Description
There’s nothing quite like a rich, moist Chocolate Fudge Cake to satisfy your chocolate cravings.
Ingredients
1¾ cups (220g) all-purpose flour
2 cups (400g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup (240ml) whole milk
½ cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240ml) boiling water
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes until smooth and well combined.
4. Carefully stir in the boiling water. The batter will be thin—that’s normal and makes the cake extra moist.
5. Divide the batter evenly between the prepared pans.
6. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
Notes
Serve your Chocolate Fudge Cake slightly warmed or at room temperature for the best flavor and texture. It pairs beautifully with a scoop of vanilla ice cream, fresh berries, or a dollop of whipped cream. For extra indulgence, drizzle warm chocolate ganache or caramel sauce on top. This cake also makes a fantastic base for layered desserts or trifles.
Store leftover Chocolate Fudge Cake tightly covered at room temperature for up to 2 days. For longer storage, wrap the cake layers well in plastic wrap and place them in an airtight container or freezer bag; freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm slices briefly in the microwave or oven to restore that fudgy softness.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Desserts