introduction
This chocolate fudge cake is rich, moist, and easy to make. It uses simple pantry items and makes a deep chocolate cake the whole family will like. If you like other chocolate treats, try these chocolate gingerbread cake pops for a fun twist.
why make this recipe
Make this cake when you want a full chocolate flavor with little fuss. The batter is quick to mix and the oven does the rest. It is great for birthdays, weeknight desserts, or when you need a comforting treat. For another heavy-chocolate dessert idea, see this death by chocolate no-bake cheesecake.
how to make Chocolate Fudge Cake
Make the cake in simple steps. Mix dry ingredients, add wet ones, then stir in boiling water. Bake until a toothpick comes out clean. Let the cakes cool and then spread silky fudge frosting on top. The thin batter makes a very moist cake.
Ingredients :
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Silky fudge frosting (for topping)
- Ice cream (for serving)
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water (the batter will be thin).
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then remove from pans to cool completely on a wire rack.
- Once cooled, frost with silky fudge frosting.
- Serve warm with a scoop of ice cream for an unforgettable treat.
how to serve Chocolate Fudge Cake
Serve a warm slice with vanilla ice cream or whipped cream. A drizzle of extra fudge on top makes it richer. For a bright contrast, serve with fresh berries or a simple fruit salad. You can also pair it with a slice of delicious chocolate strawberry cake at a party.
how to store Chocolate Fudge Cake
Cover the cake with plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days. If you use a cream-based frosting, keep it in the fridge for up to 4 days. To freeze, wrap slices in plastic and foil, and freeze for up to 2 months. Thaw in the fridge or at room temperature before serving.
tips to make Chocolate Fudge Cake
- Use room temperature eggs and milk for a smooth batter.
- Do not skip the boiling water; it helps the cocoa bloom and makes the cake moist.
- Grease and flour the pans well to remove cakes easily.
- Check the cake at 30 minutes to avoid overbaking.
- For best texture, let the cake cool completely before frosting.
variation (if any)
- Add 1/2 cup chocolate chips to the batter for extra chocolate bits.
- Stir in 1 teaspoon espresso powder with the dry ingredients to boost chocolate flavor.
- Turn this into cupcakes; bake 18-22 minutes for standard muffin tins.
FAQs
Q: Can I use hot coffee instead of boiling water?
A: Yes. Hot coffee works and gives a stronger chocolate flavor.
Q: Can I make this cake in one pan?
A: Yes. Use a 9×13 pan and bake 35-40 minutes. Check with a toothpick.
Q: How do I make silky fudge frosting?
A: Melt chocolate with butter, add powdered sugar and a little milk, and beat until smooth.
Q: Can I use a different oil or milk?
A: Yes. You can use canola oil or light olive oil and any milk like 2% or almond milk.
Conclusion
If you want another clear version of this recipe or more tips, see this detailed guide on an Easy Chocolate Fudge Cake – RecipeTin Eats.
Print
Chocolate Fudge Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This chocolate fudge cake is rich, moist, and easy to make, perfect for birthdays or weeknight desserts.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Silky fudge frosting (for topping)
- Ice cream (for serving)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water (the batter will be thin).
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then remove from pans to cool completely on a wire rack.
- Once cooled, frost with silky fudge frosting.
- Serve warm with a scoop of ice cream.
Notes
Use room temperature eggs and milk for best results. Don’t skip the boiling water as it helps the cocoa bloom.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: chocolate, cake, dessert, fudge, birthday