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Rich, creamy, moist, chocolate heaven in this Chocolate Fudge Cake with Whipped Ganache Frosting. This will surely become your new favourite chocolate cake recipe. It uses lots of liquid to keep the cake moist, and the ganache frosting is a glorious alternative to chocolate buttercream. It is also darker and more adult – whilst also being a dream for any birthday cake request.
I make this cake in a loaf tin, as a great afternoon treat to keep slicing and coming back to. However, you could easily double up and use as a birthday cake with 9″ round cake tins. This all comes together in one big bowl – stand or electric mixers are fine. Ensure there are no lumps, and the batter will be a little thin, before pouring out. It comes out so soft, begging to be coated in a rich ganache.
Don’t let the sound of a ganache frosting scare you if you’ve not made one before. I actually think it is so much easier to make than classic American buttercream. Simply melt cream, pour over chopped chocolate, then whisk it once it has cooled down. Be warned: I find it very hard not to eat the frosting out of the bowl before spooning it onto the cake.
I make this Chocolate Fudge Cake with Whipped Ganache Frosting in a classic 2 lb loaf tin (like this one) and recommend a high speed mixer for when combining the dry and wet ingredients (with a mixer like this). If you’re looking for other loaf cake ideas, check out this Glazed Jamaican Ginger Loaf Cake or this Strawberry and Lime Drizzle Cake.
Chocolate Fudge Cake with Whipped Ganache Frosting
Ingredients
- 175 g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tbsp Cocoa Powder
- 160 g Granulated Sugar
- Pinch of Salt
- 2 Medium Eggs
- 2 tbsp Golden Syrup
- 150 ml Vegetable Oil or other flavourless oil (not EVOO)
- 100 ml Boiling Water
- 60 ml Milk
- 2 tsp Hot Chocolate Powder
For the Ganache Frosting
- 100 g Dark Chocolate
- 150 ml Double Cream (Heavy Cream)
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 2 lb loaf tin.
- In a large bowl, or the bowl of a stand mixer, combine the flour, baking powder, baking soda, cocoa powder, sugar and salt.
- Get the kettle on – essentially we are going to make a hot chocolate. Combine the boiling water, hot chocolate powder and milk in a mug. Set aside.
- Make a well in the dry mix, and add the eggs, syrup and oil. Once thoroughly combined, slowly pour in the hot chocolate mixture until it has all been incorporated. The batter will be fairly thin.
- Pour the batter into the tin and bake for 35-40 minutes, until a skewer inserted comes out clean. Let cool on a wire rack.
- Meanwhile, start to make the frosting (as it needs time to cool before whisking). Finely chop the chocolate and put in a heatproof bowl. Heat the cream on the hob on a low heat, until it just starts to bubble. Pour over the chopped chocolate and leave for 2 minutes.
- After those two minutes, stir together until a gorgeously shiny chocolate ganache forms – it should all be one chocolatey colour. Let cool (at least 1 hour).
- At this stage, everything should be completely cool. Add the chocolate ganache to a stand mixer, or a bowl that you can use an electric mixer in. Whisk on a high speed for 2-3 minutes, until light in colour and fluffy.
- Spread this over the top of the cake, adding any sprinkles/decorations you'd like! Serve as soon as you can!
