Description
This Chocolate Fudge Cake is a delightful treat that satisfies even the strongest chocolate desires.
Ingredients
Scale
- 125g / 4 oz dark chocolate chips
- 100g / 7 tbsp butter (salted or unsalted + 1/4 tsp salt)
- 1 1/4 cups white sugar (caster/superfine preferred)
- 1/4 cup oil (vegetable or canola)
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 1/4 cup unsweetened cocoa powder
- 1 cup plain/all-purpose flour
- 1 tsp baking powder
- 1 cup boiling hot water
- 1 tbsp coffee granules (optional but enhances chocolate flavor)
- Ganache Frosting:
- 250g / 8 oz dark chocolate chips
- 1 cup heavy/thickened cream (30%+ fat)
Instructions
- Start by preheating your oven to 150°C (300°F) and greasing your springform pan. It’s crucial to line the bottom and sides with parchment paper to prevent sticking and make for easier serving.
- In a heatproof bowl, melt the dark chocolate chips and butter together in the microwave. Use 30-second bursts, stirring in between until the mixture is smooth. This gentle heating method helps retain the chocolate’s integrity without seizing it.
- Add the oil, vanilla extract, and sugar to the melted mixture. Stir until the mix is uniform before adding the eggs one at a time; make sure to blend well after each addition. This step is key, as it contributes to the cake’s structure and helps to incorporate air for a lighter texture.
- Next, sift in your cocoa powder, flour, baking powder, and the optional coffee granules. Sifting not only eliminates lumps but also ensures even distribution of ingredients for a smoother batter.
- So now it’s time to pour in the boiling water. This might seem unusual, but it activates the cocoa powder and creates a richer, moister cake. Stir until just combined – the batter will be thin, which is perfect for achieving that fudge-like texture.
- Transfer your cake batter to the prepared springform pan and bake in your preheated oven for 50–60 minutes. Keep an eye on it, and when a skewer comes out moist (but not wet), it’s done! Let the cake cool completely in the pan before removing it, which helps it set up nicely.
- For the ganache, combine the remaining dark chocolate and heavy cream in a bowl using the same microwave method, melting it in 30-second bursts and stirring until smooth. Allow the ganache to cool in the fridge, thickening up for about 1-2 hours until it’s spreadable.
- Once the cake has cooled completely and the ganache has reached the right consistency, it’s time to frost! Use a spoon to create swirls and apply generously to the top and sides, making it look as luxurious as it tastes.
Notes
Make sure all ingredients are at room temperature to ensure even mixing. Do not rush the cooling process; letting the cake cool completely in the pan enhances texture.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 300 per serving
- Sodium: 150 mg
- Protein: 5 g