Photo by Julie O’Malley
Easy Chocolate Fudge Cake
8.5 oz / 240g dark cooking chocolate, preferably 70% cocoa, broken into pieces
1 3/4 cup / 385g caster sugar (can use normal sugar)
9 oz / 250g / 2 sticks unsalted butter
1 1/4 cups / 312 ml milk (low or full fat)
1/4 cup / 63 ml oil (vegetable, canola)
2 eggs
1/2 cup / 45g cocoa powder
1 tsp baking powder
1 3/4 cups / 265g plain flour
2 tbsp coffee granules, optional (not espresso powder, normal coffee)
Ganache:
1 cup / 250 ml heavy whipping (thickened) cream
8 oz /250g dark melting chocolate chips
- Preheat oven to 160C/320F (fan forced / convection) / 180C/350F (no fan). Butter or spray a 22 – 25cm/9 – 10” spring form cake tin and line with parchment / baking paper.
- Combine sugar, butter and half the milk and chocolate in a saucepan over medium low heat. Stir until the butter and chocolate has melted and sugar is dissolved. Do NOT let it simmer or boil!
- Pour the chocolate mixture into a bowl. Whisk in oil and remaining milk.
- Whisk in eggs in until combined.
- Sift cocoa, baking powder, flour and coffee directly into the bowl. Whisk until smooth.
- Pour into the cake tin and bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. The cake will show cracks but will be hidden by the ganache.
- Remove sides from the cake pan and transfer to a cooling rack to cool.
Ganache:
- Place chocolate in a bowl.
- Place cream in a saucepan over medium high heat. When it is about to start simmering remove from heat (don’t let it come to a boil).
- Pour cream over the chocolate, shake the bowl to submerge all the chocolate under the cream. Cover bowl with a plate and set aside for 5 minutes.
- Stir chocolate with a spoon until smooth. Refrigerate for 45 minutes to 1 hour or until thickened to a spreadable consistency like peanut butter.
- Spread over the cake – tops and sides. Use a teaspoon in a swirling motion to achieve the textured surface.
Photo by Julie O’Malley
Easy Chocolate Fudge Cake recipe from RecipeTin Eats
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