Chocolate Fudge Cake With Chocolate Ganache

So this Cake is like your any other Chocolate Fudge Cake but it has a surprise element and that is fresh strawberry buttercream filling. The tangy Strawberry buttercream goes so well against the chocolate Ganache.

The best way to make this cake is in three steps, bake the chocolate fudge cake, make the chocolate Ganache and the Fresh Strawberry Buttercream.

Chocolate Cake:

  1. Chocolate Bar: 1
  2. Butter: Half cube of unsalted butter small pack
  3. Eggs : 2 large ones
  4. Oil: 1/4 cup
  5. Sugar: 1 1/4 cups
  6. Flour: 1 1/4 cup
  7. Hot Water: 1 cup
  8. Baking Powder: 1 tsp
  9. Baking Soda: 1 tsp
  10. Cocoa: 1/4 cup
  11. Vanilla extract: 1 tsp

Sift all the dry ingredients in a separate bowl. In a separate bowl microwave the butter and add in the chocolate cubes and mix gently using a fork. Use ten second bursts to melt the mix if the chocolate hasn’t melted properly. Keep it aside and let it cool. In a separate bowl whisk the eggs using the electric beater and add in sugar till the mix doubles in size. Add in the chocolate and butter mix make sure its at room temperature. Add in vanilla and oil. Add in the dry ingredients and whisk together. Line your baking tins with baking paper and butter the sides. Preheat the oven and the baking tins in it. Pour in the hot water about a cup into the batter. This batter will be of liquid consistency so do not worry. Just pour the batter into the tins and bake the cake at 180 degrees for 30 minutes. I used two 6 inch tins for this. Just make sure that you do not overcook the cake here. After 30 minutes just take a skewer and if the batter is still a sticking to it do  not worry. It shouldn’t be liquid but it must stick since we do not want to dry this cake. It will cook in the oven for another ten minutes as it cools down. Also there will be cracks on the top of the cake.

For the strawberry buttercream:

Take two packets of Strawberries and hull them. We will now make strawberry reduction. Put the strawberries in a pan over low heat and add in a bit of lime juice and stir till they leave their juices. Mash the strawberries till they are just a pulp. Let it cool down and then blend the strawberry reduction. Take two unsalted butter packets and using a stand mixer or an electric mixer whisk the butter till it becomes soft add in the reduction. At this stage you can use a strainer but I used the whole reduction since I wanted to taste the strawberry seeds. Add in castor sugar one spoon at a time and beat. I used two and half cups of sugar to get the right consistency. You can keep doing it till it reaches the consistency to pipe. Also add in two tablespoons of heavy cream here to make it looks glossy.

For Chocolate Ganache:

I find making chocolate Ganache such a wow moment. Just use two cups of heavy cream and bring the cream to a simmer and add in dark chocolate cubes till they melt and whisk the mix. It will come out so glossy and yummy. I usually end up eating the mix before I can use it for decorating the cakes.

Trim the tops of the cake and use the strawberry buttercream using a spoon or a spatula butter the insides of the cake and the outside. We will have a naked layer of this butter cream on the sides also. This is just a surprise element under the ganache. Using a Spatula just put that goodness of a ganache from top to bottom. I used Wilton 2 D to make strawberry buttercream roses on top and used Cocoa numbs at the bottom to give it a crunch.

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