Moist & Fudgy Chocolate Cake with Everyday Ingredients
About this recipe
This Moist & Fudgy Chocolate Cake is a simple yet decadent dessert that you can whip up with everyday ingredients. The recipe is straightforward, making it perfect for both novice and experienced bakers alike.
What sets this version apart is the addition of brewed coffee, which enhances the chocolate flavor and keeps the cake moist. Plus, the rich chocolate cream frosting takes it to the next level.
Ingredient notes
- The recipe uses 2 cups (400 g) of granulated sugar, which is essential for sweetness and moisture.
- For the flour, 1 ¾ cups (220 g) of all-purpose flour is recommended.
- The cocoa powder should be unsweetened, and you'll need 1 cup (85 g) for that rich chocolate flavor.
- Use a heaping teaspoon (5 g) of baking powder and a heaping teaspoon (7 g) of baking soda for leavening.
- The recipe calls for 2 large eggs, preferably at room temperature for better mixing.
Tips from Whisk Takers’s video
- Sifting the dry ingredients helps to incorporate air and avoid lumps, ensuring a smooth batter.
- Making a well in the center of the dry ingredients allows the wet ingredients to combine more easily when mixing.
- When adding the brewed coffee to the batter, do it slowly to ensure even mixing and a smooth consistency.
Good to know
- What is the baking time for the cake?
- Bake the cake in a preheated oven at 350°F (175°C) for 30 minutes.
- How long should I let the cake cool before removing it from the molds?
- Let the cake layers cool in the molds for about 10 minutes before removing them.
- What type of chocolate should I use for the frosting?
- It's recommended to use dark chocolate with at least 70% cocoa for a rich flavor.
- How can I prevent the frosting from hardening?
- If the frosting hardens, gently warm it in a water bath and whip it until smooth again.
No life story here — the video and the recipe are the whole point. All credit to Whisk Takers: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Mix all the dry ingredients together in a bowl: sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- 2
Make a small well in the center of the dry ingredients and add the eggs, vegetable oil, and milk.
- 3
Mix the wet ingredients into the dry ingredients until smooth and free of lumps.
- 4
Brew coffee by pouring boiling water over a teaspoon of coffee and set aside.
- 5
Grease the baking molds and line the bottoms with parchment paper.
- 6
Slowly pour the brewed coffee into the batter, mixing until well combined.
- 7
Pour the batter evenly into the prepared molds.
- 8
Bake in a preheated oven at 350°F (175°C) for 30 minutes.
- 9
While the cakes are baking, whip two-thirds of a cup of heavy cream until it thickens and forms stiff peaks, adding a teaspoon of sugar while whipping.
- 10
Chop two bars of chocolate and set aside.
- 11
Separate three egg yolks from the whites and mix with a tablespoon of sugar until smooth.
- 12
Pour another two-thirds of a cup of heavy cream over the yolks and sugar mixture, and stir until well combined.
- 13
Heat the mixture over medium heat, stirring constantly until it thickens, but do not let it boil.
- 14
Remove from heat and quickly add the chopped chocolate, stirring until melted and smooth.
- 15
Gently fold the chocolate mixture into the whipped cream until combined.
- 16
Let the cake layers cool in the molds for about 10 minutes before removing them.
- 17
Spread the chocolate cream between the cooled cake layers and on top of the cake.
- 18
If the frosting hardens, warm it gently in a water bath and whip until smooth again.
- 19
Decorate the cake as desired and serve.
Heads up — we had to guess a little:
- The baking time and temperature were inferred from common practices for similar cakes.
Credit where it’s due: this recipe was transcribed from Whisk Takers’s original video on YouTube. Follow them there — it’s their dish.
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