Today is a special eggless recipe of a very moist and fudgy Chocolate Fudge Cake. Which is what, I baked for my 15th wedding anniversary. Fifteen years have gone by and it seems like only yesterday, we were on our first date. Which by the way, was not that great. It was an arranged marriage kind of thing. Obviously was a bit difficult, for both of us to understand each other for a couple of years. Now today, I understand/love Pranav a lot more then, what I had loved him during our initial years.
You may see it like a typical Hindi movie scenario, but the truth is we have grown together. I am not saying “Grown old together”. I still see a long life ahead with him. Lol… Not old yet.
Don’t see us as a perfect couple, because just like you, we have our good and bad days. We do get along on many things. We also don’t match on many. So it’s like a sweet n sour life with him. And there is love. The one thing, I adore of him is, he is always given respect to me, to my thoughts, to my deeds. And touch wood, he is a Libra, who is great in balancing all. HAHAHA.
So with so much love, I baked this cake for him. And not a bake goes by me without being photographed. I am, like a silly/ passionate/ crazy food blogger, who baked the cake a day before the anniversary and photographed it. He very well knows it and will not mind it also. So not perfect, but still perfect together.
I am gonna take you through the recipe. Its quick and easy task. You will not require any ingredient, which is tough to find. Yes, I do suggest, choose good quality chocolate Chocoville Compound Chocolate Slab Dark – 500 Grams and a good quality cocoa powder Hershey’s Cocoa Powder, 225g.
When baking, I purposely didn’t use eggs, as many of you are asking for egg free bakes. I also had a thought of making this one healthy, but this is a time for indulgence and it’s for Pranav. So, I gave a skip to the healthy thought for now. You can have a look here for a healthy and delicious carrot cake.
This cake is a little different first, we mix sugar with warm water. Then we melt butter and chocolate. And gradually mix both (the sugar water and melted chocolate) together. And then incorporate dry ingredients and use a spatula to mix all.
It’s easy and here is a reference picture to check on the smoothness and consistency of the batter. It will be a runny batter, and the cake will turn out to be super fudgy, tender.
I suggest after the cake is baked and it cools down. Cover and keep in the fridge for some time before you try to pull it out of the baking pan. Because its gonna be a soft and moist bake, that you might break it when taking out.
You can choose to have a ganache layer on the top of the cake or enjoy it just like that. Honestly, the cake doesn’t need any ganache. I have used it because it’s an anniversary cake and I really wanted it to be special.
Understanding the chocolate Ganache:
The chocolate ganache is all about the proportion of cream to chocolate. Glazes have thinner (pouring) consistency so a higher percentage of cream is required. A thicker ganache for frosting or for rolling into truffles needs to be stiffer, so the chocolate percentage is higher.
To Make ;
Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream.
Chocolate truffles: 2:1, two parts chocolate to one part cream.
Soft icing and runny glaze: 1:2, one part chocolate to two parts cream.
(1:1 ratio means 4 ounces chocolate to 4 ounces cream)
Sugar 3/4th cup
1/2 cup water
100 gm butter
100 gm dark chocolate
Chocoville Compound Chocolate Slab Dark – 500 Grams
1 spoon cocoa powder
Hershey’s Cocoa Powder, 225g
1 cup flour
1/2 a teaspoon Baking powder
A dash of Salt
For the Chocolate Ganache (optional)
250 gm of bittersweet chocolate (chopped)
1/2 cup of heavy cream
Preheat the oven at 180*C and line a 9″ baking tin Home Buy, Teflon Coated Spring Form Cake Mould Pan Set, Baking Tray, Removable Cake Mould, 3 Pcs, Black with parchment paper and set aside.
In a pan, add the water and sugar and heat on a medium flame… Mix well till the sugar melts well. Make sure not to boil it vigorously. If you let the sugar sit in the warm water, it still will melt in a few minutes. Keep this sugar water aside.
In a microwave, bowl add chopped chocolate and butter, heat for 20 seconds or so. Use a rubber spatula to mix both together. Heat again for next 20 seconds and mix. Repeat the process of heat and mix, until you get a smooth consistency. It quick and fuss-free when done in a microwave. If you are not comfortable and you fear to burn of chocolate, use a double boiler method to melt them both together.
Now gradually add warm sugar water to the warm melted chocolate and butter mix. Mix well and set aside.
Now take all the dry ingredients (measured accurately) and shift them on top of the prepared chocolaty mix. Use a rubber spatula to mix well and pour the batter in the prepared baking tin. Bake for 25 -30 minutes. Hopesun Silicone Brush and Spatula Set, 2-Pieces (Assorted)
When the baking time is about to end, use a toothpick to check if the cake is done or not. Insert it in the centre of the baked cake, you will see some crumb stuck to the toothpick as you take it out. That means the cake is done. But if its wet batter stuck to the toothpick, the cake will need more baking. Maybe 5-7 minutes.
Once the cake is done, let it sit on a wire rack, till it completely cools down. Then cover the tin with a plate or use a plastic wrap( which is banned now, so avoid) just use a plate to cover it up and keep in the fridge for an hour or so. Take the cake out of the baking pan once you feel, the cake is a little firm.
For the ganache
Place the chopped chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully. When the cream starts to bubble, pour over the chopped chocolate, and whisk until smooth.
Allow the ganache to cool slightly before frosting the cake. Top the baked cake with a dollop of prepared ganache and spread it using back of a spoon.