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Moist Chocolate Fudge Cake Recipe

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4.3 from 2 reviews

This Moist Chocolate Fudge Cake recipe delivers a rich, luscious dessert with a tender crumb and a deeply chocolatey flavor, enhanced by a glossy, creamy fudge frosting made with dark chocolate and sour cream. Perfectly balanced between sweet and slightly tangy, this cake is an ideal treat for chocolate lovers, baked easily in under an hour.

Ingredients

Cake Ingredients

  • 1 cup (142g) all-purpose flour
  • ⅓ cup (28g) cocoa powder
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup (110g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • ¼ tsp salt
  • 1 large egg
  • ¼ cup (60ml) liquid oil (canola, olive, sunflower, or vegetable oil)
  • ⅓ cup (80ml) full fat sour cream
  • ½ tsp vanilla bean paste
  • ½ cup (120ml) hot coffee or hot water

Frosting Ingredients

  • 5 oz (142g) dark chocolate, chopped
  • ⅓ cup (80ml) 35% heavy whipping cream
  • 1 tbsp (15ml) honey or corn syrup
  • 1 tbsp (14g) butter
  • Pinch of salt
  • ¼ cup (60ml) full fat sour cream

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8x8-inch or 9x9-inch square metal baking pan with parchment paper leaving a two-inch overhang on each side, then secure the parchment edges to the pan with binder clips to prevent slippage.
  2. Mix Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, and baking soda into a large mixing bowl. Add the light brown sugar, granulated sugar, and salt, then whisk thoroughly to blend all dry ingredients evenly.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the egg, liquid oil, sour cream, and vanilla bean paste until smooth and fully incorporated.
  4. Form the Batter: Pour the wet ingredients into the dry ingredients bowl. Using an electric hand mixer on medium-low speed, mix until blended; the batter will be thick and somewhat dry at this stage. Gradually add the hot coffee or hot water in two parts, mixing after each addition to ensure a smooth, lump-free batter.
  5. Bake the Cake: Spread the batter evenly into the prepared pan. Bake in the preheated oven for 20 to 25 minutes. Test doneness by gently pressing the cake surface—it should spring back—and inserting a skewer or toothpick into the center should come out clean.
  6. Cool the Cake: Remove the pan from the oven and transfer it to a wire rack. Let the cake cool for 15 minutes. Use the overhanging parchment paper to carefully lift the cake out of the pan onto the rack and allow it to cool completely.
  7. Prepare the Fudge Frosting: In a small saucepan over low heat, combine the heavy cream, honey or corn syrup, butter, salt, and chopped dark chocolate. Stir gently as the chocolate melts slowly; avoid overheating or letting the mixture stick to the pan. Once the chocolate is fully melted and the mixture is smooth, whisk gently until glossy.
  8. Incorporate Sour Cream: Pour the chocolate mixture into a clean bowl and add the ¼ cup of sour cream. Stir gently with a whisk until the frosting is completely smooth. Refrigerate for 15 to 20 minutes until cooled but still soft, with a pudding-like consistency.
  9. Whip and Frost: Once cooled to the right consistency, whisk the frosting vigorously for about 20 seconds to lighten it. Immediately spread or pipe the frosting onto the cooled cake. Avoid over-whipping to prevent stiffness. Allow the frosting to set as it will firm up completely once chilled.

Notes

  • Use hot coffee instead of water for a deeper chocolate flavor.
  • Be careful not to overmix the batter to maintain a tender crumb.
  • Ensure the parchment paper is securely clipped to avoid the cake sticking to the pan.
  • Do not overheat the frosting mixture to prevent the chocolate from seizing.
  • Frosting consistency is key; chill until soft but not firm before whisking.

Find it online: https://recipeplenty.com/moist-chocolate-fudge-cake-recipe/