Chocolate velvet fudge cake

8 servings
20 min
35 min
Very Easy


Number of serving: 8
3/4 cup plus 1 tablespoon /2.2 oz/63 grams unsweetened (alkalized) cocoa powder

1/2 cup/4 fluid oz/4.2 oz/118 grams boiling water

3 large eggs, at room temp

1/2 cup/ 4 fluid oz/4.2 oz/118 grams water

2 1/4 teaspoons pure vanilla extract

2 1/4 cups plus 2 tablespoons, sifted into the cup - and levelled/8.3 oz/235 grams cake flour

1 1/2 cups/10.5 oz/300 grams superfine sugar

3 teaspoons baking powder

3/4 teaspoons salt

16 tablespoons/2 sticks/8 oz/227 grams unsalted butter


  • Special Equipment:
    one 10-cup fluted tube pan, preferably silicone, coated with baking spray with flour and set on a wire rack on a baking sheet.
  • Mix the cocoa and water:
    In a medium bowl, whisk the cocoa and boiling water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 30 minutes. To speed cooling, place it in the refrigerator. Bring it to room temperature before proceeding.
  • Mix the remaining liquid ingredients:
    In another bowl, whisk the eggs, the 1/2 cup water, and the vanilla just until lightly combined.
  • Make the Batter:
    In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter and the cocoa mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl.
  • Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Using a silicone spatula or spoon, scrape the batter into the prepared pan and smooth the surface evenly with a small metal spatula.
  • Bake the Cake:
    Bake for 50-65 minutes, or until a wire cake tester inserted between the tube and the side comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. If using a metal pan, the cake will take the shorter baking time.
  • Cool and unmold the cake:
    If using the silicone pan, remove it still on the baking sheet and set the sheet on a wire rack. Cool the cake in the pan for 1 hour, or until completely cool. Cool for 15 minutes if using the metal pan. Unmold the cake onto a serving plate.



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