Chocolate Fudge Cake
Hilary contacted me and asked about helping her find a dense, extremely chocolaty and fudgey, chocolate layer cake. So I contacted Chef Terrell Garrett and he sent me this recipe that calls, The Absolute, Ultimate, Deep, Dark and Rich Chocolate Fudge Cake.
With a name like that, who can resist? It’s not a layer cake as requested by Hilary, but I think you will enjoy it like it is.
Chef Garrett say’s “This cake is every chocolate lover’s dream and not your typical cake. It is almost a flour-less chocolate cake and very dense.”
Chocolate Fudge Cake
Yield: 12 very rich and dense servings.
Ingredients:
l pound dark chocolate or 2 2/3 cups semi-sweet chocolate chips
1/2 cup (1 stick, 4 ounces) unsalted butter
4 large eggs, separated
1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons granulated sugar
1 teaspoon hot water
How to Make Chocolate Fudge Cake at Home
In a saucepan set over low heat, or in a microwave, melt together the chocolate and butter, stirring till smooth. Beat in the egg yolks, one at a time, then add the flour, sugar and hot water, stirring till smooth.
In a separate bowl, beat the egg whites till stiff but not dry. Fold them into the chocolate mixture. Spoon the batter into a greased 8-inch round cake pan, which you’ve lined with parchment paper. Bake the cake in a preheated 425 degrees F oven for 15 minutes (cake won’t look done in the center). Remove the cake from the oven, leaving it in the cake pan, and cool completely on a wire rack. Refrigerate until ready to serve.
Remove the cake from the pan, place it on a plate and serve topped with sweetened whipped cream.
on April 12th, 2007 at 7:11 am
I asked Chef Garrett to describe how he would “beat” the egg yolks and egg whites in his recipe. He said,
“Beat either with a hand-held mixer or a standing mixer such as Kitchen Aid, until well mixed but don’t overdo it by beating in too much air. Remember, you’re looking for a dense cake and this is surely it. ”
When I asked him if you could use a common kitchen whisk, he said
“A whisk will work fine for the eggs. I wouldn’t try one with the rest of the recipe for the chocolate cake, however. The mixture is just too dense. It would require a lot of muscle and would also clog up the whisk. “
on April 17th, 2007 at 12:53 am
hi, can you recommend an easy to cook chocolate frosting that will go with this chocolate fudge cake?
thanks in advance.
Karen
on April 17th, 2007 at 11:52 pm
Hi Karen
I don’t think you want any icing for this cake except the whipped cream I suggested in the recipe, because this cake is so rich anything that is regular icing based would be overkill.
I suggest you try serving it with the whipped cream first to see if you really want to do anything else.
Chef Terrell
on April 23rd, 2007 at 11:02 am
How many will this serve?
on April 23rd, 2007 at 11:03 am
I see the 12 servings - but only an 8-inch pan. Serve thin like a cheesecake, then?
on April 25th, 2009 at 4:46 pm
Dear Reluctant Gourmet,
I thought I would try this chocolate cake recipe today - seemed very simple, and so it was. PLEASE tell me what went wrong with this dessert I’ve been dreaming of ever since I read the recipe:
My cake rose in the pan - looked absolutely gorgeous. With 7 minutes to go, I left the room - came back when I heard the oven ping. And … the kitchen smelt like something was burning. In the oven was a BLACK beautifully domed cake with a charred crust. Oh Well! Determined not to be disappointed, I left it to cool. An hour later I put it into the frig. 2 hours later the dome has deflated and cracked. The outermost layer is hard (burnt) about a 0.5cm ring is sort of cooked and the rest is still molten liquid chocolate.
So what went wrong?
I thought that 425 deg was too high but I always try a recipe exactly per instructions for the first time before I decide how I want to change it. I wish I’d gone with my gut feeling and used a lower temperature. Any thoughts that can help? I was keen to try this out before I made it for company I’ve invited over next week.
Disappointed and deflated!
Veronica
on April 28th, 2009 at 6:05 am
Hi Veronica,
Thanks for telling us about your experience with this recipe. I emailed Chef Garrett to tell him about your experiences and see what he has to say, but have not heard back from him yet.
I also contacted my friend Chef Jenni Field who is a pastry chef and here is what she had to say,
“Since the entire baking time is only 15 minutes, I have a hard time believing that, after only 7-8 minutes it was doming and rising. My only thought would be that they set the oven to 425C instead of F–if such a thing is even possible on a home oven.
Having said that, I’ve never seen a cake baked at such a high temp–a muffin, yes, but not a cake. Even so, I can’t imagine that 15 minutes was enough to burn the crust through to a depth of 5 mm unless the oven was set at an extremely high temperature.
Personally, I would have baked it at 325F. Chocolate–and the bulk of this cake is made of pure chocolate–is very delicate and burns at temperatures over 140F. ”
Hope that helps.
on May 1st, 2009 at 10:38 am
Thanks for that response. My oven only does Farenheit so I couldn’t have gone wrong there. Also I’ve never had a problem with other recipes and when cakes call for a 350 deg oven, this one does just fine. I also did a check with placing a thermometer in it, and its pretty close to true heat.
I wait with interest to see if Chef Garrett has any advise on this.
Meanwhile … no chocolate is ever lost in this home. With a chocoholic husband and son, it has been spooned out of the pan in great delight and gone down the hatch just the same!
on May 11th, 2009 at 3:41 pm
i think that fudge cake was totally the best cake ever
on May 23rd, 2009 at 10:39 am
Fudgealicous
on June 5th, 2009 at 9:59 pm
I love to bake cakes but my cakes never come out good. plz tell me the temp and time at which i should bake if i am using a microwave. please help.
thanks
on July 1st, 2009 at 12:07 pm
Before I make the cake, did you find out if the baking temperature is 425 or should it be 325.
on July 1st, 2009 at 12:37 pm
I have not heard back from the chef so I would go with 325 degrees F.
on July 10th, 2009 at 6:57 am
This looks great! I’m going to try it for my family since they are pretty much my test subjects! haha
-Devin
on September 8th, 2009 at 3:40 am
i like this a lot, the juicy chocolate fudge yum :);)