Easy Chocolate Fudge Cake with Ganache
A moist chocolate fudge cake made with melted chocolate and hot water, topped with a silky chocolate ganache.
Equipment
- Springform pan, 9 inch
- Parchment paper
- microwave safe bowl
- Wire rack
Ingredients
Main Ingredients
- 4 oz dark chocolate chips for the cake
- 7 tbsp unsalted butter for the cake
- 1 ¼ cup white sugar for the cake, superfine works well
- ¼ cup vegetable oil for the cake
- 1 tsp vanilla extract for the cake
- 2 large eggs for the cake, at room temperature
- ¼ cup unsweetened cocoa powder for the cake
- 1 cup all purpose flour for the cake
- 1 tsp baking powder for the cake
- ¼ tsp salt for the cake
- 1 cup boiling water for the cake
- 1 tbsp instant coffee granules for the cake, optional
- 8 oz dark chocolate chips for the ganache
- 1 cup heavy cream for the ganache
Instructions
Cooking
- Set up. Preheat to 300 degrees F, grease a 9 inch springform pan, and line the base with parchment. Melt. Heat the butter and 4 oz chocolate in the microwave in 30 second pops until smooth, then stir.
- Mix. Stir in oil, vanilla, and sugar, then eggs. Sift over cocoa, flour, baking powder, salt, and coffee and mix until smooth.
- Thin the batter. Add the boiling water and stir until fully combined.
- Bake. Bake 50 to 60 minutes until a skewer shows moist crumbs but no wet batter. Cool completely.
- Ganache. Simmer the cream, pour it over 8 oz chocolate, wait 3 to 5 minutes, and stir until glossy. Cool 30 minutes.
- Frost. Spread the ganache over the cooled cake and let it set before slicing.
Notes
Substitutions: Skip the coffee if you prefer, or use semi sweet chips in place of dark.
Tips: Cool the cake completely before frosting so the ganache does not melt.
Storage: Keep covered at room temperature up to 2 days, or refrigerate up to 5 days. Freeze unfrosted layers up to 3 months.