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 in true chocolate form!
Chocolate Cake
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.
Chocolate Cake RECIPE
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.
GANACHE
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.
HOW TO MAKE A CHOCOLATE CAKE
The easiest, MOST amazing, and BEST chocolate cake, using simple ingredients and little time and effort to pull together. The batter is watery when you first mix it together, but it’s meant to be that way. That’s where the fudge-like texture comes in!
Some Tips:
- 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.
- You can use full fat milk, reduced fat milk, 2% or skim.
- The coffee in this recipe CAN NOT be tasted, but allows a rich chocolate taste to shine right through.
- Please try not to over bake it as that 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 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.
WATCH US MAKE The Best Chocolate Cake RIGHT HERE
![The most amazing, ONE BOWL, BEST Fudgy Chocolate Cake is so rich and decadent, with the perfect balance of fluffy and fudgy![br] An ORIGINAL Cafe Delites RECIPE! | https://cafedelites.com](https://cafedelites.com/wp-content/uploads/2017/04/Best-Fudgy-Chocolate-Cake-IMAGE-98-200x200.jpg)
Best Fudgy Chocolate Cake
An ORIGINAL Cafe Delites RECIPE!
Ingredients
CHOCOLATE CAKE:
- 1 1/2 cups all-purpose or plain flour, (7.4 oz. | 210 g)
- 1 1/2 cups white granulated sugar, (11.1 oz. | 315 g) -- or a natural granulated baking sweetener measuring 1:1 with sugar
- 1/2 cup unsweetened cocoa powder, (1.7 oz. | 50 g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt, (2.5 g)
- 1/3 cup vegetable oil, (80 ml)
- 1 large egg
- 1 tablespoon pure vanilla extract, (20 ml)
- 3/4 cup milk, (190 ml)
- 3/4 cup boiling water mixed with 2 teaspoons instant coffee powder (190 ml)
CHOCOLATE GANACHE:
- 1 cup heavy cream or thickened cream, (250 ml)
- 8 oz. semi sweet or dark chocolate chips, (250 grams)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8-inch round cake pan (or 9-inch) with non stick cooking oil spraying. Line base with parchment paper. *SEE NOTES*
CHOCOLATE CAKE:
- 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, about 30 seconds. Pour in the boiling water (with the coffee), and mix until glossy. (Cake batter is thin in consistency.)
- Pour the cake batter into the prepared pan. Bake for about 40-45 minutes, or 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.
CHOCOLATE GANACHE:
- 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.
![The most amazing, ONE BOWL, BEST Fudgy Chocolate Cake is so rich and decadent, with the perfect balance of fluffy and fudgy![br] An ORIGINAL Cafe Delites RECIPE! | https://cafedelites.com](https://cafedelites.com/wp-content/uploads/2017/04/Best-Fudgy-Chocolate-Cake-Image.jpg)
Bella says
I didn’t have instant coffee so I omitted that- however, my brother said that this was the best cake he’s ever had in his life! Will definitely be making this again. Thank you!
Tati says
I tried and I loved how it turned out! Delicious!
Candice says
Yes yes yes to this recipe. I have nothing major to contribute except that this will now be my go-to chocolate cake, something I have been on the hunt for for a while. Super simple, everything is probably already in your pantry. The only recommendation I have is to eat it the day after. Mine came out almost dry the first day but boy did it come into its own the next day. It was a world of difference. Or maybe that’s what everyone does anyway and I have no patience! . It’s decadently chocolatey and so satisfying.
I didn’t make the icing, just the cake.
Aika says
I made this cake and it was excellent! I cut down the sugar to just a cup because I found the ganache I made was already too sweet. I added some nuts to the frosting in the middle and it was a hit! People thought I bought the cake. You know the cake from Matilda? This is it. Willy Wonka would love this cake.
Sarah says
Best Fudgy Chocolate Cake! Very aptly named. My only criticism is that the recipe states it serves 16. 16 what?! 16 not very hungry ants! Beautiful cake, very easy to make and turned out perfectly. Thankyou x
Jennie says
Hi just made this cake, I split the mix and it only took about 15 mins to cook, still waiting to taste but smells delicious
Jef says
Tried baking a cake for the first time and it was amazing! Your recipe is super easy, thanks !
Laks says
Best chocolate cake recipe I have come across! Super easy and works every time 🙂
Lorraine says
Tried this for the first time for my chocoholic grandaughters Birthday last week and it turned out fantastic – easy to follow recipe, easy to find ingredients and just about the best cake I’ve ever tasted – if you follow it to the letter you can’t go wrong, one I will make over and over
Poornima says
Thank you, Karina, for this recipe. Came out perfectly rich, fudgy, and moist! I substituted the cocoa powder with a 90% dark chocolate bar as I was out of the former. But the result was still delicious. 🙂
james says
Excellent. I doubled the ingredients and also made 12 muffins (with plenty of extra chocolate chunks) I froze half of this cake and the muffins.
This Recipe is superb on account of less flour and sugar.
Very easy to execute.
Thanks
James.
Kirshan Reddy says
I made the same mistake but did you use a household teaspoon measurement or a baking measurement?
Muskaan says
I’ve tried this cake recipe for over 10 times now. Turned out to be excellent each and every time. I can even make this with my eyes closed. So so so easy and absolutely delicious. So moist and fudgy and chocolaty! PerFectly balanced. Thanks a lot for such an amazing recipe. Can’t thank you enough 🙂
I meant to write this review on this cake but wrote it on the Hershey’s cake by mistake.
Ankita Joshi says
Tried this cake out for my daughters birthday along with the ganache and it came out brilliantly.
I did the reduce the sugar cause we don’t like it very sweet and substituted white sugar for brown. The cake was extremely flavourful and moist. The ganache was excellent and simple to make as well. I love the fact that this doesn’t require too many utensils and appliances to be used. Thank you for the recipe !!!
Amanda says
This cake was so easy to whip together and is exactly what I was looking for.
Sophie Frost says
Can I make this with cupcakes? If so, is there a different baking time? Thanks.
Lina says
Can i use sunflower oil instead of vegetable oil?
Karina says
Yes, absolutely!
Lisa says
Hi! I’ve made this cake before and it’s delicious! Can the cake part be made in advance at all? Either frozen or air tight container? I won’t be able able to make it day before so probably 2 days before ie make on Tuesday for serving on Thursday. Too many birthdays and not enough time!! I don’t mind adding the ganache on the day. Any help greatly appreciated!
beauchant says
Hi there I have made this cake several times and have also frozen them either Plain or covered in Ganache.
They freeze perfectly either way, as long as they are well wrapped. In both instances,the texture is also perfect when de frosted.
Dragon29 says
You can freeze the baked cake but do make sure you wrap the cake in parchment paper and then into a container which is best to film wraps few times or place in a few bags tied tightly to avoid frost hitting the cake
S says
The perfect rich and moist chocolate cake
John says
We used the 1/2 tsp of baking powder and the cake did not rise and was like a slab of fudge! So disgusting it went in the bin. Use at least 1 and a half tsp of baking powder. We won’t be trying this again.
