Chocolate Fudge Cake

Chocolate Fudge Cake

INGREDIENTS

FOR CHOCOLATE IDEAS

2 ½ cups flour
1 cup cocoa powder
2 ½ teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 ¼ cups egg cream
1 cups vegetable oil
1 ¼ cups coffee

TO CONTINUE

6 oz unsweetened or dark chocolate, melted and cooled
4 ½ cups powdered sugar
1 ½ cups salted butter, room temperature
6 tablespoons whole milk or half-and-half
1 teaspoon vanilla extract

FOR THE GANASH:

150 grams dark, sweet or semisweet chocolate
¾ cup heavy

INGREDIENTS

Preheat the oven to 350° F. Butter and flour or 4 8-inch or 9-inch cake pans and line with parchment paper.

Sift the flour, sugar, cocoa powder, salt and baking powder into a large bowl.
In another bowl, whisk together the eggs, cream and vegetable oil. Add the coffee and pulse until smooth.
Add the wet ingredients to the dry ingredients one by one and mix until no traces of dry ingredients remain. Don’t overdo it.

Divide the slices equally among the prepared pans and bake for 25-35 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.

TO MAKE THE ganache:

Add the chocolate (chocolate) to a microwave-safe bowl. Heat the heavy butter until melted and pour over the chocolate. Let it sit for 5 minutes and mix until smooth.
If there are still a few pieces of chocolate left, microwave for 15 seconds, stirring halfway through, to see if the ganache is smooth.

While preparing the glaze, wait for the ganache to cool to room temperature.

TO MAKE FUDGE BUTERCREAM, DO THIS:

Place all ingredients in a food processor and pulse to combine. The process takes a few seconds. If necessary, remove any loose bits from the sides of the bowl and turn again for a few seconds.

INSTALLATION:

Apply a layer of icing to a plate or cake. Top with about 1 cup of chilled toffee buttercream and about ½ cup of the ganache. Repeat with remaining cake and filling. .

Apply the remaining ganache with a brush and let it flow from the sides as desired. Place it in the refrigerator for at least 1 hour to freeze. Let cool at room temperature for 30 minutes before serving.