Deep Dark Rich Chocolate Fudge Cake

With a surprisingly light and airy texture, the name of this cake is derived entirely from the intensely rich chocolate fudge flavor.

Course Dessert

Cuisine American

Keyword cake, chocolate, fudge, ganache, glaze, nut free

Category Cakes

Baking Ambition Show-Stopper

Prep Time 30

Cook Time 40

Resting time 1

Total Time 2 10

Servings slice

Calories 428kcal

Equipment

electric mixer (hand or stand)
4 bowls
measuring cups
measuring spoons
spatula
parchment paper
1 cake pan (9 inch round)
1 large pan (12 inch round cake pan or large roasting pan that can hold the 9 inch round cake pan with at least 1 inch to spare all the way around)

Ingredients

Cake

2 ⅓ cups Bitter-sweet chocolate chopped
½ cup Butter
½ teaspoon Espresso powder
4 Eggs large, separated
1 ½ cups Flour all-purpose
1 ¼ cups Sugar divided
1 teaspoon Salt
1 cup Water hot

Glaze

1 cup Bitter-sweet chocolate chopped
¾ cup Heavy cream
1 tablespoon Corn syrup
pinch Salt

US Customary - Metric

Instructions

To make the cake:

Preheat the oven to 350°F (175°C). Grease and line an 9-inch round cake pan with parchment paper.
In a heatproof bowl, melt the chopped chocolate and butter together over a pot of simmering water (double boiler method). Stir in the espresso powder until smooth. Allow to cool slightly. (Alternatively, use a microwave safe bowl and 30 second bursts in the microwave to melt the chocolate and butter together)
2 1/3 cups Bitter-sweet chocolate, 1/2 cup Butter, 1/2 teaspoon Espresso powder
In a large mixing bowl, beat the egg yolks with 1 cup of sugar until thick and pale. Slowly mix in the melted chocolate mixture.
4 Eggs, 1 1/4 cups Sugar
In a small bowl, sift together the flour and salt. Gradually fold this into the chocolate mixture, alternating with the hot water. Stir until smooth but do not overmix.
1 1/2 cups Flour, 1 teaspoon Salt , 1 cup Water
In a separate, clean, medium bowl, beat the egg whites until foamy. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
4 Eggs, 1 1/4 cups Sugar
Gently fold the beaten egg whites into the chocolate batter in three additions, being careful not to deflate the mixture.
Pour the batter into the prepared cake pan. Place the cake pan in the larger pan, fill with hot water to about half way up the side of the cake pan. Bake in the preheated oven for about 35-40 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

To make the glaze:

Place the chocolate in a heat proof bowl.
1 cup Bitter-sweet chocolate
Combine the cream, corn syrup and salt in a microwave safe bowl or a small sauce pan. Using the microwave or the cooktop, bring the mixture just to a simmer.
3/4 cup Heavy cream, 1 tablespoon Corn syrup, pinch Salt
Pour the cream mixture over the chocolate, allow to sit for about 2 minutes. In continuous circular motions, starting small in the center and working outward, stir the chocolate and cream mixture together until fully combine, smooth, shiny and a thick but pourable consistency.

Assembling the cake:

Place wax or parchment paper under the wire rack to catch drips of the glaze.
Pour the glaze smoothly over the surface of the cake working from the center outward until the cake is entirely covered. Set aside for about an hour to allow the glaze to set (it will remain very soft and creamy, but will hold in place when gently shaking or tipping the cake)
Transfer the cake to a serving platter. Serve with lightly sweetened whipped cream, caramel sauce and/or fresh berries.

Notes

Make very sure the eggs are room temperature. If you add warm chocolate to a cold egg yolk mixture, the chocolate will seize and it will become much more difficult to avoid over mixing.

Wipe the inside of the bowl and the beater(s) you are using to whip the egg whites with a small amount of lemon juice to remove any traces of oils that will interfere with achieving full volume in your egg whites.

Be sure to use bitter-sweet chocolate in this recipe. Semi-sweet or milk chocolate will be far too sweet.

Nutrition