Chocolate Fudge Vanilla Cake Recipe. A soft and fluffy vanilla cake, combined with swirls of chocolate fudge and topped with creamy chocolate ganache. So tasty and delicious!
Active time: 20mins | Cook time: 35mins | Yield: 9-12
Ingredients:
For the cake:
- 2 Eggs at room temperature
- 3/4 cup (150g) Granulated Sugar
- 1/2 cup (120ml) Plain Yogurt
- 1/2 cup (120ml) Vegetable Oil
- 1 tsp (5ml) Vanilla Extract
- 1 2/3 cups (208g) All-Purpose Flour
- 1/2 tsp (2g) Baking Soda
- 1 tsp (4g) Baking Powder
- 1/4 tsp (1g) Salt
Chocolate Fudge:
- 4oz (113g) Semi-Sweet Chocolate, chopped
- 2/3 cup (200g) Sweetened Condensed Milk
Chocolate Ganache:
- 6oz (170g) Semi-Sweet Chocolate, chopped
- 1/3 cup (80ml) Heavy Cream (Bring to room temperature)
Video:
Directions:
Chocolate Fudge:
- In a medium bowl, place the chopped chocolate and condensed milk. Melt using a double boiler or microwave in 30-second intervals, stirring after each until smooth.
- Let it cool at room temperature while making the batter.
Cake:
- Line an 8in (20cm) square pan with parchment paper, leaving a 2in (5cm) overhang for easy lifting. If you don’t have parchment paper, you can grease the pan with butter and dust with flour. Make sure to protect the bottom of the pan, so the fudge won’t stick in case some parts sink to the bottom.
- Preheat the oven to 350°F (180°C).
- In the bowl of an electric mixer fitted with the whisk attachment, place the eggs and sugar. Beat on medium speed for 2 minutes.
- Add the yogurt, oil, and vanilla. Beat on low speed for just 10 seconds.
- Sift the flour, baking soda, baking powder, and salt over the mixture. Stir with a wire whisk or beat on low speed for a few seconds until just combined. Do not overmix the flour.
- Spread the batter into the prepared pan.
- Stir the chocolate fudge mixture and, using a spoon, gently place the fudge over the cake batter. Create swirls all over the cake using a skewer or small knife.
- Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool for about 30 minutes and unmold the cake.
Chocolate Ganache:
- In a medium bowl, place the chopped chocolate and heavy cream. Melt using a double boiler or microwave in 30-second intervals, stirring after each until smooth.
- Refrigerate for 15-20 minutes if you prefer a thicker consistency.
- Cut the cake into squares, pour the chocolate ganache on top and serve.
Store the cake in an airtight container at room temperature.
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