Description

This rich Chocolate Cake with Chocolate Sauce features a plush, cocoa-deep crumb and a glossy, warm chocolate sauce that soaks in perfectly. The cake is easy to make with a one-bowl batter, and the stovetop sauce adds an extra indulgent finish for a crowd-pleasing dessert.

Ingredients

1 3/4 cups (220 g) all-purpose flour

3/4 cup (75 g) unsweetened cocoa powder, sifted

1 1/2 cups (300 g) granulated sugar

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp fine sea salt

2 large eggs, at room temperature

1 cup (240 ml) buttermilk or milk with 1 tbsp vinegar

1/2 cup (120 ml) neutral oil

2 tsp vanilla extract

1 cup (240 ml) hot brewed coffee or hot water

1/2 cup (100 g) granulated sugar (for sauce)

1/3 cup (35 g) unsweetened cocoa powder (for sauce)

Pinch of fine sea salt (for sauce)

1/2 cup (120 ml) heavy cream or evaporated milk (for sauce)

2 tbsp (28 g) unsalted butter (for sauce)

1 tsp vanilla extract (for sauce)

Optional: 2 oz (60 g) chopped dark chocolate for extra gloss in sauce

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch pan and line the bottom with parchment paper.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Whisk until smooth. Gradually pour in hot coffee or water and whisk until combined; the batter will be thin.
Pour into the prepared pan and bake for 28–34 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Cool the cake in the pan on a rack for 15 minutes.
Meanwhile, make the sauce: In a small saucepan, whisk sugar, cocoa, salt, and cream. Bring to a gentle simmer over medium heat, whisking, for 1–2 minutes until glossy and slightly thickened.
Remove from heat and stir in butter, vanilla, and chopped chocolate (if using) until smooth.
Serve warm cake slices with warm sauce spooned over. For extra soak, poke the cake with a skewer and pour sauce over while still warm.

Notes

Use coffee instead of water for deeper chocolate flavor.

Weigh flour for best texture and avoid overbaking.

Cake and sauce can be made ahead; reheat sauce before serving.

Use orange zest and orange liqueur for a citrus twist.

Cupcakes take 16–20 minutes; dip tops in sauce for a shiny finish.

Prep Time: 15 minutes
Cook Time: 34 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 310
Sugar: 26g
Sodium: 230mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 3g
Protein: 4g
Cholesterol: 40mg