Ingredients
Scale
- 1 and 3/4 cups all-purpose flour (you can substitute with gluten-free flour blend if needed)
- 3/4 cup unsweetened cocoa powder (use Dutch-processed for a deeper flavor)
- 2 cups granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs (or use flax eggs for a vegan alternative)
- 1 cup whole milk (or almond milk for dairy-free)
- 1/2 cup vegetable oil (substitute with melted coconut oil for a subtle twist)
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- For the fudge frosting:
- 1/2 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. This step always reminds me of standing on a stool in my grandmother’s kitchen, eagerly helping her prepare the pans for her famous cakes.
- In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mixing dry ingredients first ensures an even distribution of everything—trust me, it makes a difference!
- In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until well combined. Remember, I always remind myself that fresh vanilla extract is key—it adds that warm, comforting note that takes this cake to the next level.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing here; the batter should be smooth but slightly thick.
- Carefully pour the boiling water into the batter, stirring slowly. The batter will be thin—that’s exactly how it should be. This step is what gives the cake its incredible moistness and fudgy texture.
- Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. I like to check around the 30-minute mark to avoid overbaking, which can dry out the crumb.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- While the cakes cool, prepare the fudge frosting. In a medium bowl, beat the softened butter until creamy. Add the cocoa powder and powdered sugar alternately with the milk, beating to a smooth, spreadable consistency. Stir in the vanilla extract. This frosting is my personal favorite—it’s rich but not too sweet, making it the perfect complement to the cake.
- Once the cakes have cooled, spread a generous layer of frosting on top of one layer, then place the second layer on top. Finish by frosting the top and sides of the entire cake.
- For an extra touch, sprinkle a handful of chocolate shavings or chopped nuts on top, just like my grandmother used to do to add a little crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International