Tuesday, June 18, 2013

Chocolate fudge cake with whipped chocolate ganache

 My sister told me that she doesn't like chocolate cake, because it's dry and dense, I was shocked, because in my experience, my chocolate cake is not always dry and dense.


 So I told her that I will make chocolate cake for her, and I'm sure that she will love it. Actually it depends on the recipe, and how it kept. Cake made with butter will firm and dry in the refrigerator, or cool weather, because the butter will firm up as the weather cool. So, I decided to make her a cake and serve her on the day it made ^^, and hope she will love it.
I make Chocolate fudge cake with whipped chocolate ganach, rich chocolate cake with delicious frosting, the texture of the cake is soft and moist, actually you can add more moistness by sprinkle with simple syrup if you like (add some spirit into the syrup will be great).
I use only 60% chocolate for this ganache because my nephew doesn't like bitterness from high percentage chocolate, and I think the taste is very good too, ^^. For the filling, if you want you can use the ganache for the filling too, by making 1 and a half recipe of the ganache. 
The result that I got from my sister is "Delicious", and now she believed me that chocolate cake is delicious too. 



Chocolate fudge cake
Make 15 cm cake

 35g ............................ Cocoa powder
60ml .......................... Boiling water
35ml .......................... Whole milk
2 ................................. Eggs
115g ............................ Self-raising flour or (cake flour with 1/2tsp of baking powder)
1tsp ............................ Baking powder
100g ........................... Unsalted butter (soft)
185g ........................... Granulated sugar
....................................  A pinch of salt
Filling
.................................... Jam of your choice (or you can use whipped chocolate ganache)
Frosting: Whipped chocolate ganache
130g ........................... Dark chocolate
120g ........................... Whipping cream
15g ............................. Glucose syrup 
20g ............................. Butter (soft)


Preheat the oven to 180°C
Line the 15 cm pan with baking paper.
Sift the flour and the baking powder together 
Mix the cocoa powder with boiling water then add milk, stir until fully combine.
 Beat the butter with the granulated sugar and salt until fluffy and light in color, add egg and beat until combine.
Pour half of the flour mixture into the bowl and fold to combine.
Pour cocoa powder and milk mixture into the bowl, fold to combine, then add the rest of the flour, fold to combine.

Pour the batter into the prepared pan and smooth the top.
Bake for 45-50 minutes or until the top of the cake spring back when touch lightly.
Let the cake cool in the pan for 30 minutes.
 Let it cool completely on the wire rack, then cut into 2 layers.
Spread the jam over one layers then place another layer on top.
Make the ganache:
Put the chocolate in the bowl, boil the whipping cream with glucose syrup, then pour into the chocolate  wait for 1 minutes, then stir lightly until the chocolate melted, add the butter, wait for 1-2 minutes until butter started to melt, stir lightly until combine.
If the weather is hot, refrigerate the ganache for 30 minutes or 1 hour before whipping.
Whip the ganache until soft peaks formed and use the ganache to cover the cake.


Chocolate fudge cake with whipped chocolate ganache

17 comments:

  1. that's fantastic! come&visit me
    www.dolcementeinventando.com

    ReplyDelete
  2. The cake looks fantastic and texture looks great,too!
    I'm thinking,if I bake this cake in 20 cm round tin,how much should I take the ingredients. Can you give measure of ingredients for me,please? I'll be grateful! Thank you in advance! :)

    ReplyDelete
  3. Very moist chocolate cake. Love the whipped chocolate ganach!

    ReplyDelete
  4. Hi, Ale
    Thank you

    Hi, Munavvara
    Thank you
    If you want to use 20cm cake pan you will need 1 1/2 of the batter
    The recipe will be
    53g ............................ Cocoa powder
    90ml .......................... Boiling water
    53ml .......................... Whole milk
    3 ................................. Eggs
    170g ............................ Self-raising flour or (cake flour with 3/4tsp of baking powder)
    1 1/2tsp ............................ Baking powder
    150g ........................... Unsalted butter (soft)
    277g ........................... Granulated sugar
    .................................... A pinch of salt

    Hi, Vivian Pang
    Thank you

    ReplyDelete
  5. Thank you very much! I'll bake soon :) Thank you one more time!!!

    ReplyDelete
  6. Hi dailydelicious.

    Love your blog. After wgipping the ganache and frosting the cake, do u need to pop cake into the fridge?

    Thank you.
    Jacqui

    ReplyDelete
  7. Hi! can i omit the glucose syrup used in the ganache or is there something i can replace it with? Thank you!

    ReplyDelete
  8. Hi, Jacqui
    I didn't have a chance to put it back in the fridge^^.

    Hi, Michelle
    You can use honey or corn syrup instead.

    ReplyDelete
  9. Hi
    Can I use milk chocolate such as Cadbury or galaxy for the whipped chocolate ganach?

    ReplyDelete
  10. If using milk chocolate you need to use more chocolate than original recipe try using 150-170g it instead of 130g.

    ReplyDelete
  11. It's Just a perfect chocolate cake recipe. Thanks for sharing the recipe. I will try it soon. Whenever I am in a mood to eat a chocolate cake and feel lazy to make it, I order them online from Monginis online cake shop. They provide online delivery.

    ReplyDelete
  12. Hi,,,how long it takes for ganache ready for frosting
    Thank you
    Dewi
    Royalresidence
    Indonesia

    ReplyDelete
  13. If the weather is hot, refrigerate the ganache for 30 minutes or 1 hour before whipping.
    Whip the ganache until soft peaks formed and use the ganache to cover the cake.

    ReplyDelete
  14. Hi! I love all your posting! I have tried a 2 chocolates cakes so far and have not get to the right texture eg soft and moist cake....

    I have a few questions here..
    1) I like to replace the butter with cooking oil, what portion should I use base on your recipe shared?

    2) Your recipe for Chocolate Ganache, will the ganache be harden after refrigerated? Cos I try making other chocolate cake w ganache, it harden and is pretty hard to cut the cake. It 'sweat' too when I bring out from the refrigerator to rest on room temperature.
    Any tips you can share.

    Thanks a lot.

    ReplyDelete
  15. Hi, Lee Linda

    1. you will need about 80% of the weight of the butter when replacing it with the cooking oil.
    2. This Ganache will be firm when refrigerate, you can try the ganache from this post
    http://dailydelicious.blogspot.com/2016/02/chocolate-chiffon-with-raspberry-butter.html it's softer (because of the oil).

    Pook

    ReplyDelete
  16. Hi ,,sister,,i have just made fudge cake,,i use gas oven,,is it we bake with same time and degress .?
    Because i set 30 minute,,the cakes are done
    And if we use 8 inch pan,,,please tell me the recipe
    Thank you so much
    Dewi
    Indonesia

    ReplyDelete
  17. Hi,
    If you want to make 8inch cake
    The recipe will be
    53g ............................ Cocoa powder
    90ml .......................... Boiling water
    53ml .......................... Whole milk
    3 ................................. Eggs
    170g ............................ Self-raising flour or (cake flour with 3/4tsp of baking powder)
    1 1/2tsp ............................ Baking powder
    150g ........................... Unsalted butter (soft)
    277g ........................... Granulated sugar
    .................................... A pinch of salt

    For the baking time, the time that I give is only a guide ^^, it depends on each oven.
    You can bake at the same temperature.

    ReplyDelete

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