Chocolates- they are everywhere. You can’t hide from them. Trust me. Every dessert shop you walk into, you will find something related to chocolate. It is like a showpiece. The one that constantly attracts the attention of greedy little kids or adults like us with a sweet tooth. It’s black, rich, decadent and sinful. It’s where all your wildest nightmares come true.
Chocolate cake. These two words are probably one of the most googled words. Try typing chocolate under the search function in google. You will probably be prompted with all sorts of ridiculous combinations- all previously searched by your fellow googleees. Chocolate fudge, chocolate cakes, chocolate rich moist cakes, chocolate truffles, chocolate ganache, chocolate tarts, chocolate ice cream, chocolate lava cakes. The list is endless. Sometimes when I’m really free, I can spend hours googling for chocolate sites and reading recipes in relation to chocolate. Foodgawker is enough to grab my attention but try googling rich dark chocolate cake and be amazed at how many variations, recipes, pictures posted by fellow bloggers that will get you licking your screens and begging for a taste.
They say picture paints a thousand words. Agree wholeheartedly. I am one of those guilty ones who are attracted by what I see. Pretty desserts lurking around the internet makes me more inclined to bookmark and recreate them.
Like I say, where I get my next inspiration depends on how enticing the particular dessert is. And thus here’s presenting to you one of the richest darkest chocolate fudge cake. It almost taste like a Devil’s fudge cake but minus the box as it’s made totally from ingredients you can find in your home pantry. This is not a light, melt in your mouth cream cake. Rather, every bite you sink your fanks in, you get to enjoy this intense chocolate flavour. It is moist and perfect for tea indulgence.
This rich fudge cake is adapted from Sally
Ingredients for fudge cake:
1 and 3/4 cups (220g) all-purpose flour
1 and 3/4 cup (350g) granulated sugar
3/4 cup (65g) unsweetened cocoa powder (not dutch processed)
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup (240ml) buttermilk ( I use 1 cup milk + 1.5 tsp of white vinegar and let it sit for 5 min)
1/2 cup (120ml) vegetable oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup (240ml) freshly brewed strong hot coffee
1) Preheat oven to 350F degrees.
2) Butter & flour two 9 inch round cake pans
3) Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
4) Using a handheld or stand mixer on high speed, mix the milk, oil, room temperature eggs, and vanilla in a large bowl until combined. S
5) Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.
6) Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before frosting.
I use a milk chocolate ganache to fill the layers inbtw the fudge cake.
Ingredients for ganache:
180g bittersweet choc, 56%
1 cup cream
1) Boil cream in a saucepan
2) Pour over chocolate and let sit for 5 mins
3) After 5mins, stir chocolate mixture to combine and let cool at RT or in the fridge till spreadable
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