Chocolate Fudge Cake

This cake is oh so good! Unfortunately my picture just doesn’t do it justice because by the time I took this picture, half the cake was already eaten … So, here is the link to the blog where I got the recipe from - http://fortheloveofdessert.blogspot.com.au/2013/02/chocolate-fudge-cake.html. Her pictures are much more appealing and will make you want to make this cake straight away.

My mum described it as the ‘best chocolate cake, ever!’ And trust me, we’ve had a lot of chocolate cake. Some chocolate cakes are just too dry, others have far too much alcohol in them, and then some others just taste of really mediocre chocolate, which ruins the cake. But this chocolate cake on the other hand is simply exquisite. Its fudgy texture ensures that it is moist and

sumptuous. The filling of jam with ganache gives it a tarty tang and complements the chocolate so wonderfully. And surprisingly, it is not overly rich!

It makes one hell of a big cake, so if you’re not up to eating a gigantic amount of cake (unlike me) make sure you bake this when people are coming over. Otherwise, you can bake both layers and freeze one and fill and frost the other one. It will still look and taste amazing and then when you crave chocolate, defrost the other one and fill and frost. Simplicity at its best!

Ingredients:

For the Cake:

3 cups cake flour

2½ cups sugar

1 tablespoon + 1 teaspoon baking soda

½ teaspoon salt

1 cup + 2 tablespoons Dutch Cocoa (or really good quality cocoa)

1 cup buttermilk

1 cup boiling water

1 cup sour cream

4 large eggs

2 teaspoons vanilla

For the Ganache:

200 grams dark chocolate, chopped into small pieces.

¾ cup cream

1 teaspoon vanilla essence

Good quality, raspberry, strawberry or plum jam

Method:

Pre-heat a fan-forced oven to 160 degrees Celsius. Grease and line 2 cake tins (9-inch in diameter). In the bowl of a stand mixer, fitted with the whisk attachment, sift the flour, baking soda, salt and cocoa and add the sugar. Stir on low speed until well blended. Add the vegetable oil and buttermilk, mixing for 1-2 minutes. Slowly add in boiling water and mix until the batter becomes thin. Add in sour cream, followed by the eggs, one at a time – whisking until just incorporated. Finally add in the vanilla. Divide the mixture among the pans and bake for 30-35 minutes, until an inserted toothpick comes out clean. Allow the cake to completely cool before frosting.

For the ganache, place the cream in a small saucepan and heat over medium heat until bubbles begin to appear. Remove from the heat and pour over the chocolate. Let it sit for 30 seconds. Add the vanilla essence and begin to stir the ganache until all the chocolate is melted.

Once the cakes have cooled, smother your favourite jam over one layer. On top of the jam spread a third of the ganache. Place the other layer on top. Spread the ganache over the cake, allowing it to naturally slide down the sides.

Enjoy!