Cakes & Cupcakes

Chocolate Fudge Cake

Deep, dark and irresistibly moist — a bakery-style chocolate cake finished with a glossy ganache. No fancy ingredients, maximum wow.

Ingredients

Cake:

• 175g (1¼ cups) maida
• 50g (½ cup) cocoa powder
• 250g (1¼ cups) sugar
• 1 tsp baking soda + ½ tsp baking powder
• ½ tsp salt
• 2 eggs
• 120ml cooking oil
• 180ml buttermilk (180ml milk + 1 tbsp vinegar, rested 5 min)
• 120ml hot water or hot coffee
• 1 tsp vanilla essence

Ganache:

• 200g cooking chocolate, chopped
• 150ml cream (Olper's/Milkpak cream works perfectly)

Method

1. Prepare. Preheat oven to 175°C. Grease and line your pan(s).
2. Dry mix. Sift flour, cocoa, baking soda, baking powder and salt into a large bowl. Whisk in sugar.
3. Wet mix. Whisk eggs, oil, buttermilk and vanilla. Pour into the dry ingredients and mix until just combined.
4. Loosen. Stir in the hot water/coffee — the batter will be thin. That's exactly what makes it moist.
5. Bake. 35–40 minutes, until a skewer comes out with just a few moist crumbs. Cool completely.
6. Ganache. Heat cream until just steaming, pour over the chopped chocolate, rest 2 minutes, then stir until glossy. Cool until spreadable.
7. Finish. Place the cake on a turntable and spread ganache over the top and sides with a palette knife, rotating as you go.