Chocolate Fudge Cake

Rich, moist, and deeply chocolatey…an irresistible pleasure.

Hello from my kitchen! I’m Maria…

There are days when I feel heavy and want something to warm my heart, and as we always say: “There’s no better cure than a chocolate fudge cake!” The first time my sister and I made it, our laughter rose at the first spoonful, and the aroma of cocoa filled the kitchen like a sugar cloud. Since that day, this recipe has become my secret to happiness.

Every time we serve it at parties, people ask me, “Maria, how do you make it so rich and flavorful?” The secret is simple: standardized flour, premium raw cocoa, a little coffee to deepen the flavor, and my own touch of oil and yogurt to make the layers moist and light. Today, I want to share this recipe with you from my heart, so you can be the star of every party and create an unforgettable cake.

Why is my chocolate fudge cake different?

• The perfect texture: not too heavy like some recipes, but moist and creamy thanks to the combination of oil and yogurt.
• Intense flavor: Raw cocoa with a hint of instant coffee gives a depth that only professionals can find.
• Balance between sweetness and bitterness: The sugar is balanced carefully, so you can taste it smoothly without the sweet taste dominating.

Serving times

• Birthday parties
• Coffee sessions with friends
• Any day you want to be pampered
• Even with vanilla ice cream in spring and summer!

What do you serve with it?

We like to serve it with cold mint tea, or a cup of hot Turkish coffee…and when it’s summer, we add a scoop of vanilla ice cream.

Ingredients:

• 1 ¾ cups sifted white flour
• ½ cup raw cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups sugar
• 2 eggs
• ½ cup butter, at room temperature
• 1 tablespoon natural vanilla extract
• 1 cup whole milk
• ½ cup hot water
• ½ cup vegetable oil

How to Make Chocolate Fudge Cake

1. Preheat oven to 180°C (350°F). Grease and flour a cake tin to ensure easy release.
2. In a large bowl, mix the dry ingredients (flour, cocoa, baking powder, baking soda, and salt).
3. In another bowl, cream the butter with the sugar until creamy. Add the eggs individually, mixing well after each one, then stir in the vanilla.
4. Gradually add the dry ingredients to the wet mixture along with the milk, mixing well.
5. Add the hot water and oil and mix until smooth.
6. Transfer the batter to the tin and level the top using a spoon.
7. Bake for 30-35 minutes, or until a wooden skewer comes out clean.

Tips from my experience:

• For a moister texture, you can add 1 teaspoon of yogurt to the mixture.
• If you like chocolate, you can add small pieces of dark chocolate to the mixture.
• To decorate the cake, you can use chocolate buttercream or even powdered sugar for a simple yet elegant look.

Why is this recipe special to me?

For me, this cake isn’t just a recipe, it’s the beginning of everything. It reminds me of moments with family, celebrating the simplest things. I started learning how to bake from this cake, and gradually it became one of the favorites in our house.

(FAQs) About Chocolate Fudge Cake

Can I use oil instead of butter?

Yes, oil gives the cake a moister texture, but butter adds a rich, unique flavor.

How do I know if the cake is ready?

Use a wooden skewer; if it comes out clean, the cake is ready.

Can I add other flavors to this cake?

Of course! You can add coffee to enhance the rich flavor.

How do I store the cake?

You can store the cake in an airtight container for 3 days or in the freezer for a week.

Have you tried this recipe? Hopefully, you’ll enjoy it every bit as much as I do! If you do, don’t forget to share your photos with us on Instagram with #MariaRecipe. I’m always here if you need any tips or questions.

With love,
Maria