Ultimate Fudgy Chocolate Cake with Ganache Drip Recipe

This recipe guides you through creating the “Ultimate Fudgy Chocolate Cake with Ganache Drip,” an intensely rich, moist chocolate cake generously enrobed in a luscious chocolate ganache drip and topped with a luxurious swirl of chocolate frosting and elegant chocolate shavings. The image showcases a visually stunning cake, featuring a dark, dense-looking cake with a glossy, dark chocolate ganache artfully dripping down its sides. The top is elaborately decorated with a tall, spiraling swirl of creamy chocolate frosting, finished with delicate chocolate curls and a sprinkle of chocolate crumbs, making it a truly decadent centerpiece for any celebration. This cake is designed for serious chocolate lovers, delivering a profound chocolate experience in every bite.

Ingredients:

For the Fudgy Chocolate Cake Layers (yields one 8-inch round, two layers):

• 1 ¾ cups (220g) all-purpose flour
• 1 ¾ cups (350g) granulated sugar
• ¾ cup (65g) unsweetened cocoa powder (Dutch-processed for darker color and richer flavor)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice/vinegar, let sit 5 mins)
• ½ cup (120ml) vegetable oil
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (240ml) hot brewed coffee (or hot water with 2 tsp instant coffee)

For the Fudgy Chocolate Buttercream Frosting:

• 1 cup (2 sticks or 226g) unsalted butter, softened
• 4 cups (480g) powdered sugar, sifted
• ¾ cup (65g) unsweetened cocoa powder, sifted
• ½ cup (120ml) heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

For the Dark Chocolate Ganache Drip:

• 4 oz (113g) good quality dark chocolate (60-70% cocoa solids), finely chopped or chocolate chips
• ½ cup (120ml) heavy cream

For Garnish (Optional):

• Chocolate shavings or curls
• Chocolate sprinkles or crumbs

Equipment:

• Two 8-inch round cake pans
• Parchment paper
• Large mixing bowls (2)
• Electric mixer (stand or hand-held)
• Whisks (balloon and regular)
• Rubber spatulas
• Wire cooling racks
• Serrated knife (for leveling cake layers)
• Offset spatula or bench scraper for frosting
• Piping bag with a large open star tip (for the top swirl)
• Serving platter or cake stand

Instructions:

Part 1: Bake the Fudgy Chocolate Cake Layers

1. Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
3. Combine Wet Ingredients (except coffee): In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Beat with an electric mixer on low speed until just combined, then increase to medium speed and beat for 2 minutes. The batter will be thick.
5. Add Hot Coffee: Carefully pour the hot brewed coffee into the batter. Beat on low speed until fully incorporated. The batter will become thin; this is normal and contributes to the cake’s moistness.
6. Fill Pans: Divide the batter evenly between the two prepared 8-inch round pans.
7. Bake: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
8. Cool: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire cooling rack to cool completely. Ensure they are completely cool before frosting.

Part 2: Prepare the Fudgy Chocolate Buttercream Frosting

1. Cream Butter: In a large mixing bowl with an electric mixer, beat the softened unsalted butter on medium speed until creamy and light, about 2-3 minutes.
2. Add Powdered Sugar and Cocoa: Gradually add the sifted powdered sugar and sifted cocoa powder to the butter, beating on low speed until combined, then increase to medium until light and fluffy.
3. Add Cream and Vanilla: Pour in the heavy cream, vanilla extract, and pinch of salt. Beat on medium-high speed for another 3-5 minutes until the frosting is light, fluffy, and smooth. If it’s too thick, add a tiny bit more cream; if too thin, add more powdered sugar.

Part 3: Assemble and Crumb Coat the Cake

1. Level Cake Layers: If necessary, use a serrated knife to level the tops of your cooled cake layers so they are flat.
2. First Layer: Place one cake layer on your serving platter or cake stand.
3. Spread Frosting: Spread a generous amount (about 1 cup) of the chocolate buttercream evenly over the first cake layer.
4. Second Layer: Carefully place the second cake layer on top.
5. Crumb Coat: Apply a very thin layer of the remaining chocolate buttercream over the entire cake (top and sides). This “crumb coat” traps any loose crumbs and creates a smooth surface for the final frosting and ganache.
6. Chill: Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.

Part 4: Final Frosting and Ganache Drip

1. Final Frosting: Once the crumb coat is set, apply the remaining chocolate buttercream to the top and sides of the cake. Use an offset spatula to smooth the frosting evenly. For the swirled top decoration shown in the image, transfer about 1 cup of frosting to a piping bag fitted with a large open star tip and pipe a decorative swirl on top.
2. Make Ganache Drip: In a small, microwave-safe bowl or saucepan, combine the finely chopped dark chocolate and heavy cream for the ganache. Heat in the microwave in 30-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth and glossy. Alternatively, heat gently on the stovetop until simmering, then remove from heat and add chocolate, stirring until smooth.
3. Cool Ganache: Let the ganache cool at room temperature for 10-15 minutes, stirring occasionally, until it has thickened slightly but is still easily pourable. It should be warm, not hot. The consistency should be thick enough to drip slowly, not run quickly.
4. Apply Drip: Carefully pour the cooled ganache over the top edge of the cake, allowing it to drip naturally down the sides. You can use a spoon to gently guide the drips around the edges or just pour it in the center and let it spread.
5. Set Ganache: Let the ganache set at room temperature for at least 30 minutes, or in the refrigerator for 15-20 minutes.

Part 5: Garnish and Serve

1. Garnish: Once the ganache has set, adorn the top of the cake with chocolate shavings or curls and a sprinkle of chocolate crumbs, as pictured.
2. Slice and Serve: Use a sharp, thin knife (wiped clean with a hot, damp cloth between slices for neatness) to slice the cake. Serve at room temperature.

Tips for Success:

• Room Temperature Ingredients: Ensure all cold ingredients (butter, eggs, buttermilk) are at room temperature for a smooth, cohesive batter and creamy frosting.
• Dutch-Processed Cocoa: Using Dutch-processed cocoa powder will give your cake a darker color and a richer, less bitter chocolate flavor, aligning with the “very chocolate cake” description.
• Hot Coffee: The hot coffee enhances the chocolate flavor without making the cake taste like coffee. It also helps to bloom the cocoa powder, intensifying its taste.
• Don’t Overmix: Overmixing the cake batter can develop gluten, leading to a tough cake. Mix until just combined.
• Sift Dry Ingredients: Sifting cocoa and powdered sugar helps prevent lumps in both the cake and frosting.
• Ganache Consistency: The key to a perfect drip is the right ganache consistency. If it’s too thin, it will run off the cake too quickly. If it’s too thick, it won’t drip smoothly. Adjust by rewarming slightly if too thick or letting it cool longer if too thin.
• Sharp Knife for Slicing: For clean slices, especially through the ganache and frosting layers, use a very sharp knife and warm it by running it under hot water, then drying it, before each cut.
• Storage: Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, allow it to come to room temperature for about 30 minutes before serving for the best texture.
• Related Desserts: This rich chocolate cake contrasts with lighter, fruit-based desserts like Pineapple Upside Down Cupcakes, Peach Cobbler, Cherry Pineapple Dump Cake, or Strawberry Banana Pudding. It shares the multi-layered concept with the Mocha Layer Cake and the Spice Bar Cake, both of which feature distinct cake and frosting layers. While different in flavor, it shares a creamy, rich profile with desserts like Classic Cream Pie, Vanilla Custard Puff Pastry Squares, and even Sweet Milk Fudge Squares in terms of its decadent nature.