Chocolate Fudge Cake
Moist, rich and decadent this chocolate fudge cake is the ultimate chocolate lovers treat! It’s fudgy with a moist crumb and an irresistible dessert perfect for Easter or any special occasion.
Ingredients
- ⅔ cups Unsalted butter - soft
- 1 cup Granulated sugar
- 2 large Eggs - room temperature
- 1 teaspoon Vanilla extract
- ½ cup Unsweetened cocoa powder
- 1 ⅔ cup Pastry flour
- 1 cup Milk - 2% fat content
- 1 ½ teaspoons Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
Instructions
- Pre-heat the oven to 350 F (180C). Grease an 8 inch or 9 inch cake pan.
- In a large bowl cream together butter and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time beating well in between each addition. Beat in the vanilla extract.
- In a medium bowl sift together cocoa powder, flour, baking powder and baking soda. Whisk in the salt.
- Add the flour mix alternately with the milk to the wet mixture and beat just until combined. Transfer the batter to the prepared cake pan.
- Bake for approximately 45-50 minutes or until a toothpick inserted in the cake comes out clean or with a few crumbs. Let the cake cool in the pan for about 10 minutes then transfer it on a wire rack to finish cooling completely.
- Finish by decorating the cake with a chocolate glaze or swiss meringue buttercream. Enjoy!
Notes
Store unsliced cake in an airtight container for a few days and move to the refrigerator for up to a week. If you have frosted your cake or your home is warm you may want to store it in an airtight container in the refrigerator right away.
Use Cake or Pastry flour to make this fudge cake as it will result in a lighter and more delicate cake. You could also try ½ cake flour and ½ all purpose flour as well.
Nutrition
Calories: 245kcalCarbohydrates: 32gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 61mgSodium: 146mgPotassium: 161mgFiber: 3gSugar: 18gVitamin A: 395IUCalcium: 73mgIron: 1mg
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