Published: · Modified: by christina.marsigliese · 96 Comments
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This is my new go-to, everyday, "I need chocolate" chocolate cake! If you love my BEST Moist Chocolate Cake recipe (which is the #1 recipe on this blog!) then you will absolutely love this. This Chocolate Fudge Cake is so moist and chocolatey with an irresistible chocolate fudge frosting that is not to be missed! It is essentially a small batch version of that cake.
Many of you have asked me if you can bake my BEST Moist Chocolate Cake in one pan because you only have one pan at home, but the answer is no since it will be too much batter. So, I designed this cake which is scaled down to fit in one pan and it is JUST AS AMAZING as my famous chocolate cake.
WHY YOU WILL LOVE THIS RECIPE
- Easy to make - this cake can be made in one bowl with a whisk. You don't need a mixer, although I often use my electric hand mixer to make it.
- Moist chocolate cake - the cake is SO super moist! It has the softest texture and stays moist for days without drying out.
- Fudgy chocolate frosting - I use a rich chocolate ganache made with sour cream for the frosting. It is so easy to make and you don't need softened butter nor icing sugar. It's simple and so decadent and fudgy! Many people have told me this is the best frosting they've ever made!
- Small batch - this recipe makes just a one layer 9x9-inch cake so you only need one pan and it serves 9-12 people.
INGREDIENTS
- All purpose flour - I use regular unbleached all-purpose flour to make this wonderful chocolate cake. If you'd like to use cake flour, then make sure it is also unbleached since bleached or chlorinated cake flour has completely different properties. This batter is meant to be quite runny so refrain from adding more flour to make it thicker.
- Pure vanilla extract - vanilla enhances the flavor of the chocolate, so use your favorite kind but do not leave it out.
- Cocoa powder - the quality of your cocoa powder will determine the taste of this cake. You can use natural or Dutch process for this recipe. I love to use this Dutch Process cocoa powder.
- Sour cream - full fat sour cream adds richness and dairy notes to this cake in the absence of butter. It really makes this cake delicious, and if you can't get sour cream where you live then you can substitute with fill fat Greek yogurt. There is also sour cream in the frosting.
- Oil - this is an oil-based cake. Although I LOVE BUTTER, oil makes cakes ultra moist since it is liquid at room temperature. Plus, with this intense chocolate flavor and the sour cream, you won't miss the butter.
- Dark chocolate - the frosting is essentially a ganache lightened up a bit with sour cream which adds a subtle tanginess to complement the bitter chocolate. Anything between 50 and 70% cocoa solids will work, and actually I prefer something around 60% for the best flavor profile.
- Honey - I use honey to sweeten the frosting just slightly and it helps give it a fudgy consistency while also giving it a shiny appearance.
STEP BY STEP INSTRUCTIONS
This recipe is SO EASY and you can make it all with a bowl and a whisk -- no mixer required if you don't have one!
- STEP 1). Combine dry ingredients. Sift flour, cocoa, baking powder and baking soda into a large bowl. Add sugar and salt and whisk to blend well.
- STEP 2). Combine wet ingredients. Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well.
- STEP 3). Mix wet and dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients and mix with a whisk or an electric hand mixer on medium-low until blended. It will be thick and somewhat dry.
- STEP 4). Mix in hot coffee. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
- STEP 5). Bake. Spread batter evenly into the prepared pan and bake for 24-27 minutes until the cake springs back when pressed gently and a skewer inserted into the center comes out clean. Transfer pan to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
EXPERT BAKING TIPS FOR THE CHOCOLATE FUDGE CAKE
- Use a neutral tasting oil like pure sunflower oil for the cleanest flavor to let the chocolate taste stand out.
- Do not reduce the sugar - the right amount of sugar will make this cake moist because it binds water so that it stays tightly in the batter and doesn't evaporate excessively during baking.
- Keep an eye on the baking time. Set a timer for the first time stated in the recipe and check with a skewer -- it should come out clean.
- Use the frosting while still soft. Once the chocolate in the frosting sets up, it will become firm and difficult to spread so use it right when it is at a "pudding-like" consistency. Whipping it with a whisk will help you control the amount of air that you incorporate because if you use a mixer it is so easy to over-whip which will cause it to stiffen up quickly.