Karina says
Hi John. I’m sorry you’ve misread the recipe. It IS 1 1/2 teaspoons baking powder. Please re-read the recipe.
Sarah says
The recipe already calls for one and half tsp of baking powder.
Steph says
It says to use 1 1/2 teaspoons, hope you try it again as it does come out lovely with the right amount of baking powder 😌
Sam says
The recipe says 1 1/2 tsp baking powder
Hannah says
Unless the recipe has been updated since your comment it does state 1 and a half tsp of baking powder
Patricia Kleczek says
recipe calls for one and one-half teaspoons or even two if you read NOTES at end
Jules says
I’m so o glad I found this recipe too, I made it last night for my work pals, it was absolute perfection, going to make another for the family on the weekend 🙂
Daisy says
Will the ganache melt if not in fridge? Our weather here is more humid and around 30degree.
Wondering can this cake still in good shape when transporting outside for 2hrs.
Aika says
I suggest you add more chocolate to the ganache for it to set even in humid weather and cover the cake cover with a cloth so it won’t be under direct sunlight. I transported this cake in 30 degrees, didn’t melt, except that it was only a 30 minute drive to my destination.
Rashi says
This cake always turns out so well! And it’s dangerous, how easy it is to make! I reduce the sugar to 250g and add in 1 tsp of baking soda and the cake is perfection.
The first couple of times I did see that it rose in the middle substantially more than on the sides so that it was dole shaped.
But there was a comment I read about starting the baking at 140-150 Celsius for 10 mins, letting it rise from all around, and then increasing it to 175 Celsius for the rest of the baking time. Mine was done in 40 minutes.
Maria says
Brilliant recipe! Mine was done in 50 minutes and came out delicious. Best chocolate cake ever and very easy to make!
Lisa Badrick says
Great and recipe. Very quick and easy with an end result worthy of servibg to guests. Always turns out perfectly. A firm favourite and loved by everyone.
Alicia says
This was exactly what I was looking for, so super quick and easy, thank you! I reduced the sugar by half a cup and used oat milk and still turned out delicious 🙂
Efi says
This recipe is great and so easy to make. Thanks my whole family loved it
Angele says
Same happened to me.
D says
This was the first cake I ever baked. Followed this recipe to a T and it came out perfect. I baked it in a 8″ tin and 10 of us could finish only half after our dinner. So it is a really rich and filling recipe. I tool the “serves 16” lightly. 😛
Marissa Serritella says
Hi!
Just made this today! Looks great so far. Two questions though:
I used a regular 8 inch cake pan and there was a lot of batter, too full really for the one pan so i scooped some out and made a few cupcakes (as i wasn’t sure it would be enough for two 8 inch layers). Was I supposed to use a springform pan?
Also, the frosting seemed to work, after I took it out of the fridge it really set up and was fudgey in texture (rather than runny), but still spreadable. The only thing is it seems possibly a little grainy, or just not super smooth and glossy. Does this mean the chocolate didn’t melt properly in the cream? I followed the directions so not sure what may be causing this. Still, i think it’ll taste good.
I almost made 2 batches to make a 2 layer cake but glad i stuck with 1 as it seems rich! 🙂
Thanks much for your help!
Liezel says
Awesome chocolate cake!!
I made this using two cake pans because I love icing in the middle. Really amazing recipe thank you!! I wish I could add a picture
Jayati Bali says
How were the cupcakes???
Ginger says
Wilton has a double-deep cake pan that doesn’t cost very much. It’s also great for regular layer cakes because, once you slice it, the layers always match perfectly. It’s about 5 bucks, and you can usually find it at Walmart or where they hold Wilton classes.
Kiran says
Hi big thank you for this very easy yet decadent recipe. I made it for Mother’s Day! It’s so rich & moist!
Kiran says
Only issue was there was a hump in the middle. The middle was pretty high. I sliced it off so I could spread my chocolate frosting over it. Any idea how I can avoid this?
abu says
put a wet towel around the cake pan while baking.
Abbas says
Yeah, you can also buy cake strips online specifically designed for this purpose. It keeps the sides of the tin cool so the edges don’t cook before the centre and “lock” in place, resulting in the hump.
Eibhlin says
Hi, I’m just wondering if this would work well with gluten free flour?
L says
I am gluten free and make every cake this way. It works perfect. I have to say, this is the most gorgeous cake I have ever made. People are asking me to make them for their restaurants and for events it’s that nice. Thank you so much for such an amazing recipe
Lee says
Yes it’s works brilliantly with gluten free flour. I am gluten free and all my cakes are too. This is the best chocolate cake I have ever tasted
Seema says
Hi there, do you know if I can use a soya cream or non dairy cream for the ganache?
Rasha says
Hi, this recipe is absolutely delicious! Made it for my boys & they loved it. So moist & fudgy with a rich texture. My only problem is that it rose in the middle more than the sides:( So when I transferred it from the pan it separated in the middle. What could I have done wrong?
JJ says
Start by knocking 20C off the stated cooking temperature, i.e. if it says to cook a cake at 180C, cook it at 160C. It may need a couple of minutes longer but should rise much more evenly.
With bigger cakes i.e. 10″ diameter and above I find it useful to start the cake around 140C for 15mins to start an even rising process, then turn up to 160C for the rest of the cooking time.Cakes cook from the outside in, as the outside edges are closer to the heat source meaning the middle of the cake is the last part to cook through as the heat take longer to reach that part of the cake.
HERES THE REASON
The hotter the oven, the quicker the sides of the cake cook and as they cook they form a crust meaning the cake can no longer rise at the edges. The problem is you are then left with a load of raising agent merrily doing it’s thing and reacting with heat and the wet cake ingredients to create bubbles of air and rise – and the only place it can go it the middle of the cake – hence cakes rising in the middle.
A slight rise is to be expected with any sponge type cake but this should really be no more than a gentle curve of the edges rather than a dome effect in the middle. GOOD LUCK !!!
Ash says
I made this cake about 8 times now 🙂 Really nice and easy!
Andrea says
I made this for my twin daughters birthday, they love chocolate, brownies and ganache… a success , thank you everyone enjoyed it. So easy to make.
Tatiana says
Thank you for the recipe. It has become our favorite cake of the house.
Shaheda Begum says
I never rate a recipe online but had to for this one. This recipe is pure decadence! Came out exactly as described and is soooo moist. Thank you! Will definitely be returning for more recipes. All the way from London x
Vedapriya says
This recipe is amazeballs!!! Baked for the first time for my husband’s birthday. He s the Baker in the house usually but I followed the recipe to a T and it came out exactly as the author states. Never written a review for a recipe before but this one definitely deserved it!!!!
Ak says
The best chocolate cake recipe and the only one you’d ever need!
I tried the exact recipe for a friend’s birthday and it was incredible. Nobody could believe that I had made it instead of a professional Baker haha!
The second time, I tried to keto it with almond flour and monkfruit/eth sweetner – I was pleasantly surprised to find that the results were excellent too!
