One Layer Fudge Cake*

By srumbel

A smaller version of the perfect chocolate cake! If you happen to be looking for an easy, decadent chocolate dessert, this One Layer Fudge Cake will fit the bill! Plus, it’s perfect when you need a smaller dessert. One of my friends served this exquisite chocolate cake last night for a birthday party, and it just reinforced how exquisite this recipe tastes! I practically licked my plate clean.
from thatskinnychickcanbake.com

Ingredients

• For Ganache::
• 8-12 8-12 8-12 ounces semisweet chocolate, finely chopped (some have found the ganache is too runny unless you add the larger amount of chocolate)
• 1 1 1 cup heavy cream
• 1 1 1 tablespoon sugar
• For Cake and Assembling::
• 1 1 1 cup flour
• 1/4 1/4 2 cup plus 2 tablespoons unsweetened cocoa powder
• 1/2 1/2 1/2 teaspoon baking soda
• 1/4 1/4 1/4 teaspoon salt
• 4 4 4 ounces(1/2 cup) butter, melted and warm
• 1-1/4 1-1/4 1-1/4 cups brown sugar
• 2 2 2 eggs
• 1 1 1 teaspoon vanilla
• 1/2 1/2 1/2 cup hot water
• 1 1 1 cup warm ganache (listed above)

Details

Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Make ganache. Put the chocolate in a medium heatproof bowl. In a saucepan or via the microwave, heat cream to a simmer. Pour the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth. Add sugar and whisk to combine. Set aside.

Preheat the oven to 350º. Grease the bottom of an 8-inch round cake pan or line it with parchment.

In a small bowl, whisk the flour, baking soda, and salt. Sift the cocoa into the dry ingredients and whisk to combine.

In a large bowl, combine the melted butter and brown sugar with a wooden spoon. Add the eggs and vanilla; stir until well blended. Add the flour mixture all at once and stir just until all the flour is moistened.

Pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth. Pour the batter into the prepared pan.

Bake about 35 to 40 minutes or till toothpick inserted into center of cake comes out clean. Cool on rack for 10 minutes, then run a knife around the edge of cake and remove from pan to finish cooling on the rack, removing parchment if used.

Once cool, set the rack over a baking sheet or foil. Pour the warm ganache over the cake and use an offset spatula to spread it over the top of the cake and down the sides. Let set for about an hour before serving.

Yield: 8-10 servings