Chocolate Fudge Cake
This cake is rich, very chocolaty and super moist!
Ingredients
240 g dark chocolate, preferably 70% cocoa, broken into pieces
385 g caster sugar / superfine sugar
250 g / 2 sticks unsalted butter
312 ml milk (low or full fat)
63 ml oil (vegetable, canola)
2 eggs
45 g cocoa powder
1 tsp baking powder
265 g plain flour
2 tbsp coffee granules, optional
Ganache
1 cup / 250 ml heavy whipping cream
250 g dark melting chocolate chips
Instructions
Preheat oven to 160C/320F. Butter or spray a 22 - 25 cm /9 - 10” spring form cake tin and line with parchment / baking paper.
Combine sugar, butter, 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 - some small lumps is ok.
Pour into the cake tin and bake for 1 hour 10 minutes or until a skewer inserted into the center comes out clean. The surface will crack but sill subside when it cools and gets covered with frosting.
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 it - 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 you see in the photos.
