Double Chocolate Fudge Cake

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This Double Chocolate Fudge Cake is a tender and rich chocolate cake, that is topped with a creamy chocolate ganache. It's a chocolate lovers dream.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 485kcal

Author: Wendy

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
Gradually stir in the boiling water, mixing until the batter is smooth. The batter will be thin, but that's okay.
Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the frosting: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes to melt the chocolate.
Gently stir the chocolate and cream together until smooth and well combined.
Add the softened butter, vanilla extract, and a pinch of salt. Stir until the butter is melted and the ganache is silky.
Allow the ganache to cool slightly for a thicker consistency or let it sit at room temperature for a pourable glaze.
Once the ganache reaches the desired consistency, pour it over the cooled Chocolate Fudge Cake, allowing it to drip down the sides.
Use an offset spatula to spread the ganache evenly over the top of the cake.
Allow the ganache to set before serving and serving.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.