This delicious, moist chocolate fudge cake is easy to make, comes together quickly, and is topped with a dark chocolate ganache frosting. The perfect fudgy chocolate cake for those chocolate cravings.
Preheat the oven to 160°C/320°F. Grease and line a 9-inch or 22-cm springform pan or round cake pan with parchment paper or baking paper. I like to place baking paper in the bottom of my pan, and liberally spray the sides with a baking spray. If using coffee granules, add them to the milk to dissolve.
½ cup milk, 2 teaspoons coffee granules
Chop the dark chocolate into chunks and place into a large mixing bowl. Add in the butter, and then melt in the microwave. Stir the butter and chocolate every 30 seconds to make sure the chocolate does not burn. This can be melted in a small saucepan over medium heat before adding to a large bowl.
¾ cup butter, 3 ounces dark chocolate
Add the white and brown sugar to the melted butter mixture. Whisk together until well combined. Allow the mixture to cool for a few minutes.
1 cup white granulated sugar, ½ cup light brown sugar
Add in the eggs and vanilla, and whisk vigorously for 2-3 minutes.
2 eggs, 2 teaspoons vanilla extract
Sift in the cocoa powder, and whisk together until well combined.
½ cup unsweetened cocoa powder
Add in the milk, and whisk in to combine.
½ cup milk
Sift in the rest of the dry ingredients (flour, baking powder, and salt). Whisk to combine. A few lumps in the cake batter are fine.
Pour the cake batter into the prepared cake pan. Tap on the counter several times to bring the air bubbles to the surface. Then spin the cake pan a few times to allow the batter to "climb" up the sides of the wall and result in an even layer. Place in the oven and bake for 40-50 minutes, or until a cake tester/toothpick comes out mostly clean from the center. My cake was done baking at 45 minutes.
Remove the cake from the oven and allow to cool completely in the cake pan.
To make the chocolate ganache, heat the cream up over medium heat in a small saucepan or in a heatproof bowl in the microwave. Once the cream is hot and bubbling a bit around the edges, add in the chopped chocolate. Allow the cream and chocolate to sit for 5 minutes, then whisk together until smooth. Allow the ganache to cool either at room temperature or in the fridge. Stir/whisk the ganache every 15 minutes to see how much the ganache is set. It is ready when it is thick yet still spreadable.
5.5 ounces dark chocolate, ⅔ cup heavy cream
Remove the cake from the pan and place on a serving plate. Dollop the ganache over the top of the cake. Spread to the edges, and then swirl using the back of a spoon or an offset spatula.
Allow the ganache to set before slicing. For perfect clean slices run a sharp knife under warm water. Dry and then slice. Repeat between slices.
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Video
Notes
I used 50% dark chocolate, Whittakers. This is the same as a bittersweet chocolate.
New Zealand size 6 eggs are around the same size as an Australian/South African Large or a US/European medium.
Heavy or whipping cream has a milk fat content of 35-37%.
Storage and Freezing
This cake can be stored for 2 days at room temperature in an airtight container and then refrigerated for an additional 3 or 4 days.Slices of cake can be frozen and stored in an airtight container for up to a month. Defrost and bring to room temperature before serving. Alternatively, unfrosted slices or the whole cake can be frozen for up to 3 months.