Homemade Fudgy Chocolate Cake
A rich, moist chocolate cake smothered in a glossy homemade fudge sauce. Made with simple pantry staples, this crowd-pleaser works beautifully for birthdays, weekend bakes, or any chocolate craving. The boiling water technique is the key to an incredibly tender, melt-in-your-mouth crumb.
🛒 Ingredients
8 servings
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 3 cups (300 g) all-purpose flour
- 1 cup (60 g) unsweetened cocoa powder, 50% cacao
- 1 cup (200 ml) vegetable oil
- 1 cup (200 ml) boiling water
- 2 teaspoons baking powder
- Fudge sauce: ¾ cup (200 ml) heavy cream
- 4 tablespoons unsweetened cocoa powder
- ½ cup (100 g) granulated sugar
- 1 tablespoon unsalted butter
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Directions
- 1
Preheat the oven to 400 °F (200 °C). Grease and flour a 9-inch round cake pan. In a large bowl, whisk together the flour, sugar, and cocoa powder until evenly combined.
- 2
Add the eggs and oil to the dry mixture and stir until a smooth batter forms. Slowly pour in the boiling water, mixing continuously until fully incorporated.
- 3
Gently fold in the baking powder, then pour the batter into the prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- 4
While the cake bakes, make the fudge sauce: combine the cream, cocoa, sugar, and butter in a small saucepan over low heat. Stir constantly until the sauce thickens and pulls away from the sides of the pan.
- 5
Pour the warm sauce over the cake as soon as it comes out of the oven. Top with chocolate sprinkles if desired and allow to cool slightly before slicing.
💡 Chef's Tip
Store leftovers covered at room temperature for up to 3 days. Reheat individual slices in the microwave for 20 seconds to restore that fudgy texture.
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