Chocolate Fudge Cake with Almonds
This is the essential chocolate cake. It is dark, rich, dense, moist, and incredibly sweet. Serve thin slices with large glasses of cold milk.
Serves: 12Hands-on: 45 minutesTotal: 1 hour 45 minutesDifficulty: Medium
- 3 cups self-rising flour
- 1 cup unsweetened cocoa powder, divided
- 1 tsp. instant coffee
- 1 tsp. salt
- 2 1⁄2 tsp. baking soda
- 1 cup vegetable oil
- 2 cups whole milk
- 1 Tbsp. vinegar
- 2 tsp. vanilla extract, divided
- 3 large eggs
- 2 1⁄2 cups sugar, divided
- 3 Tbsp. hot water, divided
- 1 can (12 oz.) evaporated milk
- 1 can (14 oz.) sweetened condensed milk
- 2 Tbsp. unsalted butter
- 1 cup water
- 1 1⁄2 cup sliced almonds
- Grease a 10-inch tube baking pan and cover the bottom with parchment paper. Preheat oven to 350°F.
- In a big bowl, sift flour, 1⁄2 cup cocoa, coffee, salt, and baking soda. Make a well in the center and add oil, whole milk, vinegar, 1 teaspoon vanilla, eggs, and 2 cups sugar. Mix with a spatula or wooden spoon. Pour in the prepared baking pan and bake for 1 hour. Let cool.
- Meanwhile, stir remaining 1⁄2 cup cocoa in 3 tablespoons hot water until dissolved.
- In a saucepan, cook evaporated milk, condensed milk, and dissolved cocoa over medium-low heat, stirring frequently, until the mixture thickens and you can barely see the bottom of the pan, about 40 minutes. Turn off the heat and add the butter. If the fudge is too thick, add a little whole milk to thin it.
- Put remaining 1⁄2 cup sugar and 1 cup water in a small saucepan. Bring to a boil over high heat until sugar dissolves. Add remaining 1 teaspoon vanilla, remove from heat, and cool.
- Cut the cake into three layers. Drizzle every layer with 3 tablespoons syrup, spread the fudge on the cake, sprinkle with 1⁄2 cup of almonds, and cover with another cake layer. Repeat. On the top layer, spread the fudge over the top and down the sides. Arrange the remaining almonds decoratively around the top.