A deeply rich, glossy, melt-in-your-mouth chocolate cake with an ultra moist crumb and a fudgy, brownie-like center. This cake is indulgent, smooth, and perfect for any chocolate lover.
Why You’ll Love This Recipe
This cake is the perfect balance of intense chocolate flavor and luxurious texture. The hot coffee enhances the cocoa notes, while the combination of sugars and buttermilk keeps the crumb exceptionally moist. The silky ganache adds a decadent finish that transforms every slice into a dessert to remember.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
• 3.75 cups all-purpose flour
• 0.75 cup cocoa powder
• 2 cups granulated sugar
• 1 cup brown sugar
• 2 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon salt
• 3 large eggs
• 1.5 cups buttermilk (or equal parts yogurt and milk combined)
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1.5 cups hot coffee
For the Ultra Fudgy Chocolate Ganache:
• 300 g dark chocolate, chopped
• 200 ml cream
• 2 tablespoons butter
• 1 tablespoon cocoa powder
Directions
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until the batter becomes smooth and uniform.
Slowly pour the hot coffee into the mixture while stirring. The batter will become thin, which is essential for a moist texture.
Pour the batter into a greased 24 cm round cake pan.
Bake at 170°C for 40 to 45 minutes. The center may remain slightly moist, which is ideal for a fudgy cake.
For the ganache, heat the cream until steaming, then pour it over the chopped chocolate. Stir until melted and smooth. Add the butter and cocoa powder, stirring until glossy.
Allow the cake to cool completely, then pour the warm ganache over the top. Let it rest at room temperature for 15 minutes, then refrigerate for 30 minutes before serving.
Servings and timing
This recipe yields about 12 servings.
Preparation time: approximately 20 minutes
Baking time: 40–45 minutes
Cooling and ganache setting time: about 45 minutes
Variations
• Add a layer of fresh berries between cake slices for a fruity contrast.
• Substitute dark chocolate with semi-sweet chocolate for a milder flavor.
• Add a teaspoon of espresso powder for an even deeper chocolate profile.
• Fold chocolate chips into the batter for additional texture.
Storage/Reheating
• Store the cake covered in the refrigerator for up to 4 days.
• For longer storage, freeze individual slices for up to 2 months. Thaw in the refrigerator.
• To reheat, warm slices in the microwave for 10–15 seconds for a softer, melt-in-your-mouth texture.
FAQs
How do I ensure the cake stays moist?
Using hot coffee, buttermilk, and oil creates a naturally moist structure that keeps the cake soft for days.
Can I replace the coffee?
Yes, you may use hot water, though the coffee enhances chocolate flavor.
Can I bake this cake in two layers?
Yes. Divide the batter into two 20 cm pans and reduce baking time slightly.
Can I use milk chocolate for the ganache?
Yes, but it will create a sweeter and lighter ganache.
What if I do not have buttermilk?
Mix equal parts yogurt and milk to achieve the same effect.
How do I know when the cake is ready?
The edges should be set, and a toothpick may come out with moist crumbs, not wet batter.
Can I add nuts to the recipe?
Yes, fold chopped nuts into the batter before baking.
How long should the cake cool before adding the ganache?
Let the cake cool fully to avoid melting the ganache.
Can I use a different pan size?
Yes, but baking times will vary depending on the depth of the batter.
How can I make the ganache thicker?
Allow it to cool longer or add a small amount of extra chocolate.
Conclusion
This ultra moist and ultra fudgy chocolate cake is a decadent dessert that delivers a rich chocolate experience in every bite. Whether for celebrations or simple indulgence, its glossy ganache and melt-in-your-mouth center make it unforgettable. Enjoy crafting this luxurious treat at home.
An ultra moist and fudgy chocolate cake with a brownie-like center and a glossy ganache topping. Rich, indulgent, and perfect for true chocolate lovers.
Author:Sophia
Prep Time:20 minutes
Cook Time:40–45 minutes
Total Time:1 hour 45 minutes
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
3.75 cups all-purpose flour
0.75 cup cocoa powder
2 cups granulated sugar
1 cup brown sugar
2 teaspoons baking powder
1.5 teaspoons baking soda
1 teaspoon salt
3 large eggs
1.5 cups buttermilk (or equal parts yogurt and milk)
1 cup vegetable oil
2 teaspoons vanilla extract
1.5 cups hot coffee
300 g dark chocolate, chopped
200 ml cream
2 tablespoons butter
1 tablespoon cocoa powder
Instructions
Preheat oven to 170°C (340°F). Grease a 24 cm round cake pan.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
Gradually pour in the hot coffee while stirring. The batter will be thin.
Pour batter into the prepared pan and bake for 40–45 minutes, or until the edges are set and the center is fudgy.
Let the cake cool completely in the pan.
To make ganache: Heat cream until steaming. Pour over chopped chocolate and let sit for 1 minute. Stir until smooth, then mix in butter and cocoa powder until glossy.
Pour warm ganache over the cooled cake. Let rest at room temperature for 15 minutes, then refrigerate for 30 minutes to set.
Notes
Use hot coffee to deepen chocolate flavor, or substitute with hot water if preferred.
Let cake cool completely before adding ganache to avoid melting it.
To make a two-layer cake, divide batter between two 20 cm pans and adjust bake time accordingly.
Ganache thickness can be adjusted by chilling longer or adding more chocolate.
Store cake refrigerated and reheat slices for 10–15 seconds for extra fudginess.
