This delicious, creamy, chocolate-y fudge cake will have your mouth watering and your taste buds tingling. Rich in flavor and texture, it’s the perfect chocolaty treat!

This Chocolate Fudge Cake is an essential for any chocolate lover. Its melt-in-the-mouth texture and strong chocolate flavor will make even the biggest baker a pro. The balance of sweet and bitter makes the cake unique, and the fudgy texture ensures it is a winner every time.

HOW TO MAKE:

1. To begin, preheat your oven to 325°F, and grease an 8-inch springform pan.
2. Waterproof the bottom and sides of the pan by wrapping two large pieces of foil around it. This will keep water from a water bath from seeping into the cake.
3. Next, heat the chopped chocolate, butter, water, and instant coffee in a large heat-proof bowl in 20-second increments, stirring between each, until the mixture is melted.
4. In a mixing bowl with a whisk attachment, whisk eggs and sugar together until light and fluffy and double in volume. Fold half of the egg foam in with the chocolate mixture, making sure the chocolate is not too hot. Add the remaining egg foam and combine all ingredients together.
5. Pour the batter into the prepared cake pan and bake it in a large roasting pan with enough boiling water from a kettle poured in so that it comes halfway up the sides of the cake pan.
6. Bake for 25 minutes until the cake is slightly risen and the edges are just beginning to set. The center of the cake will be slightly undone, but it will set as the cake cools.
7. Carefully remove the cake from the water, set it on a wire rack and let it cool to room temperature.
8. Keep the cake in the refrigerator for at least 6 hours or overnight until it is completely set.

This cake can stay fresh in the refrigerator for up to 5 days.

Frequently Asked Questions:

Q: What type of chocolate should I use for this recipe?
A: Semisweet or bittersweet chocolate are the best types to use. A good chocolate will give the cake a rich flavor and a creamy texture.

Q: Is it necessary to use boiling water in the water bath?
A: Yes. The boiling water ensures an even temperature throughout the cake and keeps the moisture in, giving the cake its signature moist and fudgy texture.

Q: How long will the fudge cake keep in the refrigerator?
A: The cake should be stored in the refrigerator for at least 6 hours or overnight until it is completely set. After that, it can keep for up to 5 days.

FLOURLESS Chocolate Cake Recipe

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Recipe by Dish Lingo Course: DessertCuisine: AmericanDifficulty: Easy

Yield

1

8-Inch Cake

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

This delicious Chocolate Fudge Cake is a decadent treat that is easy and enjoyable to make.

Ingredients

• 1 1/2 1 1/2 sticks (3/4 cup) unsalted butter

• 3 1/2 tablespoons 3 1/2 water

• 6 large 6 eggs

• 1 teaspoon 1 instant coffee powder (optional)

• 1/4 cup 1/4 sugar

• 1 teaspoon 1 pure vanilla extract

Directions

• To begin, preheat your oven to 325°F, and grease an 8-inch springform pan.
• Waterproof the bottom and sides of the pan by wrapping two large pieces of foil around it. This will keep water from a water bath from seeping into the cake.
• Next, heat the chopped chocolate, butter, water, and instant coffee in a large heat-proof bowl in 20-second increments, stirring between each, until the mixture is melted.
• In a mixing bowl with a whisk attachment, whisk eggs and sugar together until light and fluffy and double in volume. Fold half of the egg foam in with the chocolate mixture, making sure the chocolate is not too hot. Add the remaining egg foam and combine all ingredients together.
• Pour the batter into the prepared cake pan and bake it in a large roasting pan with enough boiling water from a kettle poured in so that it comes halfway up the sides of the cake pan.
• Bake for 25 minutes until the cake is slightly risen and the edges are just beginning to set. The center of the cake will be slightly undone, but it will set as the cake cools.
• Carefully remove the cake from the water, set it on a wire rack and let it cool to room temperature.
• Keep the cake in the refrigerator for at least 6 hours or overnight until it is completely set.

Notes

• This cake can stay fresh in the refrigerator for up to 5 days.