Chocolate Fudge Cake

Emma

Food Blogger | Recipe Enthusiast🍲
Chocoloate-fudge-cake

Embark on a culinary journey with a recipe that’s a testament to the timeless allure of chocolate. This Chocolate Fudge Cake is not just a dessert; it’s a celebration of rich, velvety chocolate that comes together to form an exquisite treat for any and all occasions.

At a Glance:

AspectDetail
Preparation Time30 minutes
Baking Time35 minutes
Total Elapsed Time1 hour 5 minutes
Yield12 delectable slices
TypeDessert
Cultural OriginAmerican

What You’ll Need:

  • For the cake itself:
    • 120 grams (1 cup) of cake flour for a delicate crumb
    • 42 grams (½ cup) of Dutch process cocoa for a deep chocolate essence
    • 21 grams (¼ cup) of black cocoa for an intense color and flavor
    • ¾ teaspoon of baking powder for lift
    • 1 teaspoon of kosher salt for balance
    • 198 grams (14 tablespoons) of unsalted butter for richness
    • 250 grams (1 ¼ cups) of granulated sugar for sweetness
    • 2 large eggs at room temperature for structure
    • 2 teaspoons of vanilla extract for aroma
    • 113 grams (½ cup) of sour cream at room temperature for moisture
    • 100 grams (½ cup) of a light olive oil for a tender texture
  • For the luscious ganache:
    • 340 grams (12 ounces) of bittersweet chocolate, chopped into small pieces
    • 340 grams (1 ½ cups) of heavy cream for a creamy finish
Chocoloate-fudge-cake

Baking Your Masterpiece:

  1. Begin by preheating your oven to a cozy 325°F (163°C). Prepare two 6-inch cake pans by greasing them and lining with parchment.
  2. Whisk together your dry cake ingredients in a large mixing bowl and set this aside for the moment.
  3. In the bowl of your mixer, beat the butter and sugar until they’re fluffy and light, which should take about 2-3 minutes.
  4. Introduce the eggs one at a time, ensuring each is well incorporated before adding the next, then stir in the vanilla essence.
  5. Alternate adding the dry ingredients with the sour cream and olive oil, starting and ending with the dry mix.
  6. Once your batter is smooth, divide it evenly between your pans, smoothing the tops with care.
  7. Bake until the cake edges have set and a tester comes out clean, which should be about 35-40 minutes.
  8. Let the cakes cool in their pans briefly, then transfer them to a wire rack to cool completely.

Crafting the Ganache:

  1. Place your finely chopped chocolate into a heatproof bowl.
  2. Warm the cream in a saucepan until it just begins to simmer, then pour it over the chocolate.
  3. Cover the bowl for a few minutes to let the chocolate melt, then stir until it transforms into a glossy ganache.

Assembling the Delight:

  1. Lay down the first cake layer on your chosen plate and spread a layer of ganache over the top.
  2. After a brief chill in the fridge to firm up the ganache, add the second cake layer.
  3. Apply the remaining ganache over the top and sides, creating a smooth, even layer.

This Chocolate Fudge Cake is a symphony of flavors, with each ingredient playing a crucial role in creating a dessert that’s as delightful to the palate as it is to the eye. It’s a cake that promises to be the centerpiece of your dining table, a conversation starter, and a memory maker.

Tips for the Perfect Cake Ahead of Time:

  • The cake layers can be baked ahead and kept at room temperature, securely wrapped, for a day or two.
  • If you’re planning further ahead, freeze the layers and simply thaw them when you’re ready to assemble.

Nutritional Snapshot (per slice):

  • Energy: 612 kcal
  • Carbs: 47 grams
  • Protein: 6 grams
  • Fats: 46 grams

Wrapping It Up:

This Chocolate Fudge Cake is more than just a dessert; it’s a slice of joy, a piece of celebration, and a tribute to the art of baking. Whether it’s for a special day or to brighten the ordinary, this cake is sure to leave a lasting impression on anyone who has the pleasure of tasting it.