A recipe for keeps. Thank you so much, Karina!! Love from Switzerland
Trista says
This cake is incredible. I have never bothered to review a recipe online before, but this one is epic. I have to eat low fat cos of gallbladder issues, and I do 1/6 cup oil and 1/6 applesauce to lower the fat even more. Cake is still brilliantly moist and decadent. I’ll never make another choc cake again
Dee says
I made this recipe last week and it came out perfect. I could have sworn I saw baking soda in the ingredients but now I don’t see it. I made the cake again and it came out lighter and not as dark fudgey looking. Did I do something wrong?
Jason says
Wow is all I can say. I made this cake for my 3 year old daughters bday yesterday and it came out delicious. I really appreciate this recipe and will save it for the future. All that tasted it said it was a cake they’d gladly pay to eat. And plus it was the easiest cake to put together. Thank you for making my life sweeter.
Sandeep Dhawan says
I too saw baking soda was a part of the ingredients and added in same quantity as baking powder. seems like the authors removed the soda from it later and I liked it better with the soda.
Without the soda, cake is less fluffy! Please add it back to the recipe!
Didina Gnagnide Angorinie says
Hi Karina, we made your cake because my sis wanted a rich chocolate cake, and it was a success. Thank you, we will do it again. Though, our cake did not rise as much as the one in the photo. But it’s okay.
Sam says
The first time i made it it was amazing. I really screwed it up this time it seems to have shrunk and came out thin. The last one i made was thick and fluffy. Perhaps i used self raising last time and plain flour this time??
Debbie says
Hi,
I’d like to try this recipe soon. I was wondering if I could make this recipe in a bundt pan. How long would I bake it for?
Thank you:)
Karina says
Hi Zuzana, my apologies for the confusion. It seems the recipe box blended two separate recipes together. I’ve just fixed it all up!
Joanne says
Beautiful chocolate cake! I have cut down half the sugar and it’s perfect! Thankyou so much for the recipe, will definitely make it again!
Jack says
Could you bring back the gram measurements please? It came out so well just a few weeks ago. But I don’t think I could do it again based off cups. Thank you!
Karina says
Hi Jack! Not sure what happened to the recipe, it went haywire? I’ve just re-measured and re-edited everything back to the original recipe. Happy baking!
Nissy Bravo Paunil says
Hi can i replace the plain flour with self raising flour? Thanks
Karina says
Hi Nissy, absolutely!
Yana says
This recipe is absolutely scrumptious. it is deliciously moist and chocolatey, absolutely the perfect chocolate cake recipe ever!! it was an incredible success on my first try,10/10 would recommend to everybody.
I was wondering if this recipe is suitable for baking a sheet cake, as I need the cake to be firm enough to be able to cut into shapes. I’m planning to make a number cake for a family members birthday😆
thanks for the lovely recipe xoxo
ANNA says
I made this cake for a birthday celebration. It was a huge hit with everyone. I scattered fresh raspberries around it which were the perfect compliment.. I substituted self-raising flour for the plain flour and baking soda, which worked really well. Thank you – I’ll be keeping this recipe for sure.
Natacia Samuels says
Thank you it came out perfect……..
Jayati Bali says
Does anyone know if I can try making a roll cake with this recipe?????
Agnes says
This cake is probably so far the best cake I have ever made. I made this cake for my birthday. The cake is so moist and the frosting is amazing.
CAROLE mabaso says
The best chocolate cake I ever made very moist and i used a slow cooker it came out perfect and level
Molly Craig says
Amazing! I have made a few chocolate cakes before not using this recipe and they have turned out dry. I used this one for my Easter cake which I made yesterday, I doubled all the ingredients to make a two tear one… THE BEST RECIPE EVER! No word of a lie absolutely gorgeous! Super moist, it turned out lovely no burnt bits, really nice taste and very spongey! I can’t wait to make this again!!! Thanks so much for the recipe
Jim says
Fantastic cake but I did not make the Ganesh I made a chocolate cream cheese frosting and what else can I say even better than death by chocolate
ahmootha says
Hi for the ganache, if i don’t have cream can i just use butter or milk?
Thank you.
Karina says
You can use warm milk.
Ana says
Hi Karina. I made this cake 2 weeks ago and I’m sure all ingredients had grams amount for the sugar, flour and cocoa powder… but I can’t see those now… and I can’t remember it either. Could I have it please? X
Jack says
Same!
catherine gibson says
No and hell no. ,must be cream. or it will not turn out correctly!
Vicki says
I’m having trouble with the frosting/ganache. I’ve made two batches with no success. How can you thicken the ganache once it’s in the fridge? It’s too runny for me to use.
Karina says
Hi Vicki. You may need to add more melted chocolate to it. Stir it through gradually.
Molly Craig says
I used melted chocolate and two pots of thick double cream, and used the electric whisk for a long time I had the same problem at first but it work for me this way
Lana says
Just made this cake for my husband’s 50th birthday. What a hit. It is by far the best chocolate cake I have ever made. Thankyou Karina, you’re a legend! 🙂
Viola says
Recipe is super easy! Was worry that the pan will be too small as there was a lot of cake butter and it looks runny but it came out very good! I used less sugar and skip chocolate Ganesh as I can not consume a lot of sugar. But it works when u add some icing sugar individually! Thank you for this recipe !
Luis from Pittsburgh says
I will not look for more chocolate cake recipes; this is the one I’ve been searching for all this time. Tried it and worked out great.
Karen says
Absolutely delicious! This cake tastes exactly as described! Easy one bowl wonder – love it! Thank you!
Jayati Bali says
Absolutely fantastic! I added chocolate chunks and reduced the suagr to like 200gms cause otherwise it gets too sweet, my family prefers dark chocolate flavour! I was so happy with it! generally my cakes dont rise and i never understand exactly why! but this was fantastic! Thank you!!!!!
Annie James says
Followed the recipe exactly and the cake was so good! Such a simple and clear recipe!! Thank you Karina!
Hilde says
This was the most delicious most perfect chocolat cake I ever tasted! Made it for my boyfriend once and he keeps asking me when I will make this cake again because it was so good!! Took a little longer in the oven (55minutes, because at 45 the stick came out full of liquid, but I guess its just important to check around 40-45 minutes because every oven is different)
Samantha Linskey says
Just want to say how gorgeous this recipe is! The first cake I have ever made, and at a massive risk as I burn everything I make… Turned out absolutely beautiful and my whole family love it and it’s so easy and effortless too. Thank you so much
Anna Thomas says
Hi Karina!
Such an easy recipe! I’m gonna try it 🙂 but just one question : can we use whole wheat flour instead of all purpose flour?
Veronique says
Haha – I just looked a little further into your site, and saw that you’re in Melbourne! No wonder you cater to everyone. I thought I’d come across my first US blog writer that realises that not only Americans use the internet!
Veronique says
Hi Karina – a huge thumbs up for giving gram and ml measurements.
Normally, as soon as I see “all-purpose flour”, I’m out of there as I know it’s an American recipe, and that the butter will be in tbsps and cups (I still can’t understand how you measure this!), other things will be in ounces or US cups, and even though I can spend ages carefully converting it all, the recipe will not work out!
