This intense chocolate fudge cake is the ultimate indulgence for serious chocolate lovers. Known as “Death by Chocolate,” it features a dense, moist crumb made possible by separating eggs and folding in whipped whites for structure without heaviness. The batter is enriched with melted semi-sweet chocolate and butter, creating a deep, cocoa-forward flavor profile. Topped with a luscious, tangy sour cream chocolate ganache, this dessert offers a perfect balance of sweet richness and slight acidity. It’s an impressive showstopper for birthdays or holiday gatherings, yet simple enough for weekend baking. Allow the cake to cool completely to let the flavors meld and the frosting set for the best slice.
Chocolate Fudge Cake (A. K. A. Death by Chocolate)
Description
This intense chocolate fudge cake is the ultimate indulgence for serious chocolate lovers. Known as "Death by Chocolate," it features a dense, moist crumb made possible by separating eggs and folding in whipped whites for structure without heaviness. The batter is enriched with melted semi-sweet chocolate and butter, creating a deep, cocoa-forward flavor profile. Topped with a luscious, tangy sour cream chocolate ganache, this dessert offers a perfect balance of sweet richness and slight acidity. It&# 226;ÂÂs an impressive showstopper for birthdays or holiday gatherings, yet simple enough for weekend baking. Allow the cake to cool completely to let the flavors meld and the frosting set for the best slice.Ingredients
Directions
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Preheat oven to 375ðF (190ðC). Place oven rack in the lower third of the oven.
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Butter an 8-inch springform pan and coat the sides and bottom with powdered cocoa to prevent sticking.
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Melt the Baker's semi-sweet chocolate and lightly salted butter together in a double boiler over hot, not boiling, water. Stir until smooth and remove from heat.
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In a large mixer bowl, beat egg yolks at high speed. Gradually add 3/4 cup of granulated sugar and beat until the mixture is pale yellow and thick, about 4 to 6 minutes.
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Pour the melted chocolate mixture into the yolk mixture and beat until completely smooth and combined.
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Add vanilla extract and your choice of liqueur (creme de cacao, Kahlua, or dark rum) and beat until blended.
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In a medium mixer bowl, beat egg whites at high speed until soft peaks form.
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Gradually beat the remaining 1/4 cup granulated sugar into the egg whites; continue beating until stiff but not dry peaks form.
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Gently but thoroughly fold the whipped egg whites into the chocolate mixture using a spatula, being careful not to deflate the batter.
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Pour the batter evenly into the prepared pan and smooth the top.
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Bake at 375ðF (191ðC) for 15 minutes.
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Reduce oven temperature to 350ðF (175ðC) and bake for another 15 minutes.
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Reduce oven temperature to 250ðF (120ðC) and bake for 30 minutes longer.
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Turn off the oven and prop the door open slightly. Allow the cake to remain in the oven for 30 minutes to cool gradually.
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Remove the cake from the oven and cover the top with damp paper towels. Let stand for 5 minutes.
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Remove the paper towels and allow the cake to cool completely in the pan. The dome may crack and collapse; press the top down lightly to smooth it.
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Release the springform pan sides and transfer the cake to a serving platter.
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To make the frosting, melt the remaining Baker's semi-sweet chocolate in a double boiler over hot, not boiling, water.
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Using a wooden spoon, stir the sour cream into the melted chocolate until smooth and glossy.
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Pour the frosting over the cooled cake, spreading it evenly to the edges.
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Let the cake stand at room temperature until the frosting has set and hardened before slicing.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1365.0kcal
- % Daily Value *
- Total Fat 75.0g116%
- Saturated Fat 45.0g225%
- Cholesterol 0.0mg0%
- Sodium 60.0mg3%
- Total Carbohydrate 147.5g50%
- Dietary Fiber 27.5g111%
- Sugars 115.0g
- Protein 12.5g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
