Chocolate Fudge Cake – Rich and Decadent

This Chocolate Fudge Cake is one of my all-time favorite bakes .Its rich, moist, and deeply chocolatey with minimal effort! It’s the kind of recipe you can whip up whenever the craving hits, using pantry staples and a secret ingredient that takes the texture to a whole new level of fudgy goodness. Whether you’re baking it for your family, friends, or just for yourself, this recipe never disappoints.

How to Make Chocolate Fudge Cake Extra Moist & Fudgy

The secret behind the incredible texture is a combination of sour cream (or plain yogurt) and a little light mayonnaise. Don’t worry — you won’t taste the mayo, but it works wonders to keep the crumb soft, moist, and rich.

Another flavor booster is brewed coffee (or hot water if you prefer). Coffee doesn’t make the cake taste like coffee — instead, it intensifies the chocolate, giving you that extra depth of flavor and decadence. For even more indulgence, you can fold in chocolate chips or chunks.

Once you try this version, it’s hard to go back — it’s that good! This cake has become a staple in my kitchen, and I hope it becomes a go-to recipe in yours as well.The secret to its moist and fudgy texture is a combination of sour cream (or yogurt) and a little light mayonnaise. Don’t worry — you won’t taste it, but it works wonders in keeping the cake soft and rich. Plus, a touch of brewed coffee enhances the chocolate flavor without making the it taste like coffee in it and makes it more fudge and decadant. You can enhance it by adding chocolate chips or chunks in it. Once you will try it then you wont think about trying any other chocolate fudge cake recipe again.This cake is a regular favorite in my kitchen, and I hope it becomes a go-to recipe in yours as well.

Tips for the Best Chocolate Fudge Cake:

• Always use ingredients at room temperature for the best texture.
• Stick with plain, classic mayonnaise (avoid flavored or olive oil varieties).
• Sour cream is preferred over yogurt, as it’s lighter and gives a smoother finish.
• Use good-quality cocoa powder and freshly brewed coffee for maximum chocolate flavor.

Chocolate Fudge Cake – Rich and Decadent

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• Wet Ingredients:
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ⅓ cup neutral oil vegetable, canola, or sunflower
• 2 large eggs
• 2 tsp vanilla extract
• Chocolate Mixture:
• ½ cup semi-sweet chocolate chips
• ¼ cup hot brewed coffee or hot water if preferred
• Dry Ingredients:
• ½ cup cocoa powder unsweetened
• 1 cup all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• Moisture Boosters:
• ¾ cup sour cream or plain yogurt as a substitute
• ¼ cup light mayonnaise

Optional:

• A handful of extra chocolate chips for gooey texture on the top

Method

 

Prep and Bloom the Chocolate:

1. Preheat your oven to 350°F (175°C) and line a 9×5 loaf pan. In a small bowl, pour the hot coffee over the chocolate chips; stir until smooth and set aside to cool.
   

Mix the Wet Ingredients:

1. In a large bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and creamy.
   

Combine and Fold:

1. Once your chocolate-coffee mixture has cooled slightly, add the sour cream, mayonnaise, and the chocolate-coffee liquid into your whisked egg and sugar base. Sift the dry ingredients (flour, cocoa, baking powder, soda, and salt) directly over the wet mixture.

   Pro-Tip for Success: Using a spatula or whisk, fold all the ingredients together until the batter is rich and glossy. Because we are adding the dry and wet "boosters" at the same time, be sure to stop mixing the moment you see no more white flour streaks. This prevents the cake from becoming dense.
   

Bake the Cake:

1. Pour the batter into the prepared pan and add some chocolate chips for more fudginess. Bake for 30–35 minutes.
   
2. Use a toothpick to check . Since this is a "Fudge" cake, the toothpick should have a few moist crumbs on it. If it’s liquid, keep baking. If it’s dry then its over baked. Before serving dust some caster sugar or serve as is.Let the cake cool completely before slicing.
   

Notes

.The Coffee Secret Don’t worry, the cake won’t taste like coffee! The hot coffee ‘blooms’ the cocoa powder, which intensifies the chocolate flavor and makes it taste much richer.

. Temperature is Key Ensure your eggs and sour cream are at room temperature. Cold ingredients can cause the melted chocolate to seize and create lumps in your batter.

. The Mayonnaise Choice Use full-fat, real mayonnaise for the best results. Avoid ‘Light’ or ‘Salad Dressing’ style spreads (like Miracle Whip), as they contain extra sugar and vinegar that can alter the flavor.

. Storage Tip Because this cake is so moist, it tastes even better on day two! Store it in an airtight container at room temperature. For a real treat, microwave a slice for 10 seconds before serving.