By Aqsa 
There’s something magical about a rich, fudgy chocolate cake. The deep, intense flavor of cocoa combined with a moist, melt-in-your-mouth texture creates the perfect dessert for any occasion. Whether you’re baking for a birthday, a celebration, or just to satisfy a chocolate craving, this fudgy chocolate cake is the ultimate treat.
This cake is special because it doesn’t just rely on a chocolate sponge alone—it’s paired with a luscious chocolate custard that adds another layer of indulgence. The result? A cake that’s soft, creamy, and irresistibly chocolatey.
If you’re ready to bake a cake that will impress your friends and family, follow this step-by-step guide to making the perfect fudgy chocolate cake.
Why You’ll Love This Fudgy Chocolate Cake
Super Moist and Fudgy – This cake has a soft and tender texture, thanks to the combination of milk, oil, and boiling water in the batter.
Rich Chocolate Flavor – A generous amount of cocoa powder ensures a deep, chocolatey taste in every bite.
Easy to Make – No fancy techniques required! Just mix, bake, and enjoy.
Delicious Chocolate Custard Filling – This silky-smooth custard takes the cake to the next level.
Perfect for Any Occasion – Birthdays, anniversaries, or just a sweet craving—this cake is always a great idea!
Ingredients You’ll Need
For the Chocolate Cake:
240ml (1 cup) Milk
1 tbsp Apple Cider Vinegar
300g (1 cup + 1/2 cup) Sugar (cane or castor)
2 tsp Vanilla Extract
130ml (1/2 cup + 1 tablespoon) Vegetable or Sunflower Oil
225g (1 cup + 3/4 cup) All-Purpose Flour
60g (1/2 cup) Cocoa Powder
1/2 + 1/4 tsp Baking Soda
1 + 1/2 tsp Baking Powder
1/2 tsp Salt
195ml (3/4 cup + 1 tablespoon) Boiling Water
For the Chocolate Custard:
480ml (2 cups) Chocolate Milk
70g (1/3 cup) Cane Sugar
1 tbsp Cocoa Powder
45g (1/4 cup + 2 tbsp) Corn Starch
60g (1/4 cup) Unsalted Butter
1 tsp Vanilla Extract
1/4 tsp Salt
125g (3/4 cup) Dark Chocolate, chopped
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together the milk and apple cider vinegar. Let it sit for a few minutes. This process creates a buttermilk substitute, which adds tenderness to the cake.
Add the sugar, vanilla extract, and oil to the milk mixture. Whisk until the sugar dissolves and the ingredients are well combined.
In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients until combined.
Pour in the boiling water and whisk until the batter is smooth. The hot water enhances the chocolate flavor and ensures a moist cake.
Divide the batter evenly between the two cake pans.
Step 2: Bake the Cake
Place the cake pans in the preheated oven. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 3: Make the Chocolate Custard
In a saucepan, combine the chocolate milk, sugar, cocoa powder, and cornstarch. Stir continuously over low-medium heat until it begins to thicken.
Once the mixture comes to a gentle boil, cook for another minute on low heat, stirring constantly.
Remove from heat and add the butter, vanilla extract, and salt. Stir until smooth.
Mix in the chopped dark chocolate until melted.
Let the custard cool in the refrigerator for 2-3 hours.
Once chilled, blend the custard in a food processor or use an electric whisk to make it smooth. Avoid overmixing, as it can affect the texture.
Step 4: Assemble the Cake
If the cake layers have domed tops, trim off a thin layer to make them flat. Save the crumbs for decoration.
Place one cake layer on a serving plate. Add 6-7 scoops of chocolate custard on top and spread evenly.
Place the second cake layer on top and gently press it down.
Wrap the cake with plastic wrap and refrigerate for at least an hour to set.
After chilling, spread the remaining custard over the entire cake, covering it completely.
Use the reserved cake crumbs to decorate the top or sides.
Tips for the Best Fudgy Chocolate Cake
Use Good Quality Cocoa Powder – A rich, high-quality cocoa powder will give the best chocolate flavor.
