Double Chocolate Fudgy Cake with Ganache Frosting
Indulge in our intensely rich double chocolate fudge cake with silky ganache frosting. This showstopping dessert satisfies even the most serious chocolate cravings.
Ingredients
- All-Purpose Flour: This provides the structure for the cake. If you want to turn this into several meal types by individualizing these use cake flour for an even softer crumb.
- Cocoa Powder: Use high-quality Dutch-processed cocoa powder for a deep rich chocolate flavor. The darker the better! Try to avoid natural-flavored cocoa at all costs.
- Granulated Sugar: Adds sweetness and moisture to the cake.
- Brown Sugar: Contributes to the cake's moistness and adds a subtle caramel flavor. Light or dark brown sugar will work; the darker the sugar the deeper the flavor.
- Eggs: Bind the ingredients together and add richness. Use large eggs at room temperature for best results.
- Oil: Adds moisture and keeps the cake tender. Vegetable or canola oil works well.
- Buttermilk: Adds a tangy flavor and tenderizes the cake. If you don't have buttermilk you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using. This is an essential ingredient!
- Hot Coffee: Enhances the chocolate flavor. Don't worry you won't taste the coffee itself.
- Chocolate Chips: Use high-quality semi-sweet or dark chocolate chips. These melt into puddles of gooey goodness!
- Heavy Cream: For the ganache frosting. The fat content is essential for creating that silky-smooth texture.
- Vanilla Extract: Enhances the overall flavor profile. Use pure vanilla extract for the best results.
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This ensures the chocolate cake easily releases once baked.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.
- Add Wet Ingredients: In a separate bowl, whisk together the eggs, oil, buttermilk, and vanilla extract.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Add Coffee: Slowly pour in the hot coffee while mixing on low speed. The batter will be thin.
- Stir in Chocolate Chips: Gently fold in the chocolate chips.
- Pour into Pans: Divide the batter evenly between the prepared cake pans.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Make the Ganache: While the cakes are cooling, make the ganache. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
- Pour over Chocolate: Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 1 minute, then whisk until smooth and glossy.
- Frost: Once the cakes are completely cool, frost the top of one layer with half of the ganache. Place the second layer on top and frost with the remaining ganache.
Notes
Nutrition (per serving):
- Calories: 469 kcal
- Total Fat: 22g
- Carbohydrates: 62g
- Protein: 5g
- For extra richness, serve with a scoop of vanilla ice cream or drizzle with melted chocolate.
- You can substitute brewed coffee with hot water if preferred.
- Store leftovers in an airtight container at room temperature for up to 3 days.