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Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze Recipe

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Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze
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Ingredients
18
Count
Nutrition
1728
Calories
Total time
60
Minutes
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Ingredients:

  • 3 cups packed brown sugar
  • 3/4 cup canola oil
  • 3 eggs
  • 2 2/3 cups flour
  • 2 1/4 tsp baking powder
  • 2 1/4 tsp baking soda
  • 1 1/2 tsp salt
  • 1 1/2 cups milk
  • 1 1/2 cups water
  • 1 1/8 cups cocoa powder
  • 3 cups sifted powdered sugar
  • 1 pinch salt
  • 3/4 cup heavy cream

Directions:

  1. To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.
  2. In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.
  3. In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.
  4. To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.
  5. To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer.
  6. Serve the cake cold or allow it to come to room temperature before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1727.92 Kcal (7234 kJ)
Calories from fat 835.57 Kcal
% Daily Value*
Total Fat 92.84g 143%
Cholesterol 103.62mg 35%
Sodium 3236.43mg 135%
Potassium 924.68mg 20%
Total Carbs 211.19g 70%
Sugars 62.24g 249%
Dietary Fiber 13.92g 56%
Protein 22.29g 45%
Vitamin C 0.2mg 0%
Iron 9.3mg 52%
Calcium 455.7mg 46%
Amount Per 100 g
Calories 336.64 Kcal (1409 kJ)
Calories from fat 162.79 Kcal
% Daily Value*
Total Fat 18.09g 143%
Cholesterol 20.19mg 35%
Sodium 630.54mg 135%
Potassium 180.15mg 20%
Total Carbs 41.15g 70%
Sugars 12.13g 249%
Dietary Fiber 2.71g 56%
Protein 4.34g 45%
Iron 1.8mg 52%
Calcium 88.8mg 46%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 41.5
    Points
  • 48
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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