Super Moist Chocolate Fudge Cake - the dutch baker

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A great many things happen whenever chocolate cakes are around 😉 chocolate-y chocolate super moist fudge cake that just melts in your mouth, satisfying all your chocolate needs and cravings.

This recipe  is such an easy, failproof, no fuss extra moist and rich chocolate cake that everyone in my family LOVED and I know that anyone who makes it will love it too. The textures and flavours are just heavenly! It’s truly one of those chocolate cakes that make you happy, the perfect indulgence 😍.

The batter is thin, very much like my ultra moist chocolate cupcakes, this creates that desirable super moist and tender crumb, making the cake nice and fudgy.

Just like with those cupcakes, you start by whisking the cocoa powder, baking soda with the boiling water. This is called  blooming and what it does is bring out the chocolate flavour making the cake extra chocolate-y.

I filled and frosted this cake with a delicious chocolate fudge frosting but it can literally be frosted with anything at all, peanut butter frosting is insane with it!

It’s a lovely and delicate cake which is why frosting it with different flavours works well even just plain old whipped cream 😋

Rich, extra moist and pure chocolatey-ness! The perfect chocolate lover’s dream 💙

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Super Moist Chocolate Fudge Cake

5 from 1 vote

Recipe by Linda @thedutchbaker

Servings

8 – 10

servings

Makes 1 double layered 9 inch, triple layered 8 inch cake or a 9 x 13 inch cake.

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cups (250gms) flour

• 1/2 teaspoon baking powder

• 1 teaspoon salt

• 3/4 cup (72gms) cocoa powder*

• 1 1/2 teaspoons baking soda

• 1 cup (250mls) boiling water

• 1 1/2 cup (300gms) sugar**

• 1 cup (250mls) oil

• 2 large eggs

• 2 teaspoons vanilla extract

• 1/2 cup (125gms) yoghurt

• 1/2 cup (125mls) milk

• For the frosting

• 225 gms (1 cup + 2 tablespoons) butter (I use half salted and half unsalted)

• 1/2 cup + 1 tablespoon (60gms) cocoa powder

• 3 cups (375gms) icing sugar

• 1/4 – 1/3 cup (60 – 80 mls) warm water, not HOT water

• 1 teaspoon vanilla extract or to taste

• Salt to taste if not using salted butter

Directions

• Preheat oven to 180C. Grease and flour cake tins and set aside.
  
• In a bowl, whisk together the cocoa powder and baking soda then pour the boiling water on top and whisk well until bubbles subside and mixture is smooth. Set aside to cool slightly.
• In a large mixing bowl, whisk together the sugar(s), oil, eggs and vanilla. Whisk until smooth. Pour in the cocoa/water mixture and whisk well.
• Whisk together the flour, baking powder and salt and add a 1/3 of this dry mix to the batter. Stir in the yoghurt followed by another 1/3 amount of the dry mix then pour in the milk followed by the rest of the dry mix. Whisk until batter is smooth and well combined. Batter will be thin.
• Divide batter evenly between cake tins and bake for 25 – 30 minutes until a toothpick comes out with a few moist crumbs. Cool slightly in cake tins before turning onto a wire rack to cool completely before frosting.
• For the frosting
• Whisk butter on high speed until creamy, about 3 – 4 minutes.
  
• Add in the cocoa powder and whisk until smooth. Add in the icing sugar 1 cup at a time whisking between each addition.
• Pour in the warm water until desired consistency is reached. Whisk frosting smooth until creamy. Add in vanilla to taste and salt if needed.
• Fill and frost cooled cakes and topped with chopped chocolates.

Notes

• *Add an extra 1/4 cup cocoa powder for a deeper chocolate flavour.
• **I always use 1 cup (200gms) white sugar and 1/2 cup (100gms) soft brown sugar.

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