A No-Wash-Up Chocolate Cake: The Single Bowl Revolution

The chore of washing up often discourages the desire for home baking. This ultra-fudgy cake breaks this barrier with a radical promise: one bowl, one whisk, and in ten minutes flat, the batter is ready for the oven. No electric mixer, no sophisticated bain-marie, just a microwave melting technique that concentrates all the intensity of dark chocolate without multiplying utensils.

The result defies its apparent simplicity. The cake develops a melting, almost creamy texture at the heart, thanks to controlled baking that leaves the center deliberately soft. This contrast between the baked edges and the fudgy heart creates a generous mouthfeel, reinforced by a shiny chocolate cream that coats the dessert in two strategic layers: in the center between the discs, then over the entire surface.

This minimalist approach frees up time and energy while guaranteeing a spectacular result. The 200g of dark chocolate melted with 100g of butter forms the base of a dense batter, gradually enriched with three eggs, 120g of sugar, then 150g of flour. Each addition is made directly into the initial bowl, transforming the preparation into a fluid and continuous gesture. For eight generous portions, this recipe proves that a homemade dessert can rhyme with efficiency without sacrificing indulgence.

The 5-Step Technique: From Melted Chocolate To Perfect Batter

Melting the chocolate takes one minute and thirty seconds in the microwave, with pieces and diced butter mixed in the bowl. This first phase requires monitoring: the mixture must be perfectly smooth, shiny, with no solid traces. Once obtained, the temperature of the bowl plays a decisive role for what follows.

The incorporation of the three eggs happens immediately into the still-warm mixture. This timing prevents premature cooking of the eggs while preserving the fluidity of the preparation. The whisk instantly transforms the mass into an intense chocolate texture, ready to receive the sugar. The 120g poured in all at once must dissolve completely under energetic stirring: this dissolution guarantees the final melting texture, without graininess or crystallization.

The addition of 150g of flour and baking powder marks the critical point. The mixing must remain delicate: a few circular movements are enough to obtain a thick and homogeneous batter. Over-mixing would activate the gluten, hardening the cake after baking. As soon as the batter holds together without lumps, the whisk is removed.

Baking at 180°C for 25 minutes requires visual monitoring. The edges must set while the center remains soft to the touch, slightly springy. This thermal contrast creates the characteristic fudgy heart. Complete cooling in the mold precedes any handling: this patience prevents the discs from collapsing during the horizontal cut that will prepare the final assembly.

The Chocolate Cream: The Signature Element That Transforms Everything

Once the horizontal cut is completed, the cake awaits its transformation. The cream that will sublimate it is prepared in the same quickly rinsed bowl, perpetuating the logic of saving on washing up. The 120ml of liquid cream is heated for thirty seconds in the microwave until it reaches a high temperature without boiling.

The 150g of dark chocolate is plunged into the hot cream. A few seconds of waiting are enough: the heat naturally softens the pieces. The whisk then intervenes in slow circular movements, creating a shiny, thick emulsion, close to a traditional ganache but obtained in just a few gestures. This smooth and silky texture constitutes the aesthetic and gustatory pivot of the assembly.

Half of this cream is spread on the first disc in a generous layer. This central filling brings the chocolate intensity and the melting texture that contrast with the density of the cake. The second disc is placed on top before the rest of the cream uniformly covers the upper surface.

The finish offers two options: smoothing with a spatula for a clean and contemporary look, or leaving irregular ridges for a deliberate rustic effect. This shiny cream, visible at first glance, visually transforms the cake into a spectacular dessert. The dark chocolate used both in the batter and in the filling creates a powerful aromatic coherence, where each bite reveals different nuances depending on the cake-to-cream proportion.

The Secrets To A Guaranteed Ultra-Fudgy Result

Once the cream is spread and the cake assembled, a strategic rest period is required. Complete cooling is essential before any cutting, otherwise the structure might collapse or the cream might slide. This patience guarantees clean slices with visible layers, where the contrast between the density of the cake and the fluidity of the filling is fully asserted.

For a surgical cut, fifteen minutes in the refrigerator stabilizes the whole. The cream firms up slightly, the cake gains hold without losing its characteristic melt. The knife, passed under hot water then wiped between each slice, goes through the dessert without catching or crushing the layers.

The ultra-fudgy texture relies on a precise balance in baking. The edges must bake firmly while the center remains slightly springy to the touch. This contrast between the firm periphery and the soft heart creates that sought-after creamy sensation. An oven that is too hot or prolonged baking would turn the cake into a dry sponge, canceling the melting effect.

Adjustments to the recipe remain possible: replacing the 100g of butter with 80ml of neutral oil further amplifies the moistness, although the taste becomes more discreet. The visual finish, smooth or textured depending on the final gesture, does not alter the gustatory result but marks an aesthetic intention. Each technical choice, from cooling to cutting, conditions the final experience of this dessert where chocolate intensity and simplicity of execution converge to satisfy the most demanding palates.