RECIPE FAQ
What type of oil is best for chocolate cake?
Firstly - use a fresh oil! Do not use anything that's been opened for a long time and when you store oil, it should be in a cool dark place. Light and heat accelerate oxidation reactions that can make the flavor turn rancid. My oil of choice for baking is sunflower oil for its clean and neutral taste, but any other oil such as canola or safflower will do. You can even use olive oil, but keep in mind that it will add the taste of olive oil to the cake.
What is a substitute for sour cream?
If sour cream is not available to you where you live, you can also make this recipe using an equal amount of full fat Greek yogurt. I have tested this and it worked well! Another suitable substitution is crème fraîche -- a type of fermented dairy product somewhere between yogurt and sour cream.
Can I make this recipe without coffee?
Yes! You can use hot water if you cannot drink caffeine. Or, you can use decaf coffee. You can also make instant coffee instead of brewing a fresh pot, and for this I suggest using 1-2 teaspoons of instant coffee for 1 cup of hot water.
What makes this cake so moist?
It's not more fat! Moisture comes from liquid, not fat. So you can add more butter and more oil, but it will really just make the cake more dense and more tender by shortening the texture. Fat will not make a cake moist as only liquids can add moisture. This cake is moist because of the amount of liquid. Liquid oil will make the texture very soft, which often gives the perception of "moistness"
What happens if I over-beat the frosting?
If you over-beat the frosting, it will stiffen up and become very difficult to spread. It will essentially turn into a chocolate truffle, so it will be delicious but it will not be spreadable. I would recommend err on the side of under-beating. That's why I prefer to whip by hand with a whisk so that I can control the consistency and my strength.
What happens if my frosting stiffens up?
If you over-whip the frosting or you forget about it in the fridge and it firms up too much, then you can try to save it but it will take some time. Place the bowl over a saucepan with just an inch of simmering water and stir as it melts gently and slowly. Make sure you don't over-heat it or heat it too fast because that will break the emulsion. Once it is all smooth and glossy again, you will need to start the cooling process and then whip it just before you think it's ready to spread.
HOW TO MAKE THE BEST CHOCOLATE FROSTING
We haven't even discussed this frosting yet. It is made with sour cream and it is rich and delicious with MINIMAL effort! It's so easy to make. You can watch the video for how to make it on this post here: BEST Chocolate Frosting.I've been told by several people that is the best chocolate frosting they've ever had.
Happy Baking!
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The BEST Moist Chocolate Cake Recipe
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Best Vanilla Cupcake Recipe with Chocolate Fudge Frosting
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Moist Chocolate Fudge Cake
Christina Marsigliese
Soft and super moist one bowl chocolate cake with the fudgiest rich chocolate frosting! It's so easy to make and incredibly delicious.
4.97 from 33 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Servings 12 servings
Ingredients
Chocolate Fudge Cake batter:
- 1 cup 142g all-purpose flour
- ⅓ cup 28g cocoa powder (I prefer this one)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup 150g granulated sugar
- ¼ teaspoon salt
- 1 large egg
- ¼ cup 60ml sunflower oil
- ⅓ cup 80ml sour cream
- ½ teaspoon pure vanilla extract
- ½ cup 120ml hot coffee
Chocolate Fudge frosting:
- ⅓ cup 80ml whipping cream
- 1 tablespoon 15ml honey
- pinch of salt
- 5 oz 142gdark chocolate finely chopped
- ¼ cup 60ml sour cream
Instructions
Preheat your oven to 350°F. Line a 9-inch square cake pan with parchment paper.
Sift flour, cocoa, baking powder and baking soda into a large bowl. Add sugar and salt and whisk to blend well.
Combine egg, oil, sour cream and vanilla in a medium bowl and whisk to blend until smooth. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
Spread batter into prepared pan and bake for 24-27 minutes until the cake springs back when pressed gently and a skewer inserted into the center comes out clean. Transfer pan to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
For the frosting, combine cream, honey, salt and chopped dark chocolate in a small saucepan over low heat and stir gently as the chocolate slowly melts. Keep an eye on it and let the chocolate melt slowly, then whisk gently until it is smooth and glossy. Be careful not to over-heat it.
