Triple chocolate fudge cake with chocolate ganache – Southern style

Is this dark and intense enough ? Divine … Delicious … Decadent !!!  A slice of heaven might slipped you into midnight reverie. A delightful interlude waiting to unfold its aura… where soul reborn again !

chocolate fudge cake

Come and join me in this sinful journey of utterly delicious triple chocolate fudge cake where depth of flavours arises from the unknown fathoms and the silky and velvety chocolate ganache shamefully brings the temptress in you !

Chocolate is divine as in heaven, it is aphrodisiac, it suggest luxury, opulence and pleasure,and here it is not just one but three types of chocolates, all conspire to lead you in this decadent journey ! So come and lets open those forbidden gates and travel beyond, where the dark, rich and bitter bars of chocolates are waiting to be melted in your hands !

chocolate fudge cake

And soon the mystery unravels itself, the secret behind this ultra moist chocolate cake is the natural cocoa, and its flavours blossom when mixed with boiling water which adds extra moisture to the crumbs. Sour cream spells the magic in it and the extra dark chocolate bars intensifies the flavour. With this a chocoholic dreams comes true, it has everything you will ever craved for in a chocolate cake. This recipe is also known as “Death by Chocolate” for a reason !

Triple chocolate fudge cake with chocolate ganache - Southern style
 
Prep time
Cook time
Total time
 
Triple chocolate fudge cake with rich chocolate ganache in Southern style.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 1 9inch cake
Ingredients
  • All purpose flour : 1 cup
  • Cocoa (natural) : ¼ cup + 2tbsp
  • Extra dark bittersweet and semisweet chocolate bars at least 86 % cacao content (2 oz bitter + 2 oz semisweet): 4 oz
  • Chocolate chips : ¼ cup
  • Butter : ½ cup +
  • Brown sugar : 1 cup
  • Large eggs whole : 2
  • Vanilla extract : ½ tbsp
  • Salt : ¼ tsp
  • Baking powder : 1 tbsp
  • Sourcream : ¾ cup
  • Boiling water : ¼ cup
For chocolate ganache :
  • Heavy cream : ¾ cup
  • Dark semi sweet chocolate : 5 oz
  • Honey : 2 tbsp
  • Golden syrup : 2 tsp
Instructions
  1. Preheat an oven to 350°F.
  2. Lightly grease and flour (with cocoa) a 9-inch round cake pan, tapping out the excess.
  3. In a small heatproof bowl, whisk together the boiling water and cocoa powder until smooth. Let cool completely.
  4. Add 4 ounces of melted bittersweet and semisweet chocolate; stir until smooth.
  5. In a bowl, sift together the flour, baking powder and salt. Set aside.
  6. In a large bowl, using a handheld mixer, beat together the brown sugar and butter on medium-high speed until the mixture is light in color and texture, about 3 minutes.
  7. Beat in the eggs, one at a time, then beat in the vanilla and the cooled cocoa mixture.
  8. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream and beginning and ending with the flour mixture.
  9. Beat until smooth, stopping the mixer occasionally to scrape down the sides of the bowl.
  10. Fold in the chocolate chips by hand.
  11. Pour the batter in the prepared pan and smooth the top.
  12. Bake the cake for 30 minutes.
  13. Transfer the pan to wire racks and let cool for 15 minutes.
  14. Run a knife around the inside of pan to release the cake.
  15. Invert the pans onto the racks, turn the cakes right side up and let cool completely.
To make ganache :
  1. Place the chopped chocolate in a medium sized heatproof bowl. Set aside.
  2. Heat the cream in a small saucepan over medium heat.
  3. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon.
  4. Add honey and golden syrup and give a gentle stir.
  5. Let it stand for few minutes (around 10 minutes) to thicken it slightly.
  6. Pour the ganache over a completely cooled cake.
Notes
This chocolate fudge cake taste better when it is warm, so pop a slice of it in the microwave for 15 s before serving.

Honey and syrup makes the ganache reflecting.

I have used Ghiradelli dark and intense chocolate bars for this recipe and it contains 90 % cacao.

Variations

Double the recipe to make two 9 inch fudge cake and sandwich them with chocalate ganche in between and frost it as you like it !

Hot tips on photographing the ganache : After refrigerating the cake, the ganache looks dull, so if you need to photograph it on the second day, just blow dry the ganache for few minutes and it will become shiny again. 😀

chocolate fudge cake

Apocalypse or no apocalypse, give me a slice of that before I die !

Highly inspired by this sinful dessert !

Enjoy it !!!

Have a blessed weekend !

Sukanya