Super Chocolatey Fudge-Ganache Cake

Super Chocolatey Fudge-Ganache Layer Cake Recipe. A fluffy chocolate chip cake, filled with chocolate fudge and topped with a creamy ganache. The perfect dessert to indulge your sweet tooth!

Active time: 30mins | Cook time: 30mins | Yield: 10-12 slices

Ingredients:

For the Cake:

2 Eggs at room temperature (separate the whites from the yolks)
1/2 cup (110g) Unsalted Butter, softened
3 Tbsp (45g) Granulated Sugar
1/2 can (7oz or 198g) Sweetened Condensed Milk
1/2 tsp Vanilla Extract
1 cup (130g) Plain Flour
2 tsp (8g) Baking Powder
1/4 tsp Salt
3/4 cup (135g) Chocolate Chips (optional)

For the Fudge Filling:

8oz (226g) Semi-Sweet Chocolate, finely chopped (about 1 1/2 cups)
1/2 can (7oz or 198g) Sweetened Condensed Milk

For the Ganache Drip:

4oz (113g) Semi-Sweet Chocolate, finely chopped (about 3/4 cup)
1/2 cup (120ml) Table Cream or Heavy Cream at room temperature

Video:

Directions:

Cake:

Grease with butter and line with parchment paper 2 8-inch (20cm) round cake pans. Set aside.
Preheat the oven to 350°F (180°C).
Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. The bowl must be completely clean.
Start to beat on low speed until they become foamy and, as you whip, increase the speed to medium-high until soft peaks form. Transfer the whipped whites to another bowl (if you are using a stand mixer) and set aside.
In the bowl of the electric mixer, place the butter, sugar, and yolks. Beat on medium speed until smooth and creamy.
Add the condensed milk and vanilla. Beat on medium speed until well combined.
Sift the flour, baking powder, and salt over the mixture. Mix on low speed until just combined. Do not overmix the flour.
Add the chocolate chips and stir with a spatula.
Fold in the whipped egg whites in two additions, stirring gently with the spatula after each addition.
Divide the batter equally into prepared pans and smooth the top.
Bake for about 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Let them cool completely and unmold the cakes, removing the parchment paper.

Filling:

Place the chopped chocolate and condensed milk in a medium heat-proof bowl. Melt using a double-boiler or microwave in 30-second intervals, stirring after each until melted. As you stir, the mixture will thicken. Depending on the chocolate you use, the texture will be perfect to spread right away. If your filling is not thick enough to spread, place it in the fridge, stirring every 5 minutes, until it reaches the right consistency. Do not forget the filling in the fridge for too long or it will harden.
Place one layer of the cake on the serving plate. Spread the filling evenly and place the other cake layer on top.
Set aside at room temperature while making the ganache drip.

Ganache Drip:

Place the chopped chocolate and heavy cream in a medium heat-proof bowl. Melt using a double-boiler or microwave in 30-second intervals, stirring after each until smooth and shiny.
Let it cool for 5 minutes at room temperature and pour the ganache over the cake. Using a spatula, spread the ganache on top and let it drip down the sides. Sprinkle some chocolate sprinkles on top.
Refrigerate for about 20 minutes to set the ganache and serve.

IMPORTANT: Store the cake at room temperature to maintain its creamy texture (up to 2 days). If you need to refrigerate the cake for some reason, remove it from the fridge for about 2 or 3 hours before serving, otherwise the filling will be too hard.