Chocolate Fudge Cake
What makes this cake stand out is its texture. It’s soft yet dense, with that luscious fudgy center that chocolate lovers dream about.
Equipment
- 9-inch round cake pans (2)
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Spatula
- Cooling Rack
- Saucepan
- Cake turntable (optional)
Ingredients
For the Chocolate Cake:
- 1¾ cups 220g all-purpose flour
- 2 cups 400g granulated sugar
- ¾ cup 75g unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup 240ml whole milk
- ½ cup 120ml vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup 240ml boiling water
For the Chocolate Frosting:
- 1 cup 230g unsalted butter, softened
- 3½ cups 440g powdered sugar
- ½ cup 50g unsweetened cocoa powder
- ½ tsp salt
- 2 tsp vanilla extract
- ¼ cup 60ml heavy cream
Instructions
Step 1: Prepare Your Pans and Oven
- Preheat your oven to 350°F (175°C).
- Grease two 9-inch round cake pans with butter or non-stick spray, then lightly dust with flour.
- Line the bottom with parchment paper for an easy release.
- Pro tip: I always cut the parchment slightly smaller than the pan so it doesn’t stick up—it makes the cake edges perfectly smooth.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, combine 1¾ cups flour, 2 cups sugar, ¾ cup cocoa powder, 2 tsp baking powder, 1½ tsp baking soda, and 1 tsp salt.
- Whisk everything together until evenly combined.
- Pro tip: Whisk continuously to break up any cocoa clumps; it ensures a smooth, fudgy chocolate cake.
Step 3: Combine the Wet Ingredients
- In a separate bowl, mix 1 cup milk, ½ cup vegetable oil, 2 eggs, and 2 tsp vanilla extract.
- Stir until the mixture is smooth and slightly frothy.
Step 4: Make the Batter
- Gradually add the wet ingredients to the dry ingredients. Mix on medium speed until fully combined.
- Slowly pour in 1 cup boiling water while mixing on low. The batter will be thin, and that’s perfect!
- Pro tip: Adding boiling water intensifies the chocolate flavor and keeps the cake incredibly moist—don’t skip this step.
Step 5: Bake the Cake
- Divide the batter evenly between the two prepared pans.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack.
Step 6: Prepare the Frosting
- In a large bowl, beat 1 cup softened butter until creamy.
- Gradually add 3½ cups powdered sugar and ½ cup cocoa powder. Mix on low to avoid a cloud of sugar.
- Add ½ tsp salt, 2 tsp vanilla extract, and ¼ cup heavy cream. Beat on medium-high speed until light, fluffy, and spreadable.
- Pro tip: If frosting seems too thick, add a splash more cream; too thin, add a bit more powdered sugar.
Step 7: Assemble the Cake
- Place one cake layer on a serving plate or cake board.
- Spread a generous layer of frosting evenly on top.
- Place the second cake layer on top and cover the entire cake with the remaining frosting.
- Pro tip: Use a spatula or offset knife in long, smooth strokes for a clean, frosted chocolate cake finish.
Step 8: Decorate and Serve
- Optional: Add chocolate curls, sprinkles, or fresh berries on top for a Valentine’s Day dessert feel.
- Slice and serve! Each piece should be moist, fudgy, and generously coated in chocolate frosting
Notes
Nutritional Value (per serving, approximate):
- Calories: 420 kcal
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 65mg
- Sodium: 320mg
- Total Carbohydrates: 52g
- Dietary Fiber: 4g
- Sugars: 36g
- Protein: 5g