Ultimate Fudgy Chocolate Cake with Pouring Glaze
A supremely moist, brownie-like chocolate cake topped with a glossy, pourable chocolate glaze. No mixer required!
- Prep15 min
- Cook40 min
- Total55 min
- DifficultyEasy
- Servings9
This cake is a chocolate lover's dream: dense, fudgy, and intensely chocolaty, with a texture that melts in your mouth. The batter is thin and pourable, which makes it incredibly easy to prepare—just whisk everything together and bake.
The glossy glaze is cooked briefly on the stovetop, then poured over the cooled cake. It sets to a shiny, fudge-like topping that contrasts beautifully with the tender crumb. Serve it plain, or with a scoop of vanilla ice cream for extra indulgence.
Ingredients
Servings
For the cake
For the glaze
Converted amounts are rounded.
Method
- Preheat the oven to 350°F / 350°F.
- In a bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Stir to combine.
- In another bowl, whisk the milk, oil, vanilla, egg, egg yolk, and sugar until well blended. The mixture will be thin and pourable.
- Gradually add the dry ingredients to the wet mixture, whisking continuously until smooth and no lumps remain.
- Lightly grease a 20 x 20 cm (8 x 8-inch) baking pan with oil or cooking spray.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- To make the glaze, place all glaze ingredients in a saucepan.
- Cook over medium-high heat, stirring constantly with a whisk, for 2-3 minutes from the moment it starts to boil.
- Remove from heat and let the glaze cool slightly until it thickens but is still pourable.
- Pour the glaze over the cooled cake (still in the pan) and refrigerate for 2-3 hours until set.
- Cut into 9 large or 16 smaller pieces and serve as is, or with vanilla ice cream or whipped cream.
💡 Tips
- For a richer flavor, use Dutch-processed cocoa if available.
- Make sure the cake is completely cool before pouring the glaze, otherwise it will soak in.
- Store leftovers in the refrigerator; the cake tastes even better the next day.
Inspired by a recipe from Real Greek Recipes