A rich and moist chocolate fudge cake with a deep cocoa flavor and tender crumb, perfect for celebrations or satisfying any chocolate craving.

2 cups all-purpose flour

¾ cup unsweetened cocoa powder

2 cups granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 large eggs

1 cup milk

½ cup vegetable oil

2 teaspoons pure vanilla extract

1 cup hot water or hot brewed coffee

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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes until smooth.
Carefully stir in the hot water or hot brewed coffee until fully combined. The batter will be thin.
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Use freshly brewed coffee instead of water to enhance the chocolate flavor.

Do not overbake to maintain a moist texture.

Add ½ cup chocolate chips for extra richness.

Substitute buttermilk for regular milk for a slight tang.

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Freeze wrapped slices for up to 2 months.