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.
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
Best Fudgy Chocolate Cake
Ingredients
CHOCOLATE CAKE:
- 1 ½ cups all-purpose or plain flour
- 1 ½ cups white granulated sugar or a natural granulated baking sweetener measuring 1:1 with sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- â…“ cup vegetable oil
- 1 large egg
- 1 tablespoon pure vanilla extract (20 ml)
- ¾ cup milk (190 ml)
- 2 teaspoons instant coffee boiling water mixed with 2 teaspoons instant coffee powder - ¾ cup (190 ml)
CHOCOLATE GANACHE:
- 1 cup heavy cream or thickened cream
- 8 oz semi sweet chocolate chips or 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.
Rose B says
Have made this cake twice now and everyone loves it. did not add the coffee 🙂
missy b says
Thank you Karina for this decadently delicious single layer chocolate cake recipe! I baked it today for the first time in a 9″ pan and it turned out perfect. It was so quick and easy to put together. The only struggle I encountered was applying the ganache. Making the ganache itself was simple enough. When I moved the cooled cake to a cake plate (white) to ice it with the cooled ganache, patches of the ganache dribbled down onto the cake plate the end result didn’t give the cake a clean look. Next time I ice the cake I will line the cake plate first with strips of waxed paper under the cake before applying the ganache to catch the drips and then remove the strips after to give the cake a nicer presentation. Love your the simplicity of your recipes and will be trying out many more.
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!
Kausha says
Could i frost it with chocolate buttercream? I don’t have enough cream but i so wanted to try this cake!
dave ridge says
use espresso if you dont have instant.
Jude says
I’ve never bothered leaving a recipe review before but this cake really is the best. It’s my kids’ favourite, it’s easy to make (no extended whipping anything!) and all the ingredients can just live in your cupboard. It also doesn’t need any butter and only one egg. This was great in the lockdowns when suddenly all the eggs disappeared from supermarket shelves. I rarely bother with icing- it doesn’t need it. Thank you!
Chris L says
This fudge cake is one of the best cake recipes I’ve ever tasted OR made in my 63 yrs ! The taste and texture are amazing .My 20 yr old grandaughter can polish a cake off in one sitting..NOT this one it’s so rich and filling it ACTUALLY lived 2 more days lol. I’ve added the recipe to my home screen that’s how much I know I’m going to need it ..Thankyou and I love the fact it seems MUCH too watery to bake when you pour it into its tin but NO it just transforms into the fudgiest stickiest tastiest fudge cake ever!!
doris says
I also would make peanut butter frosting and put on it instead of the GANACHE
doris says
I want to make this for my boyfriend but would omit the coffee and use water or hot chocolate since I dont drink coffee and I tried cupcakes with coffee in it and didnt like it at.
Lindy says
Delicious and added to my go to chocolate cake. Was extremely moist, and lasted a few days. Had heaps of compliments. Will definitely make again! thanks
doris says
this recipe looks so good but I would use water or try hot chocolate cuz I done it with another recipe but want to try this one
Lisa says
This is my go to recipe when we are having guests and is always a success/hit. I needed a 10″ Cake and thought I’d try this recipe in the 10″pan. I did a single layer and then ran out of time, so doubled the mixture as I needed it the height of 3 layers. I was a bit worried, but with a bit if extra cooking time, came out perfectly. The single layer also can out perfectly. It was a huge hit. This cake went very well with butter cream as it’s not overly sweet and was an excellent base for a 3 tier cake. Great recipe.
Grace says
So easy to make and very tasty recipe . Thanks dear . For me baking time was a bit more in 9inch pan.
Maria B. says
I rarely write comments, but Im so happy that I found your site. My son loves chocolate cupcakes and Ive done countless recipes….This is the ONE. Thank you SO SO much. My son’s smile as he ate his birthday cake was priceless.