Chocolate Fudge Cake

Love the ultra-richness and next-level chocolate of a mud cake, but want to dial back the density? Chocolate fudge cake is here to answer your call!

The trick for a good chocolate fudge cake is to try and balance the richness of the flavour with the lightness of the crumb. Try to make sure the butter and sugars have combined thoroughly and use a wooden spoon or spatula to fold in the dry ingredients so you don't overmix the cake batter.

Sour cream might seem like a bit of an odd addition, but it will help ramp up the fudginess of the fudge and add more moisture than if you're using milk. Similarly, the addition of coffee in the mix is not for its flavour. A little espresso magic brings out the best in the chocolate and helps its richness permeate throughout the cake.

When testing to see if your cake is done, stick a toothpick in the centre around the 30 minute mark. Your aim is to have a cake that hasn't dried out, so what you're looking for is for it to be slightly underdone - a slight brown stain on the toothpick with a few moist crumbs sticking to it, but no uncooked batter. If there's too much batter, stick it back in the oven for another 10 minutes.