ULTIMATE Moist Chocolate Fudge Cake

Published: Jul 6, 2022 · Modified: Aug 15, 2023 by christina.marsigliese · 67 Comments

This is my new go-to, everyday, "I need chocolate" chocolate cake! If you love my BEST Moist Chocolate Cake recipe (which is the #1 recipe on this blog!) then you will absolutely love this. This Chocolate Fudge Cake is so moist and chocolatey with an irresistible chocolate fudge frosting that is not to be missed! It is essentially a small batch version of that cake.

Many of you have asked me if you can bake my BEST Moist Chocolate Cake in one pan because you only have one pan at home, but the answer is no since it will be too much batter. So, I designed this cake which is scaled down to fit in one pan and it is JUST AS AMAZING as my famous chocolate cake.

WHY YOU WILL LOVE THIS RECIPE

Easy to make - this cake can be made in one bowl with a whisk. You don't need a mixer, although I often use my electric hand mixer to make it.
Moist chocolate cake - the cake is SO super moist! It has the softest texture and stays moist for days without drying out.
Fudgy chocolate frosting - I use a rich chocolate ganache made with sour cream for the frosting. It is so easy to make and you don't need softened butter nor icing sugar. It's simple and so decadent and fudgy! Many people have told me this is the best frosting they've ever made!
Small batch - this recipe makes just a one layer 9x9-inch cake so you only need one pan and it serves 9-12 people.

INGREDIENTS

All purpose flour - I use regular unbleached all-purpose flour to make this wonderful chocolate cake. If you'd like to use cake flour, then make sure it is also unbleached since bleached or chlorinated cake flour has completely different properties. This batter is meant to be quite runny so refrain from adding more flour to make it thicker.
Pure vanilla extract - vanilla enhances the flavor of the chocolate, so use your favorite kind but do not leave it out.
Cocoa powder - the quality of your cocoa powder will determine the taste of this cake. You can use natural or Dutch process for this recipe. I love to use this Dutch Process cocoa powder.
Sour cream - full fat sour cream adds richness and dairy notes to this cake in the absence of butter. It really makes this cake delicious, and if you can't get sour cream where you live then you can substitute with fill fat Greek yogurt. There is also sour cream in the frosting.

Oil - this is an oil-based cake. Although I LOVE BUTTER, oil makes cakes ultra moist since it is liquid at room temperature. Plus, with this intense chocolate flavor and the sour cream, you won't miss the butter.
Dark chocolate - the frosting is essentially a ganache lightened up a bit with sour cream which adds a subtle tanginess to complement the bitter chocolate. Anything between 50 and 70% cocoa solids will work, and actually I prefer something around 60% for the best flavor profile.
Honey - I use honey to sweeten the frosting just slightly and it helps give it a fudgy consistency while also giving it a shiny appearance.

STEP BY STEP INSTRUCTIONS

This recipe is SO EASY and you can make it all with a bowl and a whisk -- no mixer required if you don't have one!

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 eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well.
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 24-27 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 FOR THE CHOCOLATE FUDGE CAKE

Use a neutral tasting oil like pure sunflower oil for the cleanest flavor to let the chocolate taste stand out.
Do not reduce the sugar - the right amount of sugar will make this cake moist because it binds water so that it stays tightly in the batter and doesn't evaporate excessively during baking.
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 chocolate in the frosting sets up, it will become firm and difficult to spread so use it right when it is at a "pudding-like" consistency. Whipping it with a whisk will help you control the amount of air that you incorporate because if you use a mixer it is so easy to over-whip which will cause it to stiffen up quickly.

RECIPE FAQ

What type of oil is best for chocolate cake?

Firstly - use a fresh oil! Do not use anything that's been opened for a long time and when you store oil, it should be in a cool dark place. Light and heat accelerate oxidation reactions that can make the flavor turn rancid. My oil of choice for baking is sunflower oil for its clean and neutral taste, but any other oil such as canola or safflower will do. You can even use olive oil, but keep in mind that it will add the taste of olive oil to the cake.

What is a substitute for sour cream?

