There's nothing quite like sharing a generous slice of this rich and moist homemade chocolate fudge cake with families and friends.
Imagine how you can transform ingredients that require very minimal baking techniques into something super delicious, sweet and decadent that everyone will love and in return, love and care you for.
Chocolate cakes are made any time of the year. Unlike salad, which is popular in summer and soups, trending in winter. I'm apt to think that this chocolate fudge cake reigns freely, especially when melancholy abounds. It could be dangerous but it is the purest source of joy shared with people you are close with.
I love tall irresistible cakes with many layers and fillings stacked in between but sometimes, simple cakes prevail most of the time. This chocolate fudge cake was inspired by my 6 layers of chocolate cake with salted caramel chocolate frosting on this site, and if you are a chocolate cake lover like me, my favorite chewy-fudgy chocolate brownie is also an amazing, easy recipe that is worthy of making to share with or just for your self.
Why you will love this recipe?
I couldn't find more words to describe how good this chocolate fudge cake recipe is. It is scrumptious, yes and yes!! you don't need mastery of a skill set and you don't need a piece of heavy-duty equipment either. Additionally, all the ingredients are easy to find.
Ingredients you will need
I will not speak too much here because I know you're more excited to head up to your kitchen. Here's the round-up of the ingredients you will need.
See the recipe card for exact quantities.
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Sour cream
How to make chocolate fudge cake
This chocolate fudge cake recipe is really easy to follow. No tricks and you don't need to rack your brain out to get a delicious chocolate cake. LET'S BEGIN!
- Place a large sifter over a large mixing bowl. Add the flour, cocoa powder, sugar, baking powder, baking soda and salt. Sift and then stir to mix.
2. Add hot water, butter and vanilla to a medium mixing bowl or large measuring cup and whisk until the butter is melted and cools down. Add the egg and whisk just to incorporate.
3. Pour the egg mixture into the cocoa mixture and whisk until you get a smooth batter. Add the sour cream and whisk gently to incorporate.
4. Pour the batter into the prepared baking pan and bake in the preheated oven until the tester comes out moist but clean. Let it cool for 10 minutes and turn it out straight to the cake stand or serving plate. Cool completely.
5. While the cake is cooling, make the ganache. Place the whipping cream in a small saucepan and heat over medium-low heat until tiny bubbles appear. Add the chocolate and then take the pan off the heat. Let it sit for 5 minutes or until the chocolate melts. Whisk the chocolate mixture until very smooth. The ganache will thicken as it cools.
6. Slowly and confidently pour the ganache on top of the cake starting from the center allowing it to flow its way down the side. Immediately, scrape all the chocolate ganache that drips down to the plate using a spatula back into the cake or you can just leave it as is. Once the ganache thickens, I suggest not touching it or you will lose the sheen.
7. Finally, Adorn with any garnishes of your choice.
As I mentioned to you that all the ingredients of this chocolate fudge cake recipe are easy to find; however, what if you want to make use of what you have instead of going out to buy two missing ingredients? Will it change the taste? Absolutely, but for the better and you might prefer one after the other.
- Instead of sour cream, you can use plain thick yogurt or mayonnaise.
- Instead of cocoa powder, use 2 ounces of unsweetened baking chocolate and then decrease the amount of butter you're going to use, from ¾ cup to ½ cup + 2 tablespoons.
Another reason you will be happy about this recipe; it tastes even better the next day. This cake can stand for 2 days at room temperature covered and 5 days when stored in the fridge which I doubt will last that long.
Maybe, you already made the cake and decided to serve it for another special day, double wrap the cake with plastic wrap, place it in a freezer bag and store it in the freezer for three months. Thaw in the fridge overnight and then just make the ganache the next day.
The easiest chocolate fudgy cake
- 8 inches cake pan, grease all sides and line the bottom of the pan with parchment paper.
- 1 cup All-purpose flour
- 4 tablespoons Cocoa powder sifted
- 1 cup Sugar
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Sea salt
- ½ cup Unsalted butter
- ½ cup Hot water
- 1 teaspoon Vanilla
- 1 large Egg, room temperature
- ½ cup Sour cream, plain greek yogurt or mayonnaise
- 1 cup Whipping cream
- 8 oz Semi-sweet chocolate
- Chocolate pearls
- Shaved chocolate
- Confectioners sugar
- Preheat the oven to 350℉. Set the rack at the center of the oven shelf.
- Sift the flour, cocoa powder, sugar, baking powder, baking soda and salt in a large mixing bowl then stir to mix.
- In another bowl or large measuring cup, add the hot water, butter and vanilla. Let it sit for a few minutes for the butter to melt. Add the eggs and whisk to combine.
- Pour the egg mixture into the flour mixture then whisk until smooth. Add the sour cream and then gently whisk to combine. Avoid overmixing.
- Pour into the prepared baking pan and bake for 35 minutes or when a tester comes out moist but clean.
- Let it cool in the pan for 10 minutes to handle before turning it out into the cake stand. Let it cool completely.
Make the Ganache
- Pour the whipping cream in a small saucepan and place over medium-low heat. Once the bubble starts to appear for about 3 -5 minutes, add the chocolate. Remove the pan from the heat and let it sit for at least 5 minutes for the chocolate to melt. Whisk until smooth. It will thicken as it cools but make sure that it is pourable.
- Confidently pour the ganache starting at the center of the cake. Let it flow all the way to the sides. Scrape the ganache that flows into the cake stand using an angled icing spatula back to the cake or use it to glaze the sides immediately before the ganache will get thick.
- Once the cake is set, decorate your cake with any garnish of your choice. Let the cake sit for at least an hour at room temperature or 30 minutes in the fridge before cutting. Cake can last at room temperature covered for up to 3 days and up to 5 days in the fridge.