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chocolate fudge cake

Chocolate Fudge Cake

Sapana Behl
If you’re looking for a cake that feels indulgent yet comforting, rich yet balanced, this Chocolate Coffee Cake with Whipped Chocolate Ganache and Fruits is exactly that.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Cakes
Cuisine American
Servings 8 People

Ingredients
  

For cake

  • 11/2 cup all purpose flour
  • 3 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ cup milk
  • ½ cup yogurt
  • ¼ cup hot water
  • 1 teaspoon instant coffee
  • 1 teaspoon vanilla extract
  • ¼ cup butter
  • 200 gm cooking chocolate

For chocolate ganache

  • 200 gm dark chocolate
  • 150 ml heavy cream

For filling

  • Canned or fresh fruits chopped
  • 1 cup whipped cream

Instructions
 

For cake

  • Preheat oven to 180 ° C and grease a 8' round cake tin with oil and dust with flour.
  • Brew coffee in the hot water and keep aside.
  • In a mixxing bowl sift flour, baking powder, baking soda and cocoa powder.
  • In another mixing bowl add chcolate and butter. Melt it over double boiler.
  • Remove from heat, whisk and add milk, yogurt and vanilla extract.
  • Now fold in the dry flours into the wet ingredients little by little, while adding hot coffee as well.
  • Transfer the batter into the prepared vake tin.
  • Bake in preheated oven for about 30-35 minutes or until a cake skewer insterd in the centre comes out clean.
  • Cool the cake completel before frosting.

For Ganache

  • Heat heavy cream in a pan until it is warm. Add in chopped chocolate and whisk from balloon whisk and set it in refrigerator till further use.
  • Once chilled use an elctric beater and breat the chocolate ganache to make it light and airy.

Assembling

  • Slice the cake in two equal hales.
  • Brush one half with the reserved water from canned fruits. Now apply a layer of whipped cream. Then arrange a layer of chopped fruits.
  • Cover it with another half of the cake piece.
  • Frost with ganache and top with some fresh fruits.
  • Serev and enjoy.

Notes

  • Chocolate choice: Use good-quality cooking or couverture chocolate for both the cake and ganache. Better chocolate results in a deeper flavour and smoother texture.
  • Coffee substitute: If you prefer not to use coffee, replace it with the same quantity of hot water. The cake will still be chocolatey, just slightly less intense.
  • Yogurt tip: Thick, plain yogurt works best. If your yogurt is watery, strain it for a few minutes before using to avoid a loose batter.
  • Do not overmix: Once the dry ingredients are added, fold gently. Overmixing can make the cake dense instead of soft and fluffy.
  • Baking time may vary: Oven temperatures differ, so start checking the cake at the 30-minute mark. A clean skewer is the best indicator of doneness.
  • Cooling is important: Allow the cake to cool completely before slicing or frosting to prevent breaking or melting the layers.
  • Ganache consistency: If the ganache feels too soft while whipping, chill it a bit longer. If it becomes too firm, let it sit at room temperature for a few minutes before whipping again.
  • Fruit selection: Use fruits that are not overly watery. Strawberries, cherries, kiwi, mango, and pineapple work well.
  • Make ahead: The cake sponge can be baked a day in advance and stored wrapped at room temperature. Assemble and frost the cake the next day for best results.
Keyword basic chocolate cake, chocolate fudge cake
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!