Introduction
Welcome to another delicious recipe on our blog! Today, we’re diving into the world of chocolate with our Easy Chocolate Fudge Cake. This cake is a chocolate lover’s dream come true – rich, moist, and incredibly simple to make. Perfect for any occasion, from birthday celebrations to casual get-togethers, this cake will undoubtedly impress your friends and family.
Why You’ll Love This Recipe
This Easy Chocolate Fudge Cake is ideal for anyone who loves the rich, decadent taste of chocolate. It’s perfect for busy individuals who want a homemade cake without the hassle of complicated steps or hard-to-find ingredients. The recipe is straightforward, and the results are simply divine. Whether you’re an experienced baker or a complete novice, this cake will turn out perfectly every time.
Ingredients
- 1 1/2 cups (225g) all-purpose flour
- 1/4 cup (30g) cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (200g) sugar
- 1 cup (240ml) water
- 1/3 cup (80ml) vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20cm) round cake pan to ensure your cake doesn’t stick.
Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar. This ensures that all the dry ingredients are well combined and there are no lumps.
Add Wet Ingredients
Add the water, vegetable oil, white vinegar, and vanilla extract to the dry ingredients. Mix until the batter is smooth and all the ingredients are well incorporated.
Bake
Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. This ensures that your cake is perfectly baked and not overdone.
Cool
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the cake to set and makes it easier to handle.
Tips and Variations
Tips
- Room Temperature Ingredients: Ensure your ingredients are at room temperature for the best results.
- Measuring Flour: Use a kitchen scale to measure the flour accurately. Too much flour can make the cake dry.
Variations
- Add-ins: Stir in some chocolate chips or nuts for added texture and flavor.
- Frosting: Top the cake with a rich chocolate ganache or a light dusting of powdered sugar.
Kitchen Equipment Needed
- Mixing bowls
- Whisk
- 8-inch round cake pan
- Measuring cups and spoons
- Wire rack
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate the cake for up to a week. For longer storage, wrap the cake in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a special touch, serve with fresh berries or a drizzle of caramel sauce.
FAQ
Can I use a different type of vinegar?
Yes, you can use apple cider vinegar or even lemon juice in place of white vinegar. The acidity is what helps the cake rise and achieve its tender texture.
Can I make this cake gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend. Ensure it’s a 1:1 substitution blend that includes xanthan gum for best results.
What if I don’t have a round cake pan?
You can use a square baking dish or even a loaf pan. Just keep an eye on the baking time as it may vary slightly depending on the pan size and shape.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. If it comes out with wet batter, bake for a few more minutes and test again.
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Easy Chocolate Fudge Cake
Ingredients
- 1 1/2 cups (225g) all-purpose flour
- 1/4 cup (30g) cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (200g) sugar
- 1 cup (240ml) water
- 1/3 cup (80ml) vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
Instructions
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20cm) round cake pan to ensure your cake doesn’t stick.
Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar. This ensures that all the dry ingredients are well combined and there are no lumps.
Add Wet Ingredients
Add the water, vegetable oil, white vinegar, and vanilla extract to the dry ingredients. Mix until the batter is smooth and all the ingredients are well incorporated.
Bake
Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. This ensures that your cake is perfectly baked and not overdone.
Cool
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the cake to set and makes it easier to handle.