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Ultimate Chocolate Fudge Cake
Ultimate Chocolate Fudge Cake
Ultimate Chocolate Fudge Cake cover
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From the Cook
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Ultimate Chocolate Fudge Cake

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Preheat the oven to 325 degrees F and grease & line two 6 inch cake pans with parchment paper.
2
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In a large bowl, whisk together the cake flour, cocoa powders, baking powder, and salt. Set aside.
3
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes until light & fluffy.
4
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Mixing on low speed, add the eggs one a time. Scrape down the bowl and mix in the vanilla.
5
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Add half of the dry ingredients and mix until just combined.
6
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Mix in the sour cream and oil.
7
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Add the rest of the dry ingredients and mix until just combined. Scrape down the bowl to ensure everything is evenly incorporated.
8
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Divide the batter between the prepared cake pans and smooth out the tops with an offset spatula.
9
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Bake the cakes for about 35-40 minutes or until the edges begin to pull away form the sides of the pan and a toothpick inserted comes out clean.
10
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Turn the cakes out onto a wire rack to cool completely.
11
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Chop the chocolate and add to a large bowl. Set aside.
12
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In a small saucepan, heat the heavy cream over low heat and bring to a simmer or about 190 degrees F.
13
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Pour the hot heavy cream over the chocolate, place a plate on top of the bowl, and allow to sit for a couple minutes.
14
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Remove the plate and gently stir with a rubber spatula until the ganache is smooth. Alternatively, you can use an immersion blender.
15
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Cover the bowl and allow to sit for 1 hour (but no longer!) at room temperature to thicken.
16
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Place the first cake layer on a cake stand or plate. Use a 3 tablespoon cookie scoop to add 3 scoops of ganache to the first layer. Use an offset spatula to spread into an even layer. Place in the fridge to chill for about 10 minutes.
17
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Place the second cake layer on top upside down. Add a few large dollops of ganache to the top of the cake, and use the offset spatula to smooth out the top, and spread the excess all over the sides. Continue decorating the cake as desired, and enjoy!

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Tips & Tricks (5)

  • Bloom Your Cocoa Powders 🌡️
    Whisk both Dutch-processed and black cocoa powders with hot water before adding to batter to unlock deeper chocolate flavor and eliminate raw cocoa taste.
  • Room Temperature is Non-Negotiable 🧈
    Bring eggs, sour cream, and butter to room temperature before mixing to ensure proper emulsification and create an impossibly tender crumb structure.
  • Master Your Ganache Ratio 🍫
    Use a 1:1 ratio of bittersweet chocolate to heavy cream by weight, then add a touch of unsalted butter for glossy perfection and easier pouring over cake layers.
  • Don't Overmix the Batter ✋
    Fold in the dry ingredients gently until just combined after creaming—overmixing develops gluten and creates a dense, tough cake instead of the fudgy texture you want.
  • Chill Between Layers ❄️
    Refrigerate each cake layer for 15 minutes before ganaching to prevent them from absorbing moisture and becoming soggy, ensuring clean assembly and better structural integrity.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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