This recipe is a total win because it’s the perfect combination of rich, moist chocolatey goodness and straightforward steps, making it ideal for any chocolate lover. Plus, the optional chocolate chips and luscious butter-sugar topping add just the right amount of indulgence to satisfy my sweet tooth without any fancy fuss!

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This Chocolate Fudge Cake has a richness and moistness that I absolutely love. With things like unsweetened cocoa powder and whole milk, plus the indulgence of optional chocolate chips, this cake is a chocolate lover’s thing.

Top it with melted butter and confectioners’ sugar for a delicious finishing touch.

Ingredients

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Universal flour: Gives framework and sugars to the cake, forming the basic structure.

Sugar that has been granulated: Provides sweetening and moistening functions that enhance flavor and texture.

Cocoa powder, unsweetened: Provides a deep chocolate taste and is full of antioxidants.

Powdered baking/soda: Leavening agents make the cake rise, giving it a light texture.

Whole milk: Adds moisture and richness, helping to produce a tender crumb.

Vegetable oil: Supplies fat for moisture and gives a soft texture to the cake.

Binds ingredients together.

Adds richness and structure.

Water at boiling point: intensifies cocoa’s taste and results in a cake that is smooth and rich.

Chocolate chips: Chocolate that is, at best, a burst of flavor (and not much some texture).

Butter (not salted): It must be unsalted because we need only the rich, flavorful fat that is butter.

The crust can take care of any needed salt.

Powdered sugar: Sweetens and adds a smooth finish to the topping.

Ingredient Quantities

1 cup (125g) all-purpose flour

1 cup (200g) granulated sugar

1/3 cup (40g) unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (120ml) whole milk

1/4 cup (60ml) vegetable oil

1 teaspoon vanilla extract

1 large egg

1/2 cup (120ml) boiling water

1/2 cup (90g) chocolate chips (optional)

1/4 cup (60g) unsalted butter, melted (for topping)

1/4 cup (30g) confectioners’ sugar (for topping)

Instructions

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1. Set your oven to 350°F (175°C) and prepare a 9-inch (23cm) round cake pan for baking by greasing it or lining it with parchment paper.

2. In a big mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until all ingredients are evenly mixed.

3. Include the milk, vegetable oil, vanilla extract, and egg when adding to the dry ingredients. Beat on medium speed for 2 minutes. Pour the batter into a prepared pan and bake.

4. Stir in the boiling water in a slow and steady manner until the batter is thoroughly mixed. It’s okay that the batter is thin—it was meant to be that way!

5. Gently fold the chocolate chips into the batter, if using.

6. Evenly pour the batter into the cake pan that has been prepared and, if necessary, spread it evenly with a spatula.

7. Cook in oven at 350°F for 30 to 35 minutes. A toothpick inserted into the center should come out clean.

8. Take the cake out of the oven and allow it to cool in the pan for approximately 10 minutes. After that, move it to a wire rack to cool completely.

9. For the topping, combine the melted butter with the confectioners’ sugar and blend until the mixture is smooth and spreadable. Add more sugar if necessary to achieve a thicker consistency.

10. When the cake has cooled completely, the topping can be spread evenly over the top of the cake. Then, the cake can be sliced and served. The Chocolate Fudge Cake is very rich and very good.

Equipment Needed

1. Oven
2. 9-inch (23cm) round cake pan
3. Parchment paper (optional)
4. Mixing bowls (at least 2, one large)
5. Whisk
6. Electric mixer or hand mixer
7. Measuring cups
8. Measuring spoons
9. Spatula
10. Wire rack
11. Small saucepan or microwave-safe bowl (for melting butter)
12. Toothpick (for testing doneness)

FAQ

Can I use another type of flour instead of all-purpose flour?All-purpose flour can be replaced with cake flour for a lighter texture, but you need to alter the amount used.

What can I use as a substitute for whole milk?Lacking whole milk? Two percent milk works; so do non-dairy alternatives. Almond milk, soy milk, and other non-dairy alternatives can equally be substituted for whole milk.

Is it necessary to add boiling water?Indeed, using boiling water with the cocoa powder will help it bloom, which is really the best way to get all the chocolate flavor out of the cocoa powder. It is also a pretty common practice for a lot of chocolate cake recipes because the chocolate flavor really comes through, and the cake somehow tastes really moist.