Your Questions Answered:

  1. Can I replace cake flour with all-purpose flour?
    • Yes, though the texture might be slightly denser. Remove two tablespoons from each cup of all-purpose flour to better replicate cake flour.
  2. When is the ganache ready for spreading?
    • Look for a thick yet pliable texture. If it’s too liquid, let it sit; if too stiff, gently warm it up.
  3. How can I adapt this recipe for a vegan diet?
    • Use vegan butter, egg alternatives, and a plant-based cream for the ganache.
  4. What if I don’t have black cocoa powder?
    • Simply use more Dutch process cocoa powder, though the color and flavor will be less intense.
  5. What’s the best way to store leftover cake?
    • Keep it covered at room temperature for a couple of days, or refrigerate if you prefer it chilled.
Print
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Chocoloate-fudge-cake

Chocolate Fudge Cake

This delectable chocolate fudge cake boasts two luxuriously dense 6-inch tiers, complemented by a sumptuous chocolate ganache that’s perfect for celebrating those memorable moments.

  • Total Time: 1hour hr 5 mins
  • Yield: 12 servings 1x

Ingredients

Scale
  • For the cake itself:
    • 120 grams (1 cup) of cake flour for a delicate crumb
    • 42 grams (½ cup) of Dutch process cocoa for a deep chocolate essence
    • 21 grams (¼ cup) of black cocoa for an intense color and flavor
    • ¾ teaspoon of baking powder for lift
    • 1 teaspoon of kosher salt for balance
    • 198 grams (14 tablespoons) of unsalted butter for richness
    • 250 grams (1 ¼ cups) of granulated sugar for sweetness
    • 2 large eggs at room temperature for structure
    • 2 teaspoons of vanilla extract for aroma
    • 113 grams (½ cup) of sour cream at room temperature for moisture
    • 100 grams (½ cup) of a light olive oil for a tender texture
  • For the luscious ganache:
    • 340 grams (12 ounces) of bittersweet chocolate, chopped into small pieces
    • 340 grams (1 ½ cups) of heavy cream for a creamy finish

Instructions

  1. Begin by heating your oven to a gentle 325°F (163°C). Coat two 6-inch cake pans with a thin layer of butter and fit them with rounds of parchment paper.
  2. Combine the cake flour, both types of cocoa powder, baking powder, and a dash of salt in a sizable bowl. Keep this blend to one side for now.
  3. In the welcoming bowl of your stand mixer, adorned with the paddle attachment, beat the butter and sugar into a frothy, light mixture for roughly 2-3 minutes.
  4. Introduce the eggs to the mix sequentially, ensuring full integration of each before proceeding to the next. Follow with a dash of vanilla for that aromatic charm.
  5. Gently incorporate half of the flour mixture into the creamy base, followed by the sour cream and olive oil, until just mixed.
  6. Stir in the remaining flour mixture, scraping the bowl’s edges to ensure a uniform batter without overmixing.
  7. Evenly pour the batter into your prepped pans, smoothing the surface with an offset spatula for even baking.
  8. Bake the cakes in the preheated oven for 35-40 minutes. They’re ready to come out when the perimeter sets and a toothpick inserted in the middle is clean with a few crumbs attached.
  9. Let the cakes cool down in their pans briefly, then move them to a wire rack to cool off completely.

For the ganache:

  1. Take the bittersweet chocolate and chop it finely before placing it into a large bowl.
  2. In a saucepan, gently heat the heavy cream until it shows the first signs of a simmer (around 190°F or 88°C).
  3. Pour the heated cream over the chocolate pieces, cover the bowl with a plate to trap the heat, and let it sit for a few minutes.
  4. Remove the plate and stir the mixture with a rubber spatula until it becomes a velvety, glossy ganache.

For assembly:

  1. Select a cake layer as the base and spread a thick layer of the rich ganache over it.
  2. Place the cake in the refrigerator for a short stint, about 10 minutes, to let the ganache firm up a bit.
  3. Position the second cake layer on top, flipped over for a flat top, and then cloak it with the rest of the ganache, smoothing it over the top and sides.
  4. Add your final touches of decoration to the cake, and voilà, your chocolate creation is ready to be admired and enjoyed.
  • Author: Emma
  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Category: cake
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 612 kcal
  • Sugar: 33 g
  • Sodium: 247 mg
  • Fat: 46 g
  • Saturated Fat: 24 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 1 g
  • Carbohydrates: 47 g
  • Fiber: 4 g
  • Protein: 6 g
  • Cholesterol: 102 mg

Keywords: Chocolate Fudge Cake, Ganache Recipe, Moist Chocolate Dessert, Homemade Cake Baking, Special Occasion Dessert

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