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    Home » Recipes

    14th December 2020 Desserts and Baking

    Home » Recipes

    Fudgy Chocolate Cake

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    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.

    Chocolate Cake cut into slices on a wooden board

    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

    • 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. 
    • Add 200g chopped Chocolate. Cover with a lid.
    • 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.

    Eggs and Sugar in a bowl

    Eggs and Sugar whisked in a stand mixer

    Add Yoghurt, Milk, Oil, Butter, Vanilla and whisk for 5 minutes.

    Yoghurt, Milk, Vanilla in bowl of stand mixer

    Stir in Plain Flour, Cocoa Powder and Baking Powder.

    Plain Flour and Cocoa in bowl of stand mixer

    Fold in the Coffee. 

    Coffee added to bowl of stand mixer

    Stir in the chopped chocolate.

    Chopped Chocolate added to bowl of stand mixer

    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:

    Chocolate Milk Cake

    Chocolate Orange Cake

    Caramelised White Chocolate and Passion Fruit Cake

    Trilece

    Pistachio Loaf Cake

    *if you enjoy this recipe, please rate/comment or tag us on social media. – safira x

    Chocolate Cake cut into slices on a wooden board
    5 from 2 votes
    Print

    Fudgy Chocolate Cake

    Course Baking, Baking/Dessert
    Cuisine british
    Keyword Chococolate Cake, Fudgy Chocolate Cake
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 10
    Calories 372 kcal
    Author Safira

    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

    1. Grease and Line a 20cm round tin. Preheat oven to

    2. Whisk together the Eggs and Sugar for 2 minutes in a stand mixer/hand mixer or by hand.

    3. Add Yoghurt, Milk, Butter, Oil and Vanilla and whisk or beat for 5 minutes.

    4. Stir in Plain Flour, Cocoa Powder and Baking Powder.

    5. Fold in the Coffee. 

    6. Stir in the chopped chocolate.

    7. Bake for 35 - 40 minutes. 

    8. 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. 

    Nutrition Facts
    Fudgy Chocolate Cake
    Amount Per Serving
    Calories 372 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 9g56%
    Cholesterol 51mg17%
    Sodium 117mg5%
    Potassium 232mg7%
    Carbohydrates 49g16%
    Fiber 4g17%
    Sugar 34g38%
    Protein 6g12%
    Vitamin A 208IU4%
    Calcium 84mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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