How to bake perfectly flat cakes?

Whether you’re making a multiple cake layers or a single layer cake (6 inch cake in this case), flat tops are always desirable. The reason why cakes dome that your cake pan heats up much faster than the rest of the cake causing the edges to set before the cake has risen fully, and as the rest of the cake cooks the centre rises and creates a dome. To avoid this from happening you want to protect the edges of your cake pan. To do this, you can wrap cake strips, foil, or a damp cloth around the edges of your cake pan. Be careful with the damp cloth as it might start burning after it completely dries out. This trick will ensure you get flat tops always!

How to make a rich and moist chocolate cake?

This recipe is more rich and moist than other recipes for chocolate fudge cake. Adding freshly brewed espresso helps to bring out a rich chocolate flavour in fudge cakes. Using good quality couverture chocolate is also a great way to make a rich chocolate ganache. I have added brown sugar, yogurt & oil to this cake, all of which help to add moisture and softness to the cake. You must store it in an airtight container to avoid it from drying out.

How does espresso make this recipe better than other chocolate cake recipes?

I believe that adding hot espresso is what makes this recipe for chocolate fudge cake so delicious & moist. The reason it is added at the very end is that after all the other ingredients are mixed, the flour is very effectively coated with fat (butter and eggs). Adding freshly brewed espresso at this point reduces the amount of gluten that can be formed, thus making the cake more moist. The reason that it needs to be hot is because a hot liquid along with espresso powder helps bloom the cocoa powder, creating a deeper, more rich chocolate flavour.

How to perfectly frost this moist chocolate fudge cake?

In order to evenly frost your cake, use a cookie scoop to add the prepared chocolate frosting on top. Start by adding around 1 large scoop or ½ cup on top of the first layer. Using an offset spatula, spread it evenly on top of the cake. Repeat with the other cake layer. Add around another or ½ cup of chocolate ganache around the cake using an offset spatula. This will be the crumb coat of the cake. Make sure not to put too much pressure and remove crumbs from the cake. Refrigerate for around 30 minutes to allow the crumb coat to set on your cake. Add around another ½ to 1 cup of frosting around the cake using an offset spatula to form a thick layer along the edges of the cake. You can use a bench scraper or an icing scraper to smooth out the walls of the cake. Smooth the top and edges using an offset spatula to form sharp corners. Chill the cake in the refrigerator for another 20 minutes to let it set. Use the bench scraper to create the gradient effect if desired. Sprinkle with cocoa powder on top and decorate with chocolate chips.

How to store this chocolate fudge cake with ganache?

I don’t know everything but I’m pretty sure you’ll barely have a single crumb of this best ever chocolate layer cake left over. If you do, store any extra cake tightly covered in the refrigerator to keep the frosting cold. A cake dome or plastic cake carrier will keep it fresh for up to 6 days. I don't recommend freezing the frosted cake. You can also freeze the cake layers, individually wrapped, for up to 3 months. Be sure to add a date to your containers. Remove the layers from the freezer and whip up a fresh batch of the frosting to frost the cake as you normally would.

Chocolate Fudge Cake - ThatBakeBlog

Description

This small batch super moist chocolate fudge cake recipe is an absolute chocolate haven. I’ve whipped up a delight that’s pure indulgence. Picture layers of moist cake coated generously with smooth fudge frosting. Each mouthful is a chocolate lover’s dream. Whether it’s a celebration or just a craving, this Chocolate Fudge Cake hits the spot.

Ingredients

Scale

CHOCOLATE FUDGE CAKE

155g (1¼ cup) cake flour, spooned & levelled
25g (¼ cup) dutch-process unsweetened cocoa powder
1 teaspoon black cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
100g (½ cup) granulated sugar
50g (¼ cup) light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
60ml (¼ cup) vegetable or canola oil
120g (½ cup) plain yogurt, at room temperature
120ml (½ cup) freshly brewed espresso

CHOCOLATE GANACHE

340g (2 cups) semi-sweet chocolate chips
360g (1½ cups) heavy cream

Instructions

CHOCOLATE FUDGE CAKE

Preheat oven to 350ºF (188ºC). Line bottoms of two 8″ or 9″ cake pans with parchment paper. Set aside.
In a medium bowl, whisk together flour, dutch process cocoa powder, black cocoa powder, baking soda, baking powder and salt.
In a separate bowl, whisk together the eggs, oil, espresso and vanilla along with the sugars. Whisk until evenly combined.
Add the dry ingredients into the wet ingredients. Mix until almost fully combined. A few streaks of flour remaining is okay.
Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake the cake for 25-30 minutes, or until inserted toothpick comes out clean. Don’t open the oven for at least the first 20 minutes.
Let the cake cool for 5 minutes in the pan. Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack and remove parchment backing. Then run a knife around the edges and invert onto a cooling rack. Cool completely.

CHOCOLATE GANACHE

In a heatproof bowl, add the heavy cream. Over medium heat, heat the cream. Allow to simmer until warm. Do not let it come to a boil. Pour warm cream over the chopped chocolate and stir using a spatula until the chocolate has completely melted. Set aside.

ASSEMBLY

Put a dollop of filling on a cake board and place the first cake layer.
Then spread a generous amount of chocolate ganache frosting (about 1 cup) over the cake layer.
Place the next layer and repeat until all the layers are stacked.
Cover the cake with the remaining chocolate ganache to crumb coat the cake. Refrigerate it for at least 1 hour to firm up.
Once firmed up, frost cake all over with chocolate ganache frosting.
Pour leftover chocolate ganache in the center to create a spiral effect. Chill until set before slicing and serving.
Store leftovers in an airtight container in the refrigerator for upto 5 days or at room temperature for upto 3 days.

Notes

Be sure to read through the faqs, tips and troubleshooting guide above. If you still have questions about the recipe, feel free to drop them in the comments below. Happy Baking!

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Chocolate, layer cake
Method: Baking
Cuisine: American

Keywords: chocolate fudge cake, recipe for chocolate fudge cake, fudge cake recipes, chocolate on chocolate cake, chocolate fudge cake with ganache, chocolate cake with chocolate ganache