Ultimate Chocolate Fudge Cake

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Ultimate Chocolate Fudge Cake

The secret to this cake’s fudgy texture is the combination of evaporated milk and boiling water, which “blooms” the cocoa for a deep flavor.

Detailed Ingredients

  • The Dry Base:

    • 300g plain flour

    • 100g cocoa powder

    • 1 tsp baking powder

    • ½ tsp baking soda (reduced from 1 tsp for a better rise)

    • 300g castor sugar (reduced for balanced sweetness)

  • The Wet Mix:

    • 3 large eggs

    • 1 ½ tsp vanilla extract

    • 250ml evaporated milk

    • 2 tbsp condensed milk

    • 250ml corn oil (or any neutral vegetable oil)

  • The Finisher:

    • 250ml boiling water

Step-by-Step Instructions

1. Sift the Dry Ingredients

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Add the sugar and whisk everything together until the mixture is a uniform light-brown color. Sifting is essential here to prevent cocoa lumps.

2. Combine the Wet Ingredients

In a separate bowl, lightly beat the eggs. Whisk in the evaporated milk, condensed milk, corn oil, and vanilla extract until smooth and creamy.

3. Merge the Mixtures

Slowly pour the wet ingredients into the dry ingredients. Use a whisk or a spatula to stir until just combined. The batter will be quite thick at this stage.

4. The Boiling Water Trick

Carefully pour the 250ml of boiling water into the batter. Whisk gently until the water is fully incorporated. The batter will become very thin and liquid—this is exactly what you want for a “melt-in-your-mouth” fudge cake.

5. Bake

Pour the batter into a greased and lined 9-inch round pan or a loaf pan (as seen in your fourth image). Bake in a preheated oven at 170°C (340°F) for 45–55 minutes.

  • Note: Because this batter is very wet, it needs a slightly lower temperature and a longer bake time to set perfectly without burning.

6. Cool and Serve

Let the cake cool in the pan for at least 20 minutes before transferring it to a wire rack. For the best “fudge” experience, wrap the cooled cake in plastic wrap and let it sit for a few hours before slicing; this traps the moisture and creates that dense texture.

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