Try my ganache chocolate fudge version of this cake too! 🙂
I don’t know where to start 😯 this cake…. ohh this cake and I have a special bond. It’s taken us a long time to find each other, there were alot of stand ins in the way, lots of recipe testing, technique testing, ingredients switching and tweaking but we finally finally found our ways to each other 😄
Oh yes. I’ve been on a never ending search to find THE chocolate cake recipe for me. One that hits all the right spots, awakens all of my senses and makes my heart all warm and fuzzy inside. I was searching and I found the ONE ❤
I’ve previously shared a layered chocolate cake recipe, that is wonderful in it’s own way. It’s super moist and soft and very easy. It’s delicious but… but I needed something more . For me, chocolate cakes are the ultimate indulgence and while that one is good, I wanted something with a little more depth in both texture and flavour. 🙂
This cake has a slightly tighter crumb but it’s so undeniably soft and moist, it literally melts in your mouth 😋
The cake is super chocolate-y with just the right amount of chew to it and its amazing with all types of frostings.
It uses the reverse creaming technique, which if anyone is familiar with it, knows that this technique produces a super soft and tender crumb, makes the cakes extra rich and delicious and so pleasantly moist. This technique requires you to mix all of the dry ingredients together, along with the sugar, then you add in the butter and whip until it’s all combined. The liquids then get added in two stages and the result is a super creamy batter. You just know the cake is going to be amazing! 😄
Let’s not forget that this is a one bowl recipe 😉
I want to quickly discuss some of the ingredients. Now as I mentioned this cake uses butter. Yes I know I know, chocolate cakes work wonders with oil so you’re probably going to think ahh this cake isn’t going to be moist or spongey but hear me out for a sec. Since we are using the reverse creaming technique here, it’s practically impossible to over mix so you’re going to get a wonderful cakey texture without the risk of drying out the cake. Adding the liquids in two stages gives you the chance to whip well in between, building the cakes’ structure, making it airy and fluffy.
The next thing you might notice is that I don’t use hot water/coffee in this cake. This is known to give chocolate cakes that velvety texture, let’s not forget these ridiculously good cupcakes but I make up for that by using sour cream. Sour cream is the magic ingredient of this cake. It makes it soo moist and creamy as well as light too. I highly recommend getting the actual stuff and not to substitute but if you don’t have or can’t get sour cream then thick greek yoghurt is the next best option.
Have I convinced you yet 😉
Just look at that interior! it’s like a dream 😍😍 so fluffy and moist!
I added in some brown sugar to give the cake a fudge-y texture and I think it’s required to complete this cake. It just builds up the texture in such a good way 😄
The last thing I’d like to say about this cake, is that it bakes up with such a smooth and flat top, leveling cakes are a thing from the past. Every time I bake this cake, I notice how they’re so perfectly flat but fluffy at the same time, it’s awesome 😄
Such a decadent, rich, deep and chocolate-y moist cake, I hope ya’ll enjoy ❤
Remember to tag me @dutchbakerblog or hashtag #dutchbakerblog so I can see all your dutch baker bakes 💙
The Best Moist Chocolate Fudge Cake
Makes a 2 layered 9 inch cake or 3 layered 8 inch cake or 28 – 30 cupcakes.
- 1 1/2 cups (190gms) minus 2 tablespoons flour*
- 2 tablespoons corn flour/corn starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup (96gms) good quality unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup (200gms) white sugar
- 1/2 cup (100gms) soft brown sugar**
- 1 cup (200gms) butter chopped into pieces
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (250gms) sour cream***
- 250gms softened butter, I use half salted half unsalted or just add salt to taste
- 3/4 cup (75gms) unsweetend cocoa powder
- 3 – 3 1/2 cups (375 – 450gms) icing sugar
- 1/4 cup (60mls) cream
- 1/2 – 1 teaspoon vanilla extract, to taste
- Preheat oven to 160C****. Grease and flour 2 or 3 cake tins.
- In large mixing bowl, whisk together the flour, baking powder, baking soda, salt and cocoa powder until very well combined. I like to sift in the baking powder and soda as well as the cocoa powder.
- Add in both sugars and whisk to combine.
- Add in the chopped butter and whisk until all the flour is moistened and mixture resembles coarse sand (pic below).
- Add in the eggs one***** at a time whisking in between each addition. Once all of the eggs have been added, whisk on medium high for 1 1/2 minutes to build the cakes structure. Batter will be thick and smooth.
- Add in the sour cream and vanilla and whisk for 40 – 60 seconds until well combined. Batter is thick but very smooth and creamy.
- Divide batter between cake pans and tap a few tips on the counter to rid any air bubbles. Bake for 22 – 25 minutes until cooked through and a toothpick comes out clean or with a few moist crumbs, no batter. Cool in pans for 15 minutes then place on wire racks to cool completely before frosting.
For the frosting
- Whisk butter for 2 – 3 minutes on high until smooth and creamy.
- Add in the cocoa powder and whisk smooth.
- Add in the icing sugar alternating with the cream and whisk until combined. Whisk for 3 – 4 minutes until fluffy and creamy adding more cream or icing sugar until the desired consistency is reached. Add in vanilla and salt to taste.
Fill and frost cooled cakes and store in an air tight container for 3 – 4 days.
*Measure 1 1/2 cups/190gms then remove 2 tablespoons. I’ve found that this makes the cakes lighter and with the addition of the cornflour, super soft.
**All white sugar can be used instead of adding some brown sugar. This will give the cake a more velvety rather than fudgy crumb.
***Sour cream is highly recommended but if you can’t find it then thick Greek yoghurt is okay.
****You can bake this cake at 180C/350F but I’ve found it bakes more evenly producing a softer well built cake at 160C.
*****If you are using a hand mixer and are finding the batter too stiff when adding the eggs then add them in 2 at a time. Once all eggs have been added, whip for a minimum of 90 seconds before adding the sour cream. It will start off being crumbly but will get together as it’s being whisked becoming smooth.
Recipe by the dutch baker.
This recipe uses the reverse creaming method. Once you’ve whisked all the dry ingredients together, add in the butter and whisk until mixture looks like coarse sand.
Once it looks like this (pic below) stop whisking and add in the eggs.
Check out the most amazing chocolate fudge cake version of this recipe. Slightly more dense and chewy but equally delicious and a favourite.
Here is the cupcake version of this recipe.