Fudge Chocolate Cake
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hrs 10 mins
Servings: 16
Calories: 302 kcal
Ingredients
CHOCOLATE CAKE:
- 1 1/2 cups all-purpose or plain flour
- 1 1/2 cups white granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 1 tablespoon pure vanilla extract
- 3/4 cup milk
- 3/4 cup boiling water mixed with 2 teaspoons instant coffee powder
CHOCOLATE GANACHE:
- 1 cup (250 ml) heavy cream or thickened cream
- 8- ounces (250 grams) semi sweet or dark chocolate chips
Instructions
- Preheat oven to 350ยบ F | 175°C.
- Lightly grease an 8-inch round cake pan with non stick cooking oil spraying.
CHOCOLATE CAKE:
- Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Whisk thoroughly to combine well.
- Add oil, egg, vanilla and milk to the flour mixture and beat well to combine. Pour in the boiling water (with the coffee), and mix until glossy.
- Pour the cake batter into the prepared pan. Bake for about 40 - 45 minutes, until a toothpick inserted in the centre of the chocolate cake comes out semi-clean with small amount of cake (not runny batter) on it due to the fudgy texture.
- Remove from oven and allow to cool for 20 minutes. Transfer cake from the pan to a wire rack and cool completely before frosting.
CHOCOLATE GANACHE:
- Pour the cream into a small saucepan and heat over low heat for a few minutes. Watch that it doesn't boil or simmer it. Once the cream is hot, turn stove off and take the saucepan off the heat. Add in the chocolate chips; cover saucepan with a lid and let sit for a good 5 minutes to soften and melt the chocolate. Uncover, and stir slowly first, with a spatula or wooden spoon, gradually mixing faster until ganache is smooth, creamy and glossy. Refrigerate for one hour or hour and a half until thick enough to spread (similar consistency to Nutella).
- Spread evenly over the cake.
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