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Decadent Triple Chocolate Fudge Cake with Silky Ganache

Decadent Triple Chocolate Fudge Cake - featured image
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A rich and moist triple chocolate fudge cake topped with a glossy, silky ganache. Perfect for celebrations or any chocolate craving, this easy recipe uses simple pantry ingredients to deliver indulgent flavor and texture.

Ingredients

Scale
  • 1¾ cups (220 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder (Valrhona recommended)
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • 1¼ cups (250 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature (or milk + 1 tbsp lemon juice)
  • 2 teaspoons pure vanilla extract
  • 1 cup (240 ml) boiling water
  • 4 oz (115 g) high-quality bittersweet chocolate, chopped and melted
  • ¾ cup (180 ml) heavy cream
  • 6 oz (170 g) bittersweet chocolate, finely chopped
  • 2 tablespoons (28 g) unsalted butter, softened
  • Optional: pinch of salt for ganache

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar until light and fluffy, about 3 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix gently until just combined.
  6. Slowly stir in melted bittersweet chocolate until combined.
  7. Carefully mix in boiling water; batter will thin out.
  8. Divide batter evenly between prepared pans. Bake 30-35 minutes or until a toothpick inserted near center comes out with a few moist crumbs.
  9. Cool cakes in pans for 15 minutes, then turn out onto wire rack to cool completely.
  10. To make ganache, heat heavy cream in a small saucepan over medium heat until just simmering. Pour over chopped bittersweet chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth.
  11. Stir in softened butter until ganache is glossy. If too thick, gently warm again.
  12. Place one cake layer on serving plate. Spread a thin layer of ganache over top. Add second layer, then pour remaining ganache over cake, letting it drip down sides.
  13. Chill briefly if needed to set ganache before slicing.

Notes

Use room temperature eggs and butter for even mixing. Do not overmix batter to avoid tough cake. Bloom cocoa with boiling water for intense chocolate flavor and moist crumb. Pour warm ganache over cake for smooth spreading. Let cake cool completely before frosting to prevent ganache sliding off. Ganache can be gently reheated if it thickens too much. Optional: sprinkle flaked sea salt on ganache before it sets for a salty-sweet contrast.

Nutrition

Keywords: chocolate cake, fudge cake, ganache, triple chocolate, easy chocolate dessert, celebration cake, rich chocolate cake

Find it online: https://sunnysavory.com/decadent-triple-chocolate-fudge-cake-recipe-with-silky-ganache-made-easy/