Velvet Fudge Chocolate Cake – A Cloud of Whipped Cream & Ganache Bliss!

Velvet Fudge Chocolate Cake – A Cloud of Whipped Cream & Ganache Bliss!

If you’re a chocolate lover, then Velvet Fudge Chocolate Cake is a dream come true! This cake is everything you want in a dessert: rich, decadent, and oh-so-smooth. Picture this: a soft, velvety chocolate cake, topped with a cloud of whipped cream, and generously drizzled with glossy, silky ganache. It’s the kind of dessert that feels like a luxurious treat and will leave everyone at the table in awe.

Whether you’re celebrating a special occasion or simply indulging in a sweet moment, this Velvet Fudge Chocolate Cake will have everyone asking for seconds. Let’s dive into what makes this cake so irresistible, and how you can easily recreate this indulgent dessert in your own kitchen.

Why You’ll Love Velvet Fudge Chocolate Cake

Ultra Moist and Velvety: The texture of this cake is unmatched. With its moist crumb and smooth, velvety consistency, it practically melts in your mouth. This cake is truly a chocolate lover’s paradise.
Gorgeous Ganache: The rich chocolate ganache that adorns this cake is the star of the show. When it cools and sets, it creates a luxurious, fudgy finish that complements the fluffy cake perfectly.
Whipped Cream Clouds: The topping of soft whipped cream adds a light, airy contrast to the dense, chocolatey richness of the cake. It’s the perfect balance that elevates every bite.
Impressive Yet Simple: This cake may look like a showstopper, but it’s surprisingly easy to make! With just a few basic ingredients and some simple steps, you can create an indulgent dessert that will impress your guests and satisfy your sweet tooth.

Ingredients for Velvet Fudge Chocolate Cake

For the cake:

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder (preferably dark chocolate)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 cup whole milk (or buttermilk for extra moisture)
½ cup vegetable oil (for richness)
2 teaspoons vanilla extract
1 cup boiling water (to make the cake extra moist)

For the ganache:

8 ounces semi-sweet or dark chocolate (chopped into small pieces)
¾ cup heavy cream

For the whipped cream:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

How to Make Velvet Fudge Chocolate Cake

Step 1: Preheat the Oven and Prepare the Pans

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or you can line them with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting helps to ensure that there are no lumps in the cocoa powder, creating a smooth batter.

Step 3: Combine the Wet Ingredients

In a separate large mixing bowl, beat together the sugar, brown sugar, and eggs until light and fluffy. Add the milk, vegetable oil, and vanilla extract, and mix until well combined.

Step 4: Add the Dry Ingredients to the Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Be careful not to overmix, as this can lead to a dense cake. The batter will be thick at this point.

Step 5: Add the Boiling Water

Here’s the secret to that ultra-moist texture: slowly pour in the boiling water while stirring the batter. The batter will become thin, but that’s exactly how it’s supposed to be. This thin batter will create the moist, velvety texture you’re looking for.

Step 6: Bake the Cake

Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Be sure to check the cake at the 30-minute mark to avoid overbaking. Once done, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 7: Make the Ganache

While the cakes are cooling, make the ganache. Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate, and let it sit for about 3-4 minutes. Stir the mixture until the chocolate is completely melted and smooth. Allow the ganache to cool and thicken slightly before using it to frost the cake.

Step 8: Make the Whipped Cream

To make the whipped cream, chill a mixing bowl and beaters in the fridge for about 10 minutes. Once chilled, add the heavy whipping cream, powdered sugar, and vanilla extract to the bowl. Beat on medium-high speed until stiff peaks form. Be careful not to overbeat, or it will turn into butter!

Step 9: Assemble the Cake

Once your cakes have cooled, place one layer on a cake stand or serving platter. Spread a generous layer of whipped cream over the top, smoothing it out with a spatula.

Place the second cake layer on top, and pour the cooled ganache over the top, allowing it to drip down the sides. You can use a spatula to spread the ganache if you prefer a more even coverage.

Top with additional whipped cream if desired and garnish with chocolate shavings, sprinkles, or fresh berries for a pop of color.

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