Pour it into a bowl and add the sour cream. Stir gently with a whisk until all of the sour cream is incorporated and the mixture is smooth, then place it in the fridge for about 15 minutes to cool but not until it is firm. It should be the consistency of soft pudding. Whisk vigorously for about 20 seconds to lighten it up and use immediately. This frosting will firm up once it cools completely and sets.
Video
More Cakes
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- Moist One Bowl Triple Chocolate Cupcakes
- Strawberry Shortcake Swiss Roll
Reader Interactions
Comments
Tracey
Can I use a round tin instead of square please and double the recipe quantity?
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christina.marsigliese
Hi Tracey, yes you can use a round tin, but I wouldn't double it unless you are planning to make 2 layers.
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Donna
Turn out exactly as the recipie describedReply
christina.marsigliese
Thanks Donna! Happy to hear that.
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GG
Hi! I’m about to try out your recipe! It is a bit confusing, I think the grams next to the cup measurements need to be in parenthesis! XOXO!Reply
Ramona Hanchey
Super moist cake! Absolutely delicious! Wonder if I can substitute flour for the cocoa powder and add vanilla flavoring for a vanilla version?Reply
christina.marsigliese
Hi Ramona, I haven't tested this so I can't advise. I'd suggest using my One Bowl Vanilla Cake recipe - it's so good!
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Seema
Maple syrup I mean
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christina.marsigliese
Hi Seema, the instructions for substitutions are in the article. Honey would bee too sweet and much thicker. I would recommend golden syrup or honey thinned with water.
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Seema
I said it backwards. Can I use maple syrup instead of honey? It says to use honey in the recipe (for the frosting) but in your reply you said it would be too sweet. A bit confused 🫤
christina.marsigliese
Sorry Seema, I thought this comment was for my Ultimate Carrot Cake. Maple syrup has much more moisture than honey and will affect the texture. You can use corn syrup instead.
Seema
Can I sub the honey for make syrup?
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Seema
No problem, thank you. I ended up using honey and it turned out great!Reply
Karen
I've been baking 45 years and this is the most tender and rich-tasting chocolate cake I've ever made. I only bake by weight and your recipe is very accurate. My husband loved it and didn't know it has coffee, which he dislikes. I used an 11" x 7" instead of 9" x 9" and it worked great, left in the pan to cool. Yummy, rich frosting. I had a tiny amount of Guittard high-fat baking cocoa left, so used half that and half black cocoa for both the cake and frosting. Also half Greek yogurt/half sour cream for both. My first recipe from your site was a 10/10, and I can't wait to try more!
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christina.marsigliese
Thank you so much Karen! I'm so glad you found this recipe and hope you continue to try more!
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Efthimia karameris
I can’t wait to try this recipe, can you also do it in vanilla and how?
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Summer
To make the vanilla version, I doubled the vanilla and substituted the coffee with hot whole milk. Skim milk may make it a bit better.Reply
Summer
In addition to the vanilla recipe I commented with, I left out cocoa powder and substituted 1/4 cup flour.
Karen
Can you use a different oil, avocado or olive oil?
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christina.marsigliese
Yes! All of those would work.
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Gia
Because of the sour cream frosting, does this cake need refridgeration? I wanted to package it and mail it but not sure if it's safe. ???
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christina.marsigliese
Hi Gia, It is stable in cool temperature for 2 days, then needs to be refrigerated.
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Fay
I’ve dubbed this the hardest recipe to mess up. Literally. I’ve made this once every week for the past 2 months because it’s easy to make, a delicious solid recipe and I like to keep something sweet in the house at all times.
In the 8 times I’ve made this, I’ve accidentally used hot chocolate sashays instead of cocoa powder, I’ve used 1tbsp instant coffee in 1/2 cup water instead of 1tsp. I’ve used a wrong side cake tin and I’ve even once let it bake at the wrong temp. Recently, I overestimated the amount of sour cream I had and realised while making the frosting that I had barely 2 tbsp.
