CHOCOLATE FUDGE CAKE
8-12 SERVINGS / 1 HOUR 15 MINUTES, PLUS COOLING
INGREDIENTS
For the cake:
Butter, for greasing the pan
½ cup warm strongly-brewed coffee*
½ cup buttermilk
1 cup granulated sugar
¼ cup olive oil
1 large egg
1 egg yolk
½ cup Dutch-processed cocoa powder
1 tsp. cornstarch
1 cup all-purpose flour
1 tsp. baking soda
¾ tsp. baking powder
¾ tsp. Diamond Crystal kosher salt
For the frosting:
½ cup (4 oz.) semi-sweet chocolate, chopped
½ cup heavy cream
¼ cup (½ stick; 2 oz.) salted butter*
¼ cup (2 oz.) cream cheese*
1¼ cups icing sugar, sifted
¼ cup Dutch-processed cocoa powder, sifted
Sprinkles, flaky salt, nuts, or fruit, for serving
*Instead of…
Warm strongly-brewed coffee, use ¾ tsp. instant coffee dissolved in ½ cup warm water
Both salted butter and cream cheese, use either ½ cup cream cheese of ½ cup salted butter
METHOD
Preheat oven to 350°F. Line a 9-inch cake tin with parchment paper and grease with butter to ensure the cake doesn't stick.
To a large bowl, add warm coffee, buttermilk, and sugar, and whisk until combined. Add olive oil, egg, and egg yolk and whisk until fully incorporated.
Add cocoa powder, cornstarch, flour, baking soda, baking powder, and salt to a medium bowl, and whisk to remove any lumps. Combine with wet ingredients, using a whisk to mix until fully combined. It’s ok if there are a few small lumps. Alternatively, place a fine mesh sieve over the large bowl with the wet ingredients, and sift in the dry ingredients.
Pour the batter into the prepared cake tin and tap the tin on the counter to release any excess air bubbles. Bake for 25 minutes, or until a skewer inserted into the center comes out clean. Flip onto a wire rack to cool.
While the cake is baking, prepare the chocolate ganache for the frosting by adding chopped semi-sweet chocolate and heavy cream to a microwave safe bowl. Heat in the microwave using 30-second increments, stirring in between, until the chocolate has melted into the cream. Chill in the refrigerator for about 20 minutes.
To make the frosting, use a stand mixer fitted with the whisk attachment or a large bowl and electric beaters. You can do this by hand, but it will require a bit of elbow grease. Add salted butter, cream cheese, icing sugar, and cocoa powder to the bowl. Pulse on low speed to combine the ingredients, using a rubber spatula to scrape the sides of the bowl as needed. Add the cooled chocolate ganache, and mix on high speed until fluffy, about 30 seconds to a minute. If the icing is thinner than you'd like, chill in the fridge to set.
When the cake has cooled completely, use an offset spatula to spread the frosting evenly over the top. Finish with sprinkles, flaky salt, nuts, or fruit.
Make Ahead: The cake, without the frosting, can be wrapped in plastic wrap and stored at room temperature for up to 3 days or in the fridge for up to 5 days.
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