Fudgecake
Indulge in the ultimate chocolate lover’s dream with this rich and decadent Fudgecake, a classic dessert that marries moist chocolate cake with a velvety ganache topping. Made with pantry staples like Dutch-processed cocoa powder for an intense chocolate flavor, this recipe is enhanced by a touch of boiling water, ensuring a tender, melt-in-your-mouth texture. The creamy ganache, crafted from semi-sweet chocolate chips and heavy cream, cascades elegantly over the cake, creating a glossy finish that’s both visually stunning and irresistibly luscious. Perfect for celebrations or cozy weekend baking, this show-stopping fudge cake comes together in just 50 minutes and serves eight generous slices. Whether enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream, it’s the ultimate treat for any occasion.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder (preferably Dutch-processed)
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 2 large Eggs
- 0.5 cup Heavy cream
- 1 cup Semi-sweet chocolate chips
- 1 tablespoon Unsalted butter
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan. Alternatively, line the pan with parchment paper for easy removal.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients, and whisk until well combined.
Gradually pour in the boiling water, stirring the batter until smooth and well incorporated. The batter will be thin; this is normal and ensures a moist cake.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
While the cake cools, make the ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not let it boil).
Remove the saucepan from the heat and add the chocolate chips and butter. Let sit for 2 minutes, then whisk until smooth and glossy.
Once the cake has completely cooled, pour the ganache over the top, using a spatula to spread it evenly and let it drip down the sides for a rustic look.
Let the ganache set for about 15-20 minutes before slicing and serving. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 498 mg | 22% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 51.1 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 192 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
