Fudgecake

Indulge in the ultimate chocolate lover’s dream with this rich and decadent Fudgecake, a classic dessert that marries moist chocolate cake with a velvety ganache topping. Made with pantry staples like Dutch-processed cocoa powder for an intense chocolate flavor, this recipe is enhanced by a touch of boiling water, ensuring a tender, melt-in-your-mouth texture. The creamy ganache, crafted from semi-sweet chocolate chips and heavy cream, cascades elegantly over the cake, creating a glossy finish that’s both visually stunning and irresistibly luscious. Perfect for celebrations or cozy weekend baking, this show-stopping fudge cake comes together in just 50 minutes and serves eight generous slices. Whether enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream, it’s the ultimate treat for any occasion.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1.5 cups All-purpose flour
• 1.5 cups Granulated sugar
• 0.75 cup Unsweetened cocoa powder (preferably Dutch-processed)
• 1.5 teaspoons Baking powder
• 1.5 teaspoons Baking soda
• 0.5 teaspoon Salt
• 1 cup Whole milk
• 0.5 cup Vegetable oil
• 2 teaspoons Vanilla extract
• 1 cup Boiling water
• 2 large Eggs
• 0.5 cup Heavy cream
• 1 cup Semi-sweet chocolate chips
• 1 tablespoon Unsalted butter

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan. Alternatively, line the pan with parchment paper for easy removal.

Step 2

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Step 3

Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients, and whisk until well combined.

Step 4

Gradually pour in the boiling water, stirring the batter until smooth and well incorporated. The batter will be thin; this is normal and ensures a moist cake.

Step 5

Pour the batter into the prepared cake pan and smooth the surface with a spatula.

Step 6

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 7

Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.

Step 8

While the cake cools, make the ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not let it boil).

Step 9

Remove the saucepan from the heat and add the chocolate chips and butter. Let sit for 2 minutes, then whisk until smooth and glossy.

Step 10

Once the cake has completely cooled, pour the ganache over the top, using a spatula to spread it evenly and let it drip down the sides for a rustic look.

Step 11

Let the ganache set for about 15-20 minutes before slicing and serving. Store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	1680.8 grams (1680.8g)

Amount per serving	% Daily Value*
Calories	4742

Total Fat 246.00g	315%
Saturated Fat 96.50g	483%
Polyunsaturated Fat 67.50g
Cholesterol 552mg	184%
Sodium 4040mg	176%
Total Carbohydrate 677.70g	246%
Dietary Fiber 80.50g	288%
Total Sugars 407.80g
Protein 86.30g	173%

Vitamin D 189IU	947%
Calcium 599mg	46%
Iron 29mg	158%
Potassium 2575mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.0%

Protein: 6.6%

Carbs: 51.4%