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Slices of a chocolate cake with a strawberry on the side

Chocolate Fudge Cake - Rich and Decadent

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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 9x5 loaf pan. In a small bowl, pour the hot coffee over the chocolate chips; stir until smooth and set aside to cool.
    chocolate chips with hot brewed coffee
Mix the Wet Ingredients:
  1. In a large bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and creamy.
    mixing all the wet ingredients for the cake
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.
    combining dry to wet ingredients
Bake the Cake:
  1. Pour the batter into the prepared pan and add some chocolate chips for more fudginess. Bake for 30–35 minutes.
    batter in the cake pan
  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.
    sliced chocolate fudge cake

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.