Many thanks from Mauritius – I’m off to make this now!
Kumi says
This recipe is great. Tasty .. only problem was the cake cracked in the top. Any advice for this? I baked 170c for 30 min.
Christina says
Hello Karina,
What kind of oil should I use? Would olive oil be o.k?
Jax says
This is probably a bit late, but may help others in future, you can still use self raising, but you probably won’t need baking Powder and bicarbonate soda. As they are the rising element your flour already has.
And Olive oil is a fine substitute, I prefer it over veggie oil. And if you’re out of oil, butter is your next alternative, or mashed banana!! (Just check conversion amounts needed)
Happy booking!
Michelle says
Hi, I made this yesterday and was in the same situation. Worked fine for me with self raising flour. I added 1/2 teaspoon of baking powder but I think you could leave that out. Cake was delicious!
Barb Richards says
Hi Kelly, yes the cake will still work, just omit the baking powder.
Annette Roberts says
Hi Kelly
I have just made this cake this morning using Doves Farm SR flour and still added half a teaspoon of baking powder and the full amount of baking soda. Also used Rice Bran Oil and it has turned out brilliantly after being in the oven 170 for 45 mins.
It is a fairly runny mixture for using in loose bottom tin, so line the tin well.
Good luck x
Marie says
Hi there!
Does the ganache need to cool down before it goes in the fridge?
Thank you!! 🙂
Marka says
I have a question that no one seems to be asking, because I just made the cake and did not come out so well…when you put it in the oven at 175°C …what type of heat do you use: only from down upwards, up and down, fan no fan?
Than you in advance for your answer, I would appreciate it
Moemoe says
Hi Marka. I’ve baked the cake and it turns out fabulous. The heat should be both up and down and my oven doesn’t work for 175 but 170
Jax says
Every oven is different, the more you bake the more you’ll work out what works for your oven. Cakes crack due to 2 major reasons; firstly the oven can been too hot. Secondly the cake could be placed too high on the rack.
Generally your oven could just be a tad too powerful. Try baking at a slightly lower temp but longer , and even experiment without fan force on. Lower your cake to to middle or lower.
I use to have the perfect baking oven which was not fan forced. The fan can blow too much hot air and cause a in even bake and crack the top. But, it took Way longer to bake the cake.
Happy baking!
Luville says
Just made this now with my toddler, with a baby in carrier, and it was really easy and soooooo good! It’s moist and fudgy and just the right amount of sweetness. For the ganache we used coconut cream, 6 tbsps and 10oz dark choco chips. Big thank you for sharing this recipe! I’m not a baker, just a mom trying to do something to entertain my toddler ?
Kevin says
Made this today for a birthday celebration and it was hands down the best chocolate cake we’ve ever eaten. I used Starbucks “Italian Roast” instant coffee powder which has a fabulous flavor and that translated to the cake very well. Also, purposely left some half melted chips in the Ganache which everyone agreed made it taste even better. Served the cake cold which I really think is the best way to serve all cakes.
Jane L says
Hi love this recipe it is absolutely delicious! I was just wondering if it is alright to cook in a spring-form pan? I haven’t tried this recipe in one before and k just don’t want the batter to leak! Thanks so much!!!!
Mary says
I made this gorgeous cake yesterday and used a springform tin. It did leak a bit but guess you could overcome this by lining the tin a little up the sides.
Margaret Cooper says
I used spray oil in a springform pan then dusted the tin with plain flour (especially the joins). This worked well. Can use plain sugar as dusting over oil too (this gives a crispier crust). For both the flour or sugar option discard any excess.
Fiona says
Thank you SO much for this awesome recipe. I made a two tier cake for an 80th birthday gathering. For an 8″ and 6″ round (each cake was 4″ in height after stacking, ganaching and icing) I used four times the quantity. This allowed for trimming and levelling. I did not need to use dowels in the bottom tier, despite the gooey texture. I used butter instead of cream for the ganache.
The feedback from everyone who ate this cake was brilliant! I kept some cake back for a few days out of the fridge to test its shelf life (summer time UK, average 25 degrees in my kitchen) and it was still as good as new. This has to be the most delicious gooey chocolate cake I have baked to date. Thank you!
Carol says
Delicious and so moist! I used coconut oil instead and 2 medium eggs. Such a great recipe, thank you ?
Lam84 says
Made this chocolate cake with my 8 and 2 year old. Super easy and tastes amazing will definitely be making this again x
Navya says
Normally when I bake a cake, I fill half the tin with batter assuming that the cake will rise. However, when I poured the batter in my 8 inch pan, it filled the entire pan. Should I just fill half or the entire pan? Will this cake not rise as much?
Shea says
Excellent, rich, fudgey chocolate cake with a beautiful texture and soft moist crumb. I made it for my niece’s bday, and it was devoured with requests for the recipe. Thank you!
Jill says
I just made this cake for my brother-in-law’s birthday. It really is delicious. The icing is beyond excellent. As my husband said “you could put this icing on dirt and it would taste good.” To modifications that I had to make 1) I had to bake mine for 63 minutes to achieve the desired consistency noted in the recipe; 2) a regular 8″ cake pan would, it seems to me, overflow. I used an 8″spring form pan because of the tall edges and it worked well. Can’t see how a low rimmed pan would work at all.
Michelle Pavri says
Just made this with my 4 yr old. Easy simple and a beautiful receipe. The cake turned out moist soft and delicious. Thankyou.
Lauren says
This cake is simply amazing!! So easy to make and tastes amazing!! It’s so moist and is hands down the best chocolate cake I’ve ever made! Thank you so much for the recipe!
Reem says
Omg this is the best rchicolate cake recipe ever. Super easy and the cake turned out amazing super moist and delicious. Also had fun making it with help from my 6 years old son. Thank you so much ❤️
Shwetha says
Hi Katrina, I’m planning to make this cake. Would like to know if I can make layers and a tier cake with this sponge cake and also can I replace oil with butter and lastly, can I use brown sugar instead of white granulated sugar. Thanks in advance!?
Debbie Walsh says
I love an easy to prepare recipe. I love it even more when I don’t have to use a mixer. Great recipe!
Ash says
Made this cake about 4 times now! Really easy to make when you need chocolate at 11pm at night lol
Dhanya Roy says
This recipe is so simple!!! I baked this cake in my OTG and this is the first cake I’ve attempted in my OTG. I’m so happy with the way it turned out that my phone has been flooding with compliments on the way it looks. I was worried when I added the boiling water mixed with coffee powder when I saw the consistency becoming thin. But it all turned out just fine. Taste.. better than the ones you get at a bakery store! A big thumbs up to Karina for this very quick and simple recipe.
Doris K says
I just made this for Easter & it was very moist & fudgy. I placed the cake in the oven & within in minute I found I had forgotten to put in the oil so I poured out the cake mixture from the tin back into to a bowl & mixed in the oil & found the cake was still good. I used a 9inch cake tin as my 8inch cake tin has a loose base & I wasn’t sure if it would leak through. But maybe next time I will use it but line it with baking baking paper to stop it leaking through the base. Next time I will try for fluffier cake by using less baking powder as per the instructions. Thank you for a great recipe & easy instructions
Shaalyn says
Just tried this out and came out beautiful!! Thanks so much 🙂
Mark says
Morning, made your chocolate cake for mothersday, went down a treat. Had 2little helpers. A no fuss and all in one bowl.
