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Ultimate Chocolate Fudge Cake

A rich, moist, and intensely chocolatey fudge cake topped with silky chocolate ganache. Perfect for any chocolate lover's dream.

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Ultimate Chocolate Fudge Cake - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Prepare the Cake Batter:
Mix dry and wet ingredients separately, then combine for a smooth batter.
Bake the Cake Layers:
Pour batter into cake pans and bake until set.
Make the Chocolate Ganache:
Melt dark chocolate with warm heavy cream for a glossy topping.
Assemble and Frost:
Layer the cakes with ganache and let it set for a decadent finish.
Ultimate Chocolate Fudge Cake - secondary view

How to Make the Ultimate Chocolate Fudge Cake

Prepare the Cake Batter
Mix dry and wet ingredients separately, then combine for a smooth batter.
Bake the Cake Layers
Pour batter into cake pans and bake until set.
Make the Chocolate Ganache
Melt dark chocolate with warm heavy cream for a glossy topping.
Assemble and Frost
Layer the cakes with ganache and let it set for a decadent finish.
Baking Tips
Use room temperature ingredients for a smoother batter.
Adding espresso powder enhances the chocolate flavor without making it taste like coffee.
For extra richness, replace half the milk with buttermilk.
Store in an airtight container for up to 4 days at room temperature.
For a fudgier texture, refrigerate the cake before serving.
Ultimate Chocolate Fudge Cake - tertiary view

Ultimate Chocolate Fudge Cake

A rich, moist, and intensely chocolatey fudge cake topped with silky chocolate ganache. Perfect for any chocolate lover's dream.

Italian Cream Stuffed Cannoncini
Prep Time
25 Minutes
Cook Time
Total Time
1H5 Minutes
Chef
JUE
Category
Dessert
Difficulty
Intermediate
Cuisine
American, European
Yield
12 servings
Dietary
Vegetarian
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Ingredients

Custard Cream
01
2 cups all-purpose flour
02
1 3/4 cups granulated sugar
03
3/4 cup unsweetened cocoa powder
04
2 teaspoons baking powder
05
1 teaspoon baking soda
06
1/2 teaspoon salt
07
3 large eggs
08
1 cup whole milk
09
1/2 cup vegetable oil
10
2 teaspoons vanilla extract
11
1 cup boiling water
12
1 cup semi-sweet chocolate chips
13
1 cup unsalted butter (softened)
14
1 1/2 cups heavy cream
15
10 ounces dark chocolate (finely chopped)
16
1/4 teaspoon sea salt
17
1/2 teaspoon espresso powder (optional, enhances chocolate flavor)
18
1/2 cup sour cream (for extra moisture)
19
1/4 cup brown sugar (for deeper sweetness)

Instructions

01
Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
02
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
03
Add eggs, milk, oil, vanilla extract, and sour cream. Mix until well combined.
04
Slowly add boiling water to the batter, mixing until smooth. The batter will be thin, which is normal.
05
Fold in the chocolate chips, then divide the batter evenly between the prepared pans.
06
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
07
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
08
For the ganache, heat the heavy cream until just simmering, then pour over the chopped dark chocolate and sea salt. Let sit for 2 minutes, then stir until smooth.
09
Spread ganache over the cooled cake layers, stacking them for a rich and fudgy finish.
10
Let the ganache set for 30 minutes before serving. Enjoy!