A Fudgy Chocolate cake is a joy to eat. Especially one that is simple to make, really rich, decadent and slathered in Nutella like this one is.
Fudgy Chocolate Cake
For many years, a friend of mine would make chocolate cake with mint custard. I remember that recipe well but maybe not the exact measurements. The ingredients were Cocoa, Flour, Milk, Oil, Baking Powder and Eggs. What it produced was a soft, fudgy cake that was 'stick to the roof of your mouth' good. I think that the recipe was American because the measurements were in Cups and not Metric. I still have that recipe somewhere and made it for years but this recipe tops that one. This recipe is simple like that one and very fudgy and moist just like that one..BUT it is way more chocolatey. How? The coffee trick. Coffee somehow enhances the flavour of chocolate in cake. I don't know how but it works and that is all that really matters to me.
If you don't like Nutella, you could always make a Ganache. I have included a recipe for a simple one below.
Alternative Ganache
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Pour 200g Double Cream into a pot and heat on low for a couple of minutes making sure it doesn't get too hot or simmer.
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Add 200g chopped Chocolate. Cover with a lid.
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Uncover, and stir slowly until a ganache like consistency is reached.
How to make Fudgy Chocolate Cake
Grease and Line a 20cm round tin.
Preheat oven to 180 C/Gas Mark 4.
Whisk together the Eggs and Sugar for 2 minutes.
Add Yoghurt, Milk, Oil, Butter, Vanilla and whisk for 5 minutes.
Stir in Plain Flour, Cocoa Powder and Baking Powder.
Fold in the Coffee.
Stir in the chopped chocolate.
Bake for 35 - 40 minutes.
Allow to cool before removing from the tin and topping with Nutella and chopped Chocolate.
Tips for making the best fudgy chocolate cake:
- Coffee - There is no flavour of coffee in this cake. All it does is enhance the flavour of the chocolate.
- Use a dark cocoa powder that is unsweetened if you can.
- The melted butter adds richness and the oil adds moisture.
- Yoghurt and Milk add moisture in this recipe as Cocoa is quite drying. You can replace the Yoghurt and Milk with Buttermilk.
- Use room temperature Eggs. If the eggs are cold, place them in a pot of warm water for 10 minutes.
- If Nutella is hard, place it in the microwave for 15 seconds bursts until melted. Be sure to remove any foil from the jar.
How to store/make ahead/freeze
This cake keeps well for up to 4 days in an airtight container. I don't like putting cakes in the fridge because it dries them out so I tend to keep them on the counter top.
To freeze - Wrap cooled cake minus the topping and freeze in an airtight container for up to 3 months. To serve, bring to room temperature by unwrapping the cake and leaving out or place in the fridge over night. Then add the Nutella and serve.
Other recipes you may like:
Caramelised White Chocolate and Passion Fruit Cake
*if you enjoy this recipe, please rate/comment or tag us on social media. – safira x
Fudgy Chocolate Cake
Ingredients
- 215 g Caster Sugar
- 2 large Eggs
- 160 g Plain Yoghurt
- 80 g Milk
- 50 g Butter
- 60 ml Oil Neutral flavoured
- 1 tsp Vanilla Extract
- 125 g Plain Flour
- 65 g Cocoa
- 1 tsp Baking Powder
- 60 ml Coffee Cooled
- 100 g Chocolate Chopped (Dark or Milk)
Topping
- 85 g Nutella
- 25 g Chocolate Chopped (Dark or Milk)
Instructions
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Grease and Line a 20cm round tin. Preheat oven to
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Whisk together the Eggs and Sugar for 2 minutes in a stand mixer/hand mixer or by hand.
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Add Yoghurt, Milk, Butter, Oil and Vanilla and whisk or beat for 5 minutes.
-
Stir in Plain Flour, Cocoa Powder and Baking Powder.
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Fold in the Coffee.
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Stir in the chopped chocolate.
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Bake for 35 - 40 minutes.
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Allow to cool before removing from the tin and topping with Nutella and chopped Chocolate.
Recipe Notes
Coffee - There is no flavour of coffee in this cake. All it does is enhance the flavour of the chocolate.
Cocoa - Use a dark cocoa powder that in unsweetened if you can.
Why Butter and Oil - The melted butter adds richness and the oil adds moisture.
Yoghurt and Milk - These add moisture in this recipe as Cocoa is quite drying. You can replace the Yoghurt and Milk with Buttermilk.
Eggs - Use room temperature Eggs. If the eggs are cold, place them in a cup of warm for 10 minutes.
Nutella - If Nutella is hard, place it in the microwave for 15 seconds bursts until melted. Be sure to remove any foil from the jar. Alternatively use the Ganache recipe mentioned in the post.
How to store/make ahead/freeze
This cake keeps well for up to 4 days in an airtight container. I don't like putting cakes in the fridge because it dries them out so I tend to keep them on the counter top.
To freeze - Wrap cooled cake minus the topping and freeze in an airtight container for up to 3 months. To serve, bring to room temperature by unwrapping the cake and leaving out or place in the fridge over night. Then add the Nutella and serve.
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