The holidays are a time of coming together and enjoying yourself, right? My version of a chocolate fudge cake embodies that and makes for the most delicious cake this season, I promise.
This cake isn’t for the faint hearted, I really mean it as well. There’s so much chocolate in this cake, there kit one element of it that doesn’t contain chocolate…
The cake is actually quite simple and made of very few ingredients considering. The sponges of the cake are a simple chocolate cake, which are already good but the stand out part is the filling and coating – the chocolate ganache. This is an incredibly rich and indulgent choice but believe me, it works so so well with this cake and then it’s finished with chocolate vermicelli.
Does this sound like a challenge you could take on? Let’s be having you!
Anyway, let’s get started, shall we?
Cake (3×9 cakes):
650g granulated sugar.
375g plain flour.
asg cocoa powder.
2.75 tsp bicarbonate of soda.
2.75 tsp baking powder.
375ml whole milk.
85 mI vegetable oil.
2 tsp vanilla extract.
350ml boiling water.
900ml double cream.
500g dark chocolate chips.
400g milk chocolate chips.
150g butter, room temperature.
Before you get started on the recipe, you’ll want to do some prep work. Starting by weighing up all of your ingredients, preheating your oven to 180˚/350˚f and get any equipment you may need ready, such a mixing bowl and whisk. Don’t forget to line your 3×9 inch baking pans with parchment.
To start on the recipe, you’ll want to start by placing the granulate sugar, plain flour, baking powder and bicarbonate of soda into a bowl, passing though a sieve first to remove any lumps that may be in the dry mix. Once they have been sifted, whisk together with a whisk – set aside until needed later on.
Into another mixing bowl you’ll want to combine the wet ingredients, which are the milk, vegetable oil, chocolate and vanilla extract, whisk them together until everything is fully combined.
You can then add the wet ingredients into the dry and mix until everything is combined and you have a semi thick cake batter – it should look slightly granular, this is normal.
Now you can take the boiling water and add it into the cake batter – this may sound unconventional but for this recipe it works and makes the best chocolate cake recipe.
Take your cake tins that have been lined with parchment and pour the batter into them – distributing the cake batter equally between the can tins, as this helps them raise the perfect amount once baked. Once all of your tins have been filled, you can transfer the pan into your preheated oven and bake for 35 minutes or until a tester comes out clean when inserted into the centre.
While the cakes are baking, you can go ahead and get started on the ganache. This is actually far simpler than you’d expect – its simply 4 ingredients.
Take a large heatproof bowl and into it place the double cream, milk and dark chocolate – then microwave in bursts of about 60-90 seconds, and whisk/stir well in-between, un til you reach a smooth and glossy consistency – it should be pretty fluid.
While it’s still warm, add in the butter, mix in until it’s fully incorporated and then place into the fridge and allow to firm up fully.
Ince its firmed up fully – you will then want to microwave it until it’s a spreadable consistency, so in 30 second burst in the microwave, stir well in-between until you reach the perfect consistency. It should be smooth, spreadable and pipeable yet be able to hold its shape well enough.
To start the assembly of the cake, take your plate/stand/board and smear a small amount of the ganache into the centre of it. This will act like the glue, keeping the cake secured in place. Place your first layer off cake on, pressing it down just to secure it in place.
Then you can go ahead and layer on the ganache generously, spread and level it as best you possibly can.
Coat the entire cake in a generous layer of ganache. Smooth and level it out as best you possibly can, you may need to go over some parts more than a few times to achieve the perfect finish.
Around the bottom edge of the cake, you can apply an uneven line of chocolate sprinkles, just to add more flavour, texture and colour.
Reserve enough ganache to pipe rosettes on top of the cake. This is an ideal way to add height and make your cake look more professional – trust me, it works. I piped rosettes and shells on top of my cake ut you can pipe whatever you’d like.
Then to finish the cake, you’ll want to sprinkle some chocolate sprinkles onto the top of each rosette – then you’re done. A very quick, easy and straightforward method and recipe for a gorgeous celebration cake – it’s not the most creative recipe but when it comes to chocolate, it speaks for itself.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.