Moist Chocolate Cake with Chocolate Ganache Fudge Topping - Episode 2029

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao powder

💰Cheaper: semi-sweet chocolate

Cacao powder is lower in sugar and calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener.

Sift the flour and cocoa powder into a mixing bowl.

Add salt, baking powder, baking soda, and sugar to the sifted mixture and mix well.

Add cake spice (or nutmeg and cinnamon) to the dry ingredients and mix again.

In a separate bowl, combine room temperature milk, eggs, vanilla extract, cocoa bitters, and light oil; mix well.

Combine the wet ingredients with the dry ingredients, mixing carefully to avoid mess.

Add boiling water to the batter and mix until well combined; the batter will be runny.

Divide the batter into two square cake pans.

Bake in a preheated oven at 350°F for 15-20 minutes, checking with a skewer for doneness.

While the cakes are baking, prepare the ganache by sifting cocoa powder into a pot.

Add cornstarch, sugar, coffee, and salt to the pot and mix.

Pour in whole milk and sweetened condensed milk, then add vanilla extract and cocoa bitters; mix well.

Cook the ganache on medium-low heat, stirring constantly until thickened.

Trim the tops of the baked cakes for a flat surface.

Place the first cake layer on a serving plate and pour hot ganache over it, allowing it to absorb.

Invert the second cake layer onto the first, then cover the entire cake with more ganache.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens