The Ultimate Moist Chocolate Fudge Cake Recipe
Are you a chocolate lover looking for a new favorite dessert? Look no further than this moist chocolate fudge cake recipe. This small batch cake is perfect for satisfying your chocolate cravings without leaving you with a mountain of leftovers.
What Makes This Cake So Special?
There are several reasons why this cake stands out from the rest. First, it’s incredibly moist and chocolatey, thanks to the use of sour cream and oil instead of butter. The sour cream adds a richness and tanginess that complements the chocolate perfectly, while the oil helps to keep the cake moist and tender.
Another reason this cake is special is the frosting. The chocolate fudge frosting is made with dark chocolate, heavy cream, and sour cream, giving it a rich and creamy texture that’s simply divine. The best part? It’s incredibly easy to make, with just a few ingredients and no special equipment needed.
Why You’ll Love This Recipe
There are many reasons why you’ll love this recipe. Here are just a few:
* Easy to make: This cake can be made in one bowl with a whisk, and the frosting is just as easy to prepare.
* Moist chocolate cake: The cake is incredibly moist and chocolatey, with a soft and fluffy texture that’s simply divine.
* Fudgy chocolate frosting: The frosting is rich and creamy, with a fudgy texture that’s simply irresistible.
* Small batch: This recipe makes just a one-layer 9×9-inch cake, perfect for satisfying your chocolate cravings without leaving you with too many leftovers.
Ingredients:
Here are the ingredients you’ll need for this recipe:
* For the cake:
+ 1 cup all-purpose flour
+ 1/2 cup cocoa powder
+ 1 teaspoon baking powder
+ 1/2 teaspoon baking soda
+ 1 cup granulated sugar
+ 1/2 teaspoon salt
+ 1 large egg
+ 1/2 cup sunflower oil or canola oil
+ 1/2 cup full-fat sour cream
+ 1 teaspoon pure vanilla extract
+ 1 cup hot coffee or hot water
* For the frosting:
+ 5 ounces dark chocolate, finely chopped
+ 1 cup heavy cream
+ 1 tablespoon honey or corn syrup
+ 1 tablespoon butter
+ Pinch of salt
+ 1/2 cup full-fat sour cream
Step-by-Step Instructions:
Here’s how to make this recipe:
Step 1: Combine Dry Ingredients
Sift flour, cocoa, baking powder, and baking soda into a large bowl. Add sugar and salt and whisk to blend well.
Step 2: Combine Wet Ingredients
Combine egg, oil, sour cream, and vanilla in a medium bowl and whisk to blend until smooth.
Step 3: Mix Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients and mix with a whisk or an electric hand mixer on medium-low until blended. It will be thick and somewhat dry.
Step 4: Mix in Hot Coffee
Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
Step 5: Bake
Spread batter evenly into the prepared pan and bake for 20-25 minutes until the cake springs back when pressed gently and a skewer inserted into the center comes out clean. Transfer pan to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
Expert Baking Tips:
Here are a few expert baking tips to help you get the best results from this recipe:
* Use a neutral-tasting oil: Use a neutral-tasting oil like sunflower oil or canola oil to help the chocolate flavor stand out.
* Don’t reduce the sugar: The right amount of sugar is important to keep the cake moist. Reducing the sugar can cause the cake to become dry and crumbly.
* Keep an eye on the baking time: Set a timer for the first time stated in the recipe and check with a skewer. It should come out clean.
* Use the frosting while still soft: Once the cocoa butter from the chocolate in the frosting recrystallizes and sets up, it will become firm and thicken the frosting. Use it right when it’s at a pudding-like consistency.
Frequently Asked Questions:
Here are a few frequently asked questions about this recipe:
*
What type of oil is best for chocolate cake?
+ Use a fresh oil, and store it in a cool, dark place. Sunflower oil or canola oil work well, but you can also use olive oil if you prefer.
*
What is a substitute for sour cream?
+ You can substitute full-fat Greek yogurt or crème fraîche for sour cream.
*
Can I make this recipe without coffee?
+ Yes, you can use hot water or decaf coffee instead of regular coffee.
The Best Chocolate Frosting:
The frosting for this cake is incredibly easy to make and is a rich and creamy complement to the moist chocolate cake. Here’s how to make it:
Step 1: Combine Cream, Honey, Butter, and Chocolate
Combine cream, honey, butter, and chopped dark chocolate in a small saucepan over low heat and stir gently as the chocolate slowly melts.
Step 2: Whisk Until Smooth
Whisk gently until it is smooth and glossy. Be careful not to overheat it.
Step 3: Add Sour Cream
Pour it into a clean bowl and add the sour cream. Stir gently with a whisk until all of the sour cream is incorporated and the mixture is smooth.
Step 4: Chill and Whisk
Place it in the fridge for 15-20 minutes until it is cool but not until it is firm. It should be the consistency of soft pudding. Once cool, whisk vigorously for about 20 seconds to lighten it up and use immediately.
Conclusion:
This moist chocolate fudge cake recipe is a true showstopper, with its rich and creamy frosting and moist and chocolatey cake. It’s the perfect dessert for any chocolate lover, and is sure to become a new favorite in your household.
Frequently Asked Questions:
What type of oil is best for chocolate cake? Use a fresh oil, and store it in a cool, dark place. Sunflower oil or canola oil work well, but you can also use olive oil if you prefer.
What is a substitute for sour cream? You can substitute full-fat Greek yogurt or crème fraîche for sour cream.
Can I make this recipe without coffee? Yes, you can use hot water or decaf coffee instead of regular coffee.
