Triple Chocolate Fudge Cake with Ganache Glaze – Decadent Chocolate Dessert Recipe

Prep Time 25 mins
Cook Time 45 mins
Rest Time 1 hr
Total Time 2 hrs 10 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 10
Best Season: All Seasons
Description

This Triple Chocolate Fudge Cake with Ganache Glaze is an ultra-rich, bakery-style dessert made with cocoa powder, melted dark chocolate, and a smooth chocolate ganache topping. Moist, deeply chocolatey, and indulgent, this cake is perfect for birthdays, celebrations, or anytime you want a show-stopping chocolate dessert that tastes as good as it looks.

Ingredients
    For the Chocolate Fudge Cake
  • 2 cup all-purpose flour (sifted)
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 cup granulated sugar
  • 0.75 cup vegetable oil
  • 2 large eggs (room temperature)
  • 1 cup warm milk
  • 2 tsp vanilla extract
  • 1 cup hot water
  • 200 g dark chocolate (chopped)
    • For the Chocolate Ganache Glaze
  • 200 g dark chocolate (halal-certified, finely chopped)
  • 1 cup heavy cream (no alcohol-based stabilizers)
  • 1 tbsp unsalted butter
    • Optional Chocolate Decoration
  • 0.25 cup chocolate shavings
  • 0.25 cup chocolate chips
Instructions
    Prepare the Cake Pan and Oven
  1. 1
    Preheat your oven to 175°C. Grease a 9-inch round cake pan with oil and line the base with parchment paper. Lightly dust the sides with cocoa powder to prevent sticking and preserve the chocolate finish.
    2. Mix the Dry Ingredients
  2. 2
    In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly to evenly distribute the leavening agents and cocoa.
    3. Prepare the Chocolate Base
  3. 3
    Melt the chopped dark chocolate using a double boiler or microwave in short intervals, stirring until smooth. Set aside to cool slightly.
    4. Combine Wet Ingredients
  4. 4
    In a separate bowl, whisk together sugar, vegetable oil, and eggs until smooth and glossy. Add the melted chocolate and vanilla extract, mixing until fully incorporated.
    5. Create the Batter
  5. 5
    Gradually add the dry ingredients to the wet mixture, alternating with warm milk. Mix gently until just combined. Slowly pour in the hot water while stirring — the batter will be thin, which ensures a moist cake.
    6. Bake the Cake
  6. 6
    Pour the batter into the prepared pan and tap gently to remove air bubbles. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
    7. Cool the Cake
  7. 7
    Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
    8. Prepare the Ganache Glaze
  8. 8
    Heat the cream until just steaming (do not boil). Pour it over the chopped chocolate and butter. Let sit for 2 minutes, then stir slowly until smooth and glossy.
    9. Glaze the Cake
  9. 9
    Place the cooled cake on a serving plate. Pour the ganache over the top, allowing it to drip naturally down the sides. Decorate with chocolate shavings or chips if desired.
Note

For extra richness, serve with fresh whipped cream or vanilla ice cream made without alcohol-based flavoring.

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

This cake freezes well (without ganache) for up to 2 months.

Keywords: rich chocolate cake, fudgy dessert, homemade chocolate cake, celebration cake, bakery-style
Read it online: https://petitepanini.com/recipe/triple-chocolate-fudge-cake-with-ganache-glaze-decadent-chocolate-dessert-recipe/