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Ultimate Chocolate Fudge Cake with Ganache

A deeply chocolatey, incredibly moist fudge cake made with bloomed cocoa and oil for lasting tenderness, finished with a glossy, decadent chocolate ganache pour-over.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake
  • 2 cups granulated sugar
  • 1.75 cups all-purpose flour
  • 0.75 cup unsweetened dark cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp fine sea salt
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 0.5 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling hot coffee
Ganache Glaze
  • 8 oz semi-sweet chocolate finely chopped bar, not chips
  • 0.75 cup heavy whipping cream
  • 1 tbsp unsalted butter optional, for shine

Equipment

  • Two 9-inch round cake pans
  • Stand mixer or large bowl and whisk
  • Wire cooling rack
  • Small saucepan
  • Offset spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line bottoms with parchment.
  2. In a large bowl, sift together sugar, flour, cocoa, baking powder, baking soda, and salt.
  3. Add eggs, buttermilk, oil, and vanilla. Mix on medium-low speed for 2 minutes.
  4. Slowly pour in boiling hot coffee while mixing on low until combined. Batter will be thin.
  5. Pour into prepared pans. Bake 30-35 minutes until a toothpick comes out clean.
  6. Cool in pans for 15 minutes, then turn out onto wire racks to cool completely.
  7. For ganache: Place chopped chocolate in a heat-proof bowl.
  8. Bring heavy cream to a simmer in a saucepan. Pour hot cream over chocolate. Let sit 5 minutes.
  9. Whisk gently until smooth and glossy. Let cool slightly to thicken if desired.
  10. Pour over the cooled cake, allowing it to drip down the sides.

Notes

Ensure the boiling liquid is added last; this blooms the cocoa for maximum flavor. The cake must be completely cool before adding the ganache glaze. Store leftovers at room temperature for 2 days or refrigerated for up to 5 days.