Ultimate Chocolate Fudge Cake

You know I perfected the vanilla cake awhile back, and now I have finally created the chocolate counterpart! This ultimate chocolate fudge cake is the perfect chocolate cake in my eyes.

It checks off all of the boxes: pronounced chocolate flavor in the actual cake layers (not just the frosting!), made with a butter-oil combination so it stays moist for dayyyys without sacrificing flavor, smooth truffle-like ganache that's so rich, it's hard to take another bite, yet so smooth & chocolatey, it's hard not to eat the whole thing!

For more rich chocolate recipes, try Fudgy Mocha Brownie Cookies, Chocolate Sour Cream Pound Cake, Mini Flourless Chocolate Cake, and Olive Oil Brownies. 

Why you'll love this chocolate fudge cake

• Rich, Decadent Flavor: The combination of fudgy chocolate ganache with rich cake makes this dessert feel extra special. 
• Fudgy, Moist Texture: Unlike most chocolate cake recipes, this recipe bakes up incredibly fudgy & moist with a pronounced chocolate flavor, an even, tight crumb, and a melt-in-your-mouth texture that is utterly irresistible. 
• Small 6-inch Size: The small size of this cake makes it perfect for a small crowd! It serves about 8 small pieces. 

Step by Step Instructions

STEP 1: Combine dry ingredients. In a large bowl, whisk together the cake flour, cocoa powders, baking powder, and salt. Set aside.

STEP 2: Cream butter & sugars. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes until light & fluffy.

STEP 3: Mix in eggs & vanilla. Mixing on low speed, add the eggs one a time. Scrape down the bowl and mix in the vanilla.

STEP 4: Alternate dry & wet ingredients. Add half of the dry ingredients and mix until just combined. Mix in the sour cream and oil. Add the rest of the dry ingredients and mix until just combined. Scrape down the bowl to ensure everything is evenly incorporated.

STEP 5: Bake. Divide the batter between the prepared cake pans and smooth out the tops with an offset spatula. Bake the cakes for about 35-40 minutes or until the edges begin to pull away form the sides of the pan and a toothpick inserted comes out clean.

STEP 6: Allow the cakes to cool. Turn the cakes out onto a wire rack to cool completely.

STEP 7: Make the ganache. In a small saucepan, heat the heavy cream over low heat and bring to a simmer or about 190 degrees F. Pour the hot heavy cream over the chocolate, place a plate on top of the bowl, and allow to sit for a couple minutes. Remove the plate and gently stir with a rubber spatula until the ganache is smooth. Alternatively, you can use an immersion blender. Cover the bowl and allow to sit for 1 hour (but no longer!) at room temperature to thicken.

STEP 8: Assemble. Place the first cake layer on a cake stand or plate. Use a 3 tablespoon cookie scoop to add 3 scoops of ganache to the first layer. Use an offset spatula to spread into an even layer. Place in the fridge to chill for about 10 minutes. Place the second cake layer on top upside down. Add a few large dollops of ganache to the top of the cake, and use the offset spatula to smooth out the top, and spread the excess all over the sides. Continue decorating the cake as desired, and enjoy!

Expert Baking Tips

• Black cocoa powder substitute: If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder, making it a total of 63g or ¾ cup.
• Make the cake layers ahead of time. This cake stays moist for dayyyys, so you can make ahead of time. Store at room temperature wrapped tightly and stored in an airtight container for 1-2 days or in the freezer for up to 3 months. If frozen, be sure to leave the cake layers out a room temperature overnight, then decorate the next day.
• Use an immersion blender to mix the ganache. It can be easy to over-mix ganache, resulting in a split, grainy texture. I recommend using an immersion blender, as it will mix it efficiently without aggravating it to the point that the milk solids separate.
• Allow the ganache to sit for one hour, but no longer! The ganache needs one hour to thicken up into a spreadable consistency, but any longer and it may be too thick to spread or even split and appear grainy.

Storage Tips

Room Temperature: Press parchment or plastic wrap up against the exposed end of the cake, and cover with a cake dome or large bowl for 3-5 days. 

Freezer: Cut the cake into individual slices, wrap each tightly in plastic wrap, and place in a freezer ziplock bag. Freeze for up to 3 months.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x