How to store chocolate fudge cake?

This cake should be stored in an airtight container in the fridge, or even kept in the freezer. Once the raspberries are added, the cake can be kept for 1-2 days as the raspberries start to go bad from the moisture. Without raspberries, it will keep in the fridge for up to 7 days or in the freezer for up to 3 months.

Can this chocolate raspberry fudge cake be made in advance?

Yes, you can make the cake in advance. I recommend frosting the cake with ganache and then storing it in the fridge. Don't add the raspberries until you are ready to serve as they can go bad quickly.

What is a substitute for egg in this cake?

You can substitute the eggs with flax seed eggs in this cake. For every egg, make a mixture of 1 tbsp ground flax seeds + 3 tbsp water. Mix and refrigerate until the mixture becomes gloopy, then add to the cake at the same step as the eggs.

What is a substitute for sour cream in this cake?

I strongly recommend sour cream for this cake as it enhances the texture and adds richness and moisture. However, if you don't have easy access to sour cream, you can replace it with the same quantity of buttermilk. To make buttermilk at home, add 2 tbsp vinegar or lemon juice to every 1 cup of milk and stir.

Does the cake taste like coffee? Can the coffee be omitted?

No, this cake does not taste like coffee. The coffee simply enhances the chocolate flavor and I do recommend adding it. However, it is not mandatory and can be omitted.

Why is my cake crumbly or breaking?

This cake is delicate and needs to be handled with care. Make sure you let the cake cool down before taking it out of the pan, and then chill it thoroughly before assembling. Otherwise it can break. If your cake feels dry or crumbly even after chilling, it is possibly overbaked or you added too much flour.

Why is my ganache grainy / split?

Ganache can split and become grainy due to 2 common reasons: 1) overheating, and 2) overmixing. Make sure to remove the cream and butter mixture from heat as soon as it starts to boil and pour over the chocolate; this will ensure the chocolate does not overheat and seize up. When stirring the ganache, do it gently without adding too many air bubbles into the mixture. While refrigerating, avoid mixing the ganache too much as that will cause the cream in it to overwhip and become grainy.

Can I add raspberries to the middle of the cake as well?

Yes! You can add chopped raspberries or raspberry jam to the middle layer of the cake as well. Just keep in mind fresh raspberries will reduce the shelf life of the cake.

Can I skip the raspberries?

Yes, you can skip the raspberries. However, note that raspberries add freshness to the cake, and otherwise it may be a bit too heavy.

Can I use milk chocolate for the ganache instead of dark chocolate?

Yes, you can use milk chocolate for the ganache. However, I don't recommend it as it will make the cake a bit too sweet.

Can I make just half of this recipe?

Yes. You can make half the recipe and make 1 8" cake. Alternatively, you can make 2 6" cakes with half the recipe.

Can I eat this cake warm?

Yes! Without raspberries, this cake can be warmed in the microwave for a few seconds to make it warm and gooey.

The Ultimate Chocolate Raspberry Fudge Cake

Description

Inspired by the The Great British Bake Off, this cake is made with layers of moist, rich and decadent chocolate sponge sandwiched with a silky ganache and topped off with fresh raspberries which beautifully balance out the flavor and texture.

Ingredients

Chocolate Cake:

2 cups all purpose flour (260g)
1 cup granulated sugar (220g)
1/2 cup brown sugar (100g)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
2/3 cup vegetable oil (133g)
1 cup sour cream (240g)
2 tsp instant coffee
1/2 cup boiling water (120g)
1/2 cup cocoa powder, Dutch processed preferred (50g)

Chocolate Ganache:

300g dark or semi sweet chocolate (chips or chopped)
1/4 cup unsalted butter, diced (56g)
1 3/4 cup heavy cream (420g)

Assembly:

1-2 packs of raspberries

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Instructions

Chocolate cake:

Preheat oven to 350F and line 2 8" pans with parchment paper
In a large bowl, mix together the flour, granulated sugar, brown sugar, baking powder, baking soda and salt, ensuring there are no lumps
Add in the eggs, vegetable oil and sour cream, and whisk gently until the ingredients are combined and there are no lumps; take care not to over mix
In a separate bowl, mix the boiling water with coffee and cocoa powder
Add the cocoa powder mixture to the remaining batter and gently mix until combined and a smooth chocolate cake batter forms. Take care not to over mix
Divide the batter equally between the two lined pans and bake for ~30 min

Chocolate Ganache:

In the meanwhile, add the heavy cream and butter to a saucepan and bring to a boil. Pour over the chocolate, cover and wait 5 minutes. Then stir gently until a smooth shiny ganache forms. Cover and refrigerate until the ganache reaches a thick, spreadable consistency (this can take a few hours)
Once the cakes are baked, leave them to cool in the pans for 15 minutes, then turn them out and let them cool down all the way. I like to chill them in the freezer

Assembly:

When the cakes are chilled and the ganache is spreadable, it is time to assemble. Trim off the tops (domes) of the cakes, and layer them with a thick layer of ganache in between
Cover the cake with a thin layer of ganache to trap in the crumbs (known as the crumb coat). Refrigerate until the crumb coat is set
Frost the cake with the remaining ganache generously, making the edges as neat as possible
Cover the top with fresh raspberries
Serve and enjoy!

Notes

Make sure to measure ingredients accurately for the best results
Allow the cakes to cool down fully before handling / cutting / frosting them
Allow the ganache to cool down fully in the fridge so it is spreadable and pipeable like buttercream

Prep Time: 30 min
Cook Time: 30 min
Category: Dessert
Cuisine: American