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A chocolate fudge cake with ganache on a wood and marble cake stand.

High Altitude Chocolate Fudge Cake

Heather Smoke
This chocolate fudge cake is tender, moist and dense, with a rich chocolate flavor and a hint of espresso. Instead of buttercream, it's finished with silky dark chocolate ganache.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 3 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings10

Equipment

  • 6-inch Round Cake Pans (x2)

Ingredients
 

Cake

  • 1 cup all-purpose flour, spooned and leveled
  • ¾ cup + 2 tbsp granulated sugar
  • 6 tbsp unsweetened, dark Dutch-processed cocoa powder
  • 1 tbsp instant espresso powder or instant coffee
  • 1 ¼ tsp baking powder
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ cup unsalted butter
  • 2 oz good-quality dark chocolate (55% cacao) , roughly chopped
  • 2 large eggs
  • ½ cup whole milk
  • ½ cup sour cream
  • 1 ½ tsp vanilla extract
  • 2 tbsp brewed coffee (or coffee liqueur), optional

Ganache

  • 3 oz heavy whipping cream
  • 3 oz good-quality dark chocolate (55% cacao) , roughly chopped

Instructions
 

Cake

  • Preheat the oven to 350 F, and position a rack in the center of the oven. Spray the bottoms of two 6-inch cake pans with non-stick baking spray. (You can also make a 1-layer cake in a single 9-inch pan.)
  • In a bowl, sift together the flour, sugar, cocoa powder, espresso powder, baking powder and salt, then set aside.
  • In a small saucepan, melt the butter over medium heat. Once melted, remove from the heat. Stir in the chopped chocolate until melted and smooth.
  • To the dry ingredients, add the melted butter, chocolate, eggs, milk, sour cream and vanilla extract, and whisk until smooth and combined, about 10-15 seconds.
  • Divide the batter between the pans. Bake the cakes for about 30-35 minutes, until the top springs back when gently touched, or a cake tester comes out clean. Be careful not to over-bake, or the cakes will end up dry.
  • Set the cake pans on a cooling rack. The top of the cakes will be gently domed, but as the cakes cool, they will settle down and flatten a bit.
  • Cool the cakes until warm, then gently prick with a toothpick and brush with the coffee, letting the coffee soak into the cake. Cool completely before assembling the cake layers with the ganache.

Ganache

  • Pour the cream into a small saucepan. Bring just to a simmer over medium heat. Remove from the heat and add the chopped chocolate. Stir with a spatula until smooth and silky.
    You should use the ganache immediately while it's warm and pourable, and don't wait for it to cool and thicken. If it seems too thin, though, you can let it sit for 5-10 minutes before pouring onto your cake.
  • Remove the cooled cakes from the pans, and place one cake on a plate or cake pedestal.
  • Pour half the ganache on the bottom cake layer. Use a small offset spatula to gently spread the ganache over the cake and ease it towards the edges so it drips down the sides.
  • Gently place the second cake layer on top. If you need to, hold it in place for a minute or two, so it doesn't slide. Then pour the remaining ganache on top, spreading it to the edges so it drips down the sides.
  • Let the ganache set at room temperature for about 20-30 minutes before serving.

Notes

Store leftover cake in an airtight container at room temperature for 2-3 days.
Keyword Cake, Chocolate, Fudge, Ganache, High Altitude
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