Here’s what you will need to make this delightful cake:
Moist Chocolate Cake
- 150g chopped dark chocolate compound
- 1/2 cup unsalted butter (114g)
- 1/3 cup milk
- 3/4 cup white sugar (150g)
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 medium whole eggs
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour (210g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup cocoa powder (60g)
- 1 teaspoon instant black coffee
- 1/2 cup hot water
Chocolate Fudge Frosting
- 1 1/4 cups liquid whip cream or heavy cream
- 300g dark chocolate compound
- 1/2 cup icing/confectioner/powdered sugar
- 50g unsalted butter
- 1/2 teaspoon instant black coffee
- Pinch of salt
- 1 tablespoon cocoa powder
Directions
- Step 1: Preheat your oven to 175°C (350°F) and grease a cake pan or line it with parchment paper.
- Step 2: In a heatproof bowl, combine the chopped dark chocolate and unsalted butter. Melt using a double boiler method or microwave in 30-second intervals, stirring occasionally until smooth. Allow to cool slightly.
- Step 3: In a separate bowl, whisk together the milk, white sugar, vegetable oil, and vanilla extract until well combined.
- Step 4: Add in the melted chocolate mixture, mixing until combined, then add the eggs one by one, ensuring each is well incorporated.
- Step 5: In another bowl, sift together the flour, salt, baking powder, baking soda, cocoa powder, and instant coffee.
- Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, and mix until just combined. Avoid overmixing!
- Step 7: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, with a few moist crumbs attached.
- Step 8: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Step 9: For the frosting, heat the cream until just boiling, then pour over the chopped dark chocolate in a bowl. Let sit for a few minutes before stirring until smooth.
- Step 10: Add the icing sugar, butter, salt, and cocoa powder to the chocolate mixture, whisking until soft peaks form.
- Step 11: Frost the cooled cake with the chocolate fudge frosting.
- Step 12: Optionally, top with chocolate flakes for added decoration. Enjoy your Rich Double Chocolate Moist Fudge Cake!
FAQs
1. Can I use milk chocolate instead of dark chocolate?
While you can use milk chocolate, the cake may be sweeter and less rich compared to dark chocolate.
2. How do I store leftover cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
3. Can I freeze the cake?
Yes, you can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap before freezing.
4. Can I substitute the vegetable oil?
You may use melted coconut oil or applesauce as a healthier alternative, but be aware that this may change the flavor.
5. How can I make the cake gluten-free?
Use a gluten-free all-purpose flour mix to replace the all-purpose flour in the recipe.
Conclusion
This Rich Double Chocolate Moist Fudge Cake is a delight to any chocolate lover and is surprisingly easy to make at home. With each bite, you’ll experience the rich flavors and moist texture that make this dessert truly unforgettable. Whether you’re celebrating a special occasion or simply want to treat yourself, this recipe is sure to impress. So gather your ingredients, follow the steps, and indulge in a slice of pure chocolate bliss!
