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Here’s a classic recipe for a Fudgy Chocolate Cake that will satisfy any chocolate lover’s cravings!
Ingredients
For the Cake:
- 1 cup (120g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (45g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup (120ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 tsp pure vanilla extract
- ½ cup (120ml) hot coffee (or hot water)
For the Ganache:
- 1 cup (170g) semisweet chocolate chips or chopped chocolate
- ½ cup (120ml) heavy cream
- 1 tsp butter (optional, for added shine)
Instructions
1. Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C) and grease or line an 8-inch (20cm) round cake pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla to the dry ingredients. Beat until smooth and well combined.
- Gradually stir in the hot coffee (or water). The batter will be thin—don’t worry, this is what makes it moist and fudgy!
2. Bake:
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Ganache:
- Heat the heavy cream in a small saucepan until it just begins to simmer (don’t let it boil).
- Pour the hot cream over the chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Add butter for extra shine, if desired.
4. Assemble:
- Pour the ganache over the cooled cake, letting it drip down the sides for a luxurious finish.
- Let the ganache set slightly before slicing.
5. Serve:
Top with whipped cream, fresh berries, or a sprinkle of sea salt for a gourmet touch. Enjoy with a scoop of vanilla ice cream if you’re feeling extra indulgent!
Would you like ideas for making it gluten-free or other customizations?
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