Description
This Easy Chocolate Fudge Cake is a moist, rich chocolate cake perfect for any occasion. Made with simple pantry staples and a few basic ingredients, it results in a tender crumb with deep cocoa flavor, making it an ideal treat for chocolate lovers. The cake combines cocoa powder and boiling water to intensify the chocolate taste, baked to perfection in a 9×13-inch pan.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick after baking.
- Mix dry ingredients: In a large mixing bowl, sift or whisk together the all-purpose flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. This step ensures even distribution of leavening agents and cocoa powder.
- Add wet ingredients: Crack the eggs into the dry mixture and pour in the whole milk, vegetable oil, and vanilla extract. Beat the mixture on medium speed using an electric mixer for about 2 minutes until well combined and smooth.
- Incorporate boiling water: Carefully stir in the boiling water. The batter will be thin, but this step intensifies the chocolate flavor and keeps the cake moist.
- Pour and spread batter: Pour the thin batter evenly into the prepared 9×13-inch pan, smoothing out the top as needed.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before adding any frosting or serving.
Notes
- For an extra rich cake, substitute whole milk with buttermilk.
- Ensure boiling water is added carefully to prevent splattering and to keep batter smooth.
- This cake can be frosted with your favorite chocolate or vanilla frosting once cooled.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- Use high-quality cocoa powder for best flavor results.
