Death by Chocolate Fudge Cake with Chocolate Ganache Drizzle

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Preparation info

  • Difficulty

    Medium

  • Serves

    12–20

Appears in

Bake

Bake

By Lorraine Pascale

Published 2017

  • About

There are chocolate cakes that are light, moist and fluffy, with an echo of chocolate on the aftertaste ... and there are others like this one that are deep in flavour, moist and fudge-like, that you sink your teeth into and that just make you go ‘yesssss!’ Rich and unforgiving in its chocolatey-ness, one slice from this cake could never possibly be enough.

Ingredients

  • 200 g butter, softened
  • 350 g soft light brown sugar
  • seeds of ½ vanilla pod or ½ tsp vanilla extract
  • 1 tsp Camp coffee essence (optional)
  • 6 eggs (at room temperature)
  • 280 g wholemeal or regular self-raising flour
  • 1 tsp baking powder
  • 60 g cocoa powder
  • 210 g crème fraiche (at room temperature)

For the chocolate frosting

  • 120 g dark chocolate, melted
  • 180 g butter, softened
  • 375 g icing sugar
  • 2 tbsp double cream

For the chocolate ganache drizzle

  • 140 ml double cream
  • 140 g dark chocolate, roughly chopped, plus extra for grating

Equipment

  • 3 x 20cm round cake tins
  • stand mixer or hand-held electric whisk (optional)

Method

Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and line the tins with baking parchment.

Put all of the ingredients for the sponge into a bowl and whisk well until combined. You can do this in a stand mixer or using a hand-held electric whisk. You can also do this by hand, but it does take time and lots of elbow grease! Using a spatula, divide the mixture between the lined tins, smoothing down the tops.

Bake for 25–30 minutes, until the cakes are springy to the touch and a skewer inserted into the centre of each cake comes out clean. Cool for 5 minutes in the tins, then turn out onto a wire rack and leave to cool completely.

When the cakes have cooled, mix together the chocolate frosting ingredients. I use my stand mixer with a paddle attachment and beat it for a good 5 minutes, until light and spreadable. You can do this by hand but it will take longer.

Smear a little of the frosting on your cake stand or plate – just a splodge to secure the first sponge. Place a cake layer on top and spread it with a little more frosting. Cover with another cake layer and more frosting.

Top with the remaining cake layer, flipping it over so that the flat side of the cake is now at the top. Very lightly press all the cake layers together, then use a palette knife to spread the remaining frosting evenly over the top and sides of the cake so that the sides are nice and straight and the top is flat. I like to do a thin layer first for a crumb-coating and then place the cake in the freezer for 10 minutes for this layer to firm up.

Take the cake from the freezer and add another thicker layer of the chocolate frosting, having a good play around with the knife so that it is really smooth. Sometimes it helps to run the palette knife under warm water and then carry on smoothing the frosting. Leave it to set a little while you make the ganache drizzle.

Heat the cream in a pan until it is just steaming but don’t boil it. Take the pan off the heat and add the chocolate, leaving it to melt for a few minutes, then stir the chocolate gently and let it cool down a little.

Pour the chocolate ganache drizzle over the cake so that it forms a smooth layer all over the top and then drips nicely down the sides of the cake. Grate over the chocolate and serve.