Thanks.,
H Corner says
Absolutely amazing! One question though…..I’m not much of a baker……when I made this last, I stuck to the recipe and it was amazing but my daughter wants to use it as the base for her birthday cake. Could I use this to do several layers with chocolate ganache between the layers and then cover in icing and sugar craft decorations? I’m concerned it’s that fudgy that it may sink and collapse under the weight of decorations. Thanks so much…..fantastic recipe
Gertrude says
Where should I store the cake overnight? Will the ganache melt if it’s not refrigerated?
Karina says
Store in the refrigerator. The ganache will not melt everywhere, but it will be very very soft.
JJ Daniels says
this is the BEST Chocolate cake I have ever baked. . . . (and I am a very accomplished baker!) But I did use a 9” pan with 2” deep sides, yet It came out VERY tall. . . .probably, because the egg & milk were room temp. THANK YOU! ❤️
Rainey says
We loved this cake. It is the best chocolate cake we have had in a long time and is super easy to make. Thanks for this great recipe.
Chiedza says
This is the first cake I’ve baked it came out great fluffy but moist and very rich in flavour. My ganache did not thicken well and was too sticky so I used less of it to ice the cake. Any tips for the ganache for next time? I will be using this recipe for chocolate cake every time I need to make one
Jan says
This cake looks delicious. I only have a 10” springform pan as I’m away for the winter and the villa is not well equipped for bakers. Do you think this recipe would work in a springform pan?
Hope so as my husband has been asking for chocolate cake for the last few days. I’m thinking it would probably be okay.
Many thanks.
Jan
Kate says
Made this cake gluten and dairy free, it was amazing! Moist is not usually an adjective you can use to describe gluten free baking, but this was deliciously moist and very chocolatey ? I will definitely make this recipe every time, thank you?
Sue says
Wow!!!! This is the first cake I have ever made!!! It was heaven xxx
Brianna says
Amazing cake! Easy to follow recipe, yes the mixture was very runny and I was concerned it wouldn’t set but it cooked perfectly! This will now be my go to chocolate cake. Thanks for also doing conversion to ml’s 🙂
Ania says
I was searching for an easy chocolate cake recipe to do with my toddler and honestly i didn’t expect it to be so good. It’s such an easy recipe to follow and it (the activity)was a great hit with my son! My husband was very impressed by how good the cake was! Thank you for sharing this recipe 🙂
SarahBeth84 says
Hi! This cake sounds amazing. I have a fan oven, so I assume I’d need to reduce the temperature from 175 C to about 160 C?
Jessica says
I made this cake today and it had just the right amount of fudgyness i was craving for! Since my oven is extremely powerful
I baked this cake at 120 degrees Celsius and therefore my cooking time was longer(60 minutes) instead of 45 .
( I did this because the last time I made a chocolate cake at 175 degrees Celsius the
Cake was completely burnt on the underside TT)
Emma K. says
Brilliant . I did a little adjusment into lowcarb version based from your recipe (choc and matcha). It turns great, i like it so much. Thank you thank you thank you ?
David Woodcox says
I love all your great recipes. I find it difficult to keep up with all the new ones! Can I use half n half in place of the cream for the ganache? I wonder if it would set up? I just may have to try it and see.
Gail Crook says
Hi. Msde this cake it was soooo good. I want to make it for xmas as a chance from xmas pud. How long does this cake last? In the fridge? And can it go in the freezer? And if so for how long?
Dee says
Thank you ! I didn’t have exactly what was needed but by following the basics of your cake .I ended up with something quite spectacular!! One sub I used was coconut oil & let me say it was Scrumptious! Thanks Again!!
Emma says
Has anyone got the measurements for grams and ml?
Karina says
Hi Emma. I will work on it right now for you!
Karina says
DONE!
Yasmine says
Is there a way to see the measurements in grams? I swore it was in grams 2 wks ago but can only see it in cups. Is there a switch? I looove this recipe, it was perfect last time, but don’t understand cups!
Michelle says
Hi Karina! I just made this today, and it is soooo moist and sooo gooood!
Thank you for this recipe ?
*I think I am lazier than you, I don’t even make the ganache ?
Greeting from Jakarta!
Karina says
Haha Michelle that’s awesome! Thank you for the laugh!
Cat says
Doubled this recipe for a big gathering, still worked out incredible (if slightly longer in the oven.. haha!)
Amazing recipe, wonderfully easy and very decadent!
5*
Mim says
Hi, I’ve used this recipe a few times to rave reviews. I was wondering if you’ve made this successfully with store bought gluten free flour and had success? I’m also wondering if there’s a possibility o f making it vegan by replacing the egg with a substitute of some kind. I often bake for church and there are several people who are vegan and some eco are gluten free. It would be amazing to be able to make a cake everyone a cake they can enjoy! That may be ambitious though! Especially for a large cake serving between 50-100 even with small slices! Any help would be amazing but no worries if you don’t know!
Karina says
I have not tried it with a different flour. I am sure it will be similar to the baking instructions. Let me know how it turns out and how you adapted to your recipe. Thanks so much for following along with me! XO
Seandre says
I had the same issue as a few of the other ladies who commented. My batter was super watery, and once in the oven, it overflowed out of the cake pan. When I took it out of the oven, and it cooled, the cake was dense. I used it as a trifle so as not to throw it away. Also, my frosting never set up.. Maybe I used too much cream? I will try the recipe again and measure the flour since I noticed in the comments that there was a gram measurement listed. Hopefully I’ll have better luck since so many have commented about how great the cake is ??
Meagan says
I have this in my oven right now! I’m excited for it to be ready so I can try it!
Veronica says
OMG
Sending you a virtual hug for this recipe … seriously its SO GOOD and so simple !!
I thought I was doing something wrong because the batter was reaaaally watery and I didn’t like the idea of adding boiling water with the eggs… but I followed every step and turned out BEAUTIFULLY !!
A big thank you for sharing!
Karina says
AW! You are so sweet! Thank you so much! I am so glad that you enjoyed it and it was perfection! Thank you for trusting me ;)!! XO
Kourtne says
I needed a chocolate fix so googled easy chocolate cake recipes and found this. Had everything on hand except the chocolate chips which I just omitted making frosting and omg this was absolutely amazing! So moist so indulgent I was surprised that I can cook something so good(Had to pat myself on the back)! Kids loved it, hubby loved it and it’s now a booked marked recipe I will be coming to again and again. Thank you for this fool proof recipe! I couldn’t praise it enough!
Karina says
AW! That is great to hear! I am so glad that everyone enjoyed it and loved it! Thank you for sharing! XO
Adriana says
This is wonderful! You have done an excellent job explaining the reasons to do the little things I’ve always wondered why. Thank you!
