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Chocolate Fudge Cake

Name: Chocolate Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1/4 cup milk (adjust for consistency); 1 teaspoon vanilla extract

Warm, rich, and impossibly fudgy, this Chocolate Fudge Cake is the kind of dessert that stops conversation and starts celebration. It’s a reliable crowd-pleaser with a silky crumb and deep chocolate flavor that feels a little indulgent and a lot like home. If you enjoy rolled or layered chocolate desserts, you might also like our Elegant Black Forest Cake Roll, which offers a complementary way to present chocolate and fruit.

Why make this recipe
If you’re tired of dry or overly sweet cakes, this Chocolate Fudge Cake is perfect because it solves those problems with a moist crumb and balanced sweetness. The boiling water added to the batter blooms the cocoa for richer flavor, and the simple buttercream-style frosting keeps things classic and spreadable. Make it for birthdays, weeknight dessert rescue missions, or whenever you want a dependable chocolate centerpiece.

Step-by-Step Guide to Making Chocolate Fudge 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

For the frosting:

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk (adjust for consistency)
1 teaspoon vanilla extract

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until evenly distributed.
Add the eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes, scraping down the bowl as needed so everything is incorporated. The batter will be fairly smooth.
Stir in the boiling water (the batter will be thin). This step deepens the chocolate flavor and helps create a tender, moist crumb.
Pour the batter evenly into the prepared pans, dividing as equally as possible for even layers.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter. Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely before assembling.
For the frosting, beat the softened butter until smooth. Gradually add the powdered sugar and cocoa powder, alternating with the milk, until a spreadable consistency is reached. Stir in the vanilla. If the frosting is too thick, add a little more milk; if it’s too thin, add a spoonful of powdered sugar.
Once the cakes are completely cool, place one layer on your serving plate, spread a generous layer of frosting, top with the second cake layer, and frost the top and sides. Smooth with a spatula or create textured swirls for a homemade look.
Enjoy your decadent chocolate fudge cake!

What makes the method work

Boiling water blooms the cocoa: It extracts flavor compounds, producing a deeper chocolate taste.
Oil keeps the cake moist: Unlike butter, oil remains liquid at room temperature, making the crumb stay tender longer.
Baking soda and powder balance lift and texture: The combination gives you a cake that rises well yet remains fudgy.

Best Way to Store Chocolate Fudge Cake

Room temperature: 2–3 days in an airtight cake keeper or covered with a cake dome. Keep away from direct sunlight and heat.
Refrigerator: Up to 5–7 days when stored in an airtight container or wrapped tightly in plastic wrap and foil. Allow to come to room temperature before serving for best flavor and texture.
Freezer: Up to 3 months. Wrap individual slices or the whole cake tightly in plastic wrap and a layer of foil, or freeze unfrosted layers in a single layer between parchment paper. Thaw in the refrigerator overnight, then bring to room temperature before frosting or serving.

Serving Suggestions for Chocolate Fudge Cake

Simple: A thin dusting of powdered sugar or cocoa for a rustic look with bold flavors.
Decadent: Serve with a scoop of vanilla or coffee ice cream and a drizzle of warm salted caramel or chocolate sauce.
Elegant: Pair slices with macerated berries (strawberries or raspberries) and a small dollop of unsweetened whipped cream to cut through the richness.
Party-ready: Top with chocolate shavings, chopped toasted nuts, or a scatter of fresh mint leaves for color and contrast.

Tips to make Chocolate Fudge Cake

Use room-temperature eggs and milk for better emulsion: They combine more smoothly with the batter and trap air effectively when beaten.
Don’t overmix once the boiling water is added: The batter is thin by design; overworking can develop gluten and toughen the cake.
Measure cocoa properly: Spoon it into the measuring cup and level it off; scooping directly can compact it and lead to too much cocoa.
Check doneness, don’t rely solely on time: Ovens vary. A toothpick with moist crumbs indicates fudgy texture; a fully clean pick may mean slightly drier cake.

