This recipe is wonderful! I always have cake mixes on hand for emergency desserts and I normally have all the other ingredients except for the whipping cream. I recently made this cake for a girlfriend's birthday (she's a chocaholic) and everyone loved it.
This cake is definitely for chocoholics like my family! Its wonderfully moist and chocolately. Once you get the topping over it, you can't tell its a boxed cake mix.
Its pretty messy though, because the chocolate is more like a syrup than a frosting. I used Hershey's Special Dark Chocolate unsweetened cocoa and used only 3/4 cup of sugar. I think it would be just as good with only 1/2cup of sugar because its plenty sweet.
EASY CHOCOLATE FUDGE CAKE
1 hour 10 mins
8.5oz / 240g dark cooking chocolate, preferably 70% cocoa, broken into pieces (Note 1)
1¾ cup / 385g caster sugar (superfine sugar) (Note 1a)
9oz / 250g / 2 sticks unsalted butter
1¼ cups milk
¼ cup oil
½ cup/ 45g cocoa powder
1 tsp baking powder
1¾ cups / 265g plain flour
2 tbsp coffee granules (optional)
1 cup heavy whipping cream (Note 2)
8oz/250g dark melting chocolate chips (US: semi sweet chocolate chips)
Preheat oven to 160C/320F (fan forced / convection) / 180C/350F (no fan) (Note 3). Butter or spray a 22 - 25cm/9 - 10” spring form cake tin and line with parchment / baking paper. (Note 4)
Combine sugar, butter, half the milk and chocolate in a saucepan over medium low heat. Stir until the butter and chocolate has melted and sugar is dissolved. Do NOT let it simmer or boil!
Pour the chocolate mixture into a bowl. Whisk in oil and remaining milk.
Whisk in eggs in until combined.
Sift cocoa, baking powder, flour and coffee directly into the bowl. Whisk until smooth - some small lumps is ok.
Pour into the cake tin and bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. The surface will crack (sometimes badly!) but sill subside when it cools and gets covered with frosting so don't stress!
Remove sides from the cake pan and transfer to a cooling rack to cool.
Ganache (Note 5)
Place chocolate in a bowl.
Place cream in a saucepan over medium high heat. When it is about to start simmering, remove it - don't let it come to a boil! Pour cream over the chocolate, shake the bowl to submerge all the chocolate under the cream. Cover bowl with a plate and set aside for 5 minutes.
Stir chocolate with a spoon until smooth. Refrigerate for 45 minutes to 1 hour or until thickened to a spreadable consistency like peanut butter.
Spread over the cake - tops and sides. Use a teaspoon in a swirling motion to achieve the textured surface you see in the photos.