Fudgy Pudgy Cake
Indulge in pure chocolate decadence with this irresistible Fudgy Pudgy Cake, a rich and moist dessert that’s perfect for chocoholics. Made with a blend of unsweetened cocoa powder, brown sugar, and a touch of boiling water for unmatched tenderness, this cake delivers a fudgy texture that melts in your mouth. Topped with a silky ganache made from semisweet chocolate chips and heavy cream, it combines luxurious flavors and a glossy finish for a truly show-stopping treat. Whether you’re baking for a special occasion or simply craving something indulgent, this easy-to-make cake is ready in under an hour and serves up to 12. Perfect for pairing with a scoop of ice cream or a dollop of whipped cream, the Fudgy Pudgy Cake promises to satisfy your sweetest cravings!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 large Eggs
- 1 cups Whole milk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cups Boiling water
- 1 cups Semisweet chocolate chips
- 0.75 cups Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Using a hand mixer or whisk, blend everything together until the batter is smooth.
Slowly add the boiling water to the batter, mixing continuously. The batter will become thin, which is normal—this helps ensure the cake will be fudgy.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
To make the ganache topping, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer—do not let it boil.
Pour the hot cream over the semisweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth and glossy.
Once the cake is fully cooled, pour the ganache over the top, allowing it to drizzle down the sides. Spread it evenly with a spatula if needed.
Let the ganache set for about 15 minutes before slicing. Serve and enjoy!
Nutrition Facts
Calories |
5188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.0 g | 338% | |
| Saturated Fat | 108.3 g | 542% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 2576 mg | 112% | |
| Total Carbohydrate | 718.5 g | 261% | |
| Dietary Fiber | 62.9 g | 225% | |
| Total Sugars | 514.2 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 741 mg | 57% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 3389 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
