Best Fudgy Chocolate Cake
This Best Fudgy Chocolate Cake is rich, moist, and irresistibly chocolatey! Perfectly fudgy with a luscious ganache topping, it’s a fail-proof dessert for every occasion.
Servings: 8 servings
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1.5 cups white granulated sugar can be substituted with a natural granulated baking sweetener 1:1
- 0.5 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.33 cup vegetable oil
- 1 large egg
- 1 tablespoon pure vanilla extract
- 0.75 cup milk
- 2 teaspoons instant coffee mixed with 3/4 cup boiling water
Ganache Ingredients
- 1 cup heavy cream
- 8 oz semi-sweet or dark chocolate chips
Instructions
Cake Preparation
- Preheat your oven to 350°F (175°C). Grease your cake pan lightly with oil or butter and line the bottom with parchment paper for easy release.
- In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, salt, and sugar to ensure even distribution and remove lumps.
- In another bowl, whisk the vegetable oil, egg, vanilla extract, and milk until smooth. In a separate cup, dissolve the instant coffee in boiling water, then add this to the wet mixture to intensify chocolate flavor.
- Slowly pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined. Avoid overmixing to keep the cake tender.
- Pour the batter evenly into your prepared pan and bake for 30-35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. The cake should be springy but fudgy.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely and prevent breaking.
Ganache Preparation and Serving
- Heat the heavy cream in a saucepan until it just begins to simmer. Pour over the chocolate chips in a heatproof bowl and let sit for 2-3 minutes. Stir gently until smooth and glossy.
- Spread the ganache over the cooled cake using a spatula. For an extra touch, refrigerate for 30 minutes to set the ganache before slicing.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Measuring Cups
- Measuring Spoons
- 8 or 9-inch round cake pan
- Electric Mixer
- Saucepan
- Cooling Rack
Notes
- Do not overbake the cake to keep it moist and fudgy; check a few minutes before the timer ends.
- Avoid overmixing the batter to prevent a dense texture.
- Use good-quality chocolate and heat cream just to simmer for a shiny ganache finish.
- For a tropical twist, substitute vegetable oil with melted coconut oil.
- Store cake in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.