Chocolate Fudge Cake

Preheat your oven to the optimal temperature for baking, which is 350 degrees Fahrenheit or 175 degrees Celsius. To ensure the pans are ready for use, lightly coat them with butter and dust with flour to prevent sticking.

In a separate bowl, whisk together the dry ingredients - including flour, baking soda, and salt - in a repetitive motion to combine them evenly. This process should be repeated three times to achieve the desired consistency.

In a small saucepan, combine 1/2 cup of sugar, water, and chocolate. Place the saucepan over medium heat and stir constantly to prevent scorching until the mixture reaches a temperature that is comfortable for mixing. Remove from heat and allow it to cool down to a lukewarm state.

While the chocolate mixture is cooling, use an electric mixer in a separate bowl to cream together 1 1/4 cup of sugar and butter until they become light and fluffy. Add eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Gradually add 1/2 of the dry ingredients to the sugar mixture, blending until a smooth consistency is achieved. Continue adding the remaining flour mixture in two stages, alternating with milk and blending until smooth after each addition.

Mix the cooled chocolate mixture with vanilla extract until well combined. Pour the batter into the prepared pans and bake in a preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.