• Moist & Fudgy Chocolate Cake

    This cake is rich, moist, and perfectly fudgy, made with simple pantry staples you likely already have on hand. The result is a decadent chocolate treat that feels bakery-worthy but is easy enough for any day.

  • Slice of chocolate cake on a white plate with gold fork and knife on marble background
  • Chocolate batter being poured into two round baking pans on a wooden board.

  • Recipe: Moist & Fudgy Chocolate Cake

    Serving Size: 12 Slices

    Prep Time: 25 Minutes

    Cook Time: 30 Minutes

    Cooling & Assembly: 1 Hour

    Total Time: 1 hour 55 Minutes

    Ingredients

    For the Cake Layers (9-inch round pans):

    • 2 cups (400 g) granulated sugar
    • 1 ¾ cups (220 g) all-purpose flour
    • 1 cup (85 g) unsweetened cocoa powder
    • 1 heaping tsp (5 g) baking powder
    • 1 heaping tsp (7 g) baking soda
    • ⅓ tsp (2 g) salt
    • 2 large eggs
    • 1 cup (240 ml) milk
    • ½ cup (120 ml) vegetable oil
    • 1 tsp (3 g) instant coffee or espresso powder
    • 1 cup (240 ml) boiling water
    • 2 tsp (10 ml) vanilla extract

    For the Chocolate Frosting:

    • 3 egg yolks
    • 1 heaping tbsp (20 g) sugar
    • ⅔ cup (140 ml) heavy cream
    • 2 chocolate bars (about 200 g), chopped

    For the Whipped Cream Layer:

    • ⅔ cup (140 ml) heavy cream
    • 1 heaping tbsp (20 g) sugar

  • Instructions

    1. Bake the Cake Layers
    2. Preheat oven to 350°F (175°C). Grease and line two 9-inch round baking pans.
    3. In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
    4. Add in the eggs, milk, oil, and vanilla. Mix until well combined.
    5. Stir in the instant coffee. Slowly pour in the boiling water while mixing — the batter will be thin, and that’s what makes it extra moist.
    6. Divide the batter evenly between the prepared pans.
    7. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
    8. Let the cakes cool for at least 10 minutes before removing from the pans. Place on a wire rack to cool completely.
    9. Make the Frosting
    10. In a heatproof bowl set over a double boiler, whisk together egg yolks, sugar, and ⅔ cup cream until slightly thickened.
    11. Add the chopped chocolate and stir until smooth and glossy. Remove from heat and let cool slightly.
    12. If the frosting begins to firm up before assembling, gently rewarm over the double boiler, then whip with a mixer until smooth and spreadable.
    13. Make the Whipped Cream
    14. In a chilled bowl, whip the remaining ⅔ cup cream with 1 tbsp sugar until soft peaks form.
    15. Set aside to layer or garnish.
    16. Assemble the Cake
    17. Place one cooled cake layer on a serving plate. Spread a generous layer of chocolate frosting over the top.
    18. Add the second cake layer and cover the top and sides with the remaining frosting.
    19. For extra decadence, dollop or pipe the sweetened whipped cream on top.
  • Chocolate cake with a slice cut out on a dark surface

  • Pro Tip for Storage

    If you have leftover slices or extra cake layers, seal them in Stash Proof vacuum seal bags to lock in freshness and keep them moist for days longer. Perfect for prepping ahead or saving a late-night treat.
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