This decadent chocolate fudge cake is for serious chocolate lovers only! The rich chocolate cake and dark chocolate ganache is nearly sinful! Enjoy!
- 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
- 1 1/3 cups semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Preheat oven to 350°F. Line bottom of 9-inch springform pan with aluminum foil; butter foil and sides of pan, set aside.
Combine butter, sugar, and vanilla in large mixing bowl; beat well.
Add egg yolks,one at a time, beating well after each addition.
In a separate bowl sift together cocoa, and flour; blend into creamed mixture.
Add oil and water; beat well. Stir in chopped pecans.
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.
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.
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.
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.
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.