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Moist Chocolate Fudge Cake Recipe

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4.3 from 4 reviews

A rich and moist chocolate fudge cake featuring a tender crumb enriched with sour cream and a luscious dark chocolate frosting with a hint of honey. This easy-to-make dessert is perfect for chocolate lovers seeking a decadent yet smooth and glossy chocolate finish.

Ingredients

Cake

  • 1 cup (142g) all-purpose flour
  • ⅓ cup (28g) cocoa powder
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup (110g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • ¼ tsp salt
  • 1 large egg
  • ¼ cup (60ml) liquid oil (canola, olive, sunflower or vegetable oil)
  • ⅓ cup (80ml) full fat sour cream
  • ½ tsp pure vanilla extract
  • ½ cup (120ml) hot coffee or hot water

Frosting

  • 5 oz (142g) dark chocolate (finely chopped)
  • ⅓ cup (80ml) 35% heavy whipping cream
  • 1 tbsp (15ml) honey or corn syrup
  • 1 tbsp (14g) butter
  • pinch of salt
  • ¼ cup (60ml) full fat sour cream

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch square metal baking pan with parchment paper, leaving about a 2-inch overhang on each side. Secure the parchment to the pan edges using binder clips to ensure easy cake removal.
  2. Mix dry ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, and baking soda into a large mixing bowl. Add the light brown sugar, granulated sugar, and salt, then whisk everything together to combine well.
  3. Combine wet ingredients: In a separate medium bowl, whisk the egg, oil, sour cream, and pure vanilla extract until smooth and evenly blended.
  4. Make the batter: Pour the wet mixture into the dry ingredients bowl. Using an electric hand mixer on medium-low speed, mix until blended. The batter will be thick and somewhat dry initially. Gradually add the hot coffee or water in two additions, mixing well each time to prevent clumps and create a smooth, even batter.
  5. Bake the cake: Spread the batter evenly into the prepared pan. Bake in the preheated oven for 20 to 25 minutes, or until the cake springs back when gently pressed and a skewer inserted in the center comes out clean.
  6. Cool the cake: Remove the pan from the oven and place it on a wire rack. Allow the cake to cool for 15 minutes, then use the parchment overhang to lift the cake out of the pan onto the rack. Let it cool completely before frosting.
  7. Prepare the frosting: In a small saucepan over low heat, combine the heavy cream, honey or corn syrup, butter, salt, and chopped dark chocolate. Stir gently as the chocolate melts slowly and evenly to form a smooth, glossy mixture. Avoid overheating or burning the chocolate.
  8. Incorporate sour cream: Transfer the melted chocolate mixture to a clean bowl. Add the sour cream and whisk gently until completely smooth and uniform. Chill in the refrigerator for 15 to 20 minutes until the frosting is cool but still spreadable—about the consistency of soft pudding.
  9. Whip and frost: Once cooled, whisk the frosting vigorously for about 20 seconds to lighten it. Spread immediately over the cooled cake. Avoid over-whipping as it will stiffen the frosting. Allow it to set completely at room temperature or in the fridge before serving.

Notes

  • Make sure not to over-whip the frosting to maintain a smooth and spreadable texture.
  • Using hot coffee enhances the chocolate flavor but hot water can be substituted for a milder taste.
  • Line the pan with parchment paper to easily lift out the cake and prevent sticking.
  • Use binder clips to secure parchment paper and avoid parchment movement while baking.
  • The cake can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to 5 days.
  • Bring refrigerated cake to room temperature before serving for best texture and flavor.

Find it online: https://bitezly.com/moist-chocolate-fudge-cake-recipe/