Double Chocolate Fudge Cake & Double Chocolate Cake with Chocolate Ganache

How would you like chocolate and quinoa together?  Double Chocolate fudge cake drizzled with warm bitter and semi-sweet chocolate  ganache & Double Chocolate cake filled and frosted with chocolate ganache.  Both are perfect desserts for all occasions, especially on Valentine’s Day.   The Chocolate Fudge cake makes you drool just looking at it.  It makes you want to scroll down and quickly search for the recipe, so you can have it without delay.  Don’t you agree?  Well, wait until you try the Double Chocolate Cake!

CSC_8469

annascuisine.wordpress.com

My children had been badgering me for a chocolate cake, but I really didn’t feel like baking.  I wanted to work on the recipe I had in mind.  After hours of begging, I finally gave in only because they didn’t have anything else to snack on.   So, off to the kitchen.

CSC_8468

annascuisine.wordpress.com

I wanted to have a different recipe other than the one I had been making for them.  I didn’t want it to be too airy. I remembering seeing a Devil’s Food cake recipe that looks moist and claimed it’s the best Devils food cake you’ll ever make.  So, I wanted to try it.  I’m glad I wrote down the recipe, but forgot to copy the website where I got it from.  I even forgot to jot down the instructions. 😦   Fortunately, I managed to jot down the baking temperature.

CSC_8466

annascuisine.wordpress.com

Well, as I rummaged through my pantry, I found I didn’t have all the necessary ingredients.  I didn’t feel like braving the cold weather to go shopping, so I decided to use whatever I had at home.  I didn’t plan on changing the recipe, but I ended up making some adjustments based on what I had. I was not sure how it would turn out.  As I watched it baked, I was worried because I wasn’t too happy the way the cake was baking.  However, I waited for it to finish baking anyway.

CSC_8469

annascuisine.wordpress.com

While waiting for the cake to cool, I thought of warm chocolate ganache to drizzle on the cake.  After 30 minutes (I couldn’t wait), I cut through the cake.  As it turned out, it looked moist and spongy.  I  drizzled  the cake with warm chocolate ganache and oh, boy!    My family devoured their share fast.  I tried a bite and it made my heart sing.  It was so rich, decadent and so delicious.  It …was… positively… ADDICTING!  As it turned out, not having all the ingredients was a blessing in disguise.   I am so elated I made the changes.   This recipe is definitely a keeper as well as the Double Chocolate Cake (I made for my friend’s birthday. Recipe follows).

CSC_8469

CHOCOLATE FUDGE CAKE
annascuisine.wordpress.com

For the Fudge Cake:

  • 1 3/4 cup unbromated, unbleached all-purpose flour, sifted
  • 3/4 cup quinoa flour, sifted
  • 1/2 cup unsweetened cocoa, sifted
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 cup Ghirardelli bittersweet chocolate chips, melted
  • 2 large eggs, room temperature
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup coffee
  • 1 1/4 cup milk

Directions:

  • Preheat oven to 325 degrees.
  • Greased a 9×13 glass baking dish.  Set aside
  • Mix flour, unsweetened cocoa, salt, baking powder, and baking soda in a large bowl.  Set aside.
  • In a separate bowl, mix coffee, milk, and vanilla.  Set aside.
  • In a stand mixer, cream together eggs and sugar in very low speed.  Add oil and the coffee mixture.
  • Add the flour and beat until well combined stopping in between to scrape the bottom and side of the bowl.
  • Add the melted chocolates and beat until combined.  Do not overmix.
  • Pour the batter in the prepared baking dish and bake for 45- 52  minutes or until a toothpick inserted in the center comes out clean.
  • Cool in the baking pan for at least 30 minutes (if you want it warm). Otherwise, let cool completely before cutting.

*Note:  You can make this fudge cake ahead of time if you wish.  I discovered this cake is even better the next day (without the ganache) if keeps in an airtight container at room temperature.

CHOCOLATE GANACHE FOR THE FUDGE CAKE

  • 1/2 cup bittersweet chocolate chips
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon butter

Directions:

  • Combine the heavy cream and butter in a medium saucepan.  Simmer over very low heat until the cream is hot and butter is completely melted.
  • Add the chocolate chips and slowly stir. Remove from heat.  Sometimes I follow the culinary guidelines to baking and melting chocolates, but on this one, I turn the heat to the lowest setting and place the pan back on the stove (leave it for 5 seconds) from time to time (once or twice) while stirring slowly being careful not to scorch it until all chocolates are melted.  Remember, the heat should be at the very low setting to a point where the fire is about to die (I use a gas stove).  I am sure many will disagree and on this, but I’m one who challenge the culinary guidelines at times. Result?  Silky, thick, smooth, chocolate ganache.  No, I didn’t scorch it.  I have done this many times and get the hang of it.  However, I would not recommend this for beginners.  You may follow the first instruction then add the chocolates.  Let stand for 3-5 minutes.  Slowly stir until all the chocolates are melted .
  • Slightly cool to desired consistency and drizzle on the chocolate fudge cake.