JJ says
Hi! I want this make this recipe but I was wondering how you measured your flour? Did you spoon it in or take it straight out of the jar? Thanks!
Karina says
I will put it in a measuring cup then add that cup to the bowl. Hope that helps! XO
Deepa Colaco says
Thank you, Karina. This is a beautiful recipe-so easy. I made it just now for my friend’s birthday.
Karina says
That is great to hear! I am so glad that you love it and made it for your friend!
Chaz says
Thank you, thank you, thank you, what a brilliant recipe!!! Made this with my 6 year old niece yesterday and it is lovely, one of the best cakes ? I’ve made. My daughters really liked it, so moist and fluffy. I reduced the sugar by half a cup and amended some other ingredients to what I had, I used drinking chocolate ? powder mixed with some chocolate bars In a blender instead of cocoa powder and milk instead of cream for the ganache and it still came out lovely. I was worried as the smell of coffee was a little strong when mixing but once baked you would not know coffee is in there. Thank you for your various attempts to get this recipe. xx
Tried to give a 5 star not sure if it will come up ⭐️⭐️⭐️⭐️⭐️
Karina says
AW! Thank you for sharing and following along with me! I love your way of making these too! Thanks so much for choosing one of my recipes! XO
Evi says
Will the cake still be as tasty without the coffee?
Karina says
Yes, it will not alter the taste too much! The coffee gives a deep, rich chocolate taste plus adds a moist, spongy cake texture.
Olivia KJ says
Don’t usually do this but I had to come back on here just to say how AMAZING this recipie was, best chocolate cake I’ve ever made!! Thank you so much for sharing.
Karina says
That is so great to hear! Thank you so much for sharing and following along with me! XO
Kathryn says
I made this cake as the base for a Star Wars themed birthday cake for my nephew’s 6th. It went down a treat covered with fondant icing and all the decoration – a few children said it was the best birthday cake they had ever tasted, high praise indeed!
I am making it again for my own party and have a few friends in attendance who are gluten intolerant – would it be possible to substitute the flour with ground almonds as the cake does not get much of a rise anyway? I wondered if anyone alse had tried this out and could give me any tips?
Thank you in advance.
Karina says
YAY! That is great to hear! I am so happy for you that it was a hit! Yes, you can substitute the ground almonds! I have never tried that before. Let me know how it turns out! XO
Nida says
Hi there. Like Hazel from last years comments I’v had some problems with the cake. After adding 3/4 cup of coffee my batter was too watery and even though iv baked watery batters before this cake just kind of shrunk and condensed into a slab. Some batter leaked out but that still doesn’t explain the lack of rise in the cake its about half the height of yours in the picture. It still tastes really good so il use it in a trifle but I really need to get this cake right. Il watch the video in case there is something u missed. I really hope you respond because Hazels comment has so far gone unanswered. Like my prayers for the perfect chocolate cake.
Kay says
I tried the recipe and I had the exact same problem. My cake didn’t rise at all and I followed every step to the T. Will watch the video too and see if I missed anything.
Amanda says
Hi. Can I use organic cacao powder instead of unsweetened cocoa powder as I have only found out now that I have cacao powder instead of cocoa. Never knew it’s a bit different. Thanks.
Ana says
Hi Karina!
Made this yesterday, but the cake wasn’t how I expected it. It turned out very dense and not fluffy at all. I love the flavour and simplicity tho, but could you please tell me why could this happen?
Karina says
HMMM! I am not sure what happened or why it would change consistency like that. I am sorry that they didn’t turn out for you. Sometimes it is just a minor thing when baking. Thanks for following along with me!
Elle says
Maybe your flour is high in protein. I know someone whose cakes always turned out dense because she used flour sold in sacks which is typically used to make bread not cakes.
Maggie says
Halved the recipe for a 6″ cake…and substituted the egg with the egg replacer powder…
Came out perfect…and most definitely the best fudgy chocolate cake…yummmm…
Jane says
This has now become my “go to” chocolate cake recipe! I did not modify or change recipe and my husband and I were both shocked at the simplicity of prep, ingredients and taste. Your a genius!
Lydia Lau says
I tried it but replaced milk with yogurt, reduced half cup of sugar (Asian usually eats less sweet. MY friends love it! Thank you for sharing the recipe!
Priya says
This is indeed a wonderful chocolate cake. I made it just now and had a slice. It is so good it will work without the ganache. Best of all the recipe was so easy that I could make it in the snap of a finger. Thank you.
Ana says
Can i used 3 6 inch pan??
Karina says
You are welcome to try and use that pan. However, it may change the form and or the way it cooks. Hope you enjoy this cake! It is delicious and making me drool just thinking about it! XO
Charlie says
Hi Karina,
I am going to try out this recipe soon. Before that , I need your professional advice.
1. Can I use caster sugar instead of granulated sugar ?
2. Can I reduce the sugar to one cup only?
3. Can I use olive oil ?
4. Some recipe use bikarbonate soda, but in yours. Any difference ?
Thank you.
Karina says
HI! You are welcome to make any of these adjustments that you are needing. It may change or alter the taste and/or texture of the cake. Also, in the way it bakes and sets up. Hope it turns out just how you want and like! Enjoy!
Michaela says
Hi Karina, is it possible to make this cake in a 9-inch round pan instead of an 8-inch one? How long should I bake it for? Or would it be too thin?
Karina says
Yes, you are welcome to try it in the 9 inch round. It will be thinner but still tastes just as good. You will want to decrease the timing on how long you bake it for. Enjoy your cake!
Valerie Prescott says
Thank you so much for this recipe! I’ve been so disappointed with past attempts at a good chocolate cake. This one is so moist! I made one last weekend as a practice run for my grandsons birthday,without the ganache. I purposely (with difficulty!)left a portion in my cake tin for several days and it was still yummee! I’m now making two for a taller cake. I have substituted self raising flour for plain flour to make it a slightly lighter texture and it is still incredibly moist. I see that another subscriber has used this recipe for cup cakes. Guess what I’m trying next!
Karina says
That sounds great! I am so glad that you found this recipe and that it turned out just how you like it! Thanks so much for sharing with me and following along with me!
Hima says
Can I use coconut oil or olive oil instead of vegetable oil ?
Karina says
Yes, of course! You are welcome to modify the recipe anyway you like to make it better for you! Thank you so much for following along with me!
Lisa says
This recipe is amazing! I always use it for cupcakes and they come out great. Thanks for sharing.
Harz says
Hi, thanks for sharing this recipe with us. I’m planning on making it this weekend and wanted to ask if it would be ok to substitute the oil for coconut oil instead?
Karina says
Yes, of course! That sounds great! Let me know how it turns out!
Claudine Tass says
if am preparing the cake a day before, do i add the ganache a day before or on the same day that i’ll be serving the cake? thank you 🙂
Karina says
Yes, that is a great idea! Either way is good but the day you are serving it may hold longer and better. Enjoy your cake!
Sk says
Thanks so much for this recipe! Best chocolate cake ever!
Made it for my daughter’s birthday and it was gone within minutes
I just reduced he sugar to 170 gm since my buttercream icing was quite sweet
Perfection!
