Chocolate Fudge Cake
Ingredients
For the cake
- All-purpose flour – 2 cups (250 g)
- Granulated sugar – 2 cups (400 g)
- Unsweetened cocoa powder – ¾ cup (75 g)
- Baking powder – 2 tsp (8 g)
- Baking soda – 1½ tsp (7 g)
- Salt – 1 tsp (5 g)
- Eggs – 2 large
- Milk – 1 cup (240 ml)
- Vegetable oil – ½ cup (120 ml)
- Vanilla extract – 2 tsp
- Hot water or hot coffee – 1 cup (240 ml)
Instructions
- Preheat oven to 180°C (350°F). Grease and line two 8-inch round cake pans (or one 9×13 pan).
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat until smooth (about 2 minutes).
- Slowly stir in the hot water/coffee. The batter will be thin — that’s normal and key to a moist cake.
- Pour batter evenly into prepared pans.
- Bake 30–35 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Optional: Simple Chocolate Fudge Frosting
- Butter – ½ cup (115 g), softened
- Cocoa powder – ½ cup (50 g)
- Powdered sugar – 3½ cups (420 g)
- Milk or cream – ¼–½ cup
- Vanilla extract – 1 tsp
Beat everything together until thick, smooth, and spreadable.
If you want:
- a one-bowl version
- eggless
- extra fudgy / gooey center
- or cupcake measurements
just tell me 😄🍫
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