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Ina Garten Chocolate Fudge Cake Recipe

Ina Garten Chocolate Fudge Cake Recipe
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★★★★★

4.9 from 10 reviews

Indulge in Ina Garten’s rich and decadent Chocolate Fudge Cake, a moist and fudgy double-layer chocolate cake topped with a smooth, luscious chocolate ganache. Perfect for celebrations or any time you crave a classic chocolate dessert with a gourmet touch.

Ingredients

Scale

Cake

  • 1 ¾ cups all-purpose flour
  • 2 cups sugar
  • ¾ cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup hot coffee

Ganache

  • 8 oz semisweet or bittersweet chocolate, chopped
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 tsp vanilla extract

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper to ensure easy removal after baking.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt until thoroughly combined.
  3. Combine wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Make the batter: Pour the wet ingredients into the bowl with dry ingredients and stir gently until just incorporated. Then, carefully mix in the hot coffee; the batter will be thin, which helps create a moist cake.
  5. Bake the cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in their pans.
  6. Prepare ganache: Heat the heavy cream in a small saucepan just until it simmers—do not boil. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2 minutes to soften the chocolate.
  7. Finish ganache: Add the butter and vanilla extract to the chocolate mixture and stir gently until smooth, glossy, and fully combined.
  8. Frost the cake: Once the cakes are fully cooled, remove them from the pans and peel off the parchment. Place one layer on a serving plate and spread a bit of ganache over the top. Place the second layer on top and frost the entire cake with the remaining ganache. Slice and serve.

Notes

  • Use freshly brewed hot coffee (espresso works well too) to enhance the chocolate flavor.
  • Allow the cake layers to cool completely before frosting to prevent melting the ganache.
  • You can substitute the vegetable oil for melted butter for a richer taste.
  • To store, keep the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Bring refrigerated cake to room temperature before serving for best texture and flavor.
  • For a gluten-free option, substitute the flour with a gluten-free all-purpose blend, adjusting as necessary.

Nutrition

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Find it online: https://cheframiflavor.com/ina-garten-chocolate-fudge-cake-recipe/