Chocolate Fudge Cake
This is THE chocolate fudge cake of your dreams. Rich dark cake, filled and frosted with dark chocolate ganache. Topped with fresh raspberries and you have a lovely chocolate cake for any occasion.
Servings: 16 Servings
Calories: 547kcal
Ingredients
Cake
- 6 1/4 ounces dark chocolate semi-sweet, using bars is an easy way to measure baking chocolate
- 10 TBSP unsalted butter diced
- 1/2 cup hot water
- 3 large eggs
- 1/2 cup sour cream at room temperature
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 1/4 cups self-raising flour Don't confuse this with self-rising flour, this was calculated using the King Arthur Website
- 1/2 cup cocoa powder this was calculated using the King Arthur Website
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
Ganache Filling/Frosting
- 10.5 ounces dark chocolate chips or chunks 54% cocoa, using bars is an easy way to measure baking chocolate
- 1 1/2 tablespoons unsalted butter diced
- 1 7/8 cups heavy cream
Decoration
- 14 ounces about 2 1/2 cups fresh raspberries
Instructions
- Preheat your oven to 350° F
- Grease and line the bottoms of two 8-inch round cake pans with butter
- In a heatproof bowl, combine the dark chocolate, diced butter, and hot water. Place the bowl over a pan of simmering water and stir until everything is melted and well combined. Remove from heat and let it cool slightly.
- Meanwhile in a large mixing bowl, whisk together the eggs, sour cream, vegetable oil, and vanilla extract until well combined.
- Add both granulated sugar and brown sugar to the wet mixture and whisk until smooth.
- Pour in the melted chocolate mixture and whisk again until smooth.
- Sift the self-raising flour, cocoa powder, baking soda, and salt into the same bowl. Whisk until the mixture is thoroughly combined.
- Divide the cake batter evenly between the prepared cake pans and use a palette knife to level the tops.
- Bake in the preheated oven for about 35-40 minutes or until a wooden skewer inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans for 10 minutes, then carefully remove them from the pans and place them on a wire rack to cool completely
- In a heatproof bowl, combine the dark chocolate chips and diced butter.
- In a medium saucepan, heat the double cream until it's just about to boil.
- Pour the hot cream over the chocolate and butter in the bowl. Let it sit for 1 minute without stirring, then stir until the mixture is smooth and glossy.
- Allow the ganache to cool and thicken before using.
- Place one of the cooled cake layers on a cake stand.
- Spread approximately 6 tablespoons of the ganache evenly over the top using a palette knife or a spoon.
- Carefully place the second cake layer on top, with the flat side facing up.
- Cover the top and sides of the cake with the remaining ganache, and roughly smooth the sides.
- Decorate the top of the cake with fresh raspberries.
Nutrition
Serving: 1slice | Calories: 547kcal | Carbohydrates: 52g | Protein: 7g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 88mg | Sodium: 169mg | Potassium: 239mg | Fiber: 6g | Sugar: 31g | Vitamin A: 764IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 2mg