With its rich chocolate flavor and
incredibly soft, moist crumb texture, this is without a doubt the best
intense chocolate cake recipe available online. It is very simple to
make in just one dish without a mixer, and it has the most delicious chocolate
icing.
Home bakers all across the world
have used this recipe in kitchens in numerous countries and have found it to be
infallible.
Preparation time: 15 minutes
Cook time: 35 minutes
Servings: 10
Ingredients
- 250g, or 1¾ cups, of all-purpose flour
- 56g, or ⅔ cup, of cocoa powder
- One teaspoon of baking powder
- One teaspoon of baking soda
- One cup, or 200g Granulated sugar
- 110g, or ½ cup, of packed light brown sugar
- Half a teaspoon of salt
- Two large eggs
- 120ml, or ½ cup, of vegetable oil
- 180ml, or ¾ cup Full-fat sour cream
- Five milliliters (1 teaspoon) of pure vanilla extract
- 240ml (1 cup) of hot coffee
How to Make
the Intense Chocolate Cake?
If you don't have a mixer, you can
make this recipe with just a bowl and a whisk. It's incredibly simple!
- Mix the dry ingredients together. In a large bowl, sift the flour, cocoa, baking soda, and baking powder.
- Add sugar and blend. Mix thoroughly, removing any brown sugar lumps, after adding the salt and both sugars.
- Mix the wet ingredients together. In a medium bowl, whisk together the eggs, oil, sour cream, and vanilla until well combined, then add to the dry ingredients. You can also put these ingredients straight into the bowl with the dry ingredients if you're in a hurry.
- Combine the dry and wet ingredients. After adding the wet ingredients to the bowl containing the dry ingredients, blend them together using a whisk or an electric hand mixer set on medium-low. It will be somewhat dry and thick.
- Add hot coffee and stir. To prevent clumps from forming, add the hot coffee gradually in two stages. Beat until the batter is smooth and evenly combined.
- Bake. Evenly distribute the batter among the prepared pans, then bake for 30 to 33 minutes, or until a toothpick inserted in the center of the cake comes out clean and the cakes bounce back when gently pressed. After transferring the pans to a wire rack, allow them to cool for fifteen minutes before flipping them over to finish cooling.
Instructions to Make This Intense Chocolate Cake
- Turn the oven on to 350°F. Line the bottom of two 8-inch round cake pans with rounds of parchment paper, lightly dust with flour, and lightly grease them.
- Make the coffee first, then keep it hot. To make instant coffee, mix 1 cup of freshly boiled water with 1 tablespoon of instant coffee granules or 2 teaspoons of espresso powder, and set aside while you make the batter.
- In a large bowl, sift the flour, baking soda, cocoa powder, and baking powder using a fine mesh sieve. Pour in the salt and both sugars, and whisk until the mixture is well blended and no lumps of brown sugar remain.
- In a medium bowl, whisk together the eggs, oil, sour cream, and vanilla until well combined. Pour into the bowl with the dry ingredients and blend on medium-low using an electric handheld mixer. Alternatively, you can use a wire whisk to mix by hand. It will be somewhat dry and thick. To prevent clumps from forming, add the hot coffee gradually in two stages. Mix until the batter is smooth and evenly combined. It will be a very thin batter.
- After distributing the batter equally among the prepared pans, bake the cakes for 30 to 33 minutes, or until they bounce back when gently pressed and a skewer inserted in the center comes out clean. After allowing the pans to cool for fifteen minutes, flip the cakes onto the wire rack to finish cooling by running a knife or offset spatula around the sides of the pans.
- Make the chocolate fudge frosting while the cakes are cooling.
- Assemble the cake. Place one cake layer on a serving plate after the cakes have cooled. Spread about ¾ cup of frosting over the top, extending it to the edges, using a large offset spatula. Align the sides of the bottom layer with the top layer of cake. Cover the entire cake with frosting, then use the offset spatula to create swirls and swooshes on the top layer and even out the sides.