Best Fudgy Chocolate Cake - Cafe Delites https://cafedelites.

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Best Fudgy Chocolate Cake

The most amazing, ONE BOWL, BEST Fudgy Chocolate Cake is so rich and decadent,
with the perfect balance of fluffy and fudgy! An ORIGINAL Cafe Delites RECIPE!

25 mins 50 mins 1 hr 15 mins

Cakes, Desserts American chocolate cake

4.86 from 101 votes
16 people 302kcal Karina

Ingredients
CHOCOLATE CAKE:
1 1/2 cups all-purpose or plain flour,
1 1/2 cups white granulated sugar,

1/2 cup unsweetened cocoa powder,

1 1/2 teaspoons baking powder
1/2 teaspoon salt,
1/3 cup vegetable oil,
1 large egg
1 tablespoon pure vanilla extract,
3/4 cup milk,
3/4 cup boiling water mixed with 2 teaspoons instant coffee powder

CHOCOLATE GANACHE:
1 cup heavy cream or thickened cream,
8 oz. semi sweet or dark chocolate chips,

Instructions
1. Preheat oven to 350°F (175°C). Lightly grease an 8-inch round cake pan (or 9-inch) with non stick
cooking oil spraying. Line base with parchment paper. *SEE NOTES*

CHOCOLATE CAKE:
1. Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to
combine well.
2. Add oil, egg, vanilla and milk to the flour mixture and beat well to combine, about 30 seconds. Pour in
the boiling water (with the coffee), and mix until glossy. (Cake batter is thin in consistency.)
3. Pour the cake batter into the prepared pan. Bake for about 40-45 minutes, or until a toothpick inserted in
the centre of the chocolate cake comes out semi-clean with small amount of cake (not runny batter) on it
due to the fudgy texture.
4. Remove from oven and allow to cool for 20 minutes. Transfer cake from the pan to a wire rack and cool
completely before frosting.

CHOCOLATE GANACHE:

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Best Fudgy Chocolate Cake - Cafe Delites https://cafedelites.com/best-fudgy-chocolate-cake/

1. Pour the cream into a small saucepan and heat over low heat for a few minutes. Watch that it doesn't
boil or simmer it. Once the cream is hot, turn stove off and take the saucepan off the heat.
2. Add in the chocolate chips; cover saucepan with a lid and let sit for a good 5 minutes to soften and melt
the chocolate. 
3. Uncover, and stir slowly first, with a spatula or wooden spoon, gradually mixing faster until ganache is
smooth, creamy and glossy. Refrigerate for one hour or hour and a half until thick enough to spread
(similar consistency to Nutella).
4. Spread evenly over the cake.

Notes
BAKING POWDER: This cake is meant to be super moist and fudgy. If you like a fluffier cake, use 2 teaspoons
baking powder. Any more than that and your cake will rise too much and crack through the middle.

Baking soda is not needed in this recipe.

SPRINGFORM PAN (PLEASE NOTE)

Springform pans are NOT 100% leakproof. Very thin cake batters such as this one will leak through the base.
To combat this issue, line the base with parchment paper coming up where the sides meets the base to create
a 'cover'. Place a baking sheet on the shelf below the cake pan (or the bottom of the oven) to catch any stray
drips (don't put cake pans directly on the pan).

Nutrition
Calories: 302kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 31mg | Sodium:
103mg | Potassium: 214mg | Fiber: 1g | Sugar: 24g | Vitamin A: 250IU | Vitamin C: 0.2mg | Calcium: 89mg | Iron:
1.2mg

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