Chocolate Fudge Cake

Sometimes the best things in life are the understated. Like this simple chocolate fudge cake with ganache filling and frosting. No fancy swirls or sprinkles or fillings. Just a good quality chocolate cake.

Chocolate Fudge Cake

Today is my birthday, and like the cake, we’re keeping the celebration simple this year. We’re having some friends over for a cookout next weekend to celebrate. There will be some grilling, a game or two of bocci, and smores. I can’t wait for the upcoming opposite of an over-the-top party.

Chocolate Fudge Cake

While this cake may seem understated, the flavors are rich and chocolatey, like a chocolate cake should be. Using a simple ganache to fill and frost the cake just adds to the decadence and keeps the cake extremely moist. With a simple candle, this would make any birthday boy or girl giddy with joy.

Chocolate Fudge Cake

Three Years Ago: PB&J Omelet
Four Years Ago: Crockpot French Dip Sandwich

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Chocolate Fudge Cake

Yield: Serves 12-14

Ingredients:

For the Cake
2 cups (14 ounces) sugar
2 cups (8 1/2 ounces) flour
2 Tbsp (3/8 ounce) cornstarch
3/4 cup (2 1/4 ounces) dark cocoa or Dutch-process cocoa
2 tsp baking powder
2 tsp espresso powder
1/2 tsp baking soda
1 tsp salt
4 eggs
3/4 cup (5 1/4 ounces) vegetable oil
2 tsp vanilla
1 1/4 cups (10 ounces) water

For the Filling
12 ounces semisweet chocolate
6 ounces cream (light, whipping, or heavy) or milk, or a combination
3 Tbsp Framboise

For the Frosting
8 ounces semisweet chocolate
4 ounces cream (light, whipping, or heavy)

Directions:

Preheat the oven to 350 degF. Lightly grease and flour two 8" x 2" round cake pans.

For the Cake
Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pans.

Bake the cakes for 35 to 38 minutes, or until a cake tester inserted into the center comes out clean. Cool the cakes in the pan for 15 minutes, then turn them out of the pans to cool completely on a rack.

For the Filling
Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Stir to melt the chocolate completely, reheating very briefly if necessary. Stir in the Framboise (see KAF recipe for alternative flavoring options)

Divide the cooled layers in half horizontally, to make four layers. Place one layer on a serving plate, and spread with filling. Repeat with the next two layers. Top with the final cake layer.

For the Frosting
Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Stir to melt the chocolate completely, reheating very briefly if necessary.

Pour and spread the icing over the top of the cake, letting it drip over the edges and down the sides. Once it’s done dripping, you may smooth the sides with an icing spatula, if desired.

Allow the cake to rest, covered with a cake cover until the chocolate is set; overnight is good, though several hours are sufficient.

Recipe from King Arthur Flour

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12 Responses to “S’mores Cupcakes”

  1. #
    1
    Fun and Fearless in Beantown — October 7, 2010 at 1:28 pm

    I think we both know that I’m not a baker…yet I still think I need a kitchen torch! Can I help that I’m addicted to kitchen gadgets?

  2. #
    2
    Eliana — October 7, 2010 at 2:12 pm

    I love using my kitchen torch. I think I will have whip it out soon to make these beauties. They look super delish.

  3. #
    3
    Courtney — October 7, 2010 at 2:50 pm

    These are ADORABLE! I don’t even like S’mores, but I might try these.

  4. #
    4
    Daisy — October 7, 2010 at 3:07 pm

    Kinda jealous of your kitchen torch. These smores goodies have me drooling all week!

  5. #
    5
    Jen — October 7, 2010 at 3:15 pm

    These look great — love s’mores cupcakes. I love making these because the kitchen torch is fun to play with.

  6. #
    6
    stephchows — October 7, 2010 at 3:49 pm

    ok now all I want is smores in every variety possible LOL YUM!!!!!! thanks so much for the vote!

  7. #
    7
    Rachel Cannon Humiston — October 8, 2010 at 3:32 pm

    This looks so heavenly! I’ll be dreaming about that frosting tonight…

  8. #
    8
    Jami — October 10, 2010 at 3:20 am

    I recently made some s’mores cupcakes using a piece of graham cracker as a crust, but I thought it tasted salty. Of course, I used a mix, which probably did have added salt. I am going to try this method. I’d also love to try the torch! woo hoo!

  9. #
    9
    nutmegnanny — October 12, 2010 at 2:39 am

    These look delicious! I have got to try that marshmallow frosting…sounds amazing!

  10. #
    10
    Xiaolu — October 18, 2010 at 12:53 am

    I made and blogged about these and they’re so delicious. Thanks for the inspiration. I did increase the amounts of everything but the cake batter since I had so much left over.

  11. #
    11
    breader33 — January 23, 2011 at 9:56 pm

    These are just, amazing. i used the Hershey’s ‘special dark’ cocoa powder, and they were to die for. i will definitely be making these again.

  12. #
    12
    The Addicted Baker — March 30, 2011 at 10:29 pm

    I just made delicious s’more cupcakes. Check it out: http://theaddictedbaker.blogspot.com/2011/03/smore-cookies.html

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