This cake is really moist, soft and perfectly chocolatey. even better is that it is made without a mixer and I recommend doubling the quantities to make a large cake.
*I also really liked it for muffins in the amounts I give below.
The cake pan used is from Nordicware.
Chocolate fudge cake recipe
Materials:
227 g espresso coffee* (not powder - 2 double espresso or 2 americano)
227 g of unsalted butter, at room temperature
64 g unsweetened cocoa
397 g granulated sugar
3/4 kg of baking powder
1/4 kg of baking soda
3/4 kg of salt
240 g of all-purpose flour
2 kg pure vanilla extract
2 large eggs, at room temperature
113 g of yogurt, preferably full-fat, at room temperature
*We strongly recommend using coffee in this Chocolate fudge cake recipe. It enhances the chocolate flavor however, you can replace the coffee with water, juice or even beer if you like. We made 2 americanos to have 227 g of coffee.
For the dark chocolate ganache
113 g bitter chocolate, chopped.
57 g thick cream or whipping cream.
Recipe :
For the cake
Preheat the oven to 175°C, fan.
Place the coffee, butter and cocoa in a small microwave-safe saucepan or bowl. Heat, stirring, until the butter melts. Remove from heat and beat until smooth. Let the mixture cool for 10 minutes.
While the chocolate is cooling, put the sugar, baking powder, soda, salt and flour in a bowl, stirring to combine.
Pour the cold chocolate mixture into the bowl with the dry ingredients and mix until combined. Mix well
In a separate bowl, whisk together the vanilla, eggs and yogurt. Pour the mixture into the chocolate batter and homogenize.
Prepare a 10-cup Bundt pan well. Pour the mixture and bake the cake for 50 to 55 minutes, until a toothpick comes out clean. Start checking in about 40 minutes.
Remove the cake from the oven, wait 20 minutes or until the pan is no longer scalding, and turn the pan onto a cooling rack. Let the cake cool completely before frosting.
For the ganache:
Combine the chocolate and cream in a microwave-safe bowl or saucepan over medium heat. Heat until the cream begins to bubble around the edges.
Remove from the heat, and stir until the chocolate melts and the mixture is homogenized. Spoon the frosting over the cake, letting it drip down the sides.
Store leftover cake at room temperature, well wrapped, for several days. Freeze for longer storage.
This Chocolate Fudge Cake Recipe will be unforgettable.
Good luck!
TIP
**Grease your mold with butter, or oil spray and then sprinkle it with commercial breadcrumbs. You will see how easily even the most difficult design comes out, while you will be impressed with the cleanliness of the cake.
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