It always ends up perfect anyways. No matter what mistakes I make, no matter how chaotically I make it— it always ends up getting a billion compliments and tastes so fricking good.Reply
christina.marsigliese
LOL Fay - this is the best. I love that this recipe is foolproof! Thank you.
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wil
hello can i store in room temperature, if so how many days ?Reply
Fajr
Can I double this recipe for a 9 x 13 square pan? I’ve made this thrice before and the taste is absolutely wonderful but the cake itself isn’t thicc. If I were to double it, for how long do you think I should leave it to bake in the oven?Reply
christina.marsigliese
Hi Fajr, yes you can! It will probably need another 10-15 minutes baking.
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Lori
Tried ur chocolate cake n it is the best I've tasted kudos!
LoriReply
Tricia Vogt
Does this cake need to be refridgerated?
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Angela
Excellent recipe! I use mayo instead of sour cream. Turns out delicious every time. It keeps fresh and soft in the fridge for the better part of a week. I do not like coffee, so I'm glad the cake doesn't taste like coffee at all.I rarely have heavy cream on hand, so I use a different frosting recipe (One Minute Easy Chocolate Frosting on Spend With Pennies).
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Kai
Hi Christina,
Would love to bake this cake and just wondering how do I prepare the hot coffee?
Thank you
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christina.marsigliese
Hi Kai, simply make coffee any way that suits you. You can also use instant coffee with 1-2 teaspoons of instant coffee granules in 1 cup hot water.
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Ro
A beautiful taste*
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Ro
I think it had a beautiful texture but the cake itself was a little crumbly. The only change I had to make was swap sour cream for full fat greek yogurt. I was wondering if anyone else had this issue?
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Klaire
My family loves this recipe and it’s easy enough for me to whip up any time so I love it just as much!Reply
Jill
Hi
How much dark or soft brown sugar is required as it's not in the 9x9inch square recipe...thanksReply
christina.marsigliese
Hi Jill, this recipe only uses white sugar.
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Alina
So easy, fluffy, rich and moist! Love it ?Reply
Teresa
Moist and fudgy indeed! I made this for Father’s Day and it won’t be long before I make it again. Thank you.Reply
Pat S.
So moist, so chocolatey and so soft. It really is a fudge cake .Reply
Beth
This recipe is number 1 on google for a reason. It is delicious!Reply
Mira Loungani
Can we use Greek yogurt instead of sour cream?
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christina.marsigliese
Yes!
Vanessa
I make this recipe all the time for birthdays and dinner parties and it’s always well received.Reply
Amelia
This is like the saralee cake but way better.Reply
Frankie
Love this cake so much!! I make it often and it turns out perfect all the time.Reply
Nicole
This is the fudgiest cake I have ever tried. The frosting is heaven. I’ll definitely make it again.Reply
Sammy
I made this last night for a dinner party today and everyone wants the recipe. Thanks for making me look like I can bake Christina!Reply
Toni
Incredible! This is my go to cake when I have company coming!Reply
CC
hi! is the size of the cake pan in this recipe correct? cause I baked mine in a 9in square pan but it came out really thin, it was like half the thickness of the cake in the photos. is there any other reason it would come out like this?
Thanks 🙂Reply
christina.marsigliese
Hi CC, yes 9-inch square pan is correct. Maybe your leavening agents are expired or reacted away. Try again with fresh raising agents or use an 8-inch pan.
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Jacqui
I am so excited to try this recipe.
I just LOVE Chocolate Cake!!!How many tsp of instant coffee to make ½ cup of coffee?
Thanks
Cannot wait for your reply!Reply
Sadie
1tsp should be good
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plastic mold
I value the blog.Really looking forward to read more. Much obliged.
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Ashley
I noticed the original post for the frosting recipe it includes cocoa powder but on this post it doesn't. Is that on purpose or a mistake?
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christina.marsigliese
Hi Ashley, the recipe here is correct. This one doesn't use cocoa powder.
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Donny
This recipe is great. It’s the perfect size and it’s so moist with the most fudgy frosting.Reply
christina.marsigliese
Thanks Donny! The frosting really is so fudgy!
