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Chocolate Fudge Cake
Added
25 Nov 2012

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cakesweet
Chocolate Fudge Cake | Snap a Bite

“No other chocolate cake will ever again move you the way it did before." I’ll have to take that back. Something happened since then. No, I wasn’t indoctrinated at a re-education camp, I learned about the existence of chocolate fudge. More like chocolate infusion!


Chocolate Fudge Cake | Snap a Bite

Is your chocolate cake lacking in the kick department? No problem, fudge it up. It will be our little secret. It won’t show up on blood tests, I’m almost sure.

Holiday season, love and peace for all on earth. That’s fine, but add this recipe to your arsenal (chocolate TNT, cherry bombs), just in case. Fighting’s only dirty when it doesn’t taste this good. No (social) conflict that can’t be solved with these weapons of mass mediation. No fight is bigger than good cake.



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Tunnel of Fudge Redux

Preparation time: 25 minutes
Cooking time: 45 minutes
Serves: 10-12 slices

Ingredients

 show US units 
285 gr butter (room temperature)
75 gr cocoa powder (extra for dusting the pan)
85 gr chocolate (dark and chopped)
125 ml water (boiling)
240 gr flour (all-purpose)
185 gr confectionars' sugar
220 gr dark brown sugar
150 gr sugar
5 egg(s)
1 tablespoon(s) of vanilla extract
1 teaspoon(s) of salt
2 tablespoon(s) of hazelnut(s) (ground)
80 ml cream (heavy) (for the ganache)
115 gr chocolate (dark) (for the ganache)

Preparation

Place the chopped chocolate in a heatproof bowl.
Add the boiling water and stir until smooth.
Set aside.

Grease a bundt pan with some extra butter.
Sprinkle some extra cocoa powder over the butter and shake the pan to evenly coat it.
Pre-heat your oven to 180°C/350°F

Mix the flour, cocoa powder, confectioners' sugar and salt.
Set aside.

Beat the butter with the remaining sugar until light and fluffy.
Add the eggs, one at a time.
Add the vanilla extract.
Add the cooled melted chocolate mixture until smooth.
Add the flour mixture in 3 times until smooth.
Pour the batter in the pan and bake for 45 minutes.
Let the cake cool on a wire rack for 1 hour and a half.
Take the cake out of the pan and let it cool completely (anothour 1 hour and a half).

While the cake is cooling, you can make the ganache.
Heat the cream.
Right before it starts boiling: add the chocolate.
Take it off the heat and stir until smooth.
Gently pour the ganache over the cake.
Sprinkle with ground hazelnuts.

 

Notes from readers

Jo Cuypers  •  12/22/2012 4:09:43 AM
absolutely very yummylicious and my daughterLore just won the Xmas fair cake contest with this one :-)
Rachael  •  1/19/2014 6:07:53 PM
Just a warning, the unit converter does not work. If using US units you will need to do your own math.
Natasha  •  2/19/2014 9:30:31 PM
If I'm not mistaken, the UK dry ingredients are by weight and the US are by volume. So, it may appear that the converter isn't working.n For example, the recipe calls for 240 gr flour and 185 gr confectionars' sugar for UK. However, it says 2 cups for each in the US. This is because 2 cups of each ingredient weight different amounts.
Sarah | Snap a Bite  •  2/27/2014 5:12:09 AM
Thanks for your feedback Rachael and Natasha.
Like Natasha said, normally the units should be correct. I started from a US recipe and converted it to metric units after which I entered each ingredient seperately into this post with the correct amount and unit.
If however something does seem incorrect, could you please point out which ingredient it is :) Thanks!
Nancy  •  4/1/2014 5:37:53 AM
Sarah, I will NEVER bake another chocolate cake again! It's this one or nothing! And I'm a chocolate cake maven! I bow to you, oh mighty Princess of the Most Incredible Chocolate Cake Ever!!!
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