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Moist & Fudgy Chocolate Cake

Moist & Fudgy Chocolate Cake

This Moist & Fudgy Chocolate Cake is a rich, decadent dessert with a dense, fudgy texture that melts in your mouth. It's easy to make and perfect for any celebration or chocolate craving!
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Total Time 2 hours 18 minutes
Servings 12

Ingredients
  

Chocolate Cake

  • 1 3/4 cups 230g all-purpose flour
  • 1/4 cup 30g cornstarch
  • 1 cup 100g unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup 200g granulated sugar
  • 1 cup 205g dark brown sugar, packed
  • 1/2 cup 108g vegetable oil
  • 1 cup 230g mayonnaise
  • 3 large eggs + 1 egg yolk
  • 1/2 cup 128g milk
  • 1 tbsp vinegar
  • 2 tsp vanilla extract
  • 1 cup 240g hot coffee (or 1 cup hot water + 2 tsp instant espresso powder)

Chocolate Fudge Frosting

  • 2 cups 450g unsalted butter, room temperature
  • 1 1/2 cups 165g powdered sugar
  • 3 tbsp corn syrup
  • 1 tsp vanilla extract
  • Pinch of kosher salt
  • 3/4 cup 177g warm water
  • 3/4 cup 75g Dutch-process cocoa powder (or unsweetened cocoa powder)
  • 10 oz dark chocolate chips one bag, melted and cooled slightly

Instructions
 

Chocolate Cake

  • Preheat the oven to 350°F and prepare three 8-inch cake pans. Grease the pans and line the bottoms with parchment paper. If you have them, wrap damp cake strips around the pans and set them aside.
  • In a medium bowl, whisk together the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In a measuring cup, combine the milk, vinegar, and vanilla, then set aside.
  • In a large mixing bowl, whisk together the sugars, oil, and mayonnaise, then add the eggs and egg yolk, mixing well.
  • Stir in the milk mixture.
  • Add half of the dry ingredients and whisk to combine.
  • Pour in the hot coffee, whisking until smooth, then add the remaining dry ingredients. The batter will be thin and liquidy.
  • Divide the batter evenly between the three prepared pans.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  • Allow the cakes to cool in the pans for about 10 minutes, then run a knife around the edges and turn them out onto a cooling rack. Let the cakes cool completely before frosting, either at room temperature or in the refrigerator.

Chocolate Fudge Frosting

  • As the cakes bake, begin making the frosting.
  • Using a hand or stand mixer with the paddle attachment, beat the butter until smooth.
  • Add the powdered sugar, corn syrup, vanilla, and salt, mixing well.
  • In a measuring cup, whisk together the warm water and cocoa powder, then pour it into the frosting mixture and blend until smooth, scraping down the sides and bottom of the bowl as needed.
  • Add the melted chocolate and mix until fully combined.
  • The frosting will be smooth and glossy but slightly thin. To thicken it, place the bowl in the refrigerator for about 45 minutes.
  • Once chilled, stir the frosting by hand with a rubber spatula. If it holds its shape inside the bowl, it’s ready to use.
  • Before assembling, ensure the cake layers are completely cooled.
  • If needed, level off the tops of the cake layers.
  • Place one layer on a cake turntable and spread a layer of frosting on top. Add the next cake layer and repeat the frosting process.
  • Once all layers are stacked, refrigerate the cake for about 20 minutes to set the layers. Afterward, cover the entire outside of the cake with frosting.
  • Slice and enjoy!