Ingredients for cake:

Decadent Chocolate Fudge Cake with Ganache

This chocolate fudge cake is a showstopper that combines the rich, moist texture of a chocolate cake with the fudgy, dense goodness of a brownie. Topped with a silky ganache, it’s the perfect dessert for any chocolate lover. Whether it’s a birthday, a holiday, or just a sweet indulgence, this cake is guaranteed to impress.


Yield: 12-16 servings

Prep Time: 15 minutes

Cook Time: 50-55 minutes

Total Time: 1 hour 10 minutes


Ingredients

For the Cake:

  • 1 box chocolate cake mix (any brand you prefer, but choose one with a rich flavor)
  • 1 box fudge brownie mix (this will give your cake a fudgy, moist center)
  • 4 large eggs (room temperature for better mixing)
  • 1 1/4 cups water (for the cake mix and brownie mix to come together smoothly)
  • 1 cup vegetable oil (for richness and moisture)

For the Ganache:

  • 1 cup heavy whipping cream (this creates the creamy base for the ganache)
  • 1 (12-ounce) bag semi-sweet chocolate chips (use good quality chocolate for a smoother ganache)

Instructions

Step 1: Preheat the Oven and Prepare the Bundt Pan

  1. Preheat your oven to 350°F (175°C). Make sure the oven is fully heated before placing the cake inside to ensure even baking.
  2. Prepare your bundt pan by generously greasing it with cooking spray or butter and dusting it lightly with flour. Alternatively, you can use parchment paper for an even easier release. This step is crucial for ensuring the cake doesn’t stick to the pan after baking.

Step 2: Prepare the Cake Batter

  1. In a large mixing bowl, combine the chocolate cake mix and fudge brownie mix.
  2. Add the 4 eggs, water, and vegetable oil to the dry mixes.
  3. Using a hand mixer or a whisk, blend the ingredients together until smooth. Ensure there are no lumps and the batter is well combined.
  4. Once the batter is fully mixed, pour it evenly into the prepared bundt pan. Use a spatula to smooth the top and make sure it’s level for uniform baking.

Step 3: Bake the Cake

  1. Place the pan in the center of the oven and bake for 50-55 minutes. You can check the doneness by inserting a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs, the cake is done.
  2. Once baked, remove the cake from the oven and allow it to sit in the pan for about 5 minutes. This brief cooling period makes it easier to release the cake from the pan without it breaking.
  3. After 5 minutes, gently run a butter knife around the edges of the cake to loosen it, then flip the pan over onto a cooling rack to remove the cake. Let the cake cool completely before adding the ganache. This ensures that the ganache doesn’t melt when it hits the warm cake.

Step 4: Make the Ganache

  1. In a microwave-safe bowl, heat the heavy whipping cream in the microwave for 1-2 minutes or until it just starts to boil. You’ll see small bubbles forming around the edges of the bowl.
  2. Add the semi-sweet chocolate chips to the hot cream. Allow it to sit for 5 minutes to let the heat from the cream melt the chocolate.
  3. After 5 minutes, whisk the mixture together until smooth and glossy. If the ganache is too thick, you can add a teaspoon of milk or cream to adjust the consistency. The ganache should be pourable but thick enough to coat the cake without dripping too quickly.

Step 5: Drizzle the Ganache

  1. Once the cake is completely cool, pour the ganache evenly over the top, allowing it to drip down the sides of the bundt cake.
  2. For an extra indulgent touch, pour any remaining ganache into the center of the cake to create a gooey, rich chocolate center.
  3. Let the ganache set for about 10-15 minutes to firm up slightly before serving.

Serving Tips and Suggestions

  • Serve with whipped cream or ice cream: To elevate this dessert, serve slices with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The cold creaminess contrasts beautifully with the rich, warm cake.
  • Add toppings for extra flair: Garnish the cake with chocolate shavings, a dusting of cocoa powder, or a few fresh berries (strawberries, raspberries, or blackberries).
  • Pair with coffee or milk: This cake pairs wonderfully with a cup of coffee, hot chocolate, or a tall glass of milk, making it the perfect dessert for any occasion.

Expert Tips for the Best Chocolate Fudge Cake

  1. Use room temperature eggs for smoother batter that incorporates better. Cold eggs can sometimes cause the batter to seize up or result in uneven mixing.
  2. Be mindful of the ganache’s temperature: If the ganache is too hot, it will melt the cake. Wait for it to cool slightly before pouring it over the cake.
  3. Let the cake cool completely: Waiting for the cake to cool before adding the ganache ensures it doesn’t melt off too quickly, giving you a beautiful finish.

Storage and Freezing

  • Refrigerate: Store any leftovers in an airtight container in the fridge for up to 4 days. Let the cake come to room temperature before serving for the best flavor and texture.
  • Freeze: You can freeze the cake (without ganache) for up to 2 months. Wrap it tightly in plastic wrap and then foil before placing it in the freezer. When ready to eat, thaw overnight in the fridge and reheat in the microwave or oven.

This Chocolate Fudge Cake with Ganache is the ultimate dessert for chocolate lovers, blending the moist, rich texture of a cake with the dense, fudgy decadence of brownies. The glossy ganache is the perfect finishing touch that makes every bite irresistible. Enjoy this indulgent treat for your next special occasion or whenever you need a chocolate fix! 🍫🎂

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