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Fudgy Chocolate Cocoa Cake

Fudgy Chocolate Cocoa Cake prepared dish

This moist, deeply chocolaty cake uses cocoa powder, melted butter, and hot coffee to create a tender crumb with a fudgy finish. A glossy cocoa glaze sets over the warm cake for an easy dessert that slices cleanly and serves beautifully.

This recipe is american style, dessert, scaled for 8 servings, with 20 min prep and 35 min cook.

Prep: 20 min · Cook: 35 min · Total: 55 min · Serves: 8

Quick cooking notes

  • Core ingredients include whole milk, vanilla extract, all-purpose flour, unsalted butter.
  • Follow all 13 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 2 tbsp whole milk (for glaze)
  • 2 tsp vanilla extract
  • 1 cups all-purpose flour (spooned and leveled)
  • 2 tbsp unsalted butter (melted for glaze)
  • 1 cups granulated sugar
  • 1 tsp baking powder
  • 0.5 cups unsweetened cocoa powder (sifted)
  • 0.5 tsp baking soda
  • 0.5 cups unsalted butter (melted and cooled slightly)
  • 1 cups powdered sugar (sifted)
  • 0.5 cups whole milk (at room temperature)
  • 0.5 tsp fine salt
  • 0.5 cups semisweet chocolate chips
  • 2 tbsp unsweetened cocoa powder (for glaze)
  • 0.5 cups hot brewed coffee
  • 2 count large eggs (at room temperature)

Instructions

  1. Place a rack in the center of the oven and preheat the oven to 350°F (175°C) for at least 15 minutes so the temperature is stable before baking.
  2. Grease an 8-inch square metal baking pan with a thin layer of butter or nonstick spray, line the bottom with parchment paper, and leave two overhanging sides to help lift the cake out after cooling.
  3. In a large mixing bowl, whisk 1 cup all-purpose flour, 1 cup granulated sugar, 0.5 cups sifted unsweetened cocoa powder, 1 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp fine salt for 30 seconds, until the mixture is evenly colored and no cocoa lumps remain.
  4. In a medium mixing bowl, whisk 2 large eggs, 0.5 cups whole milk, 0.5 cups melted unsalted butter, and 2 tsp vanilla extract for about 45 seconds, until the eggs are fully blended and the mixture looks smooth.
  5. Pour the wet mixture into the dry ingredients and stir with a silicone spatula for 45 to 60 seconds, scraping the bottom and sides of the bowl, until only a few dry streaks remain.
  6. Slowly stream in 0.5 cups hot brewed coffee while stirring with the spatula for 30 to 45 seconds, until the batter is thin, glossy, and evenly chocolate-colored.
  7. Fold 0.5 cups semisweet chocolate chips into the batter with 6 to 8 gentle strokes, just until they are evenly distributed without overmixing.
  8. Pour the batter into the prepared 8-inch square pan and tap the pan firmly on the counter 2 or 3 times to release large air bubbles and level the surface.
  9. Bake the cake on the center oven rack at 350°F (175°C) for 30 to 35 minutes, until the edges pull slightly from the pan, the center springs back lightly when touched, and a toothpick inserted in the center comes out with moist crumbs but no wet batter.
  10. Set the pan on a wire rack and cool the cake in the pan for 20 minutes, until it is warm but no longer fragile when the pan is gently moved.
  11. While the cake cools, make the glaze in a small saucepan by whisking 1 cup sifted powdered sugar, 2 tbsp unsweetened cocoa powder for glaze, 2 tbsp whole milk for glaze, and 2 tbsp melted unsalted butter for glaze over low heat for 2 to 3 minutes, until smooth, pourable, and glossy; do not let it boil.
  12. Pour the warm glaze over the cake in the pan and spread it to the edges with an offset spatula, then let the cake stand at room temperature for 20 minutes, until the glaze is set enough to slice cleanly.
  13. Use the parchment overhang to lift the cake onto a cutting board, cut it into 8 rectangles with a sharp knife wiped clean between cuts, and serve when the crumb looks moist and the glaze has a soft sheen.

Nutrition (per serving)

  • Calories: 397
  • Protein: 6 g
  • Fat: 20 g
  • Carbohydrates: 55 g
  • Fiber: 4 g
  • Sugar: 39 g
  • Sodium: 257 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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