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Chocolate cream cake with chocolate glaze
Creamy and rich chocolate cream cake

Old-Fashioned Chocolate Fudge Cake

Author: Flavelo
Recipes Cakes and Desserts
The archetype of the classic birthday cake. It doesn't experiment with extreme flavors but plays it safe: a reliable, cocoa-infused batter stable enough to hold the cream, and a rich, chocolate ganache frosting. This cake is about textural harmony: the soft sponge drinks up the moisture from the cream like a sponge.
🕒 Prep Time 40 mins
🍳 Cook Time 40 mins
⌛ Total Time 3 hrs
🍽️ Servings 10 servings
🔥 Calories 500 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 9-inch Cake Pan: For baking.
  • Stand Mixer/Hand Mixer: To work the batter.
  • Offset Spatula: For frosting.

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat oven to 350°F (180°C). Line the bottom of the pan with parchment and butter the sides.

Tip: Cocoa batters are prone to sticking, so be thorough.
2 ✓

Sift together flour, cocoa, baking powder, and salt.

Tip: Sifting loosens the ingredients for a more even crumb.
3 ✓

Cream the softened butter with the sugar until pale and fluffy, then beat in the eggs one by one.

Tip: This step incorporates air. If butter is too hard or too melted, it won't trap air properly.
4 ✓

Alternately add milk and the flour mixture. Start and end with flour.

Tip: This method prevents the batter from curdling (emulsion breaking) from too much liquid at once.
5 ✓

Bake for 35-40 minutes (toothpick test!). Let cool completely on a wire rack.

Tip: The rack ensures air circulation underneath so the bottom doesn't get soggy.
6 ✓

For the frosting, heat heavy cream, pour over chocolate, and stir until smooth. Once lukewarm, mix in powdered sugar and vanilla. Refrigerate until spreadable.

Tip: Ganache thickens as it cools. For a lighter frosting, you can whip it with a mixer once cold.
7 ✓

Slice cake in half, fill, and frost. Chill for 1 hour before serving.

Tip: Chilling helps the frosting 'set' and stabilizes the cake.

Recipe FAQ

Why is the sponge dry?
Overbaked. It's hard to see browning on dark batter, so the toothpick test is mandatory. Remove as soon as it comes out clean.
The frosting is too soft to spread.
Ganache needs time and cold to set. Return it to the fridge and stir every 10 minutes until it reaches a spreadable consistency.

Ingredients

  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1/2 cup Dutch-Process Cocoa Powder
  • 10 tbsp Butter (softened, room temp)
  • 4 large Eggs (room temp)
  • 2 1/2 tsp Baking Powder
  • 1 pinch Salt
  • 3/4 cup Milk
  • 7 oz Dark Chocolate (for frosting)
  • 1 cup Heavy Cream (for frosting)
  • 3/4 cup Powdered Sugar (for frosting)
  • 1 tsp Vanilla Extract