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One-Bowl Chocolate Fudge Cake (SO Moist!)

One-Bowl Chocolate Fudge Cake (SO Moist!)
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5 from 12 reviews

A decadent and moist one-bowl chocolate fudge cake covered with a rich, silky smooth chocolate ganache frosting. Perfect for chocolate lovers seeking a simple yet indulgent dessert that combines deep chocolate flavor with a luscious texture. Ready in about 5 hours including cooling time, this classic American dessert serves 8 and is ideal for celebrations or anytime you crave a luxurious chocolate treat.

Ingredients

Chocolate Fudge Cake

  • 200 g dark chocolate (at least 70% cocoa)
  • 150 g unsalted butter
  • 90 g vegetable oil
  • 7 g vanilla extract
  • 400 g caster sugar (superfine sugar)
  • 3 large eggs (55 g each, room temperature)
  • 40 g unsweetened cocoa powder
  • 225 g all-purpose flour (plain flour)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 375 g boiling water
  • 10 g instant coffee powder (optional)

Chocolate Ganache Frosting

  • 840 g dark cooking chocolate
  • 125 g unsalted butter
  • 60 g glucose syrup (also known as corn syrup)
  • 375 g heavy cream (whipping cream)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat a fan-forced oven to 150°C (300°F) or 170°C (340°F) for conventional ovens. Spray two 20cm (8-inch) cake tins with oil and line the bottoms with baking paper. Set aside.
  2. Melt Butter and Chocolate: Place the dark chocolate and unsalted butter in a heatproof bowl. Microwave for 30 seconds at a time, stirring between each interval, until the mixture is fully melted and smooth.
  3. Add Sugar, Oil, and Vanilla: Stir in the vegetable oil, vanilla extract, and caster sugar using a spatula until well combined. Add the eggs and whisk thoroughly until the mixture is smooth and uniform.
  4. Sift and Combine Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt over the chocolate mixture. Gently fold in with a spatula until no dry spots remain.
  5. Incorporate Boiling Water and Coffee: In a separate jug, dissolve the instant coffee powder in the boiling water. Pour this mixture into the batter and whisk carefully to combine, ensuring a smooth, thin batter.
  6. Bake the Cake: Divide the batter evenly between the prepared cake tins. Place both on the middle rack of the oven and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in tins for 20 minutes, then transfer to a wire rack to cool completely.
  7. Prepare Chocolate Ganache: Combine dark cooking chocolate, heavy cream, unsalted butter, and glucose syrup in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until fully melted and smooth. Alternatively, melt over a double boiler on low heat until combined.
  8. Set Ganache: Cover the ganache directly with plastic wrap to prevent skin formation. Let it set at room temperature for 3-4 hours until firm but slightly soft to the touch.
  9. Soften Ganache for Frosting: Before frosting, soften the ganache by microwaving for about 10 seconds or warming slightly over a double boiler. Stir until spreadable.
  10. Assemble the Cake: Place one cake layer on a serving plate. Spread one-quarter of the ganache evenly over the top. Add the second cake layer and cover the top and sides with the remaining ganache.
  11. Decorate: Use a piping bag fitted with a Wilton 1M tip to pipe random swirls on the cake surface for an elegant finish.

Notes

  • Use good quality dark cooking chocolate with at least 70% cocoa for best flavor and texture.
  • The instant coffee powder enhances the chocolate flavor without imparting a coffee taste—you may omit if preferred.
  • Glucose syrup stabilizes the ganache and helps prevent splitting; it can be substituted or omitted, though texture may vary.
  • Caster sugar is recommended for its fine texture, but granulated sugar can be used in a pinch.
  • Store the cake in an airtight container in the refrigerator for up to three days.
  • The cake layers can be frozen (without ganache) for up to 3 months. Wrap tightly in plastic wrap and place in a freezer-safe bag.
  • For accuracy, weigh all ingredients using a digital kitchen scale.

Nutrition

Find it online: https://recipethrive.com/one-bowl-chocolate-fudge-cake-so-moist/