Easy Fudgy Chocolate Cake
Here’s an easy Chocolate Cake with Chocolate Whipped Cream Frosting. The cake texture is moist and fudgy. The frosting is light and complements the cake well. Decorate the cake with chocolate chips, rose petals, crushed pistachios or whatever catches your fancy. Try the RECIPE today!
Recipe by Mama Ding
Total Time | 60 mins
Prep Time | 20 mins
Cook Time | 40 mins
Yields : One square 8 inch/20 cm cake
Ingredients
45 g (3 and 1/4 tbsp) butter, room temperature
38 g (3 tbsp) vegetable oil
200 g (1 cup) sugar
43 g (3/8 cup) cocoa powder
1/2 tsp vanilla extract
1/4 tsp salt
2 large eggs, room temperature
160 g (1 and 3/8 cup) self-raising flour, sifted
170 ml (3/4 cup) water
Method
01 Preheat oven to 180 C/350 F. Line a square 8 inch/20 cm cake pan.
02 In a mixer bowl and using the paddle attachment on medium speed, beat the butter, sugar, cocoa powder, salt and vanilla extract until creamy, about 3 mins. The mixture should still be grainy.
03 Add the eggs, one at a time, beating well after every addition. Scrape the bowl once or twice.
04 Reduce mixer speed to low. Add the flour alternately with the water (beginning with flour and ending with flour), mixing until just combined. Do not overmix.
05 Pour the cake batter into the prepared cake pan. Tap 4 or 5 times on the counter to remove air bubbles.
Bake at 180 C/350 F for 35 - 40 mins or until an inserted skewer in the center comes out clean.
06 Remove from oven and cool in the cake pan for 5 mins. After 5 mins, remove from cake pan and cool on a wire rack.
Allow to cool completely before frosting or slicing. The cake keeps well in a covered container at room temperature for up to 3 days, in the refrigerator for up to 1 week and if frozen for up to 1 month. Thaw overnight in the refrigerator if frozen.
Notes
To make the Chocolate Whipped Cream Frosting:
Ingredients:
25 g (1/4 cup) dark chocolate unsweetened cocoa powder, sifted
150 g (3/4 cup) icing sugar, sifted
600 g (2 and 1/2 cup) whipping cream/heavy cream
1 tsp vanilla extract (optional)
Method:
In your mixer bowl using the whisk attachment and on low speed, whisk the cocoa powder and icing sugar for 30 sec.
Slowly pour the cream in while the mixer is on low speed. Add the vanilla extract, if using. Whisk for 2 mins.
Increase the mixer speed to medium and whisk for 3 - 4 mins. Increase speed to high and whisk for 2 - 3 mins more or until stiff peaks. .
Remove mixer bowl from mixer and transfer the frosting into a piping bag. Frost your cake as desired.
This frosting recipe is enough to frost an 8 inch/20 cm layer cake (2 cakes stacked together). If you prefer a darker color frosting, increase the cocoa powder to 150 g (1 and 3/4 cup) and increase icing sugar to 200 g (1 cup).
* The cake in the photo was baked in two round cake pans (double the recipe). The baked cakes were stacked on top of each other, with a layer of Chocolate Whipped Cream Frosting in the middle. Then it was frosted all over before piping a border on the top and finishing with chocolate rice and rose petals.