Ultra-Moist Chocolate Tray Cake with Fudgy Chocolate Frosting

Introduction

Prepare yourselves, chocolate lovers, because you’re about to embark on a journey to pure, unadulterated dessert bliss! Our Ultra-Moist Chocolate Tray Cake with Fudgy Chocolate Frosting isn’t just a cake; it’s an experience. Imagine a cake so deeply chocolatey, so unbelievably moist it practically melts in your mouth, topped with a luscious, glossy, fudgy frosting that clings to every tender crumb. This isn’t your average dry, crumbly chocolate cake. Oh no, this is the kind of cake that silences a room, elicits sighs of contentment, and has everyone asking for the recipe.

What makes this cake truly stand out is its commitment to both moisture and flavor. We’ve cracked the code to an “ultra-moist” texture that remains tender and delicious for days, making it the perfect make-ahead treat. Complementing this perfect cake is a frosting that lives up to its “fudgy” name – rich, smooth, and deeply satisfying, with just the right amount of sweetness. Finished with a generous scattering of chocolate sprinkles, this tray bake is as delightful to look at as it is to eat, making it an instant crowd-pleaser for any gathering, potluck, or simply an indulgent evening at home.

Forget complicated baking techniques or fancy molds; this recipe is designed for ease and maximum impact. Baked in a simple tray, it’s effortless to share, serve, and transport, embodying the spirit of homemade comfort food at its very best. Whether you’re a seasoned baker or just starting your culinary adventures, this Ultra-Moist Chocolate Tray Cake promises a show-stopping dessert that will earn you rave reviews and satisfy every chocolate craving imaginable. Get ready to bake the best chocolate cake you’ve ever tasted!

Nutritional Information

Per serving (approximate values):

• Calories: 450
• Protein: 5g
• Carbohydrates: 65g
• Fat: 20g
• Fiber: 3g
• Sodium: 350mg

Ingredients

For the Ultra-Moist Chocolate Tray Cake:

• 2 cups (250g) all-purpose flour
• 2 cups (400g) granulated sugar
• 3/4 cup (75g) unsweetened cocoa powder, natural or Dutch-processed
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup (240ml) buttermilk, at room temperature
• 1/2 cup (120ml) vegetable oil (or other neutral oil)
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) hot strong brewed coffee (or hot water)

For the Fudgy Chocolate Frosting:

• 1/2 cup (113g) unsalted butter
• 1/4 cup (60ml) whole milk
• 1/4 cup (60g) unsweetened cocoa powder, natural or Dutch-processed
• 1 teaspoon pure vanilla extract
• 3 cups (360g) powdered sugar (confectioners’ sugar), sifted
• Pinch of salt

For Garnish:

• 1/4 cup chocolate sprinkles

Instructions

For the Ultra-Moist Chocolate Tray Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line with parchment paper leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined and no lumps remain. This ensures even distribution of the dry ingredients.
3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer, or by hand with a whisk, until just combined. Do not overmix.
5. Carefully pour the hot brewed coffee (or hot water) into the batter. Mix on low speed until the batter is smooth and well combined. The batter will be very thin – this is normal and contributes to the cake’s incredible moisture.
6. Pour the thin batter evenly into the prepared 9×13-inch baking pan.
7. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out with moist crumbs attached, but not wet batter. Avoid overbaking, as this is key to the “ultra-moist” texture.
8. Remove the cake from the oven and place it on a wire rack to cool slightly for about 10-15 minutes in the pan. While the cake is still warm, prepare the frosting.

For the Fudgy Chocolate Frosting:

1. In a medium saucepan, combine the unsalted butter, whole milk, and cocoa powder. Heat over medium heat, stirring constantly, until the butter is melted and the mixture comes to a gentle boil. Remove from heat immediately.
2. Stir in the vanilla extract and a pinch of salt.
3. Gradually add the sifted powdered sugar to the hot cocoa mixture, whisking constantly until the frosting is smooth, glossy, and lump-free. The frosting will be thin and pourable at this stage.

Assembly and Decoration:

1. While the cake is still warm (but not piping hot), pour the warm fudgy chocolate frosting evenly over the top of the cake. Use an offset spatula or the back of a spoon to gently spread the frosting to the edges, allowing some to drip down the sides for a rustic, appealing look.
2. Immediately sprinkle the chocolate sprinkles evenly over the wet frosting. This ensures they adhere well.
3. Allow the cake to cool completely at room temperature before slicing and serving. This allows the frosting to set slightly and the cake to firm up, making for cleaner cuts and a truly fudgy texture. For even cleaner slices, you can chill the cake for 30-60 minutes before cutting.
4. Once cooled and set, cut the cake into squares directly in the pan. Serve and enjoy your ultra-moist, fudgy masterpiece!