Karina says
That is awesome to hear! I am so glad that it was a hit and you could reduce the sugar! Thanks so much for sharing!
Yvonne says
Dear Karina,
Great to come across your website on this fudgy chocolate cake. Will like to seek some advise from you.
Here are some of my doubts:-
1 Can I use cake flour instead of all-purpose or plain flour?
2 Can I use dark chocolate break in pieces and melt them instead of using cocoa powder?
If can replace with the dark chocolate please kindly advise how much should I use.
Thank you.
Karina says
I am so glad you did too!! That is great to hear you are starting off with a popular recipe that you will love!!
1. Yes, of course!
2. Yes, of course! It may have a different texture and/or taste with the melted chocolate. It will also have a more gooey and runny look. You will have to experiement with the dark chocoalte pieces. It sounds delicious and super rich! I am excited to hear all about it! I hope you love it and it turns out for you! Thanks so much for following along with me!
Kim says
This is THE best chocolate cake I have ever made! The family love is and have already put in an order for next week!
Karina says
YAY! That is awesome and so great to hear! Thanks so much for sharing!
Alisha Utting says
To make into a double stack I doubled the mixture! It has turned out great can’t wait to give it to my friend for her birthday!!
Karina says
That is perfect! I am so glad that it turned out so great for her birthday! Thanks for letting me know!
Ana Maria Henao says
I love it. Thank you very much.
It doesn´t look as the picture maybe because I used cold milk and a 9 inch round cake pan.
The chocolate Ganache had a delicious taste but it was very “liquid” because I used a soft cream . I will try it again soon.
Jude says
Hi Karina
Please would you convert the recipe to metric measurements, as I only have scales not cups.
Thanks so much
Karina says
I always like to use an online conversion calculator you can find by googling or if you have a favorite one that is always a great go-to when baking. Thanks so much for choosing this cake! You will love it!
Jennifer om says
Hello!! Thank u very much for this, i’ve made this recipe like 10 times and it’s always delicious and people love it everytime! Absolutley amazing, there’s not a single mistake. Fluffy and moist at the same time.
Katie Cooke says
Do you have to use coffee? I don’t like coffee but this cake looks incredible! Or if I put coffee in would I be able to taste it?
Karina says
In this cake the coffee is more to add flavor, darkness and richness. You don’t taste the coffee in it but you are welcome to leave the coffee out. Hope that helps answer your questions!
Thea says
Hi, I followed your recipe. Made it for Valentine’s Day. My cake was super yummy. Thanks!!!
Karina says
That is a great Valentines Day dessert! I am glad that is worked out and you had a great day!
Eddy says
Hello Karina,
Can Almond Milk be used in this recipe?
Thank you!
Ms. Eddy Mueller
Karina says
You are always welcome to substitute any ingredient but it may alter the cake texture and taste. Let me know how it turns out!
Linda says
Can you please tell me what pan you used and size. I want to make this soon, I see it’s round but looks like the sides are high so my regular cake pan my not work. thanks, Linda
Tymeron Smith says
I used an 8 inch round cake pan. I think the pictures make it looker higher or the frosting on top and on the sides. It is totally worth making! You will not regret it;)!!
Fani says
OMG!! I’ve been in search for the perfect fudgy yet fluffy chocolate cake for a while now, this was my third attempt. And man, this cake is amazing!!! thought it got too thin when just got out of ghe oven, but after the ganache was added it became thick and yummy and amazing. thank you so much for this, my twins will absolutely be delighted on their 2nd birtday:)
Tymeron Smith says
Happy second birthday to your twins! What a great mum you are to make a delicious cake for them! Enjoy your cake! Thanks for sharing!
Mini Nair says
Can u please tell me how much is 1 cup in grams?
Tymeron Smith says
200 grams
Kirsty says
Just wondering how many days this cake can last before being eaten? I want to make it for my mum’s birthday but will only have time 2 days in advance! Will it keep for that long if I refrigerate it?
Tymeron Smith says
Yes, of course! Keep it in the fridge or freezer and it should be great in 2 days. That would be the max though. Are you able to not eat it for 2 days;)? That is the main question;)!!
Sophie says
If i added two eggs instead of one what would it do to the mixture?
Also what size eggs do you use? I usually use size 7 for baking (I’m in NZ)
Ravi says
Really yummy!! I made it tonight and it was so delicious and beautiful. Keep sharing such a nice recipe in future.
Raluca says
Hy! Can you please tell me if I can freeze this cake. I want to make it for a friend, but I am not in town the day she needs it. Thank you so much.
Karina says
Hi Raluca. I haven’t personally tried freezing this cake after baking, but I can imagine it would be fine.
Susie says
Can this be made the day before,and stored in the frig?
Karina says
Yes definitely Susie
Rosy says
I love this cake and make it all the time. Just wondered if it can be made in advance and frozen? I have party next weekend and a new born so want to crack on and get it made in advance during the week! Xrosy
Laila says
Hi Katrina!
This seems like such a lovely recipe. Thank you for sharing it with us! Will give this a go this week for sure. I had two questions though:
– could I use three six inch pans instead of one 8 inch pan for the exact same ingredient measurementsmentioned above? If yes, any idea of the baking time and temperature?
– can I use other forms of frosting in the future, Oreo based/ Nutella … would it compliment the cake ?
Thanks so much!
Karina says
Hi Laila! I can’t say as I’ve only ever tried it in the 8-inch pan. I don’t feel you’ll have enough batter to put into two pans, but maybe one of our readers have tried this and can Gove you their feedback 🙂 You can definitely try it with other frosting options! Your choices sound delicious!
Skye says
This is good, too good! I made it as an afternoon tea snack for my kids but I’m not sure it’ll last that long. It is so yummy.
I made it using gluten free flour so my daughter could eat it and I only had vanilla essence not extract.
My biggest surprise was the coffee… can’t taste it at all! I’m not a coffee fan, detest the stuff, so I was wary of adding it. I’m so glad I did.
This cake is amazing. Thank you!
Karina says
Skye THANK YOU for providing your feedback! I’m so happy to hear you’re loving this cake. It’s our favourite now and makes its way into my kitchen every Sunday haha! Also, thank you for writing about gluten free flour. A few readers ask me about this substitution, and now they can make it knowing it works!
Shelley says
Made this awesome cake and it was wonderful the most fudgy and moist cake ever….the last piece was as moist as the first piece and my friend loved it….found the recipe on Facebook…Thanks for posting this
Karina says
You’re very welcome Shelley! I’m so happy to hear you loved this cake. It’s definitely a dangerous one to have around! As in, I could eat the whole thing when no one is looking haha. Thank you so much for sharing your feedback!
Shelley says
This is the best cake in the world ….made it a few days ago and today the last piece was just as moist and fudgy as the first piece and my friends loved it and had to have the recipe…Thanks for posting the recipe I seen it on Facebook
T says
Can this be made into cupcakes?
Hillary says
Can I use Hershey’s special dark cocoa powder?
Karina says
YES! Definitely!
