A soft and moist Vanilla Cake recipe full of chocolate chips and topped with a creamy and delicious 2-ingredient chocolate fudge.
Prep time: 30mins | Cook time: 35mins | Yield: 9
Ingredients:
For the Vanilla Cake:
- 1 1/4 cups (300g) Milk at room temperature
- 2 Eggs at room temperature
- 2 tsp (10g) Vanilla extract
- 1 1/2 Tbsp (22g) Vinegar or lemon juice (I like to use apple cider vinegar)
- 2 2/3 cups (330g) All-purpose flour
- 1 1/4 cups (250g) Granulated sugar
- 1 tsp (4g) Baking powder
- 1/2 tsp (3g) Baking soda
- 1/4 tsp (1g) Salt
- 2/3 cup (150g) Unsalted butter at room temperature
- 2/3 cup (100g) Chocolate chips
For the Chocolate Fudge:
- 200g (about 1 1/4 cups) Semi-sweet chocolate (40-50% cocoa), chopped
- 2/3 cup (200g) Sweetened condensed milk
Video:
Directions:
For the Vanilla Cake:
- Line an 8in or 9in (20 or 23cm) square pan with parchment paper. Set it aside.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- Combine the milk, eggs, vanilla, and vinegar in a medium bowl or jug. Whisk until well combined and set it aside.
- In the bowl of an electric mixer fitted with the whisk attachment, combine the flour, sugar, baking powder, baking soda, and salt.
- Whisk on low speed to combine the dry ingredients. With the mixer on low speed, add the butter (one or two tablespoons at a time), mixing until it forms a mixture that looks like coarse sand.
- With the mixer still on low, slowly add the wet ingredients mixture, beating until smooth. Remember to scrape the sides of the bowl when necessary. Do not overmix the batter (otherwise, the cake will be dense).
- Combine the chocolate chips with one tablespoon of flour and stir until well coated.
- Gently fold the chocolate chips into the batter.
- Pour the batter into the prepared pan and bake for about 30 to 40 minutes or until a toothpick inserted into the center comes out clean. Time may vary depending on the oven. If the cake starts to brown on top, place a piece of aluminum foil or parchment paper over the top of the tin. But do not open the oven before 25 minutes of baking.
- Allow the cake to cool for about 20 minutes, remove the parchment paper, and let it cool completely at room temperature.
- Level the top of the cake using a serrated knife (optional).
For the Chocolate Fudge:
- In a medium bowl, place the chocolate and condensed milk. Melt using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth.
- Spread it over the cake while the fudge is still warm, and sprinkle some chocolate chips on top.
- Let it cool completely at room temperature. The fudge will set as it cools.
- Cut the cake into squares and serve.
- If not consumed on the same day, keep the cake refrigerated and remove it from the fridge about one hour before serving.
You may also like:
Perfect Gluten-Free Chocolate Cookies
Healthy Chocolate Mug Cake (egg-free)
Flourless Chocolate Cake Snacks