Cooking Tips and Variations

Achieving Maximum Moisture:

• Don’t Overbake: This is the golden rule for moist cakes. Begin checking for doneness at the 30-minute mark. A toothpick should come out with moist crumbs, not liquid batter.
• Hot Coffee is Key: The hot coffee (or hot water) in the batter not only blooms the cocoa powder, intensifying the chocolate flavor, but it also creates a very thin batter, which results in a more tender and moist crumb. Don’t skip it!
• Buttermilk Boost: Buttermilk reacts with the baking soda to create a tender, moist cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with whole milk to make 1 cup. Let it sit for 5-10 minutes before using.
• Oil vs. Butter: Using oil instead of butter in the cake batter contributes to a moister cake that stays soft longer, as oil is 100% fat, while butter contains water.

Frosting Perfection:

• Sift Powdered Sugar: Sifting the powdered sugar is crucial for a lump-free, smooth frosting. Don’t skip this step!
• Adjust Consistency: If your frosting seems too thick, add a tiny bit more milk (1 teaspoon at a time) until it reaches your desired pourable consistency. If it’s too thin, you can whisk in a little more sifted powdered sugar.
• Apply Warm: Applying the frosting while the cake is still warm (but not hot) allows it to melt ever so slightly into the cake, creating that beautiful “fudgy” look and enhancing the overall experience.
• Alternative Frostings: While this fudgy frosting is divine, you could also opt for a simple chocolate ganache (equal parts heavy cream and chocolate chips, heated until melted), a classic buttercream, or even a cream cheese frosting for a tangy contrast.

Variations:

• Espresso Kick: Add 1-2 teaspoons of instant espresso powder to the dry ingredients of the cake to deepen the chocolate flavor without making it taste like coffee.
• Chocolate Chip Surprise: Fold 1/2 cup of mini chocolate chips into the batter for extra pockets of melted chocolate goodness.
• Nutty Crunch: Sprinkle chopped toasted pecans or walnuts over the frosting along with the chocolate sprinkles for added texture and flavor.
• Sea Salt Swirl: A pinch of flaky sea salt sprinkled over the frosting can beautifully balance the sweetness and enhance the chocolate flavor.
• Boozy Boost: Replace a tablespoon or two of the milk in the frosting with a liqueur like Kahlua, Irish cream, or rum for an adult twist.
• Fruit Pairing: Serve slices of the cake with fresh raspberries or sliced strawberries and a dollop of fresh whipped cream for an elegant touch and a burst of freshness.

Storage and Reheating

This Ultra-Moist Chocolate Tray Cake is wonderfully forgiving when it comes to storage, and its moisture content helps it stay fresh for several days.

To store the cake, ensure it is completely cooled. Cover the baking pan tightly with plastic wrap or aluminum foil. Alternatively, if you plan to store individual slices, place them in an airtight container. Store the cake at room temperature for up to 3-4 days. For longer storage, you can keep it in the refrigerator for up to a week. However, bring it back to room temperature before serving for the best texture and flavor.

Reheating this cake is generally not necessary, as it is best enjoyed at room temperature. The fudgy frosting and moist crumb are most appealing when not chilled. If you’ve stored it in the refrigerator, simply remove it from the fridge about 30-60 minutes before serving to allow it to come to room temperature. If you prefer a slightly warm cake, you can gently heat individual slices in the microwave for 10-15 seconds, being careful not to overheat and dry out the cake or completely melt the frosting.

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely! This cake is an excellent make-ahead dessert. The “ultra-moist” quality means it stays fresh and delicious for several days, and some even find the flavors deepen overnight. You can bake the cake and apply the frosting a day or two before your event. Just ensure it’s properly covered and stored at room temperature.

What kind of cocoa powder should I use?

You can use either natural unsweetened cocoa powder or Dutch-processed cocoa powder for this recipe. Natural cocoa powder is more acidic and reacts with baking soda to provide lift. Dutch-processed cocoa powder is less acidic, darker in color, and provides a smoother, less bitter chocolate flavor. Since this recipe uses both baking soda and baking powder, either will work well, but Dutch-processed may give you a slightly darker cake with a milder chocolate taste.

My frosting is too thin/thick. How do I fix it?

If your frosting is too thin, gradually whisk in more sifted powdered sugar, one tablespoon at a time, until it reaches your desired consistency. If it’s too thick, add a tiny amount of milk (or even hot coffee) – about 1 teaspoon at a time – and whisk until it’s smooth and pourable. Remember, it’s easier to add more liquid than to remove it, so go slowly.

Can I freeze this chocolate tray cake?

Yes, you can freeze this cake! For best results, freeze it unfrosted. Wrap the cooled cake tightly in plastic wrap, then an additional layer of aluminum foil. It can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator, then bring to room temperature before frosting and serving. You can also freeze individual frosted slices, wrapped well, for a quick treat later.