Chocolate Fudge Cake

This is the perfect chocolate cake to make when you want a sweet ending without a lot of fuss. This 1930s era cake recipe is enduringly popular because it is so simple and fool-proof to make. Cooked chocolate fudge icing takes only 1 minute on the stovetop and you're just about ready to spread and serve. Scroll down to find demonstration video.
Prep batter: 20 minutes Bake: 34 to 36 minutes Bake at: 350°F Makes: 12 servings Pan: 8-inch square baking pan Prep icing: 15 minutes Difficulty: easy

Ingredients:

  • Cake Batter:
  • 1 1/2 cups (180g) all-purpose flour
  • 1 cup (203g) granulated sugar
  • 3 tablespoons (15g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cold water
  • 6 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • Chocolate Fudge Icing:
  • 1 cup (203g) granulated sugar
  • 1/4 cup (22g) unsweetened cocoa powder
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/8 teaspoon salt
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract

Directions:

  • Pre-heat the oven to 350°F.
  • To make Chocolate Fudge Cake batter: In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. In a small bowl, whisk together water, oil, white vinegar, and vanilla.
  • Make a well in the center of the dry ingredients. Add wet ingredients to dry and stir until just combined.
  • Pour batter into an ungreased 8-inch square baking pan and bake 34 to 36 minutes at 350°F. When done, the sides will pull away from the pan and the top will be glossy. Remove to a wire rack and let cool completely in pan.
  • To make Chocolate Fudge Icing: Place sugar, cocoa powder, butter, salt, and milk in a medium, heavy-bottomed saucepan. Bring mixture to a boil on medium-high heat. In the moment the mixture boils, turn the heat down to low and let simmer for 1 minute, stirring constantly. Do not overcook!
  • Remove pan from heat, let icing cool for 30 seconds and then add vanilla. Transfer icing to a medium mixing bowl.
  • Starting on low speed and then gradually increasing to medium, beat icing with an electric mixer for 3 minutes. Do not overbeat! Icing hardens quickly, so immediately pour over cooled cake in an even layer and spread.
  • To store cake: Cake can be covered and stored for 3 days or wrapped and frozen for up to 2 weeks.

Tips:

  • Do not try to use Chocolate Fudge Icing on a layer cake. It works well on a single layer cake in a pan or on brownies.
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