Now devour! Mm..mm…good!  Need I say more?  🙂

CSC_8466

CHOCOLATE FUDGE CAKE
annascuisine.wordpress.com

*Note:  The above ganache recipe is for the fudge cake only.  I like thick ganache to drizzle on my cake.  The ganache should be slightly warm when serving.

For the Double Chocolate Cake:

IMG_20140219_151216_677-1

This was the cake I made for my friend’s birthday.  I’m not too happy about the way it looks. I can do better than this, but I didn’t have enough time to decorate it well. I have literally 10 minutes to assemble and frost this cake with whatever I had.   It’s a long story, so let me just say, that although it’s not pretty enough, according to my friend and her guests, they loved it.   This decadent cake was absolutely delectable.

Ingredients:

  • 2 1/2 cup unbromated, unbleached all-purpose flour, sifted
  • 1 cup unsweetened cocoa, sifted
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/2 cup Ghirardelli semi-sweet chocolate chips, melted
  • 3 large eggs, room temperature
  • 2 1/4 cups sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/4 cup brewed coffee
  • 1 1/2 cup buttermilk
  • 1/4 cup 2% organic milk

Preparation Methods:

  • Preheat oven to 300 degrees.
  • Grease three 8-inch cake pans; set aside.
  • Mix flour, unsweetened cocoa, salt, baking powder, and baking soda in a large bowl.  Set aside.
  • In a separate bowl, mix coffee, buttermilk, milk, and vanilla.  Set aside.
  • In a stand mixer, cream together eggs and sugar on very low speed.
  • Slowly add oil and coffee mixture.  Beat until well combined.
  • Add the flour and beat until just combined stopping in between to scrape the bottom and side of the bowl. Beat until smooth and well mixed.
  • Add the melted chocolates and beat until combined.  Do not over mix.
  • Pour the batter in the prepared cake pans and bake for 33-35  minutes or until a toothpick inserted in the center comes out clean.
  • Let cool in the baking pan completely.

 GANACHE FOR FROSTING AND FILLING

  • 1 1/2 cup bittersweet chocolate chips
  • 1 1/2 cups semi-sweet chocolate chips
  • 3 cups heavy cream
  • 4 tablespoons butter

Simmer the heavy cream and butter over low heat until the butter is completely melted before adding the chocolate chips.  Make sure the cream is very hot.  Turn off the heat and add the chocolate chips.  Let it stand for 3 -5 minutes then slowly stir  until the chocolates are completely melted and very smooth.  Let cool to desired consistency.  I waited 5 hours before I frosted my cake.

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipe.  Please be kind and provide a link back to source if you want to use or share any of my recipes.  Thank you and have a lovely day.

________________________________________________________________________________________________

©annascuisine.wordpress.com (2014), unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

________________________________________________________________________________________________

Advertisements

15 thoughts on “Double Chocolate Fudge Cake & Double Chocolate Cake with Chocolate Ganache

  1. Pingback: Hacker or WordPress? « Anna's Cuisine

  2. Pingback: Aloha Bites « Anna's Cuisine

  3. Pingback: Aloha Bites « Anna's Cuisine

  4. Pingback: Triple Chocolate Cake Bites, Cake Pops or Truffles? You Decide « Anna's Cuisine

  5. Pingback: Vegan Protein Balls | Anna's Cuisine

    • Oh, Shanna! You should try it! I promise you, you are going to have at least two or more servings. I gave some to a friend of mine who lives nearby. She called me up the following day and raved about how good it really was. Like you, she wants this cake. 🙂 Thanks for stopping by, Shanna. Keep warm. 🙂

      • I think everyone did, Shanna. All those great foods over the holidays. I did too mainly because I haven’t been working out, but really who’s counting? He he he.. Yes, keep warm as well. It’s been brutally cold lately. Thank you, Shanna. I’m glad you stopped by. Take care my PRCCSS! 🙂

What are your thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s