Fudgy scoop and serve chocolate cake 🤎🍫
For the cake:
200g all purpose flour
100g unsweetened cocoa powder
280g granulated sugar
1 tsp salt
1 tsp baking powder
2 room temperature eggs
1 egg yolk
100g melted unsalted butter
30g vegetable oil
170g room temperature whole milk
40ml heavy cream (35%)
150g freshly ground coffee or espresso
1. Grease and line a 9” round pan that’s at least 2” deep
2. In a bowl, sift and whisk the flour, salt, cocoa powder, sugar and baking powder
3. In a separate bowl, combine the milk, melted butter, vegetable oil, eggs, egg yolk, and heavy cream
4. Add the wet ingredients to the dry mixture. Whisk until lump free
5. Add the hot coffee. Mix until combined
6. Pour the batter into the prepared baking pan then bake in a preheated oven at 350F for 40 mins
For the milk mixture:
175g whole milk
20g unsweetened cocoa powder
1. In a bowl, microwave the milk and cocoa powder until fully combined and dissolved
2. While the cake is still warm, use a fork to create holes
3. Pour the milk onto the cake and allow it to absorb
For the chocolate sauce:
200g milk chocolate chips
40g unsalted cubed butter
90g heavy cream (35%)
30ml milk
Unsweetened cocoa powder for dusting
1. In a medium pot over medium heat, combine the butter, chocolate chips, milk, and heavy cream
2. Cook while whisking until melted and combined
3. Pour the sauce over the cake then dust with cocoa powder
When I first tried making this fudgy scoop and serve chocolate cake, I was pleasantly surprised by how the freshly ground coffee enhanced the deep chocolate flavors. The coffee isn’t overpowering but adds a subtle richness that complements the cocoa perfectly. One tip I’ve found helpful is to ensure the cake is still warm when you poke holes with a fork before pouring the milk and cocoa mixture. This allows for better absorption, resulting in a moist, tender crumb that stays luscious every time. For the chocolate sauce, I like to use milk chocolate chips because they melt smoothly and create a creamy glaze that coats the cake perfectly. Stirring continuously while heating prevents the mixture from burning and ensures a silky finish. Once you pour the sauce over the cake, letting it rest a few minutes before dusting with cocoa powder really lets the flavors meld beautifully. This cake is great for any occasion because it’s easy to slice into scoops, making serving effortless. I also recommend using a 9” round pan with at least 2” depth to give the cake enough height and a fudgy texture. If you want to add a twist, lightly sprinkle a pinch of cinnamon or a drop of vanilla extract into the milk mixture for added warmth and aroma. From my experience, this recipe is beginner-friendly and foolproof if you follow the steps closely, especially mixing the wet and dry ingredients until you have no lumps, and balancing the wetness with the coffee and milk mixture. It’s an indulgent yet simple treat that has become a favorite to bake and share with family and friends.