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 a simple small batch cake that comes together all in one bowl with minimal effort in one pan. 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 also perfectly moist, fudgy and still soft and fluffy. It's for all you chocolate lovers out there!
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.
- 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.
- Brown sugar - the molasses in brown sugar adds a bit more moisture to keep this cake extra fudgy. You can use light or dark brown sugar.
- Granulated sugar - some granulated sugar adds the perfect amount of sweetness while keeping the flavor clean so the chocolate shines through.
- Egg - one whole egg is enough to set the structure while still keeping the cake fudgy instead of too spongy.
- 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.
- 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.
- Pure vanilla extract - vanilla enhances the flavor of the chocolate, so use your favorite kind but do not leave it out.
- 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 cocoa butter from the chocolate in the frosting re-crystallizes and sets up, it will become firm and thicken the frosting, so use it right when it is at a "pudding-like" consistency. Whipping it with a whisk will help you control the amount of force and 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 as the fat globules from the cream coalesce and come together.
RECIPE FAQ
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.
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.
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.
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"
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.
If your frosting looks grainy, then it is because it has been over-whipped which causes the fat globules from the cream to coalesce, come together and clump.
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
This incredibly fudgy, not-too-sweet frosting is made with sour cream and it is rich and delicious with MINIMAL effort! It's so easy to make. It's a slightly modified, scaled down version of my popular Chocolate Frosting for my popular Moist Chocolate Cake on this post here: BEST Chocolate Frosting. I've been told by several people that is the best chocolate frosting they've ever had.
If you love cake, check out these recipes!
Sticky Toffee Date Cake The BEST Moist Chocolate Cake Recipe Moist Lemon Blueberry Bread Olive Oil Chocolate Bundt Cake Best Vanilla Cupcake Recipe with Chocolate Fudge Frosting Chocolate Chip Banana Cake with Creamy Milk Chocolate Frosting Blueberry Peach Upside Down Cake
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Video
Moist Chocolate Fudge Cake
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
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- ¼ teaspoon salt
- 1 large egg
- ¼ cup (60ml) liquid oil (such as canola, olive, sunflower or vegetable oil)
- ⅓ cup (80ml) full fat sour cream
- ½ teaspoon pure vanilla extract
- ½ cup (120ml) hot coffee or hot water
Chocolate Fudge frosting:
- 5 oz (142g) dark chocolate finely chopped
- ⅓ cup (80ml) 35% heavy whipping cream
- 1 tablespoon (15ml) honey or corn syrup
- 1 tablespoon (14g) butter
- pinch of salt
- ¼ cup (60ml) full fat sour cream
Instructions
- Preheat your oven to 350°F. Line an 8x8-inch metal baking pan or 9x9-inch square pan with parchment paper leaving a 2-inch overhang at each side and secure the sides down on the edge of the pan with ¾-inch binder clips.
- Make the cake. 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 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 using the overhanging parchment to lift the cake out of the pan onto the rack to cool completely.
- Make the frosting. Combine cream, honey or corn syrup, butter, 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 so that it doesn't catch at the bottom of the pan and let the chocolate melt slowly so that it emulsifies evenly. Then whisk gently until it is smooth and glossy. Be careful not to over-heat it.
- 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, then 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. Do not over-whip or it will stiffen up too much. This frosting will firm up once it cools completely and sets.
Lauren Jensen
Christina, I loved this recipe. I wanted to comment, too, that I did not have either sour cream or full fat Greek yogurt on hand. I decided to try using my non-fat Greek yogurt, which I've used in other recipes that call for sour cream previously. This substitution worked out beautifully. I made this cake for Mother's Day, and even though my mom has a wonderful sour cream chocolate cake that she has made for decades, she said she prefers yours! So, for other readers, substituting with a non-fat Greek yogurt worked if that's what one has on hand! Thanks for this recipe. I absolutely love reading about the science behind your recipes.
christina.marsigliese
You are welcome Lauren! Thanks for the feedback! Glad you and your mom enjoyed the cake 🙂
Karen Seale
Hi is there anything I could replace the sour cream with, would Greek yoghurt be ok
christina.marsigliese
Hi Karen! Yes you can.
Helen
Hi, I’d like to make this cake but need it for a 16x12 cake tin. I the recipe would need to be tripled but would it still come out ok with using 3 times the ingredients? Thanks
christina.marsigliese
Hi Helen! I think you would only need to double the recipe, as the volume capacity of a 16x12 is approx. 2x the amount of an 8x8.