Moist & Fudgy Chocolate Cake

8 mins
Serves 8
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Directions

  1. 1Begin by mixing all the dry ingredients together. Pour the sugar straight into the bowl, but sift the rest.
  2. 2Begin by mixing all the dry ingredients together. Pour the sugar straight into the bowl, but sift the rest.
  3. 3Begin by mixing all the dry ingredients together. Pour the sugar straight into the bowl, but sift the rest.
  4. 4Add the flour, cocoa powder, baking soda, and baking powder, and salt.
  5. 5Add the flour, cocoa powder, baking soda, and baking powder, and salt.
  6. 6Add the flour, cocoa powder, baking soda, and baking powder, and salt.
  7. 7Mix the batter well.
  8. 8Mix the batter well.
  9. 9Mix the batter well.
  10. 10Make a small well in the center of the batter.
  11. 11Make a small well in the center of the batter.
  12. 12Make a small well in the center of the batter.
  13. 13Crack in two eggs (room temperature works best).
  14. 14Crack in two eggs (room temperature works best).
  15. 15Crack in two eggs (room temperature works best).
  16. 16Pour in half a cup of vegetable oil.
  17. 17Pour in half a cup of vegetable oil.
  18. 18Pour in half a cup of vegetable oil.
  19. 19Add one cup of milk (room temperature is ideal).
  20. 20Add one cup of milk (room temperature is ideal).
  21. 21Add one cup of milk (room temperature is ideal).
  22. 22Mix from the center of the bowl, gradually working outwards.
  23. 23Mix from the center of the bowl, gradually working outwards.
  24. 24Mix from the center of the bowl, gradually working outwards.
  25. 25Add vanilla extract.
  26. 26Add vanilla extract.
  27. 27Add vanilla extract.
  28. 28Keep mixing until the batter is smooth and free of lumps.
  29. 29Keep mixing until the batter is smooth and free of lumps.
  30. 30Keep mixing until the batter is smooth and free of lumps.
  31. 31Brew some coffee: pour boiling water over a teaspoon of coffee.
  32. 32Brew some coffee: pour boiling water over a teaspoon of coffee.
  33. 33Brew some coffee: pour boiling water over a teaspoon of coffee.
  34. 34Grease the baking molds really well and line the bottom with parchment paper.
  35. 35Grease the baking molds really well and line the bottom with parchment paper.
  36. 36Grease the baking molds really well and line the bottom with parchment paper.
  37. 37Slowly pour the coffee into the batter and mix well.
  38. 38Slowly pour the coffee into the batter and mix well.
  39. 39Slowly pour the coffee into the batter and mix well.
  40. 40Pour the batter into the prepared molds, making sure to divide it evenly.
  41. 41Pour the batter into the prepared molds, making sure to divide it evenly.
  42. 42Pour the batter into the prepared molds, making sure to divide it evenly.
  43. 43Place the molds into a preheated oven at 350°F (175°C) for 30 minutes.
  44. 44Place the molds into a preheated oven at 350°F (175°C) for 30 minutes.
  45. 45Place the molds into a preheated oven at 350°F (175°C) for 30 minutes.
  46. 46While the cakes are baking, make the chocolate cream. Whip two-thirds cup of heavy cream in a cold bowl until it thickens.
  47. 47While the cakes are baking, make the chocolate cream. Whip two-thirds cup of heavy cream in a cold bowl until it thickens.
  48. 48While the cakes are baking, make the chocolate cream. Whip two-thirds cup of heavy cream in a cold bowl until it thickens.
  49. 49Add one tablespoon of sugar and continue whipping until stiff peaks form.
  50. 50Add one tablespoon of sugar and continue whipping until stiff peaks form.
  51. 51Add one tablespoon of sugar and continue whipping until stiff peaks form.
  52. 52Chop two bars of dark chocolate (at least 70% cocoa) finely.
  53. 53Chop two bars of dark chocolate (at least 70% cocoa) finely.
  54. 54Chop two bars of dark chocolate (at least 70% cocoa) finely.
  55. 55Separate three egg yolks from the whites and add them to a saucepan with one tablespoon of sugar.
  56. 56Separate three egg yolks from the whites and add them to a saucepan with one tablespoon of sugar.
  57. 57Separate three egg yolks from the whites and add them to a saucepan with one tablespoon of sugar.
  58. 58Mix until smooth.
  59. 59Mix until smooth.
  60. 60Mix until smooth.
  61. 61Pour another two-thirds cup of heavy cream over the egg yolks and sugar mixture.
  62. 62Pour another two-thirds cup of heavy cream over the egg yolks and sugar mixture.
  63. 63Pour another two-thirds cup of heavy cream over the egg yolks and sugar mixture.
  64. 64Stir until everything is well combined, making sure to break up any sugar crystals.
  65. 65Stir until everything is well combined, making sure to break up any sugar crystals.
  66. 66Stir until everything is well combined, making sure to break up any sugar crystals.
  67. 67Let the mixture cook until it thickens, but be careful not to let it boil.
  68. 68Let the mixture cook until it thickens, but be careful not to let it boil.
  69. 69Let the mixture cook until it thickens, but be careful not to let it boil.
  70. 70Remove the pot from the stove and quickly add the finely chopped chocolate.
  71. 71Remove the pot from the stove and quickly add the finely chopped chocolate.
  72. 72Remove the pot from the stove and quickly add the finely chopped chocolate.
  73. 73Stir the chocolate into the cream mixture until it melts and everything combines nicely.
  74. 74Stir the chocolate into the cream mixture until it melts and everything combines nicely.
  75. 75Stir the chocolate into the cream mixture until it melts and everything combines nicely.
  76. 76Let the cake layers cool in the molds for about 10 minutes before removing them.
  77. 77Let the cake layers cool in the molds for about 10 minutes before removing them.
  78. 78Let the cake layers cool in the molds for about 10 minutes before removing them.
  79. 79Gently tap the mold to help the cake layers come out more easily.
  80. 80Gently tap the mold to help the cake layers come out more easily.
  81. 81Gently tap the mold to help the cake layers come out more easily.
  82. 82Spread the chocolate cream on top of the first cake layer.
  83. 83Spread the chocolate cream on top of the first cake layer.
  84. 84Spread the chocolate cream on top of the first cake layer.
  85. 85Add the second cake layer and spread the remaining chocolate cream on top.
  86. 86Add the second cake layer and spread the remaining chocolate cream on top.
  87. 87Add the second cake layer and spread the remaining chocolate cream on top.
  88. 88If the cream starts to set and becomes tricky to spread, gently warm it in a water bath for a moment, then whip it with a mixer until it's smooth and creamy.
  89. 89If the cream starts to set and becomes tricky to spread, gently warm it in a water bath for a moment, then whip it with a mixer until it's smooth and creamy.
  90. 90If the cream starts to set and becomes tricky to spread, gently warm it in a water bath for a moment, then whip it with a mixer until it's smooth and creamy.
  91. 91Gently carve lines into the surface of the cake with the handle of a fork or spoon.
  92. 92Gently carve lines into the surface of the cake with the handle of a fork or spoon.
  93. 93Gently carve lines into the surface of the cake with the handle of a fork or spoon.

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
  • 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
  • 0.67 cup heavy cream
  • 0.67 cup heavy cream
  • 0.67 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
  • 0.67 cup heavy cream
  • 0.67 cup heavy cream
  • 0.67 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

whisksifterhand mixerbaking moldsparchment paperwooden spoonspatulasaucepan