This Moist Chocolate Fudge Cake recipe is the best chocolate cake you’ll ever make. It’s easy to make & so moist and rich in chocolate flavor!
Author: Nectaria
Servings: 12 people
INGREDIENTS
For the cake
350 gr./ 12.34 oz. sugar
250 gr./ 8.82 oz. all-purpose Flour
2 tablespoons cornstarch
70 gr./ 2.47 oz. Dutch-process cocoa
2 teaspoons baking powder
3 teaspoons instant coffee powder
½ teaspoon baking soda
½ teaspoon salt
4 large eggs
150 gr./ 5.29 oz. vegetable oil
1 tablespoon vanilla extract
140 gr./ 4.93 oz. water
140 gr./ 4.93 oz. fresh milk
For the filling
400 gr./ 14.11 oz. chopped semisweet chocolate
200 gr./ 7.05 oz. light cream or milk
For the icing
300 gr./ 12.34 oz. chopped semisweet chocolate
150 gr./ 5.29 oz. light cream or milk
INSTRUCTIONS
Preheat the oven to 350°F. / 180°C.
Lightly grease, then line with parchment, then grease again two 8″ x 2″ / 25 cm x 5 cm round cake pans.
To make the cake
Mix together water, milk and coffee. Whisk together the rest of the dry ingredients.
Add the eggs, vegetable oil, vanilla, and milk mixture, to dry ingredients and beat until smooth. Pour the batter into the prepared pans.
Bake the cakes for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pan for 15 minutes then turn it over and let fall out of the pan, to cool completely on a rack.
To make the filling
Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Mix well.
Divide the cooled layers in half horizontally, to make four layers. Place one layer on a serving plate, and spread with filling. Repeat with the next two layers. Top with the final cake layer.
To make the icing
Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Mix well.
Stir to melt the chocolate completely, reheating very briefly if necessary. Pour and spread the icing with a spatula over the top and the sides of the cake.
Allow the cake to rest, cover with a cake cover or a big bowl turned-over until the chocolate can set for about 6-8 hours.
