Introduction
This incredibly moist and tender chocolate cake features a rich, velvety crumb topped with a decadent fudge coating. Perfect for special occasions or whenever you’re craving an intensely chocolatey dessert, this recipe creates a cake that’s both elegant and comforting. The addition of vinegar and baking soda creates an exceptionally soft texture that melts in your mouth.
Ingredients
For the Cake:
- 280ml (1⅕ cups) whole milk
- 2 large eggs, room temperature
- 250g (2 cups) all-purpose flour
- 300g (1½ cups) granulated sugar
- 60g (¼ cup) vegetable oil
- 55g (½ cup) unsweetened cocoa powder
- 5 teaspoons baking soda
- 60g (¼ cup) butter, melted
- 5 teaspoons white vinegar
- Pinch of salt
For the Fudge Topping:
- 4 tablespoons (25g) unsweetened cocoa powder
- 6 teaspoons (30ml) water
- 4 tablespoons (50g) granulated sugar
- 50g (3½ tablespoons) butter
- 1 tablespoon vegetable oil
Instructions
Step 1: Prepare the Batter
- Preheat oven to 180°C (356°F)
- Line a 9×13 inch baking pan with parchment paper
- In a large bowl, whisk together flour, cocoa powder, and sugar
- Create a well in the center of dry ingredients
- Add milk and eggs to the well
- Whisk until smooth, ensuring no lumps remain
Step 2: Add Fats and Leavening
- Melt butter and let cool slightly
- Add melted butter and vegetable oil to batter
- Mix thoroughly until well combined
- In a small bowl, combine baking soda and vinegar
- When fizzing subsides, add to batter with salt
- Beat for exactly one minute to incorporate air
Step 3: Bake
- Pour batter into prepared pan
- Smooth top with spatula
- Bake for 45 minutes
- Test with skewer – should come out clean
- Remove from oven and start fudge topping
Step 4: Make Fudge Topping
- Combine sugar, cocoa, water, and butter in saucepan
- Heat over medium heat, stirring constantly
- Bring to boil and cook for 2 minutes
- Remove from heat
- Stir in vegetable oil until smooth
- Pour immediately over warm cake
Nutritional Information
Per serving (12 servings):
- Calories: 385
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 55mg
- Sodium: 680mg
- Total Carbohydrates: 52g
- Dietary Fiber: 2g
- Sugars: 32g
- Protein: 5g
Timing
- Prep Time: 20 minutes
- Bake Time: 45 minutes
- Topping Time: 10 minutes
- Total Time: 1 hour 15 minutes
Tips and Tricks
- Use room temperature ingredients for better mixing
- Sift cocoa powder to prevent lumps
- Don’t overmix the batter once wet ingredients are added
- Test doneness 5 minutes before stated time
- Pour fudge topping while cake is still warm
- Let cake cool completely before cutting
Variations and Substitutions
- Add 1 teaspoon instant coffee for deeper chocolate flavor
- Replace water in fudge with strong coffee
- Add vanilla extract to batter
- Include chocolate chips in batter
- Top with nuts before fudge sets
- Use dark cocoa powder for more intense chocolate flavor
Common FAQs
Why did my cake sink in the middle?
Opening the oven door too early or overbeating the batter can cause sinking.
Can I make this cake ahead?
Yes, it keeps well for 3-4 days when properly stored.
Why use vinegar in chocolate cake?
Vinegar reacts with baking soda to create a tender crumb and help the cake rise.
Can I freeze this cake?
Yes, freeze unfrosted for up to 3 months.
Storage and Make-Ahead Tips
- Store at room temperature for up to 4 days
- Keep in airtight container
- Refrigerate for up to a week
- Freeze unfrosted cake for up to 3 months
- Wrap well in plastic wrap and foil for freezing
- Bring to room temperature before serving
- Make fudge topping fresh when serving frozen cake
This indulgent chocolate cake combines a perfectly moist crumb with rich fudge topping, creating a dessert that’s sure to satisfy any chocolate craving. Whether for a special occasion or just because, this cake is guaranteed to become a favorite!