Can I omit the chocolate chips?Indeed, you can leave out the chocolate chips if you want a straightforward chocolate cake. These little morsels enhance the flavor, but they are not at all necessary.

How should I store the cake?An airtight container is the way to go when storing your cake. Keep it at room temp for no more than three days. If you want to keep your cake for up to a week, refrigerate it. Either way, the container must be airtight.

What is the best way to melt the butter for the topping?The butter can be melted in the microwave or on the stovetop, using low heat to prevent it from burning.

Substitutions and Variations

All-purpose flour: For something like cookies that need a bit of lift, use 1 cup (120 g) of cake flour. This will give your finished product a slightly lighter texture than if you’d used all-purpose flour.
Afternoon slump savior: 1 cup (220g) of packed light brown sugar. Once the sugar gets tossed with the other ingredients, the flavor deepens and becomes something along the lines of butterscotch.
Whole milk: Substitute with 1/2 cup (120ml) of almond milk for an option free from dairy.
Cooking oil: Substitute with 1/4 cup (60ml) melted coconut oil, which will give your dish a very faint coconut flavor.
Egg: For an egg-free version, substitute with 1/4 cup (60g) of unsweetened applesauce.

Pro Tips

1. Enhance Moisture and Flavor: To boost the cake’s richness, consider substituting half of the vegetable oil with melted unsalted butter. This will add a depth of flavor while maintaining the cake’s moistness.

2. Sift Dry Ingredients: For a smoother batter and fluffier cake, sift the flour, cocoa powder, baking powder, baking soda, and salt together. This helps to eliminate clumps and ensures even distribution of ingredients.

3. Room Temperature Ingredients: Ensure that your milk, egg, and butter are at room temperature before mixing. This helps them blend more easily with the other ingredients, resulting in a smoother batter.

4. Coffee Twist: Substitute the boiling water with strong hot coffee to enhance the chocolate flavor. The coffee will intensify the cocoa taste without making the cake taste like coffee.

5. Cooling Technique: After removing the cake from the oven, let it cool in the pan for only 5 minutes before transferring it to a wire rack. This helps prevent overbaking and allows the cake to release easily from the pan.

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Chocolate Fudge Cake Recipe

My favorite Chocolate Fudge Cake Recipe

Print Recipe

Equipment Needed:

1. Oven
2. 9-inch (23cm) round cake pan
3. Parchment paper (optional)
4. Mixing bowls (at least 2, one large)
5. Whisk
6. Electric mixer or hand mixer
7. Measuring cups
8. Measuring spoons
9. Spatula
10. Wire rack
11. Small saucepan or microwave-safe bowl (for melting butter)
12. Toothpick (for testing doneness)

Ingredients:

1 cup (125g) all-purpose flour

1 cup (200g) granulated sugar

1/3 cup (40g) unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (120ml) whole milk

1/4 cup (60ml) vegetable oil

1 teaspoon vanilla extract

1 large egg

1/2 cup (120ml) boiling water

1/2 cup (90g) chocolate chips (optional)

1/4 cup (60g) unsalted butter, melted (for topping)

1/4 cup (30g) confectioners’ sugar (for topping)

Instructions:

1. Set your oven to 350°F (175°C) and prepare a 9-inch (23cm) round cake pan for baking by greasing it or lining it with parchment paper.

2. In a big mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until all ingredients are evenly mixed.

3. Include the milk, vegetable oil, vanilla extract, and egg when adding to the dry ingredients. Beat on medium speed for 2 minutes. Pour the batter into a prepared pan and bake.

4. Stir in the boiling water in a slow and steady manner until the batter is thoroughly mixed. It’s okay that the batter is thin—it was meant to be that way!

5. Gently fold the chocolate chips into the batter, if using.

6. Evenly pour the batter into the cake pan that has been prepared and, if necessary, spread it evenly with a spatula.

7. Cook in oven at 350°F for 30 to 35 minutes. A toothpick inserted into the center should come out clean.

8. Take the cake out of the oven and allow it to cool in the pan for approximately 10 minutes. After that, move it to a wire rack to cool completely.

9. For the topping, combine the melted butter with the confectioners’ sugar and blend until the mixture is smooth and spreadable. Add more sugar if necessary to achieve a thicker consistency.

10. When the cake has cooled completely, the topping can be spread evenly over the top of the cake. Then, the cake can be sliced and served. The Chocolate Fudge Cake is very rich and very good.