Fastest Fudge Cake

Fastest Fudge Cake Instagram Shot

As if you hadn't had enough chocolate indulgence this past week.  Believe it or not, I did not succumb to my dark master (the cocoa bean) this Valentines.  I did make this cake for a little wedding shower though.  My BIL loves ganache, so I made this cake for him.  It seemed to be a hit. 

It is really simple to make (though my instructions below seem extensive).  There is no need to break out the KitchenAide, it is a simple bowl & stir recipe.  Ganache is always simple to make.  Simply bring heavy cream to a boil, pour over chocolate and stir.  This recipe really is representative of simple elegance.

Fastest Fudge Cake
serves 8-10

1 cup flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1//4 teaspoon salt
8 tablespoons (1 stick) melted butter, warm
1 1/4 cups brown sugar, packed
2 eggs
1 teaspoon vanilla bean paste (extract may be substituted for paste)
1/2 cup hot tap water
 Chocolate Ganache (recipe follows)

1. Lightly butter the bottom of  an 8-inch square or 9-inch round cake pan and line it with parchment.  Lightly butter the parchment.  Preheat oven to 350 degrees F.
2. In a mixing bowl, whisk flour, cocoa powder, baking soda and salt.  Sifting only if the cocoa powder remains lumpy.  Set aside
3. In a large bowl, combine the warm melted butter and brown sugar.  Add the eggs and vanilla and stir until well blended.  Add the flour mixture all at once.  Using a rubber spatula or wooden spoon, stir only until all the flour is moistened.  Pour the hot water over the batter all at once.  Stir only until the water is incorporated and the batter is smooth.  Scrape batter into the pan.
4. Bake 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Cool the cake in the pan on a rack for 10 minutes before unmolding.
5. To unmold, slide a paring knife around the edges of the cake to release it from the pan.  Invert the cake and peel off the paper liner  Turn the cake right side up and cool it completely on a rack before glazing it with ganache.

Chocolate Ganache

1 cup heavy cream
1 cup semi sweet chocolate chips (I use Guittard)

1. Place chocolate into a mixing bowl.  Pour heavy cream into a small saucepan over medium heat.  Once heavy cream begins to boil pour it over the chocolate.  Stir the mixture until it is all incorporated and smooth.
2. Let ganache sit out at room temperature until it has cooled and thickened slightly but is still pourable.

Cake Assembly

1. Spoon a dollop of corn syrup or honey onto a cake board to assure your cake does not slip off of the board.  Place cake on a cake board (my local bakery sells them for $1).  Take a serrated knife and trim the cake board so it will be the exact same size as the cake.
2. Place a small bowl upside down onto a rimmed cookie sheet or large platter (making sure it is larger than your cake).  Place your cake on top of the bowl (you've just made a homemade Lazy Susan).
3. Pour ganache over the cake, starting from the center of the cake and working your way outward in concentric circles.  Glaze will run off onto the cookie sheet and can be used for another use.
4. Place glazed cake onto a cake platter and place in the refrigerator for 30 minutes or until ganache has set.  Decorate with berries.