Fudgy Chocolate Chip Cake

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Fudgy Chocolate Chip Cake

This fudgy chocolate chip cake is the perfect blend of a rich brownie and a soft chocolate cake. It features a deep, intense cocoa flavour, a melt-in-your-mouth centre, and a light, delicate crumb. The edges bake up slightly crisp, while the interior stays wonderfully moist, creating a dessert that feels indulgent yet balanced. Whether you’re celebrating something special or simply craving a homemade treat, this cake delivers every time.

Packed with real cocoa powder and plenty of chocolate chips, it offers layers of chocolate in each bite without being overly sweet. This is the kind of dessert that becomes a family favourite—easy to make, reliable, and always impressive.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ cup buttermilk

Mix-ins

  • 1 cup chocolate chips or chopped chocolate

Instructions

1. Prepare the Batter

  1. Preheat your oven to 180°C (350°F). Grease an 8-inch square or round baking pan and line the bottom with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a separate large bowl, whisk the melted butter and sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  4. Pour in the buttermilk and mix until incorporated.
  5. Add the dry ingredients to the wet mixture and gently fold with a spatula until no dry streaks remain. Avoid overmixing to maintain a soft texture.
  6. Fold in the chocolate chips.

2. Bake the Cake

  1. Transfer the batter into the prepared pan, smoothing the top evenly.
  2. Bake for 28–34 minutes, or until the centre is just set and a toothpick inserted near the edge comes out clean. The middle should look slightly soft for that perfect fudgy texture.
  3. Allow the cake to cool in the pan for 15 minutes, then lift it out and place it on a rack to cool completely.

Tips for the Best Results

  • Use high-quality cocoa powder: The flavour of this cake depends heavily on the cocoa. A rich, dark cocoa powder creates the deepest chocolate taste.
  • Do not overbake: Pulling the cake out when the centre is still soft ensures a moist, fudgy interior.
  • Room temperature ingredients: Eggs and buttermilk at room temperature blend more smoothly and improve the crumb.
  • Fold, don’t whisk: Overmixing creates a dense cake. Gentle folding keeps the crumb light.

Variations

  • Double Chocolate Cake: Stir in an extra ½ cup of chocolate chips.
  • Nutty Chocolate Cake: Add ½ cup chopped walnuts or pecans for texture.
  • Chocolate Marble Cake: Swirl in a few spoonfuls of sweetened cream cheese for a marbled effect.
  • Chocolate Chunk Cake: Use chopped chocolate bars for larger pockets of melted chocolate.

Serving Suggestions

  • Serve slightly warm for the richest chocolate flavour.
  • Add a scoop of vanilla ice cream, whipped cream, or a drizzle of chocolate sauce.
  • Dust with a light layer of cocoa powder or powdered sugar for an elegant finish.

Storage

  • Store at room temperature for up to 3 days, covered tightly.
  • Refrigerate for up to 5 days.
  • Freeze slices individually for up to 2 months. Thaw at room temperature before serving.

 

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