Moist & Fudgy Chocolate Cake

40 mins
Serves 1
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Directions

  1. 1Mix the dry ingredients together in a wooden bowl, add sugar, flour, cocoa, baking soda, baking powder, and salt.
  2. 2Mix the dry ingredients together in a wooden bowl, add sugar, flour, cocoa, baking soda, baking powder, and salt.
  3. 3Mix the dry ingredients together in a wooden bowl, add sugar, flour, cocoa, baking soda, baking powder, and salt.
  4. 4Make a small well in the center of the ingredients.
  5. 5Make a small well in the center of the ingredients.
  6. 6Make a small well in the center of the ingredients.
  7. 7Add eggs, vegetable oil, and milk.
  8. 8Add eggs, vegetable oil, and milk.
  9. 9Add eggs, vegetable oil, and milk.
  10. 10Add the vanilla extract.
  11. 11Add the vanilla extract.
  12. 12Add the vanilla extract.
  13. 13Pour the coffee in the mixture.
  14. 14Pour the coffee in the mixture.
  15. 15Pour the coffee in the mixture.
  16. 16Grease the baking molds.
  17. 17Grease the baking molds.
  18. 18Grease the baking molds.
  19. 19Line the bottom of the molds with parchment paper.
  20. 20Line the bottom of the molds with parchment paper.
  21. 21Line the bottom of the molds with parchment paper.
  22. 22Pour the batter into the prepared molds and divide it evenly.
  23. 23Pour the batter into the prepared molds and divide it evenly.
  24. 24Pour the batter into the prepared molds and divide it evenly.
  25. 25Bake in a preheated oven at 350°F (175°C) for 30 minutes.
  26. 26Bake in a preheated oven at 350°F (175°C) for 30 minutes.
  27. 27Bake in a preheated oven at 350°F (175°C) for 30 minutes.
  28. 28Begin by whipping heavy cream.
  29. 29Begin by whipping heavy cream.
  30. 30Begin by whipping heavy cream.
  31. 31Add 1 tablespoon of sugar.
  32. 32Add 1 tablespoon of sugar.
  33. 33Add 1 tablespoon of sugar.
  34. 34Add 3 egg yolks, a tablespoon of sugar, and stir until smooth.
  35. 35Add 3 egg yolks, a tablespoon of sugar, and stir until smooth.
  36. 36Add 3 egg yolks, a tablespoon of sugar, and stir until smooth.
  37. 37Pour another 2/3 cup of heavy cream into the yolks and sugar mixture.
  38. 38Pour another 2/3 cup of heavy cream into the yolks and sugar mixture.
  39. 39Pour another 2/3 cup of heavy cream into the yolks and sugar mixture.
  40. 40Place the pan on the stove.
  41. 41Place the pan on the stove.
  42. 42Place the pan on the stove.
  43. 43Remove the pot from the stove and add the chopped chocolate
  44. 44Remove the pot from the stove and add the chopped chocolate
  45. 45Remove the pot from the stove and add the chopped chocolate
  46. 46Gently fold the chocolate mixture into the whipped cream.
  47. 47Gently fold the chocolate mixture into the whipped cream.
  48. 48Gently fold the chocolate mixture into the whipped cream.
  49. 49Place cake layers.
  50. 50Place cake layers.
  51. 51Place cake layers.
  52. 52Spread the cream.
  53. 53Spread the cream.
  54. 54Spread the cream.
  55. 55Add second layer.
  56. 56Add second layer.
  57. 57Add second layer.

Ingredients

  • 2 cups granulated sugar
  • 2 cups granulated sugar
  • 2 cups granulated sugar
  • 400 g granulated sugar
  • 400 g granulated sugar
  • 400 g granulated sugar
  • 1.75 cups all-purpose flour
  • 1.75 cups all-purpose flour
  • 1.75 cups all-purpose flour
  • 220 g all-purpose flour
  • 220 g all-purpose flour
  • 220 g all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 cup unsweetened cocoa powder
  • 1 cup unsweetened cocoa powder
  • 85 g unsweetened cocoa powder
  • 85 g unsweetened cocoa powder
  • 85 g unsweetened cocoa powder
  • 1 heaping teaspoon baking powder
  • 1 heaping teaspoon baking powder
  • 1 heaping teaspoon baking powder
  • 5 g baking powder
  • 5 g baking powder
  • 5 g baking powder
  • 1 heaping teaspoon baking soda
  • 1 heaping teaspoon baking soda
  • 1 heaping teaspoon baking soda
  • 7 g baking soda
  • 7 g baking soda
  • 7 g baking soda
  • 0.33 teaspoon salt
  • 0.33 teaspoon salt
  • 0.33 teaspoon salt
  • 2 g salt
  • 2 g salt
  • 2 g salt
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 240 ml milk
  • 240 ml milk
  • 240 ml milk
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 120 ml vegetable oil
  • 120 ml vegetable oil
  • 120 ml vegetable oil
  • 1 teaspoon coffee
  • 1 teaspoon coffee
  • 1 teaspoon coffee
  • 3 g coffee
  • 3 g coffee
  • 3 g coffee
  • 1 cup boiling water
  • 1 cup boiling water
  • 1 cup boiling water
  • 240 ml boiling water
  • 240 ml boiling water
  • 240 ml boiling water
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 10 ml vanilla extract
  • 10 ml vanilla extract
  • 10 ml vanilla extract
  • 3 egg yolks
  • 3 egg yolks
  • 3 egg yolks
  • 1 heaping tablespoon sugar
  • 1 heaping tablespoon sugar
  • 1 heaping tablespoon sugar
  • 20 g sugar
  • 20 g sugar
  • 20 g sugar
  • 0.66 cup heavy cream
  • 0.66 cup heavy cream
  • 0.66 cup heavy cream
  • 140 ml heavy cream
  • 140 ml heavy cream
  • 140 ml heavy cream
  • 2 chocolate bars
  • 2 chocolate bars
  • 2 chocolate bars
  • 200 g chocolate bars
  • 200 g chocolate bars
  • 200 g chocolate bars
  • 0.66 cup heavy cream
  • 0.66 cup heavy cream
  • 0.66 cup heavy cream
  • 140 ml heavy cream
  • 140 ml heavy cream
  • 140 ml heavy cream
  • 1 heaping tablespoon sugar
  • 1 heaping tablespoon sugar
  • 1 heaping tablespoon sugar
  • 20 g sugar
  • 20 g sugar
  • 20 g sugar

Equipment

wooden bowlstrainerwhiskwooden spoonbaking moldsparchment paperelectric mixergreen cupknifesaucepan

Tips

  • Use room temperature eggs for easier blending and improved texture.
  • Ensure baking molds are well-greased and lined with parchment paper to prevent sticking.
  • Let cake layers cool for at least 10 minutes before removing them from the molds.
  • Assemble the cake right away to ensure the frosting spreads smoothly and evenly.
  • If the frosting hardens, gently melt it using a double boiler, then whip it with a mixer until smooth and creamy.