One-Bowl SO Moist Chocolate Fudge Cake with Rich Chocolate Ganache Recipe
This One-Bowl Chocolate Fudge Cake is incredibly moist, rich, and indulgent, featuring a luscious dark chocolate ganache that perfectly complements the dense chocolate cake layers. The recipe uses simple ingredients and techniques to create a decadent dessert that is perfect for chocolate lovers. With a silky ganache that sets to a spreadable consistency, this cake is both stunning and delicious, ideal for special occasions or as a treat to impress guests.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours 10 minutes (including ganache setting time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
Ingredients
Chocolate Ganache
- 840 g dark cooking chocolate
- 125 g unsalted butter
- 60 g glucose syrup (corn syrup)
- 375 g heavy cream (whipping cream)
Cake
- 200 g dark chocolate
- 150 g unsalted butter
- 90 g vegetable oil
- 7 g vanilla bean paste
- 400 g caster sugar
- 3 large eggs (55 g each, room temperature)
- 45 g unsweetened cocoa powder
- 250 g all-purpose flour (plain flour)
- 1 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/2 tsp salt
- 300 g boiling water
- 10 g instant coffee powder (optional)
Instructions
- Prepare Chocolate Ganache: Using a microwave-safe bowl, add the dark cooking chocolate, heavy cream, butter, and glucose syrup. Microwave for 20 seconds at a time, stirring between intervals until completely melted and smooth. Alternatively, use a double boiler by placing a heat-proof bowl over boiling water, stirring gently until melted and smooth.
Cover the ganache directly with plastic wrap to prevent a skin from forming and set it aside at room temperature for 3-4 hours until firm yet slightly soft.
- Soften Ganache Before Frosting: When ready to use, soften the ganache by microwaving for 10 seconds or gently warming over a double boiler until it reaches a soft, spreadable texture. Stir well with a spatula.
- Preheat Oven and Prepare Tins: Preheat a fan-forced oven to 150°C (300°F), or 170°C (340°F) if no fan. Grease two 20 cm (8 inch) cake tins and line the bottoms with baking paper. Set aside.
- Melt Chocolate and Butter for Cake: In a heatproof bowl, microwave the dark chocolate and butter for 30 seconds at a time, stirring until melted and smooth.
- Add Sugar, Oil, and Eggs: Stir in the vegetable oil, vanilla bean paste, and caster sugar using a spatula until combined. Add the eggs one at a time and whisk thoroughly until well incorporated.
- Sift and Add Dry Ingredients: Sift the flour, cocoa powder, baking powder, bicarbonate of soda, and salt over the chocolate mixture. Gently fold with a spatula until no dry ingredients remain visible.
- Add Boiling Water and Coffee: Combine boiling water with instant coffee powder (if using) in a jug. Gradually whisk the liquid into the cake batter until fully combined.
- Bake the Cake: Divide the batter evenly between the prepared cake tins. Place on the middle oven rack and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in tins for 20 minutes before transferring to a wire rack to cool completely.
- Assemble the Cake: Place one cake layer on a serving plate. Spread one-quarter of the softened ganache evenly over the top.
Add the second cake layer on top and cover the entire cake with the remaining ganache, smoothing it with an offset spatula.
- Decorate: Using a piping bag fitted with a Wilton 1M tip, pipe random swirls of ganache on top of the cake to finish the decoration. Use a cake turntable to assist with even frosting and decorating.
Notes
- Dark chocolate should be good quality for best flavor; use cooking chocolate or dark chocolate with at least 70% cocoa content.
- Caster sugar ensures smooth texture but can be substituted with fine granulated sugar.
- Glucose syrup helps create a shiny, smooth ganache and can be substituted with corn syrup or golden syrup.
- Using instant coffee powder in the batter enhances the chocolate flavor without adding coffee taste.
- Ensure eggs are at room temperature for better mixing and texture.
- Allow ganache to set fully at room temperature; refrigerating will make it too firm to spread easily.
- If you do not have a microwave, the double boiler method works equally well for melting chocolate and ganache ingredients.
- Make sure to sift dry ingredients to avoid lumps and ensure a smooth batter.
