Moist Chocolate Cake with Fudgy Chocolate Sauce
A wonderfully moist chocolate cake topped with a rich, fudgy sauce that soaks into every bite. No mixer needed — just one bowl, a spoon, and everyday pantry staples. Perfect for family gatherings or an indulgent weeknight treat that everyone will ask for again!
🛒 Ingredients
15 servings
- 3 large eggs
- 2 cups (400 g) granulated sugar
- 2 cups (240 g) all-purpose flour
- 1 cup (80 g) unsweetened cocoa powder
- ¾ cup (180 ml) vegetable oil
- 1 cup (240 ml) boiling water
- 1 pinch of salt
- 1 tablespoon baking powder
- 1 cup (240 ml) whole milk
- ½ can (200 g) sweetened condensed milk
- 2 tablespoons (30 g) unsalted butter
- 5 tablespoons (60 g) sugar (for the sauce)
- 3 tablespoons (30 g) cocoa powder (for the sauce)
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 12-inch (30 cm) round cake pan.
- 2
In a large bowl, combine the eggs, sugar, flour, cocoa powder, oil, milk, and salt. Stir with a spoon or whisk until the batter is completely smooth.
- 3
Slowly pour in the boiling water while stirring continuously, then fold in the baking powder last with gentle strokes.
- 4
Pour the batter into the prepared pan and bake for 40–45 minutes, until a toothpick inserted in the center comes out clean.
- 5
While the cake finishes baking, make the sauce: combine condensed milk, butter, sugar, and cocoa in a small saucepan over medium heat. Stir constantly until the mixture comes to a full boil.
- 6
Remove the cake from the oven, poke holes across the top with a fork, and pour the warm sauce evenly over the surface. Let it absorb for 10 minutes before slicing.
💡 Chef's Tip
For the most indulgent result, refrigerate the cake overnight after adding the sauce — it gets even fudgier and the flavors deepen beautifully by the next day.
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