Variations

For a more intensely fudgy, chocolate-forward experience, fold 1/2 cup of mini chocolate chips into the batter before pouring it into the pans. The chips will sink somewhat but melt into pockets of molten chocolate that elevate the texture and flavor; this turns the cake into a near-brownie treat while keeping the classic layer cake form.
Dietary substitutions:
- Gluten-free option: Replace the all-purpose flour with a 1:1 gluten-free baking mix that contains xanthan gum.
- Oil swap: Use equal parts melted coconut oil for a subtle coconut note, or applesauce (1:1) to reduce fat—but expect a slight change in texture and crumb.

Troubleshooting and technique notes

If your cake sank in the center: It may have been underbaked or exposed to a sudden temperature change (like opening the oven door too soon). Make sure to bake long enough and resist peeking in the first 20–25 minutes.
If the crumb is dry: Try reducing the bake time slightly next time, ensure the oven temperature is accurate with an oven thermometer, or add a simple syrup soak (1/4 cup sugar dissolved in 1/4 cup water, brushed on layers) to lock in moisture.
If frosting is too sweet: Add a pinch of salt or a small spoonful of unsweetened cocoa to balance sweetness. A dash of espresso powder will enhance chocolate flavor without making it taste "coffee-like."

FAQ
Q: How can I make the cake extra moist?
A: Use the oil as directed (it keeps the crumb moist), avoid overbaking, and consider brushing each layer with a light simple syrup before frosting.

Q: Can I make this as a sheet cake or cupcakes?
A: Yes—bake in a 9×13-inch pan for about 25–30 minutes, or fill muffin tins for cupcakes and bake 15–18 minutes. Adjust times and watch for that toothpick test.

Q: What’s the purpose of boiling water in the batter?
A: Boiling water helps bloom the cocoa, enhancing depth and richness, and thins the batter for a more tender crumb.

How long can I refrigerate the frosted cake?
You can refrigerate it for 5–7 days if well covered. Bring it to room temperature before serving for the best texture.

Q: Can I make this cake ahead for a party?
A: Yes. Bake the layers up to 2 days ahead and keep them wrapped in the fridge, or freeze unfrosted layers for up to 3 months. Thaw fully and then assemble and frost.

Additional baking insights
A fudgy layer cake straddles the line between traditional airy cake and dense brownie. The balance in this recipe—using both baking powder and baking soda, oil instead of butter, and the addition of boiling water—helps create that luxurious texture while keeping the cake easy to slice and serve. If you’re serving a crowd, consider cutting slightly smaller portions and presenting the cake with complementary sides (berries, lightly sweetened whipped cream) that let the chocolate shine without overwhelming guests.

Presentation ideas

For an at-home celebration, pipe dollops of frosting around the top edge and place a single chocolate truffle or a cluster of berries in the center.
For a rustic finish, smear the frosting with an offset spatula and make intentional swirls; sprinkle flaky sea salt or chopped toasted hazelnuts for contrast.
Individual servings: Turn this into mini trifles by crumbling baked cake into glasses, layering with whipped cream and fruit or chocolate mousse.

Final baking checklist before you start

Preheat the oven to 350°F (175°C) and prepare pans early so the oven stays at the correct temperature.
Line or grease pans and consider parchment rounds for perfect, easy releases.
Measure ingredients accurately, especially the dry ingredients.
Bring eggs and milk to room temperature for a smoother batter and better rise.
Plan your frosting timing: make it while the layers cool so it’s fresh and easily spreadable.

Conclusion

This Chocolate Fudge Cake is a dependable crowd-pleaser: moist, deeply chocolatey, and easy to assemble with pantry-friendly ingredients. For a similar take with an elegant rolled presentation and cherry-laced filling, check out this delightful alternative at Easy Chocolate Fudge Cake – RecipeTin Eats. If you want a version tested for ultimate moisture and technical tips on achieving the fudgiest crumb possible, this write-up is very helpful: ULTIMATE Moist Chocolate Fudge Cake – Scientifically Sweet.

Enjoy baking — and savor every rich, fudgy bite.