# Moist & Fudgy Chocolate Cake

This recipe shows how to make a moist and fudgy chocolate cake with a creamy chocolate frosting, using everyday ingredients.

- Servings: 8 servings
- Total time: 8 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

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

## Instructions

1. Begin by mixing all the dry ingredients together. Pour the sugar straight into the bowl, but sift the rest.
2. Add the flour, cocoa powder, baking soda, and baking powder, and salt.
3. Mix the batter well.
4. Make a small well in the center of the batter.
5. Crack in two eggs (room temperature works best).
6. Pour in half a cup of vegetable oil.
7. Add one cup of milk (room temperature is ideal).
8. Mix from the center of the bowl, gradually working outwards.
9. Add vanilla extract.
10. Keep mixing until the batter is smooth and free of lumps.
11. Brew some coffee: pour boiling water over a teaspoon of coffee.
12. Grease the baking molds really well and line the bottom with parchment paper.
13. Slowly pour the coffee into the batter and mix well.
14. Pour the batter into the prepared molds, making sure to divide it evenly.
15. Place the molds into a preheated oven at 350°F (175°C) for 30 minutes.
16. While the cakes are baking, make the chocolate cream. Whip two-thirds cup of heavy cream in a cold bowl until it thickens.
17. Add one tablespoon of sugar and continue whipping until stiff peaks form.
18. Chop two bars of dark chocolate (at least 70% cocoa) finely.
19. Separate three egg yolks from the whites and add them to a saucepan with one tablespoon of sugar.
20. Mix until smooth.
21. Pour another two-thirds cup of heavy cream over the egg yolks and sugar mixture.
22. Stir until everything is well combined, making sure to break up any sugar crystals.
23. Let the mixture cook until it thickens, but be careful not to let it boil.
24. Remove the pot from the stove and quickly add the finely chopped chocolate.
25. Stir the chocolate into the cream mixture until it melts and everything combines nicely.
26. Let the cake layers cool in the molds for about 10 minutes before removing them.
27. Gently tap the mold to help the cake layers come out more easily.
28. Spread the chocolate cream on top of the first cake layer.
29. Add the second cake layer and spread the remaining chocolate cream on top.
30. If 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.
31. Gently carve lines into the surface of the cake with the handle of a fork or spoon.

## Equipment

- whisk
- sifter
- hand mixer
- baking molds
- parchment paper
- wooden spoon
- spatula
- saucepan

## Source

- Original video: https://youtu.be/EaljSnLrJW8?si=7KGbCH0q6J--svlQ
- Recipe page: https://www.cliprecipe.com/recipe/bdf283d8-4cd2-4df8-b750-074df9220ba5
- Extracted: 2025-04-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt