Fudgy Chocolate Cake

An easy, good chocolate cake recipe is hard to come by. I personally love a fudgy, rich, yet fluffy cake. It only requires one bowl for the batter and no fancy mixer is needed. And the ganache is so rich and creamy and also super easy to make. It’s honestly the best chocolate cake recipe I have tried and takes little time and effort.

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Yield: 14 Servings

Ingredients:

FOR THE CHOCOLATE CAKE

1 1/2 cups all-purpose flour

1 1/4 cup white sugar

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup vegetable oil

1 egg

1/2 tablespoon vanilla extract

3/4 cup milk

3/4 cup hot water mixed with instant coffee powder or 1/2 cup of hot coffee plus 1/4 hot water

FOR THE CHOCOLATE FROSTING

3/4 cup heavy cream

6 ounces (3/4 cup) semi-sweet chocolate chips

Directions:

FOR THE CHOCOLATE CAKE

1. Preheat your oven to 350 Degrees Fahrenheit. Grease an 8 inch round cake pan (or 2 pans if you’d like, 6 inch) with a non stick spray. Line the base with parchment paper.

2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder and salt. Whisk until combined.

3. Add in the oil, vanilla, and milk to the flour mixture and whisk well until combined. Pour in the hot water (with the coffee) and mix until combined and glossy. The batter will be a bit thin in consistency.

4. Pour the cake batter into your pan (or pans). If you’re baking with one pan, bake the cake for about 40 minutes, or until a toothpick inserted in the center of the cake comes out semi-clean (but not runny batter). A small amount of cake might be on the toothpick due to the fudgy texture. If you’re baking with two pans, bake the cakes for about 30 minutes, with the same concept as above.

5. Remove from the oven and allow the cake to cool for about 15 minutes. Transfer the cake to a wire rack and make sure to cool completely before frosting

FOR THE CHOCOLATE FROSTING

1. In a small saucepan, pour in your cream and heat on a low heat for a few minutes. Make sure it doesn’t boil. Once the heavy cream is hot, take the saucepan off the heat.

2. Add in the chocolate chips. Cover the saucepan with a lid and let it sit for about 5 minutes to allow the chocolate to soften and melt.

3. Uncover, and slowly, with a wooden spoon or spatula, and stir. Gradually mix faster until the frosting is smooth and creamy. Refrigerate for about one hour until the frosting is thick enough to spread.

4. Spread evenly over the cake and enjoy!