Moist Chocolate Almond Fudge Cake: Easy and Delicious

A chocolatey cake with almonds—is always a delicious options to end your sweet cravings! Every bite is loaded with deep cocoa and crunch of toasted almonds, perfect for any occasion. Whether you want to indulge with your evening chai or impress your guests with a homemade cake, this Moist Chocolate Almond Fudge Cake has you covered.

A warm, fudgy slice melting in your mouth with just the right amount of nuttiness. The best part? You don’t need a long list of ingredients or expert baking skills to make it. Just a handful of pantry staples, a quick mix and before you know it your kitchen will smell like a dream. Using jaggery or brown sugar instead of white sugar brings out the deep caramel flavor, while almonds add a touch of desi-ness—just like the sweets you grew up eating.

This cake isn’t just a dessert, it’s a comfort, a celebration and a way to satisfy your chocolate cravings. So, tie that apron, preheat the oven and let’s get baking!

How To Bake A Delicious And Moist Chocolate Almond Fudge Cake

Ingredients

Dry Ingredients:

• 1 cup (120g) atta or maida
• ½ cup (50g) cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• A pinch of salt

Wet Ingredients:

• ½ cup (120ml) milk
• ½ cup (120ml) dahi
• ½ cup (100g) jaggery powder or brown sugar
• ¼ cup (60ml) melted butter or ghee
• 1 teaspoon vanilla extract

Add-ins:

• ¼ cup (30g) chopped almonds
• 50g dark chocolate (melted)

Method

1. Preheat the oven to 180°C. Grease and line a 6-inch round cake tin. Sift together flour, cocoa powder, baking powder, baking soda and salt in a bowl.
2. In another bowl, whisk together milk, dahi, jaggery powder, melted butter and vanilla extract until smooth.
3. Add the dry ingredients to the wet mixture and fold gently. Don’t overmix. Add the chopped almonds and melted dark chocolate.
4. Pour the batter in the prepared cake tin. Bake at 180°C for 25-30 minutes or until a toothpick inserted in the center comes out clean.
5. Let the cake cool and slice. Enjoy with a cup of chai or a scoop of ice cream!

Moist Chocolate Almond Fudge Cake: 8 Tips and Tricks for the Perfect Bake

Choose the Right Flour for That Perfect Softness

Whole wheat flour (atta) gives a rustic, coarse bite, all-purpose flour (maida) makes it softer. For the best results use a mix of both—atta for a nutty flavor and maida for a lighter finish. Sift the flour well to avoid lumps and a smooth batter.

Use Jaggery or Brown Sugar for Deeper Flavor

Ditch the refined sugar and use jaggery powder or brown sugar. These natural sweeteners not only give a caramel-like taste but also keep the cake moist for longer. If using jaggery make sure it’s finely powdered so it blends well with the batter.

Always Melt the Chocolate for Extra Fudginess

A true fudge cake needs real chocolate! Instead of using only cocoa powder, melt a little dark chocolate and mix it in the batter. This makes the cake denser, richer and loaded with deep chocolate flavors.

The Magic of Curd and Milk

Eggless cakes can turn out dry sometimes, but not this one! A mix of fresh curd (dahi) and milk acts as a great substitute for eggs, making the cake soft and adding a slight tanginess that balances the sweetness beautifully.

Don’t Miss the Baking Soda and Powder

A small mistake in measurements can make or break the cake. Use both baking soda and baking powder for the perfect rise. Baking soda reacts with the curd to create air pockets, makes the cake light and ensures it doesn’t become dense.

Fold, Don’t Overmix

Once wet and dry ingredients are combined, fold gently with a spatula. Overmix will develop the gluten in the flour and make the cake dense instead of soft. A few lumps in the batter are totally fine – they’ll disappear during baking.

Toast the Almonds for Extra Crunch

Almonds provide the bite but raw almonds are bland. Dry roast them for a few minutes before adding to the batter. This brings out their natural oils and flavor making every bite more exciting.

Bake at the Right Temperature for Even Cooking

An oven that’s too hot will cook the outside too fast and inside too slow. Always preheat to 180°C and bake at the same temperature. If the cake is browning too fast on top, cover with foil halfway through baking.