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The most amazing, ONE BOWL, 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.
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.
The most amazing, ONE BOWL, Best Fudgy Chocolate Cake is rich and decadent, with the perfect balance of fluffy and fudgy! An ORIGINAL Cafe Delites RECIPE!
Ingredients
CHOCOLATE CAKE:
1 1/2cupsall-purposeor plain flour
1 1/2cupswhite granulated sugaror a natural granulated baking sweetener measuring 1:1 with sugar
1/2cupunsweetened cocoa powder
1 1/2teaspoonsbaking powder
1/2teaspoonsalt
1/3cupvegetable oil
1largeegg
1tablespoonpure vanilla extract(20 ml)
3/4cupmilk(190 ml)
2teaspoonsinstant coffeemixed with 3/4 cup (190 ml) Boiling water
CHOCOLATE GANACHE:
1cupheavy cream or thickened cream
8ozsemi sweet chocolate chipsor dark chocolate chips
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.
Notes
BAKING POWDER: This cake is meant to be super moist and fudgy. If you like a fluffier cake, use 2 teaspoons baking powder. Any more than that and your cake will rise too much and crack through the middle. Baking soda is not needed in this recipe.SPRINGFORM PAN (PLEASE NOTE)Springform pans are NOT 100% leakproof. Very thin cake batters such as this one will leak through the base. To combat this issue, line the base with parchment paper coming up where the sides meets the base to create a ‘cover’. Place a baking sheet on the shelf below the cake pan (or the bottom of the oven) to catch any stray drips (don’t put cake pans directly on the pan).
Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!
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.
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.
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.
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.
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 🙂
So glad I found this recipe. It is perfection personified! And no baking soda – which I heartily dislike the taste of, particularly in chocolate cake.
Easy to make and delicious to eat!
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. 😛
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!
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
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.
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?
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.
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
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.
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.
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.
Brilliant recipe! Mine was done in 50 minutes and came out delicious. Best chocolate cake ever and very easy to make!
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.
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 🙂
This recipe is great and so easy to make. Thanks my whole family loved it
Same happened to me.
So glad I found this recipe. It is perfection personified! And no baking soda – which I heartily dislike the taste of, particularly in chocolate cake.
Easy to make and delicious to eat!
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. 😛
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!
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
How were the cupcakes???
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.
Hi big thank you for this very easy yet decadent recipe. I made it for Mother’s Day! It’s so rich & moist!
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?
put a wet towel around the cake pan while baking.
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.
Hi, I’m just wondering if this would work well with gluten free flour?
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
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
Hi there, do you know if I can use a soya cream or non dairy cream for the ganache?