This fudgy chocolate cake is the ultimate indulgence! Ultra-rich, moist chocolate cake is baked from scratch and topped with a sweetened, ganache-like glaze. This recipe is baked in a 9 inch cake pan and makes a simple, single-layer chocolate cake.
If you love chocolate and you like your cakes ultra decadent and moist, this fudgy chocolate cake is for you! This cake is so rich and chocolatey, just one layer of cake and a simple chocolate ganache-like glaze is all it needs to deliver some serious indulgence. And since it's a one-layer cake, its smaller size makes it perfect for a Valentine's Day celebration at home.
How to Make a Fudgy Chocolate Cake from Scratch
While this cake is not difficult or overly time-consuming to make, it does require you to dirty a few bowls. I promise the extra dishes will be worth it when you take a bite of this rich and fudgy chocolate cake!
- Begin by preheating the oven to 350°F and buttering and flouring your 9 inch cake pan. I actually prefer to use cocoa powder instead of white flour for this when baking chocolate cake. If you haven't buttered and floured a cake pan before I explain exactly how to do it in the recipe. Once you've done this, line the bottom of the cake pan with parchment paper.
- Next, make the chocolate cake batter. Add chopped chocolate and butter to a large heat-proof bowl. Add boiling water to the bowl to melt the chocolate and butter, then whisk until smooth.
- Add sugar and vanilla to the chocolate mixture and whisk until blended. Then add an egg yolk and whisk until combined. (Save the egg white for a later step.)
- In a small bowl combine heavy cream and vinegar or lemon juice, stirring to combine. This creates a mixture with a texture and acidity like sour cream. Add baking soda to the cream mixture and stir until well blended. When the mixture puffs up, add it to the chocolate mixture and whisk to combine.
- Sift the flour and baking powder into the chocolate mixture and gently stir until blended.
- Add the egg white to a medium bowl and beat just until stiff peaks form. Add a bit of the egg white to the chocolate batter and stir until blended before folding in the remaining egg white.
- Pour the batter into the prepared pan and bake the cake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
- To make the chocolate glaze, add chopped chocolate, butter, heavy cream, confectioners' sugar, and vanilla to a small saucepan. Whisk the ingredients together over low heat until blended and smooth.
- Pour the glaze over the cake and dig in!
Sour Cream Substitute
Sour cream is often used to add richness and moisture to cake batter, helping to create a moist cake. Because of its acidity, it can also be used to activate baking soda. However, I don't always have sour cream or yogurt on hand (and I don't love having to buy an ingredient to use a small amount of it), so I tested several substitutes when baking this cake.
For this fudgy chocolate cake recipe, sour cream would be responsible for adding moisture and also activating the baking soda, so I needed a substitute that could do both. And since I'm already needing heavy cream for the chocolate glaze, I used heavy cream to create a sour cream substitute.
This cake recipe uses ¼ cup (57 grams) heavy cream combined with 2 tsp. (9 grams) distilled white vinegar (or lemon juice) to create a mixture whose texture is just like sour cream. It adds just the right amount of moisture and acidity to the cake's batter. If you'd prefer, you can use ¼ cup (57 grams) of full-fat sour cream or Greek yogurt in this recipe in place of the heavy cream and vinegar.
Why Do We Add Hot Water to Chocolate Cake?
Boiling water is often added to chocolate cake recipes made with cocoa powder in order to "bloom" the chocolate, which brings out the flavor of the chocolate while minimizing any lumps in the cake batter. In this cake, made with chopped chocolate rather than cocoa powder, the boiling water is used to melt the chocolate and butter and also add liquid to the cake batter, which works to create a moist chocolate cake.
How to Store Fudgy Chocolate Cake
This chocolate cake tastes best the day it's made, as cake will become less moist with time. Leftovers can be stored in an airtight container at room temperature for up to 3 days.Print
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