. Pour in the boiling water (with the coffee), and mix until glossy.
3. Pour the cake batter into the prepared pan. Bake for about 40 - 45 minutes, 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. 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).
2. Spread evenly over the cake.

Recipe Notes

• *For a fluffier cake, use 2 teaspoons baking powder. For a fudgier cake, use 1 1/4 teaspoons baking powder.
• Best Fudgy Chocolate Cake has been adapted from the chocolate cake component of THIS RECIPE, swapping out butter for oil for texture.

Recipe Adapted : Best Fudgy Chocolate Cake @ cafedelites

Share this post