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Nidhi
Substitute for sour cream
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christina.marsigliese
You can read about it in the blog post.
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Isa Shill
I really like reading through an article that can make people think. Also, thanks for allowing me to comment!
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Marlene Sinclair
It's really a great and helpful piece of information. I'm glad that you shared this useful information with us. Please keep us up to date like this. Thank you for sharing.
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Linda kraner
I need to make this recipe for a three layer 10 inch cake. Do you have the amounts of ingredients needed?? Thank you linda
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christina.marsigliese
Hi Linda, you can try doubling the recipe.
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Tracey
Perfect in every way! This recipe is easy, the cake is super moist and the frosting is so fudgy! YUMReply
christina.marsigliese
Thanks Tracey!
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Maria
What's your egg replacer?
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christina.marsigliese
I don't use egg replacers.
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Connie
Ohhh me ohh myyy! I'm droolin as I read this recipe. Thank You so much for sharing this with us. I'm looking forward to making one. I also want to try making a small batch of Cupcakes with this batter. I will post the results.
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christina.marsigliese
I can't wait to see it Connie!
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Julia
This recipe is no fail! I've made it 3 times this month so far and every time it is perfect!Reply
Sonya
Can this chocolate cake be baked in round cake pan.if yes,what size round cake pan please?
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christina.marsigliese
Yes you can probably try a 9 or 10-inch round pan.
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Randi
Super simple and super delicious!Reply
christina.marsigliese
Thanks Randi!
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Sasha
I made this for my brother's birthday and it was a big success! I'm not a great baker but this turned out perfect!Reply
christina.marsigliese
Thanks Sasha! I love how simple it is too! I'm always making last-minute birthday cake 😉
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Sparklisation
Absolutely lush chocolate cake. Delicious every timeReply
christina.marsigliese
Thank you so much. I couldn't agree more.
Lacey
Can this be made without coffee?
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Nawsheen
This recipe is perfect! I made it yesterday, the whole family loved it!!! Thank you
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RedEllie
I made the one bowl chocolate cake with Fudge Frosting. It was super easy to put together. I had cocoa for the cake and 60% cacao dark chocolate for frosting. I did make one substitution as Cristina suggested since I didn’t have quite enough sour cream. I always have plain Greek yogurt so used that in the frosting.
It all baked up beautifully. And the frosting is a real keeper-rich & fudgy taste that isn’t overly sweet.
I LOVED that it was for a small 8” square cake. If I’m not delivering dessert to a gathering I hesitate to bake. We can’t eat it all. This one I may just not even share with the “Guy”!Reply
Anonymous
FYI, there's a typo in this recipe. The cake recipe says 1/3 c of sour cream is 60 ml. The frosting recipe says 1/4 c of sour cream is 60 ml. Could you update with the correct amount?
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christina.marsigliese
Thanks! It's all good now.
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christina.marsigliese
Hi Marie, I’m not sure what you are looking at since there is no brown sugar in this recipe. Just follow the recipe as I have written it and it will turn out great.
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Gary
I’d give this recipe 6stars if I could! It’s so easy to make and even more delicious!Reply
christina.marsigliese
Thank you Gary!
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Max
This cake is SO moist and fudgy! It was gone in a flash!Reply
christina.marsigliese
Thanks Max! Glad to hear you enjoyed it!
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Zarmina
We don't have sout cream in our market on google I searched its a 24 hour process to make it can simple cream and lemon juice mixed work instead of sour cream
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christina.marsigliese
Hi Zarmina, you can read in my blog post where I suggest substitutions for sour cream.
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Rachel
So so good! Moist and light. I made this cake for my daughter in laws birthday. Big hit! This will be my go to from now on. Very easy to make.Reply
christina.marsigliese
Thank you so much Rachel! I'm so glad it was a hit!
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Yvette
I’m going to be making this for the third time this week because everyone keeps eating up before I get enough of it! It is insanely goooooood!Reply
christina.marsigliese
Haha! What a treat! Thanks Yvette.
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Nolan
I just made this cake and it is so yummy! Super easy to make and really delicious. Thank you!Reply
