Super-Moist Chocolate Fudge Cake
Super-Moist Chocolate Fudge Cake
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 teaspoon white vinegar
- 1 tablespoon butter, for greasing pan
- 1 tablespoon all-purpose flour, for dusting pan
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round baking pan. Ensure the pan is evenly coated to prevent sticking.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, and baking soda. Whisk these dry ingredients together thoroughly until well combined and no lumps remain. Set aside.
⏱️ 3 min
- 3
In a separate large mixing bowl, add the granulated sugar and vegetable oil. Whisk these ingredients together until they are well mixed and the sugar begins to dissolve slightly.
⏱️ 2 min
- 4
To the sugar and oil mixture, add the large egg, vanilla extract, and buttermilk. Whisk vigorously until all the wet ingredients are thoroughly combined and the mixture is smooth.
⏱️ 3 min
- 5
Add the white vinegar to the wet ingredient mixture and mix gently. The vinegar will react with the baking soda to help the cake rise and achieve its moist texture.
⏱️ 1 min
- 6
Gradually add the previously prepared dry ingredient mixture to the wet ingredient mixture. Mix on low speed with an electric mixer, or by hand with a whisk or spatula, until a smooth, uniform chocolate cake batter is formed. Be careful not to overmix, as this can lead to a dry cake.
⏱️ 3 min
- 7
Pour the prepared batter evenly into the greased and floured 8-inch round baking pan.
⏱️ 1 min
- 8
Bake the cake in the preheated oven for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should spring back lightly when touched.
⏱️ 30 min•🌡️ 350
- 9
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes before inverting it onto the wire rack to cool completely. This allows the cake to set and prevents it from breaking.
Kitchen Tools
Nutrition Facts (per serving)
Super-Moist Chocolate Fudge Cake
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 teaspoon white vinegar
- 1 tablespoon butter, for greasing pan
- 1 tablespoon all-purpose flour, for dusting pan
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round baking pan. Ensure the pan is evenly coated to prevent sticking.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, and baking soda. Whisk these dry ingredients together thoroughly until well combined and no lumps remain. Set aside.
⏱️ 3 min - 3
In a separate large mixing bowl, add the granulated sugar and vegetable oil. Whisk these ingredients together until they are well mixed and the sugar begins to dissolve slightly.
⏱️ 2 min - 4
To the sugar and oil mixture, add the large egg, vanilla extract, and buttermilk. Whisk vigorously until all the wet ingredients are thoroughly combined and the mixture is smooth.
⏱️ 3 min - 5
Add the white vinegar to the wet ingredient mixture and mix gently. The vinegar will react with the baking soda to help the cake rise and achieve its moist texture.
⏱️ 1 min - 6
Gradually add the previously prepared dry ingredient mixture to the wet ingredient mixture. Mix on low speed with an electric mixer, or by hand with a whisk or spatula, until a smooth, uniform chocolate cake batter is formed. Be careful not to overmix, as this can lead to a dry cake.
⏱️ 3 min - 7
Pour the prepared batter evenly into the greased and floured 8-inch round baking pan.
⏱️ 1 min - 8
Bake the cake in the preheated oven for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should spring back lightly when touched.
⏱️ 30 min•🌡️ 350 - 9
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes before inverting it onto the wire rack to cool completely. This allows the cake to set and prevents it from breaking.