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!
A good chocolate cake recipe is so hard to come by, just like a good brownie recipe. There are always high hopes and promises of what you’re looking for, but the delivery can be opposite and sometimes less than what you’re craving. While I’ve tried so many chocolate cakes over the years, and failed following so many different recipes, it was time to take matters into my own hands and come up with the best chocolate cake we’ve ever had. That’s a HUGE call to make, I know. As a result…this one takes the cake.
Just the same as these Best Fudgy Cocoa Brownies, I wanted FUDGY, but being a cake, I wanted FLUFFY — and MOST OF ALL I wanted uncomplicated steps. No melted butter combined with an abundance of chocolate; melted on the stove in a pot, then a dry mix combined in one bowl and a wet mix combined in another bowl, and a headache plus 2 pain killers and a bottle of vino later…..a cake is born.
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.
This fudgy chocolate cake took many MANY batches to perfect the right balance of flour, oil, cocoa powder and baking powder.
Finally I did it. Look at THAT! ⬇️ SUPER fudgy and MOIST! We almost loved this fudgy chocolate cake as much as (or the same as) those brownies. I said, almost.
Another incredible dessert on this blog, with half of the effort to make it. It’s a win-win!
Also, 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.
Me, being the laziest person.
I know this is an all out decadent recipe, BUT this cake uses only half the amount of oil usually found in chocolate cakes, less flour, no butter, while keeping a maximum rich chocolate flavour. Also, a sugar substitute can be used such as a natural granulated sweetener that measures 1:1 with sugar to reduce calorie count.
With my birthday being a couple of weeks ago, it took all my power NOT to share this cake with you all BACK THEN. Yeah, that’s right. This was my birthday cake…. It had taken weeks to get it right, and right ON my birthday, a miracle happened.
THIS was it. The easiest, MOST amazing, and BEST chocolate cake, using simple ingredients and little time and effort to pull together!
- 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.
- Do NOT use baking soda! It will alter the taste and texture. We tried it in one of our failed attempts, and it tastes awful and cake batter spilled out the pan in the oven.
- 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. Omit the coffee at your own risk!
- Do not over bake! Over baking 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 fudgy and 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.
- PLEASE, do not try to substitute the ingredients, measurements, or methods I have used. If you do, you do so at your own discernment. I say that with love.
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An ORIGINAL Cafe Delites RECIPE!
- 1½ cups all-purpose or plain flour
- 1½ cups sugar (or a natural granulated baking sweetener measuring 1:1 with sugar)
- ½ cup unsweetened cocoa powder
- 2 level teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg
- 1 tablespoon pure vanilla extract
- ¾ cup milk
- ¾ cup boiling water mixed with 2 teaspoons instant coffee powder
- 1 cup (250-ml) heavy cream or thickened cream
- 8-ounces (250-grams) semi sweet or dark chocolate chips
- Preheat oven to 350º F | 175°C. Lightly grease an 8-inch round cake pan with non stick cooking oil spraying.
- Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to combine well.
- 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.
- 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.
- Remove from oven and allow to cool for 20 minutes. Transfer cake from the pan to a wire rack and cool completely before frosting.
- 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).
- Spread evenly over the cake.
© 2017, Karina. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.