Chocolate Fudge Cake
Indulge in this richly decadent Chocolate Fudge Cake, known for its velvety texture and deep chocolate flavor, perfect for family gatherings.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Plus a little extra for dusting
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 2 large eggs Room temperature
- 1 cup buttermilk Can use a non-dairy alternative
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well until combined.
- In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients. Mix on medium speed until just combined.
- Carefully add the hot water to the cake batter. Mix until smooth.
Baking
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them onto wire racks to cool completely.
Serving
- Once cooled, frost with your favorite icing or serve plain for a decadent experience.
Notes
To make it Halal, replace buttermilk with a non-dairy variant or mix 1 cup of milk with 1 tablespoon of vinegar. Ensure that you don’t overmix the batter after adding hot water. Always measure accurately and make sure ingredients are at room temperature.