Double Chocolate Fudge Cake is a chocolate lover’s dream come true. It’s the perfect ending to any meal.
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In our house, special occasions and holidays often call for chocolate. Sometimes the special occasion is a birthday or our anniversary but sometimes, it’s just report card day.
When I was a kid, my Mom would often have a treat on report card day, just because, and before she knew what my grades were.
So, it’s really only been the last few years that I’ve faithfully been using my Silpat silicone baking mats. They are so much more convenient than parchment paper and create no waste.
Plus it’s an investment that pays for itself. No more buying parchment which saves money. I was excited to get one of the new round ones for cake pans. Works like a charm, the cake released perfectly.
A little bit about this cake. It’s chocolaty! Rich and delicious but not overly sweet. If you’re planning this cake for a special occasion and are managing time, the ganache can be made a couple of days in advance.
Reheat it to pouring consistency. Be sure to leave enough time for the ganache to set once you’ve poured it over the cake.
- 1 cup flour
- ¼ cup plus 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup unsalted butter, melted
- 1 ¼ cups packed light brown sugar
- 2 large eggs, I used Eggland's Best Eggs
- 1 teaspoon vanilla extract
- ½ cup hot water
- 8 ounces semisweet chocolate, finely chopped
- 1 cup heavy cream
- Preheat the oven to 350 degrees F. Line an 8×2-inch round cake pan with a Silpat silicone baking liner. Set aside.
- In a bowl, whisk the flour, cocoa powder, baking soda, and salt. In a large bowl, combine the melted butter and brown sugar with a rubber spatula. Add the eggs and vanilla, stirring until well blended. All at once, add the flour mixture and stir just until all the flour is moistened. Pour the hot water over the batter and stir just until it’s incorporated and the batter is smooth. Scrape the batter into the prepared pan.
- Bake at 350 degrees F. until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Let cool in the pan on a baking rack for 10 minutes. Run a thin knife around the edge and invert the cake. Turn it over again onto the rack and let cool completely.
- Once the cake is cool, make the ganache: Put the chocolate in a medium heatproof bowl, metal or glass. In a small saucepan, bring the cream to a boil. Pour the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth.
- To frost cake: set the baking rack over a baking sheet or foil. Pour the warm ganache over the cake, letting drip over the sides. If necessary, use an icing spatula to spread it over the top of the cake and down the sides. Let set for about 1 - 2 hours before serving.
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