Do you ever wish that chocolate cake was… more chocolatey? Don’t worry, you are far from alone. Fudge Lovers Cake is covered with a rich chocolate ganache that fulfills your desire. Present Fudge Lovers Cake to wow someone on their birthday or any other special occasion. It will make you feel like a winning contestant on the Great British Bake-Off.
Ingredients
For the cake:
- 1 1/2 cups white sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 large egg
- 1/3 cup vegetable oil
- 1 tablespoon pure vanilla extract
- 3/4 cup milk
- 3/4 cup boiling water mixed with 2 teaspoons instant coffee powder
For the chocolate ganache:
- 1 cup heavy cream
- 8 ounces semisweet or dark chocolate chips
Optional, for serving:
- strawberries, to taste
- raspberries, to taste
- mint leaves, to taste
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Prepare an 8-9-inch round cake pan with nonstick cooking spray.
Step 3 –Line the base of the pan with parchment paper.
Step 4 –Combine the sugar, the flour, the cocoa powder, the salt, and the baking powder in a large bowl, thoroughly whisking together.
Step 5 –Add the egg, the oil, the vanilla, and the milk to the flour mixture, beating well for 30 seconds to fully combine.
Step 6 –Pour in the warm water-coffee mixture, mixing until shiny. The consistency of the cake batter should be thin.
Step 7 –Pour the cake batter into the prepared pan.
Step 8 –Bake the cake, about 40-45 minutes.
Step 9 –Remove the cake from the oven and let it cool for 20 minutes.
Step 10 –Move the cake from the pan to a wire rack and allow it to fully cool before frosting.
Step 11 –Pour the heavy cream into a small saucepan and heat over low heat, about 3-4 minutes. Do not let it boil or simmer.
Step 12 –Once the cream is hot, turn the stove off and remove the saucepan from the heat.
Step 13 –Add in the chocolate chips, then cover the saucepan with a lid and allow it to sit until the chocolate is soft and melted, about 5 minutes.
Step 14 –Uncover, slowly stirring with a wooden spoon or spatula.
Step 15 –Gradually mix faster until the ganache is a creamy and smooth.
Step 16 –Refrigerate the ganache for 1 hour until thick enough to spread.
Step 17 –Spread the ganache over the cake evenly.
Step 18 –Serve topped with the strawberries, the raspberries, and the mint leaves.