Chocolate Fudge Cake Recipe
Soft and super moist one bowl chocolate cake with the fudgiest rich chocolate frosting! It's so easy to make and incredibly delicious.
Hey there, sweet tooths! It�s Anne Carter from�Beyond The Bayou Blog,�here to treat your taste buds to some guilt-free indulgence. Today, I�m excited to share with you a delightful�Chocolate Fudge Cake Recipe that�s sure to satisfy your cravings without the extra guilt.
This Chocolate Fudge Cake is a delicious dessert with a soft chocolate cake and rich fudge frosting. It’s perfect for anyone who loves chocolate and wants a treat that’s moist and flavorful.
I made this recipe because I wanted something quick and easy for busy days. It only takes 40 minutes to make, so it’s great for when you want a homemade dessert without spending hours in the kitchen. Plus, it tastes amazing, so you can enjoy a little indulgence even when you’re short on time.
So, do you want to try this Chocolate Fudge Cake? If yes, just stick to our recipe for the next few minutes and I can assure you, you will end up having something amazing.
What Do I Like About Chocolate Fudge Cake?
- Intensely Chocolatey: Combines melted chocolate and cocoa powder for a rich chocolate flavor.
- Moist and Fudgy: The cake is beautifully moist and fudgy, giving it its name.
- Terrific Flavor: It truly tastes of chocolate, which is rare and delicious.
- Simple Preparation: No need for fancy equipment like stand mixers or electric beaters; just a wooden spoon.
- Foolproof Baking: Can be baked at different temperatures and for various durations without worry. Hard to overcook due to its fudgy texture and minimal rising.
- Easy Chocolate Ganache Frosting: Made with just cream and chocolate, melted, mixed, and cooled. No beating required.
- Crowd Favorite: Everyone loves this chocolate-on-chocolate treat.
How to Make Chocolate Fudge Cake?
Step 1: Mix the Cake Batter
- Preheat your oven to 350�F (175�C) and put parchment paper in a 9-inch square cake pan.
- Mix together 1 cup of flour, ? cup of cocoa powder, � teaspoon of baking powder, and � teaspoon of baking soda in a big bowl.
- Add � cup of sugar and � teaspoon of salt to the bowl and mix it all together.
- In another bowl, beat 1 egg, � cup of oil, ? cup of sour cream, and � teaspoon of vanilla until smooth.
- Pour the wet mixture into the dry mixture and mix it all with an electric mixer until smooth.
- Slowly pour in � cup of hot coffee, mixing as you go, until everything is mixed well.
Step 2: Bake the Cake
- Spread the batter in the cake pan.
- Bake it in the oven for 24-27 minutes until it’s done.
- Take the cake out and let it cool on a rack.
Step 3: Make the Frosting
- Heat ? cup of cream, 1 tablespoon of honey, a pinch of salt, and 5 oz of chopped dark chocolate in a pan on low heat.
- Stir it until the chocolate melts and it’s smooth.
- Put it in a bowl and add � cup of sour cream. Mix until it’s smooth.
- Chill it in the fridge for 15 minutes until it’s a bit thick but not firm.
Step 4: Frost the Cake
- Spread the frosting over the cooled cake.
- Serve and enjoy your moist, chocolatey masterpiece!
You May Find These Tips Helpful!
- Use Dark, Unsweetened Cocoa Powder: For maximum chocolate richness, go for a dark, unsweetened cocoa powder like Hershey�s Unsweetened Cocoa. Remember, the darker the cocoa powder, the richer and darker your cake will be.
- Stick with Oil, Not Melted Butter: Don’t swap out the oil for melted butter in this recipe.
- Milk Options: You can use full-fat milk, reduced-fat milk, 2%, or skim milk � whichever you prefer.
- Coffee Enhances Chocolate Flavor: Even though you won’t taste the coffee in the cake, it enhances the rich chocolate flavor.
- Avoid Overbaking: Be careful not to overbake the cake, as it will dry out. Check it after 30 minutes with a toothpick inserted into the center. If there’s too much batter sticking to the toothpick, bake for another 10 minutes and check again. Aim for a slightly dirty toothpick for a moist texture.
- Prepare Ganache Immediately: Make the chocolate ganache as soon as the cake comes out of the oven. By the time the cake has cooled down completely, the ganache will be ready and firm enough to spread.
What to Serve with Chocolate Fudge Cake?
In Case You Have Leftovers!
- Cool Completely: Allow the cake to cool completely after frosting it. This ensures that the frosting sets properly.
- Cover: Once cooled, cover the cake tightly with plastic wrap or aluminum foil to prevent it from drying out and to keep it fresh.
- Refrigerate: Store the leftover cake in an airtight container or cake carrier in the refrigerator. The frosting contains dairy (sour cream and whipping cream), so it’s important to refrigerate it to maintain its freshness.
- Consume Within: The cake can typically be stored in the refrigerator for up to 3-4 days. However, for the best taste and texture, try to consume it within the first 2 days.
Chocolate Fudge Cake Recipe
Soft and super moist one bowl chocolate cake with the fudgiest rich chocolate frosting! It's so easy to make and incredibly delicious.
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Servings: 12
Equipment
- Saucepan
- Whisk
- Measuring Cups
- Heatproof Bow
- Spatula
- Stove
Ingredients
Chocolate Fudge Cake batter:
- 1 cup 142g all-purpose flour
- ? cup 28g cocoa powder I prefer this one
- � teaspoon baking powder
- � teaspoon baking soda
- � cup 150g granulated sugar
- � teaspoon salt
- 1 large egg
- � cup 60ml sunflower oil
- ? cup 80ml sour cream
- � teaspoon pure vanilla extract
- � cup 120ml hot coffee
Chocolate Fudge frosting:
- ? cup 80ml whipping cream
- 1 tablespoon 15ml honey
- pinch of salt
- 5 oz 142g dark chocolate finely chopped
- � cup 60ml sour cream
Instructions
- Preheat oven to 350�F and line a 9-inch square cake pan with parchment paper.
- Sift flour, cocoa, baking powder, and baking soda into a large bowl. Add sugar and salt, then whisk to blend.
- In a medium bowl, whisk together egg, oil, sour cream, and vanilla until smooth. Pour into the dry ingredients and mix with an electric hand mixer until smooth. Gradually add hot coffee, beating until smooth.
- Spread batter evenly in the prepared pan. Bake for 24-27 minutes until the cake springs back when pressed gently. Let it cool on a wire rack for 15 minutes, then invert to cool completely.
- For the frosting, combine cream, honey, salt, and chopped dark chocolate in a small saucepan over low heat. Stir until melted and smooth. Pour into a bowl, add sour cream, and stir until smooth. Chill for 15 minutes until slightly thickened.
- Frost the cooled cake with the chilled frosting and enjoy!
