Chocolate Fudge Cake Recipe
Everyone needs a good chocolate fudge cake up their sleeve, so here it is! A rich, fudgy sponge that is only made better with the combination to a deep, chocolatey ganahce that is paired with the most delicious whipped ganache to elevates this cake to a whole new level!
Ingredients
Cake
- 2tsp espresso powder
- 350ml hot water
- Golden caster sugar 550g
- Veg oil 200ml
- 3 eggs
- 1tbsp vanilla extract
- Sour cream 300ml
- Coco powder 140 g
- Self-raising flour 320 g
- ½ tsp bicarb
- 1tsp salt
Chocolate Ganache - 500g dark chocolate (70%)
- 500g double cream
- 30g light brown sugar
- 25g butter
Whipped Ganache - 300g double cream
- 75g dark chocolate
- 30g golden syrup
- 2g gelatin powder
- 10g water
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Method
- To make the chocolate ganache, bloom the gelatin powder by placing it into the water and setting aside. Heat the cream and syrup in a pan until just simmering. Add the bloomed gelatin and stir to dissolve. Pour the liquid over the chocolate, leave to stand for 2mins and then stir to combine.
- Cover with cling film that is making contact with the ganache and refrigerate for at least 4 hours
- To make the sponge, grease and line 3 8” baking tins and preheat the oven to 170C. Then dissolve the coffee in the hot water and set aside.
2. Place the sugar, vanilla and oil in a large bowl and whisk until pale. Individually add the eggs, combining well between each addition before adding the sour cream and combining.
3. Add the hot coffee and stir through the batter. Sift in the flour, coco powder and salt and mix until ingredients are fully incorporated. Divide the batter evenly between the tins and bake for 30-35mins or until a skewer comes out clean.
4. Once baked, allow to sit in the tin for 5mins before removing and transferring to a wire rack to cool fully.
5. To make the ganache, add the chocolate and butter in a bowl and set aside. Place the cream and sugar in a bowl and heat until it reaches a simmer. Once ready, pour the cream over the chocolate and allow to sit for 2mins and then whisk to combine. Once combined, use a stick blender to blend the ganache.
6. To assemble, level the sponges. Place the first on a cake board and add a thin layer of ganache. Top with the next sponge and repeat this process until all three sponges are stacked. Use the remaining ganache to cover the entire cake.