Measure Ingredients Accurately – Use a kitchen scale for precision, especially when measuring flour and cocoa powder.
Don’t Skip the Boiling Water – It enhances the chocolate flavor and ensures a moist texture.
Chill the Cake Before Frosting – This helps prevent the custard from oozing out when assembling.
Don’t Overmix the Custard – Blending it too much can make it runny instead of thick and creamy.
Serving and Storage
Serve the cake chilled or at room temperature for the best texture.
Store leftovers in an airtight container in the fridge for up to 4 days.
You can also freeze individual slices for up to 2 months. Just thaw in the fridge before serving.
Final Thoughts
This fudgy chocolate cake is everything a chocolate lover could dream of—moist, rich, and loaded with intense chocolate flavor. The creamy chocolate custard adds a luxurious touch, making this cake stand out from the usual chocolate cakes.
Whether you’re making this cake for a special celebration or simply because you love chocolate, one thing is certain: every bite is pure indulgence!
Must try Teddy Bear Butter Cookies Recipe
Fudgy Chocolate Cake Recipe
Indulge in this Fudgy Chocolate Cake Recipe! Moist, rich, and layered with creamy chocolate custard—perfect for any occasion. Try it now!
Type: Dessert
Cuisine: International
Keywords: Fudgy Chocolate Cake Recipe, Chocolate Cake, Moist Chocolate Cake, Easy Chocolate Cake, Chocolate Custard Cake
Recipe Yield: 8-10 servings
Calories: Approximately 350-400 kcal per serving
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes (plus chilling time)
Recipe Ingredients:
- 240ml (1 cup) Milk
- 1 tbsp Apple Cider Vinegar
- 300g (1 cup + 1/2 cup) Sugar (cane or castor)
- 2 tsp Vanilla Extract
- 130ml (1/2 cup + 1 tbsp) Vegetable or Sunflower Oil
- 225g (1 cup + 3/4 cup) All-Purpose Flour
- 60g (1/2 cup) Cocoa Powder
- 1/2 + 1/4 tsp Baking Soda
- 1 + 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 195ml (3/4 cup + 1 tbsp) Boiling Water
- 480ml (2 cups) Chocolate Milk
- 70g (1/3 cup) Cane Sugar
- 1 tbsp Cocoa Powder
- 45g (1/4 cup + 2 tbsp) Corn Starch
- 60g (1/4 cup) Unsalted Butter
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 125g (3/4 cup) Dark Chocolate, chopped
Recipe Instructions:
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. In a large mixing bowl, whisk together the milk and apple cider vinegar. Let it sit for a few minutes. This process creates a buttermilk substitute, which adds tenderness to the cake. Add the sugar, vanilla extract, and oil to the milk mixture. Whisk until the sugar dissolves and the ingredients are well combined. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until combined. Pour in the boiling water and whisk until the batter is smooth. The hot water enhances the chocolate flavor and ensures a moist cake. Divide the batter evenly between the two cake pans.
Bake the Cake:
Make the Chocolate Custard:
In a saucepan, combine the chocolate milk, sugar, cocoa powder, and cornstarch. Stir continuously over low-medium heat until it begins to thicken. Once the mixture comes to a gentle boil, cook for another minute on low heat, stirring constantly. Remove from heat and add the butter, vanilla extract, and salt. Stir until smooth. Mix in the chopped dark chocolate until melted. Let the custard cool in the refrigerator for 2-3 hours. Once chilled, blend the custard in a food processor or use an electric whisk to make it smooth. Avoid overmixing, as it can affect the texture.
Assemble the Cake:
If the cake layers have domed tops, trim off a thin layer to make them flat. Save the crumbs for decoration. Place one cake layer on a serving plate. Add 6-7 scoops of chocolate custard on top and spread evenly. Place the second cake layer on top and gently press it down. Wrap the cake with plastic wrap and refrigerate for at least an hour to set. After chilling, spread the remaining custard over the entire cake, covering it completely. Use the reserved cake crumbs to decorate the top or sides.
[…] Must try Fudgy Chocolate Cake Recipe […]