Vicky Flores says
Thanks so much for this recipe! Is awesome and super Easy!
Karina says
You’re welcome Vicky!
Romi says
Thank you so much Karina. I was giving up on finding a good recipe for a chocolate cake until now…The cake was delicious ,everyone loved it including my three fussy children. My daughter wants it for her birthday now:)
It’s truly amazing and at the same time quite simple .
Well done xxxz
Gal says
I just LOVE this amazing looking cake!!!!! So happy I found this great recipe. Can’t wait to making for my son’s coming birthday:)
Trish says
Hi
I am looking forward to trying this recipe. Like you I have searched for the perfect chocolate cake. Are you able to give metric measurements for this recipe as I live in the UK.
I have tried conversion sites on the internet but they varying wildly.
Many thanks.
Alina says
Hi,this cake looks amazing,but i have problem with the measurements could you please give the recipe in grams?thank you so much for your amazing recipes
Koni Smith says
Hi just wondering if there is a substitute for the coffee ??
Thank you ?
Koni x
Peter says
Loved this recipe. I used Nespresso coffee instead of instant (I don`t use instant coffee). The ganache was a little soft after 2 hrs in fridge, but it still worked.
Iman says
Just made this cake today.. it’s the best chocolate cake i have ever made or tasted!! Everyone loved it.. sooooo fudgy and yummy! Thanks for the recipe!
Hazel says
My cake seemed to have shrinked ! After adding the hot water 3/4 or here i uk 180ml) and coffee consistency was too watery and so mixture leaked in oven. I used electric whisk throughout. Any idea why cake shrunk and mixture was leaking despute following the recope, albeit jn UK Measuremenrs. About to make the ganache.
Fazia Boodhoo says
Hi Karina can I use regular brown sugar?
Fazia Boodhoo says
Hi Karina, can I use coconut sugar in place of granulated sugar?
Lyn says
Just wondering if anyone has tried making it in advance and/or freezing it?
Molly Phillips says
Hi, Can I use a cup of 3/4 brewd coffee instead of the water and coffee? I don’t drink instant coffee n we always make a fresh pot of coffee every morning. I hate to waste money on a jar of instant coffee that I really won’t use that often. Please advise thank you as I would like to make this cake it sounds so delicious!! I’m also addicted to chocolate but can I say!
Thank you.. ?❤?
Molly
Fatma says
Hello Karina! I really want to make this cake but I am using gr and ml measurements. How much is 1 cup when we convert to gram and mililiter? Can you help me?
Lani says
The first time I made this, I cooked it just a smidge too long. I made this yesterday, and took it out at EXACTLY 40 minutes, and baby, this cake is KILLER! I used a bittersweet chocolate for the ganache. When company comes, I will make this into a layer cake using my cake strips on the pans to prevent the “dome” effect. I love the detail you shared in this recipe. Your effects really helped to make the cake a success.
smita says
Hi! I really want to make this cake soon….and as you say measurements are so important! How are you measuring the flour, dip and sweep or fluff and spoon, or better yet how much by weight? Thanks! Looks like a tremendous recipe.
Smita
Karina says
Hi Smita. I measure flour by scooping it out of the container or bag, and pouring it into my measuring cups, then levelling it off with the back of a knife. Pretty old school but it’s the best way to get the perfect measurement for those of us without kitchen scales!
Denise Poole says
Hi Karina. Thanks so much for sharing your Awesome ‘Best Fudgy Chocolate Cake’ Recipe with us. What a fantastic Cake! Would like to know if this Recipe can be Doubled successfully please? Thanks xx ♡
Karina says
Hi Denise! Yes it can! I would recommend using two cake tins also 🙂
Caroline Love says
I made the BEST FUDGY CHOCOLATE CAKe today. I tripled the recipe and got an 8″square and 8″round and a 12″round. They came out of the pan perfect and look beautiful with the ganache.
The 12 ” round will go to church for Pastor apperciation dinner after church, someone who loves chocolate is going to be very surprised and pleased with this cake.
Margie says
OMG…This recipe is exactly like my great grandmother’s. She would sometimes substitute almond flavoring for vanilla or even use 1/2 each. It depended on what she had on hand! She also used the buttermilk. ..made her own milk n white vinegar! I love this snd still have her recipes in an old old school notebook
Sheila says
Where’s the print button?
Val says
Hi! I really want to try this! I was wondering what brand chocolate you use for your ganache. I am always looking for new brands to try. I haven’t found “the one” yet.
Lisa says
Awesome! It was the perfect cake for our anniversary! Chocolatey and fudgy and moist! Really, really super amazing! Thanks, Karina!
Marie says
Can I use 3/4 cup brewed coffee instead of the boiling water with instant?
Karina says
Hi Marie! Yes that’s fine!
A_Boleyn says
Made the cake yesterday though I turned it into cupcakes and mini cakes. Delicious. Very easy frosting too.
Sherly says
I have tried this cake and it’s as wonderfully fudgy and moist as you said! I made it without the ganache, though. So now I’m planning to make one with the ganache for Mother’s day dinner this coming Sunday. Just a quick question, in your pictures, the ganache looks thick enough to be piped into rosettes. Have you ever tried it?
Carol says
I can’t wait to make this cake for my nieces. Have you tried this as cupcakes? I assume just less time in the oven so they don’t dry out?
Karina says
Hi Carol! No I haven’t but I’d say they’d be baked at around the 20-30 minute mark!
Sheila Ezell-White says
Made it and loved it! The cake looks just like the photos. One of your subscribers, Monica asked if she could use espresso powder…I did and I thought it turned out great. So delicious and perfect for every occasion.
Vanessa says
Another amazing recipe! You really have a gift when it comes to food! I can’t wait to try this!
Trish Thorn says
So sorry to hear about your cancer! I am a Stage 4 uterine cervical lymphoid cancer patient! I would like to get your chocolate cake recipe if you do not mind. I am also on dialysis 3xa week. I will be praying that things go well for you! Take care sister!!!
Diana says
My stars didn’t go through! I’m trying gain because this cake is worth TEN if I could!
Diana says
Oh my gosh this cake! It’s perfect! It’s just finished cooling I cut into it because I’m too impatient and can’t wait for good Friday lunch (I’ll cover the cut with the ganache hehe), and it is SUPER MOIST with the right amount of sponge! My family loves you! Thank you for taking the time to test it out! I have so much respect for what you do Xoxoxo
Monica says
I’m making this for Easter dinner!! I know you said NO substitutions BUT can I use espresso powder for the instant coffee granuales? Or would that be too strong? TIA
Karina says
Hi Monica! I would start with 1/2 a teaspoon and go from there! If it’s too mild when you brew it, maybe add another 1/2 teaspoon. It shouldn’t be too strong, but definitely not weak! I hope I helped!
Michconnors says
Looks amazing, will definitely try this! I have another larger cake recipe that also includes cocoa, oil and coffee and it is my favorite but it makes a huge cake.
Karina says
Ah yes! Most recipes call for two to three layers, and it’s just too much sometimes as a dessert after a big dinner! This one is just right 😉 I hope you like it Mich!