This is the most incredible, mind blowing, soul feeding, heart hugging cake I have EVER EATEN! 😀 yes I know I say this often and I have probably said this about some other recipe I’ve shared before but ohh man did I not know what it would feel like when one of my most desired dreams came true!
I love ganache, I love super moist yet slightly tighter crumbed, deep in flavour chocolate cakes and I’ve always had the idea of pairing the two together knowing that it would result in something spectacular but I cannot believe I let myself wait this long before I finally made this phenomenal combination. This cake is extraordinary!!
I mean I could sit here all day trying to find ways to describe the awesomeness of this cake but there really are not enough words in the English language to explain how badly this treat needs to be made and eaten by EVERYONE!
It starts off with a simple and basic chocolate fudge cake that is so easy to make, you just need two bowls and a simple whisk. Yep no mixer! It is actually the same exact recipe as my most loved go to chocolate cake recipe, the only thing I do differently is use melted butter instead of softened butter. Doing this makes the cake slightly more fudgy yet super soft too. It truly is like “the Matilda cake” in both texture and appearance so if that is a cake you’ve been dreaming of since your childhood, well then get in the kitchen and make this recipe!
This cake is actually the base of many of my chocolate cake and cupcake recipes that have appeared on my blog:
I call it my grand master recipe and it is the only recipe I use for any of my chocolate cake cravings. It is deep in flavour, rich in texture and so versatile and easy, it’s truly a dream come true!
In todays recipe, I made a basic ganache and added in some butter for extra fudginess. It is so simple, you literally toss everything into a bowl and melt over a double boiler. Stir everything together until melted then set aside to cool. I didn’t let it cool completely so it was more on the softer side but you can also let it set all the way then whip until fluffy.
If you don’t want to use a ganache frosting (or don’t have any chocolate around but you need a chocolate cake like right now) then I highly recommend making this cake with chocolate cream cheese frosting. It is just as incredible!
Slather on that frosting then seriously get ready to feel your heart fall in love in a way it has never fallen before!
Make this! really just make this! and tag me with your pics @dutchbakerblog on Instagram, Twitter and Facebook.
Check out my ultimate super soft and fluffy vanilla cake recipe too 😉
The King Of All Chocolate Fudge Cakes Dark. Decadent. Dangerous
8 – 10
servingsMakes 1 layered 2 nine inch or 3 eight inch cake, a 9 x 13 inch cake or about 2 dozen cupcakes.
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Ingredients
1 1/2 cups (190gms) minus 2 tablespoons flour*
2 tablespoons corn flour/corn starch
1 teaspoon baking soda
1 teaspoon baking powder
1 cup (96gms) good quality unsweetened cocoa powder
1/2 teaspoon salt
1 cup (200gms) white sugar
1/2 cup (100gms) soft brown sugar**
1 cup (200gms) melted butter
4 large eggs
2 teaspoons vanilla extract
1 cup (250gms) sour cream***
- For the frosting
250 gms dark or semi sweet chocolate
1/2 cup (125mls) whipping cream
50 gms butter
Directions
- Preheat oven to 160C/325F. Grease and flour 2 or 3 cake tins.
- In large mixing bowl, whisk together the flour, baking powder, baking soda, salt and cocoa powder until very well combined. I like to sift in the salt, baking powder and soda as well as the cocoa powder.
- In a large mixing bowl, whisk together the melted butter and both sugars until combined. Add in the eggs one at a time whisking in between each addition. Add in the vanilla. Alternate in the dry mix with the sour cream starting and ending with the dry mix. Take care not to over mix. Batter will be thick.
- Divide batter between cake pans and tap a few tips on the counter to rid any air bubbles. Bake for 22 – 25 minutes until cooked through and a toothpick comes out clean or with a few moist crumbs, no batter. Cool in pans for 15 minutes then place on wire racks to cool completely before frosting. I like to cool them on wire racks for about 15 minutes then place in an airtight container to cool completely.
- For the frosting
- Place everything over a double boiler, simmer some water in a pan then place a heat proof bowl on top making sure the bottom isn’t touching the water, and stir until everything is melted and smooth.
- Take off heat, stir then allow to cool. For a thinner consistency then don’t let it cool until set, just until it’s not so liquidy. For a fluffy ganache, allow to cool completely then whip until fluffy. Makes enough to fill and frost the cake like in my pictures, it’s a rich frosting so you don’t need a super thick layer.
Notes
- *Measure 1 1/2 cups/190gms then remove 2 tablespoons. I’ve found that this makes the cakes lighter and with the addition of the cornflour, super soft.
- **All white sugar can be used instead of adding some brown sugar. This will give the cake a more velvety rather than fudgy crumb.
- ***Sour cream is highly recommended but if you can’t find it then thick Greek yoghurt or plain yoghurt is okay.
- Recipe by the dutch baker.
- Frosting adapted from Donna Hay.
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