The Ultimate Fudgy Chocolate Cake of Love
Indulge in decadence with *The Ultimate Fudgy Chocolate Cake of Love,* a dessert that lives up to its name. This irresistibly rich, moist cake is crafted with a blend of unsweetened cocoa powder, buttermilk, and a touch of boiling water, creating an ultra-fudgy texture that melts in your mouth. Topped with a silky homemade chocolate ganache made from semisweet chocolate chips and heavy cream, every bite delivers pure chocolate bliss. Perfect for special occasions or a heartfelt treat, this two-layer showstopper is as easy to make as it is to love, with just 20 minutes of prep time and step-by-step instructions to guide you. Serve it to your loved ones and watch their faces light up—it’s more than a cake; it’s a delicious expression of affection. Keywords: fudgy chocolate cake, chocolate ganache recipe, moist homemade chocolate cake, easy chocolate dessert, special occasion cake.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Unsweetened cocoa powder
- 2 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1 cup Semisweet chocolate chips
- 0.75 cup Heavy cream
- 1 tablespoon Butter (for greasing)
- 1 tablespoon Unsweetened cocoa powder (for dusting pans)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter. Dust the pans with unsweetened cocoa powder and tap out any excess.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture on medium speed using an electric mixer until smooth and well combined.
Gradually add the boiling water to the batter, mixing on low speed. The batter will be thin, but this is normal.
Divide the batter evenly between the prepared cake pans. Use a spatula to smooth the tops if necessary.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and let them cool in their pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
While the cakes are cooling, make the chocolate ganache. Add the semisweet chocolate chips and heavy cream to a small saucepan. Heat over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth and glossy.
Allow the ganache to cool slightly, until it reaches a spreadable consistency.
Place one cake layer on a serving plate or cake stand. Spread a generous amount of ganache on top, then add the second cake layer. Cover the top and sides of the cake with the remaining ganache, smoothing it with a spatula.
Let the cake sit for about 30 minutes to set. Slice and serve with love!
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 432 mg | 19% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 41.3 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 275 mg | 6% | |
*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.
