Chocolate Fudge Cake

This small batch super moist chocolate fudge cake recipe is an absolute chocolate haven. I’ve whipped up a delight that’s pure indulgence. Picture layers of moist cake coated generously with smooth fudge frosting. Each mouthful is a chocolate lover’s dream. Whether it’s a celebration or just a craving, this Chocolate Fudge Cake hits the spot. This is a cake that’ll have everyone asking for seconds. Whether you’re celebrating a special occasion or simply craving a rich dessert, this Chocolate Fudge Cake is guaranteed to satisfy.

INGREDIENTS YOU WILL NEED:

• All-purpose flour: I highly recommend weighing all your ingredients using a kitchen scale for accurate recipe results. If you’re using cups, don’t scoop your cup into the flour. Spoon the flour into your cup and level it off with the back of a knife.
• Unsweetened Cocoa Powder: This recipe calls for a combination of unsweetened dutch process and black cocoa powders. However if you don’t have black cocoa powder at hand, you can swap it out with dutch process cocoa powder.
• Leaveners:You will need both baking powder and baking soda to make this cake. They will help the cake batter rise and result in a fluffy and perfect chocolate fudge cake. You will need half a teaspoon baking powder and half a teaspoon baking soda for this recipe. 
• Sugars: You will need both granulated and brown sugar to make this cake. You can use either light or dark brown sugar to make this cake. You can also swap out brown sugar for granulated sugar however that will make the cake less moist than it should be. Brown sugar helps to add moisture and texture to your bakes.
• Eggs: Use large eggs and bring them to room temperature before mixing in. Eggs strengthen the binding of your cakes and also add moisture. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your cake batter. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.

• Yogurt: Using plain yogurt in your cakes helps to add moisture and softness to them. You can also use greek yogurt or sour cream instead. If using plain yogurt, make sure to let it set on a sieve for around 15 minutes to help drain out any excess water. 
• Vegetable or Canola Oil: You will need any neutral flavoured oils like vegetable or canola oil to make this cake. I do not recommend using olive oil as it will add a distinct taste. Oil will help your cake to be moist. It captures the gases that are released from the interaction of the baking powder and baking soda, and slows down gluten formation to keep baked goods tender and fluffy in texture.
• Vanilla: You must use a high quality pure vanilla extract in your recipes. This helps to add a rich flavor to your baked goods especially when they contain chocolate. Pure vanilla extracts are typically dark brown in color. This enhances the flavor of all ingredients and you should never leave this out.
• Espresso: You will need freshly brewed espresso to add to the cake batter. This will help to enhance the overall flavour of chocolate in your cake and give it a more naturally rounded chocolate flavor. I personally add 1 teaspoon espresso powder to one-third cup of boiling hot water and mix it.
• Dark Chocolate: I highly recommend using good quality baking chocolate chips or chocolate bars (I use callebaut) to ensure the best flavor. This will also help you get a very silky and shiny chocolate ganache frosting.
• Cream: You will need high-fat heavy cream or heavy whipping cream to make a smooth and silky chocolate ganache.

BAKE ALONG WITH ME:

Here are step by step photos and instructions on how to make the best chocolate cake with chocolate fudge frosting! For the full ingredient list and instructions, scroll to the recipe card at the end of this post.

Step 1: Prepare two 6 inch cake pans lined with parchment paper. Preheat the oven to 350 degrees F. 

Step 2: Sift together all the dry ingredients. Whisk together until fully combined. 

Step 3: In a separate bowl, mix together the wet ingredients.

Step 4: Pour the dry ingredients into the wet and mix until almost no streaks of flour remain.

Step 5: Add in the freshly brewed espresso and mix until fully combined.

Step 6: Divide the batter evenly into two parts and pour into two 6-inch cake pans. Allow to bake for ~30 minutes or until a toothpick inserted in the centre comes out clean. 

Step 7: Meanwhile, chop the chocolate and place them into a bowl. Heat the cream in a saucepan on medium low heat. Do not let it boil. Pour hot cream over the chocolate and mix until fully combined. 

Step 8: Allow baked cakes to cool completely before releasing from the pan. 

Step 9: Once cooled, spread a thick layer of chocolate ganache on top of first cake. Place the second cake on top. Dust with cocoa powder and decorate with chopped chocolate. 

FAQ

Secrets to Success for this Chocolate Cake Recipe

This cake is extremely delicious and very straightforward to make. However, if you want it to turn out absolutely perfect, here are some tips that you should keep in mind!

• Use room temperature ingredients. You know the drill my friends. For a smooth, lump free batter be sure your eggs, milk and yogurt are all room temperature. For best results, take your ingredients out of the fridge the night before you bake the cake. Cold ingredients do not emulsify well and can lead to a lumpy, bumpy batter and a cake that bakes unevenly. By beating together room temperature eggs with the sugar, you’ll create a fluffy, moist cake that is still sturdy enough to hold plenty of frosting but also will be light and fluffy like a sponge. For best results, leave your ingredients out the night before you bake the chocolate on chocolate cake.
• Use high quality cocoa. This recipe for a chocolate fudge cake is pure heaven. Now is not the time to skimp on the good stuff so break out the high quality dutch process cocoa powder for maximum deliciousness. I use Van Houten (not sponsored, just a fan) and absolutely love it!
• Do not over mix your batter. This chocolate cake with chocolate ganache comes together with just one bowl and few ingredients only. Don’t be tempted to over mix your batter once you’ve added in the dry ingredients into the wet or you will end up with a dense crumb. Once you have added the dry ingredients, gently fold them together using a rubber spatula until no streaks of flour remain.
• Prep your pans. A little prep goes a long way. For perfectly baked cakes, line the bottom of each pan with a circle of parchment paper and then grease the sides of the pan with nonstick baking spray. I like to use a baker’s spray that has a touch of flour in it for clean cake edges and a quick, easy release.
• Weigh your cake layers. To ensure your cake bakes up into two even layers, weigh your cake pans with the batter inside and adjust accordingly so that each layer contains an equal amount of batter. For flat, perfectly even layers, use cake strips or aluminium foil around the outside of each cake pan. They work like a charm every time. 
• Do not over bake. No one likes a dry cake so keep an eye on your oven. Every oven runs differently but my cakes baked up in 20 minutes. The cake is done with the edges of the cake begin to pull away from the sides of the pan and a toothpick inserted into the center of the cake comes out with just a few crumbs remaining. Cool the cakes completely on a wire rack before frosting.
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Last but not the least

All of the recipes on the blog are thoroughly tested multiple times and carefully designed so that anyone can reproduce these delicious baked good in their own kitchen and enjoy them to the fullest. The only way to make this possible is when anyone can exactly replicate the measurements and temperatures.

• In order to standardise the way ingredients are measured, I highly recommend that you weigh them in grams. Volume measurements are nearly not as accurate and have a lot of scope for errors. To precisely be able to replicate the recipes, all you will need is a kitchen scale!
• Every oven heats up differently. Your oven might be over heating or under heating by around 50 degrees or more and you might not even know. In order to ensure that you are baking at the right temperatures, I highly recommend investing in an oven thermometer!

If you would still like to bake using volume measurements, I mentioned those below. However, I primarily test my recipes in grams and cannot promise the best results if you do so. Trust me, once you’ll start using these tools you’d never want to go back.

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