Simple Chocolate Fudge Cake
- December 28, 2019
- 0 / 5
Sometimes there’s a recipe that jumps out at you like this Simple chocolate Fudge Cake. It could be the pretty photo attached to it (can you tell that I love photos?) or it could be that I’ve got all the ingredients right in my fridge and pantry, so hey why not? It could be the versatility of the recipe or it could even be the title of the recipe like SIMPLE CHOCOLATE FUDGE CAKE! While you know I love a challenge, I also love simple, especially for that last-minute gathering or invitation.
When my cousin, Ellen, sent this recipe to me, it grabbed me for all of those reasons and I’m so glad I wasn’t in a “I need a challenge” mood…I might have bypassed this. Big mistake!
First joy, you only need one bowl for the cake itself! No KitchenAid, no Cuisinart…just one humble bowl. I love that!
I also love coffee, so while the addition of coffee doesn’t create a strong flavor, it’s enough to give it a beautiful layering effect.
I made the cake the day before I was going to serve it…no problem to wrap it tight once it’s cooled and leave it on the counter. I didn’t even take it out of the springform.
I didn’t follow the recipe for the ganache simply because I have a ganache recipe that is foolproof (they can sometimes be a little finicky) and I didn’t have time to hope it would work. I’m sure the original is just as good as the cake, however. For that, just go to the blog www.wifemamafoodie.com. Finally, decorate it as you like…I love the berries on it, but sprinkles for a birthday cake would be awesome too! Oh, and I popped the leftovers in the fridge, and my honey said that the cake was even better the next day! Try it and decide!
Simple Chocolate Fudge Cake
Makes 10-12 servings
Total Time: 50 minutes
1 1/2 cups unbleached all-purpose flour
1 1/4 cup granulated sugar
3/4 tsp baking soda
1/2 tsp salt
1 cup brewed coffee, cooled
1/3 cup vegetable oil (I prefer avocado oil)
1/3 cup sour cream
6 ounces dark or semi-sweet chocolate melted
1 cup dark or semi-sweet chocolate, chopped (see Chef’s Note)
1 cup heavy cream
Berries or sprinkles for garnishing
Preheat oven to 325°F. Lightly grease a 9” springform pan and line the bottom with parchment paper. Set aside.
In a large mixing bowl, blend together flour, sugar, baking soda, and salt. Beat in coffee, oil and sour cream until well combined. Mix in melted chocolate thoroughly and then pour into greased pan.
Bake until center of cake is set and a toothpick inserted comes out mostly clean, about 40 minutes. Let cake cool before removing from the pan.
While the cake is cooling, prepare the ganache. Put chopped chocolate in a heat-proof bowl (I like a glass bowl). Simmer cream in a small saucepan over medium low heat until small bubbles start to form around edges of pan (don’t bring it to a full boil as the cream will be too hot to make a nice ganache). Pour cream over top of the chopped chocolate. Let it sit for 2-3 minutes and then stir until smooth and glossy.
Transfer the cake to a platter and pour the ganache over top, using an offset spatula to spread the ganache across the top and over the edge of the cake.
Top with fruit or sprinkles and serve!
Chef’s Note: I prefer to use a block of chocolate vs chips and then I chop as much as needed. Chips contain stabilizers which can affect the ganache adversely, sometimes causing it to “break”. Blocks are available at most grocery stores.
Recipe adapted from wifemamafoodie