January 25, 2014

Moist Chocolate Fudge Cake

fudge cake with dark chocolate ganache fudge cake with dark chocolate ganache

If you are looking for a sweet treat that is delicious, quick, uses pantry ingredients, easy to make and looks good as well,  then this is the cake for you!  

After the holiday indulgences, I haven't been baking too much, but with the Christmas chocolates gone, the family was getting restless.  I wanted an easy recipe without too much fuss preferably 1 bowl and this cake is perfect.  It tasted even better cold from the refrigerator.

Moist Chocolate Fudge Cake
Serves 8-12

4-1/2 ounces (1 cup) all-purpose flour
1 ounces (1/4 cup plus 2 tablespoons) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
4 ounces (1/2 cup) unsalted butter, melted and warm
1-1/4 cups packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup hot coffee
1 cup warm Ganache (recipe below)

Preheat the oven to 350 F. 
Butter the bottom of an 8x2 or 9x2-inch round cake pan line with parchment, butter and flour.
In a small bowl, whisk the flour, cocoa powder, baking soda, and salt. 
In a large bowl, combine the melted butter and brown sugar the whisk attachment on a hand blender on low or mix with a wooden spoon or rubber spatula. 
Add the eggs and vanilla; combine until well blended. 
Add the flour mixture all at once and stir just until all the flour is moistened.
Pour the hot coffee over the batter; stir just until it’s incorporated and the batter is smooth.
It is important to not over mix 
Pour the batter into the prepared pan.
Bake until a cake tester in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 min. for an 8-inch pan. 
Let cool in the pan on a rack for 10 min. Run a thin knife around the edge and invert the cake (peel off the parchment if necessary). Invert it again onto the rack and let cool completely.

Once cool, set the rack over a baking sheet or foil. 
Pour the warm ganache over the cake and use an icing spatula to spread it over the top of the cake and down the sides. Let set for about an hour before serving.

Chocolate Ganache

8 ounces bittersweet or semisweet chocolate 
I cup heavy cream (more to thin to spreading consistency if necessary)

In a double boiler or medium sized saucepan bring water to boil.
Place chocolate and heavy cream in a metal bowl 
Lower water to a simmer and place bowl over it (the pan should not touch the water).
Stir occasionally until smooth consistency.



Recipe adapted from Fine Living Magazine

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