This decadent chocolate fudge cake is for serious chocolate lovers only! The rich chocolate cake and dark chocolate ganache is nearly sinful! Enjoy!
Chocolate Fudge Cake
Ingredients:
- CAKE:
- 3/4 cup (1 1/2 sticks) butter, melted; plus more (not melted) for greasing pan
- 1 1/2 cups sugar
- 1 1/2 tsp. vanilla
- 3 egg yolks, room temperature
- 1/2 cup plus 1 Tbsp cocoa powder
- 1/2 cup all purpose flour
- 3 Tbsp canola or vegetable oil
- 3 Tbsp water
- 3/4 cup finely chopped pecans
- 3 egg whites, room temperature
- 1/8 tsp. cream of tartar
- 1/8 tsp. salt
- 12 pecan halves, for garnish
- GANACHE:
- 1 1/3 cups semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Instructions:
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FOR CAKE:
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Preheat oven to 350°F. Line bottom of 9-inch springform pan with aluminum foil; butter foil and sides of pan, set aside.
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Combine butter, sugar, and vanilla in large mixing bowl; beat well.
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Add egg yolks,one at a time, beating well after each addition.
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In a separate bowl sift together cocoa, and flour; blend into creamed mixture.
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Add oil and water; beat well. Stir in chopped pecans.
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In a separate bowl beat egg whites, cream of tartar and salt until stiff peaks form. Carefully fold into chocolate mixture. Pour into prepared pan.
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Bake 45 minutes or until top begins to crack slightly (cake will not test done in center). Remove from oven to wire rack and cool 10 minutes. Run a butter knife around edges of cake to loosen from side. Cool in pan for 50 more minutes. Cover; chill until firm, at least 4 hours.
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At serving time, remove from spring-form pan and peel foil off the bottom. Cut into 12 slices and place on serving plates. Pour warm ganache over cake slices and top each slice with a pecan half. Serve.
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Alternately, after the cake has been cooled in the fridge, remove from spring-form pan, remove foil and place entire cake on serving platter. Pour warm chocolate sauce over entire cake and top with pecan pieces. Return to fridge for at least 1 more hour to allow the chocolate to set.
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CHOCOLATE GANACHE:
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Combine chocolate chips and cream in a small saucepan. Cook over low heat, or in a double boiler, stirring constantly, until chocolate is melted and mixture is smooth; do not boil.