A Chocolate Fudge Cake is the perfect dessert for chocolate lovers. This version, with two layers and a touch of coarse salt, combines the sweetness of chocolate with a sophisticated contrast. Undoubtedly, the ideal final touch for your Christmas dinner.
Productos con los que prepararla
Ingredients
For the cake (2 x 20 cm pans):
- 250 g 2 cups of all-purpose flour.
- 200 g 1 cup of white sugar.
- 200 g 1 cup of brown sugar.
- 75 g 3/4 cup of unsweetened cocoa powder.
- 2 teaspoons of baking soda.
- 1 teaspoon of baking powder.
- 1 teaspoon of salt.
- 240 ml 1 cup of plant-based milk or dairy milk.
- 240 ml 1 cup of hot water.
- 120 ml 1/2 cup of vegetable oil.
- 2 large eggs (or 2 tablespoons of chickpea flour mixed with water for the vegan version.)
- 2 teaspoons of vanilla extract.
For the chocolate ganache:
- 300 g 10.5 oz of dark chocolate (70% cocoa).
- 250 ml 1 cup of heavy cream (or coconut cream for the vegan version).
- 50 g 1/4 cup of powdered sugar (optional, for a sweeter ganache).
For decoration:
- Coarse salt to taste.
- Chocolate shavings or cocoa powder (optional.)
Instructions
Prepare the cakes:
- Use the Downmix mixer: Attach the whisk to the bowl. Add the flour, both sugars, cocoa powder, baking soda, baking powder, and salt. Mix on speed 3 for 1 minute to combine the dry ingredients.
- Lower the speed to 2, and with the mixer running, add the milk, oil, eggs (or vegan substitute), and vanilla extract. Mix until smooth.
- Slowly add the hot water while the mixer continues on low speed. The batter will be liquid, which is normal.
- Divide the batter evenly between two greased and parchment-lined 20 cm (8-inch) pans.
- Preheat the oven to 180 °C (350 °F) with top and bottom heat.
- Bake the cakes for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove them and let them cool completely on a wire rack.
Prepare the chocolate ganache:
- Use the Downmix mixer: Add the cream (or coconut cream) to a bowl and heat it gently in the microwave or a double boiler until warm (not boiling).
- Add the chopped chocolate to the warm cream and let it sit for 2 minutes.
- Transfer the mixture to the Downmix bowl. Mix on low speed until the chocolate is completely melted and the ganache is smooth and glossy.
- Allow the ganache to sit at room temperature until it thickens slightly but is still spreadable.
Assemble the cake:
- Place the first cake layer on a plate or cake stand. Spread a layer of ganache evenly with a spatula.
- Add the second cake layer on top and repeat the process.
- Cover the entire cake with the remaining ganache, smoothing the sides and top.
Decoration:
- Sprinkle coarse salt evenly over the top of the cake.
- If desired, add chocolate shavings or a dusting of cocoa powder for an extra decorative touch.
Additional tips:
- For extra intensity: Add a pinch of instant coffee to the hot water in the batter.
- Storage: Keep the cake in the refrigerator and take it out 30 minutes before serving.