Chocolate Fudge Cake

Get ready for the best chocolate fudge cake ever! This moist and rich single layer cake is topped with a delicious fudgy chocolate ganache frosting!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 50

Bake 25

Total Time 1 15

Servings slices

Calories 381

Author Gabby Kislanko

Equipment

8 inch round cake pan
Mixing Bowls

Ingredients

Chocolate Cake

¾ cup all-purpose flour
½ cup +2 Tablespoon granulated sugar
6 Tablespoons unsweetened Dutch processed cocoa powder
⅛ teaspoon salt
¾ teaspoon baking soda
¼ teaspoon baking powder
1 egg
½ cup water, hot
¼ cup sunflower or canola oil (or other neutral oil)
¼ cup milk (regular or dairy free)
½ teaspoon vanilla extract

Fudgy Ganache Frosting

1 cup heavy cream or full fat coconut cream SEE NOTES
8 oz milk, semisweet, or dark chocolate, chopped (or chocolate chips)
½-1½ Tablespoon honey (adjust as needed to make ganache sweeter)

US Customary - Metric

Instructions

Start by making the chocolate fudge ganache. Chop the chocolate and place in a heat proof bowl. Pour the heavy cream (or coconut cream if you’re dairy free) into a small saucepan and place over medium heat.
Heat until it simmers, then pour over the chopped chocolate. Stir together until the chocolate has melted completely. Add the honey to taste. Leave the ganache to set at room temperature for 1-2 hours. If you’re in a rush you can place it in the fridge.
Preheat your oven to 350°Fahrenheit and grease and line an 8-inch round cake pan.
In a large bowl, whisk the flour, cocoa powder, sugar, salt, baking powder and baking soda together.
Add in the egg, vanilla extract, oil and milk. Pour the hot water in and mix until the cake batter is smooth.
Pour the cake batter into the prepared pan and bake for 20-26 minutes. A toothpick inserted in the middle should come out clean.
Let the cake cool in the pan for 20 minutes, then remove and let cool on a wire cooling rack.
Once the cake has cooled completely , use a hand mixer to beat the chocolate ganache until it is spreadable. Spread over the cooled cake and let it firm up before serving. Enjoy!

Video

Notes

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Lining the Baking Pan: Don't skip this step! It is possible that the cake could break when you try to remove it from the pan if you do. Lining the round pan with parchment paper makes it much easier to removing the cake from the pan. To do this, trace then cut a circle in the shape of your cake pan out of the parchment paper and place it inside the pan.

Cocoa Powder: I recommend using dutch processed cocoa powder, but you can use natural if that's what you have.

Measuring Flour and Cocoa Powder: Either measure your flour using a kitchen scale or use the proper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. Do the same for the cocoa powder.

Ganache: Either let the ganache firm up at room temperature or in the fridge if you are short on time.

Storage and Freezing: Once the cake is frosted, store the cake in an airtight container at room temperature for up to 5 days. You can place any leftover chocolate ganache in the fridge.

Nutrition