If sour cream is not available to you where you live, you can also make this recipe using an equal amount of full fat Greek yogurt. I have tested this and it worked well! Another suitable substitution is crème fraîche -- a type of fermented dairy product somewhere between yogurt and sour cream.

Can I make this recipe without coffee?

Yes! You can use hot water if you cannot drink caffeine. Or, you can use decaf coffee. You can also make instant coffee instead of brewing a fresh pot, and for this I suggest using 1-2 teaspoons of instant coffee for 1 cup of hot water.

What makes this cake so moist?

It's not more fat! Moisture comes from liquid, not fat. So you can add more butter and more oil, but it will really just make the cake more dense and more tender by shortening the texture. Fat will not make a cake moist as only liquids can add moisture. This cake is moist because of the amount of liquid. Liquid oil will make the texture very soft, which often gives the perception of "moistness"

What happens if I over-beat the frosting?

If you over-beat the frosting, it will stiffen up and become very difficult to spread. It will essentially turn into a chocolate truffle, so it will be delicious but it will not be spreadable. I would recommend err on the side of under-beating. That's why I prefer to whip by hand with a whisk so that I can control the consistency and my strength.

What happens if my frosting stiffens up?

If you over-whip the frosting or you forget about it in the fridge and it firms up too much, then you can try to save it but it will take some time. Place the bowl over a saucepan with just an inch of simmering water and stir as it melts gently and slowly. Make sure you don't over-heat it or heat it too fast because that will break the emulsion. Once it is all smooth and glossy again, you will need to start the cooling process and then whip it just before you think it's ready to spread.

HOW TO MAKE THE BEST CHOCOLATE FROSTING

We haven't even discussed this frosting yet. It is made with sour cream and it is rich and delicious with MINIMAL effort! It's so easy to make. You can watch the video for how to make it on this post here: BEST Chocolate Frosting. I've been told by several people that is the best chocolate frosting they've ever had.

Happy Baking!

If you love cake, check out these recipes!

Sticky Toffee Date CakeThe BEST Moist Chocolate Cake RecipeMoist Lemon Blueberry BreadOlive Oil Chocolate Bundt CakeBest Vanilla Cupcake Recipe with Chocolate Fudge FrostingChocolate Chip Banana Cake with Creamy Milk Chocolate FrostingBlueberry Peach Upside Down Cake

Moist Chocolate Fudge Cake

Christina Marsigliese

Soft and super moist one bowl chocolate cake with the fudgiest rich chocolate frosting! It's so easy to make and incredibly delicious.

5 from 23 votes

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Prep Time 15

Cook Time 25

Servings 12 servings

Ingredients

Chocolate Fudge Cake batter:

1 cup 142g all-purpose flour
⅓ cup 28g cocoa powder (I prefer this one)
½ teaspoon baking powder
½ teaspoon baking soda
¾ cup 150g granulated sugar
¼ teaspoon salt
1 large egg
¼ cup 60ml sunflower oil
⅓ cup 80ml sour cream
½ teaspoon pure vanilla extract
½ cup 120ml hot coffee

Chocolate Fudge frosting:

⅓ cup 80ml whipping cream
1 tablespoon 15ml honey
pinch of salt
5 oz 142g dark chocolate finely chopped
¼ cup 60ml sour cream

Instructions

Preheat your oven to 350°F. Line a 9-inch square cake pan with parchment paper.
Sift flour, cocoa, baking powder and baking soda into a large bowl. Add sugar and salt and whisk to blend well.
Combine egg, oil, sour cream and vanilla in a medium bowl and whisk to blend until smooth. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
Spread batter into prepared pan and bake for 24-27 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.
For the frosting, combine cream, honey, salt and chopped dark chocolate in a small saucepan over low heat and stir gently as the chocolate slowly melts. Keep an eye on it and let the chocolate melt slowly, then whisk gently until it is smooth and glossy. Be careful not to over-heat it.
Pour it into a bowl and add the sour cream. Stir gently with a whisk until all of the sour cream is incorporated and the mixture is smooth, then place it in the fridge for about 15 minutes to cool but not until it is firm. It should be the consistency of soft pudding. Whisk vigorously for about 20 seconds to lighten it up and use immediately. This frosting will firm up once it cools completely and sets.