Giant Moist Chocolate Fudge Cake

Ingredients

• 2 cup all-purpose flour
• 2 cup granulated sugar
• 0.75 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1.5 tsp baking soda
• 1 tsp salt
• 2 eggs (large, room temperature)
• 1 cup whole milk
• 0.5 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water (can substitute with hot coffee for deeper flavor)

Steps

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one large rectangular baking pan.

2. 2

   In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined and no large lumps remain.

3. 3

   Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients.

4. 4

   Beat the mixture on medium speed for about 2 minutes. The batter will be thick at this stage.

5. 5

   Carefully pour in the boiling water (or hot coffee) into the batter.

6. 6

   Whisk by hand or on low speed until the water is fully incorporated. Note that the batter will be very thin and liquidy; this is normal for this recipe.

7. 7

   Pour the batter evenly into the prepared pans.

8. 8

   Bake for 30 to 35 minutes for round pans (or 45-50 minutes for a larger single pan) until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

9. 9

   Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.

Notes

To avoid a dense texture, ensure you do not overmix once the flour is added; mix just until the ingredients are combined. Using hot coffee instead of boiling water enhances the chocolate profile without making the cake taste like coffee.

Nutrition per serving

• dessert
• chocolate
• cake
• baking
• fudge cake
• moist cake